What is the proper practice for storing foods after receiving?

• A. Leave at room temperature until service.
• B. Store promptly at proper temperatures.
• C. Store in a warm place.
• D. Store only after cooking.

Answer: (B)

Storing foods at the correct temperatures as soon as they’re received keeps them safe and preserves quality by limiting bacterial growth. Perishable items should go into refrigeration right away at 41°F (5°C) or lower, and frozen items should be kept at 0°F (-18°C) or lower. If hot foods are going to be held for service, keep them at 135°F (57°C) or higher. The aim is to minimize time in the temperature danger zone, where bacteria multiply quickly. Leaving products at room temperature or in a warm place allows growth and increases the risk of illness. Storing only after cooking misses the need to safely manage raw ingredients and can still lead to contamination. So the best practice is to store promptly at proper temperatures.