What are the correct answers for the following food safety and storage questions?

Here are the correct answers for the questions:

16: Hot food should be kept above:
The safe temperature for hot holding food to prevent bacterial growth is generally above $60^\circ C$.

• D. $\boxed{\text{70}^\circ \text{C}}$

17: Which item belongs in dry storage?
Dry storage is suitable for non-perishable items that do not require refrigeration or freezing.

• C. $\boxed{\text{Flour}}$

18: What is freezer burn caused by?
Freezer burn occurs when food is exposed to air in the freezer, leading to dehydration and oxidation.

• B. $\boxed{\text{Air exposure}}$

19: Why label food?
Labeling food is essential for identifying its contents, tracking expiry dates, and ensuring overall food safety.

• B. $\boxed{\text{Identification and safety}}$

20: What should suppliers NOT have?
Suppliers should not have unrestricted access to sensitive areas like the kitchen to maintain hygiene and security. Their access should be controlled or restricted.

• A. $\boxed{\text{Access to kitchen}}$