| A | B |
|---|
| Refrigerated storage | Storage used to hold potentially hazardous food at an internal temperature of 41˚ F (5˚ C) or lower |
| Frozen storage | Storage typically designed to hold food at temperatures that will keep it frozen |
| Dry storage | Storage used to hold dry and canned food at temperatures between 50˚ F and 70˚ F (10˚ C and 21˚ C) and at a relative humidity of 50 to 60 percent |
| First in first out (FIFO) | Method of stock rotation in which products are shelved based on their use-by or expiration dates, so oldest products are used first |
| Shelf life | Recommended period of time during which food can be stored and remain suitable for use |
| Hygrometer | Instrument used to measure relative humidity in storage areas. |
