Food Storage (Dry Goods)
https://training.foodconsulting.co.za/ In this video we discuss safety food storage for dry goods. We also discuss cardboard boxes. Most of the principals used for cold storage or dry goods should have a date code, or expiry date in order to ensure that the first in first out policy applies. Dry storage areas are more likely to encourage chances of chemical and physical contamination than cold storage. It will still have the possibility of biological contamination.
The dry store is often overlooked in terms of food safety because of the long shelf life of the products. Yet for example, a weevil infestation could contaminate all dry stock in a matter of days therefore all dry goods should be covered in order to ensure quality is maintained and to prevent pest harbourage of pests and insects. Foods should be stored separately from equipment and chemicals, reusable open containers or transferred to resealable containers. All decanted items should be given a date code and include the expiry date.
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