Answer:
Food should be stored in a dry location, free from dust and contamination and at least 6 inches off the floor. When the food stored below six inches off the floor it will make the food susceptible to cross-contamination, physical hazards, and rodents.
There are another 6 simple rules for effective and hygienic dry food storage:
1. Food rotation: Label all food and containers. Keep a handy and readily visible record of the “use by” and “sell by” dates of the received foods and the shelf life in general. The first food in should be the first food out
2.Temperature: Keep the temperature between 50°F and 70°F, to maintain optimal temperature. It is suggested that adequate ventilation should be provided (some air exchange rate is absolutely essential).
3.Humidity: Whenever possible keep the food in the original packaging, otherwise maintain the food in airtight containers to prevent the entry of insect and rodent pests and also to keep out other contaminants. Ideally, storage areas should have a humidity level of 15% or less.
4.Sunlight: Avoid storing foods in direct sunlight.
5.Vermin: doors and windows should be rodent and insect-proofed and kept closed whenever possible.
6. Size: Ideal size of a storeroom is depend on the food volume and the frequency of deliveries
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Keywords: food handling, cross-contamination, storing food, hygiene, food safety
