Which two factors are specified as needing control for storage conditions?

• A. Light exposure and color
• B. Temperature and relative humidity
• C. Package weight and size
• D. Brand and supplier

Answer: (B)

Controlling the storage environment hinges on managing temperature and relative humidity. Temperature directly affects microbial growth, enzyme activity, and chemical changes—keeping it in the safe range slows spoilage and keeps foods safer longer. Relative humidity influences moisture transfer, texture, mold growth, and condensation; appropriate humidity helps prevent drying out or moisture-related spoilage. Together, these two factors are the core storage conditions you actively regulate to preserve quality and safety. Light exposure can matter for some products, but it’s not a universal storage control like temperature and humidity. Packaging size/weight and brand/supplier aren’t environmental storage controls.