What is a key requirement for food storage in a commercial kitchen?

A key requirement for food storage in a commercial kitchen is that all food must be covered and labeled. This practice is essential for maintaining food safety and hygiene. Covering food prevents contamination from airborne pathogens, dust, and other contaminants. Labeling ensures that food is identifiable, including its contents and expiration dates, thus allowing for proper inventory management and preventing the use of spoiled or outdated items. By keeping food covered and labeled, kitchens can reduce the risk of foodborne illnesses and maintain a high standard of food safety.

The other choices do not effectively promote safe food storage practices in a commercial kitchen. For example, storing food at room temperature can result in the rapid growth of harmful bacteria. Storing only dry ingredients together neglects the proper separation of raw and cooked foods, which is crucial for avoiding cross-contamination. Lastly, while using clear containers for raw foods may help in identifying the contents, it does not address the necessity of covering and labeling all food items, which is a broader requirement for food safety in a commercial kitchen setting.