AJAR.id – Hello Ajarian! When putting a delivery of food into a store – either into a dry store, cool room, or freezer – it is necessary to put the latest arrivals at the back and to move the existing stock to the front. The dry goods store is a non-refrigerated store where canned and dried food is kept. To maintain dry goods quality, you must store them properly and pay attention to these tips:
- The area must be fly and vermin-proof to minimize contamination by pests
- It must be well ventilated and lit – to deter pests and to allow staff to see what they are doing and identify and remedy spillages
- Never overstock – excess stock costs money, clutters things up, and the stock will not keep indefinitely
- It must be fitted with doors that make a proper fit when fully closed to help exclude pests
- No food is to be stored on the floor to minimize the likelihood of contamination from dirt which is walked in to the store – and to facilitate the cleaning of the floor
- Bulk food containers must be made from food-grade materials and have tight-fitting lids (garbage bins are not permitted to be used for food storage) and containers must be cleaned and properly dried before refilling
- An effective stock rotation scheme must be implemented (FIFO) to ensure stock is used in correct sequence and old, deteriorated stock does not accumulate – it must be used, returned or rejected.
Dry goods should always be stored and used in order of the ‘use by’ or ‘best before’ dates on the packages. Ensure each product is stored in accordance with the manufacturer’s guidelines outlined on the label or the packaging. Constant monitoring of products is essential to ensure shelf life dates are observed.
Read also: Suitable Container for Storing Appetizers and Salad
Nurturing You to Grow®
Written by: Alan Hickman, Gary Blackburn
Subject Matter: Prepare and store foods