Final answer:
Dry storage areas must be free from steam pipes and other conduits due to the creation of humidity which can cause mold and bacteria growth. Proper storage for perishables involves refrigeration and ventilation that maintain freshness and reduce spoilage. These practices align with building codes for safety and health standards.
Step-by-step explanation:
Steam pipes, water lines, and other conduits are prohibited in dry storage areas primarily because they cause humidity. This is the correct answer because humidity can lead to the growth of mold and bacteria, which can contaminate food products and result in spoilage. Excess moisture might not only compromise the quality and safety of the stored dry goods but also can cause structural damage to the storage area itself.
Furthermore, refrigeration and ventilation are essential in the storage of fruits and vegetables because they help maintain freshness, reduce spoilage, and prevent the growth of harmful microorganisms. Adequate ventilation ensures a continuous supply of fresh air which removes excess moisture and ethylene gas produced by these commodities, contributing to their longevity.
Lastly, a well-maintained storage facility aligns with building codes that focus on the safety of inhabitants and proper food storage practices, which protect against contamination, pests, and other health hazards posed by inadequate storage conditions.