Food Manager Practice Exam

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Prepare for the Food Manager Exam with detailed multiple choice questions, flashcards, and comprehensive explanations. Enhance your readiness and get confident for your certification!

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What is the safe temperature range for storing dry foods?

  1. 30 to 50 degrees

  2. 40 to 60 degrees

  3. 50 to 70 degrees

  4. 60 to 80 degrees

The correct answer is: 50 to 70 degrees

The safe temperature range for storing dry foods typically falls between 50 to 70 degrees Fahrenheit. This range helps preserve the quality and safety of the dry food products. Temperatures below 50 degrees can result in condensation and potential moisture build-up, which could promote mold growth and spoilage. On the other hand, temperatures above 70 degrees may accelerate the degradation of the food due to heat, leading to rancidity in fats and loss of flavor and texture. Storing dry foods within this specified range ensures they maintain their intended shelf life and nutritional value while reducing the risk of foodborne illness.

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