Designed as part of a 15-hour community college course in food commodities, this lesson plan was developed to teach students about the proper storage of food. The lesson plan begins with information about the course for which the lesson plan was designed; equipment and audiovisual aids needed; requirements for student materials; course objectives; bibliographic references; and special remarks for the teacher. Next, a step-by-step outline of the instructor's presentation is provided in a format indicating the length of time and the method of instruction and instructional aids necessary for each step of the lesson. The lesson focuses on reasons for proper food storage; freezer, refrigerator and dry food storage methods; temperature and humidity ranges for each storage method; quality changes; and storage procedures. Transparency masters, a class outline, and a homework assignment are appended. (EJV)