The Guidelines For Dry Storage

The dry storage area of your business is where stocks of cereals, flour, rice, dried pasta, fruit and vegetables, tinned products and packaged foods are kept that do not require temperature control.

The below guidelines are significant for effective and safe dry storage in a food business.

1. Food storage areas must be crisp and properly maintained.
2. The storage area needs to be dry, vermin proof, well lit, ventilated and cool.
3. Foods must be sheltered from exposure to direct sunlight and moisture .
4. The dry food storage areas should be properly labeled and diverse food groups stored separately.
5. Foods must be stored well away from cleaning equipment and chemicals .
6. Foods must be stored such that corruption from physical, chemical or biological contaminants is prevented.
7. Foods must be kept away from the floor, on shelving or in cupboards so that you can clean around it.
8. Packaged foods which have been opened should be kept in clean, non toxic, food grade, pest proof receptacles wrapped in protective packaging or with tight fitting lids (such as foil, plastic food wrap, grease proof paper etc) . They then need to be properly labeled and dated.
9. When receiving foods you must check that the packaging is intact and undamaged and the food is within its use by date. Any food out of date or packaging that is damaged should be taken back to supplier.
10. Foods ought to be marked with the receive date before storage and then altered on first in, first out basis.
11. Make sure food is stored according to manufacturer’s instructions.
12. Food spills should be cleansed up immediately to reduce the appeal of pests and to minimize contamination risk .
13. If pests are sighted it is important that they are deterred and eradicated immediately. Signs of pest activity include droppings, eggs, webs, feathers, and smells.
14. Make sure staff adhere to good housekeeping practices and observe products for contamination, damage signs, or spoilage.

Monitoring

Make sure you verify the state of the dry store as well as the dry foods daily. If there are any contaminated, spoiled or damaged out of date products it is important that they are thrown away. Monitor and record the pest activity and control measures as per the instructions in Food Safety Program.
 
Pantry storage or cupboard is used for dry food storage staples like crackers, cereals, seasonings, pasta, canned goods and cake mixes. To escalate quality of food.
 
1. Store food in original receptacles or in glass, plastic or metal vessels with tight fitting covers. These protect products from pests and are particularly significant when humidity level is more than 60%.
Those dry foods that are not kept in air tight receptacles can absorb moisture.
2. Preserve a storage temperature less than 85°F. Cooler temperatures aid in maintaining food quality, so keep away from cabinets near the stove, oven, refrigerator exhaust or hot pipes.
3. Preserve food in dark locations. Light that beams via translucent packaging is able to cause flavors to decline more rapidly. Cupboards must be cleaned from time to time to get rid of food particles and crumbs on shelves and in cracks or corners, as these lure insect pests.

For protection, always store food away from non food items like household cleaners, paper products, and insecticides. Contamination of eating utensils or food with an insecticide or household cleaner possibly will result in a chemical poisoning.