Food and supplies in dry storage areas should be stored at a temperature between which ranges?

The appropriate range for storing food and supplies in dry storage areas is 50 to 70°F. This temperature range is important because it helps to prevent the growth of bacteria and other pathogens that can thrive in warmer conditions. Additionally, storing food at these temperatures helps preserve the quality, texture, and flavor of the products.

Conditions outside this range could lead to food spoilage or deterioration. For example, if food is stored at temperatures lower than 50°F, there can be a risk of moisture condensation, which can encourage mold growth. Conversely, temperatures above 70°F can accelerate the spoilage process and may also attract pests. Thus, maintaining the temperature within the range of 50 to 70°F is essential for ensuring food safety and storage longevity.