Food safety is one of the most important elements in running your café or restaurant.
You may know how to safely store your refrigerated and frozen foods, but have you considered the proper and safe storage of your dry goods?
Dry goods consist of foods that have a long shelf life and can be stored at room temperature. Examples of dry goods can be canned food, dry flours, sugar, uncooked grains and legumes, boxed food such as crackers and cookies, dried pasta, tea, and coffee.
You may think that simply storing these dry foods in the back of your café should be sufficient. However, these foods are susceptible to hazards such as moisture, pests, and environmental factors that may contaminate your food and put your customers at risk for food-related illnesses.
Consider the following factors to avoid contamination and spoilage when storing your dry goods…
Rotate Your Stock
The rule of “first in, first out” applies here. Use the food items that were stored first (the oldest items) before you open the newer dry goods. You can keep track of this by dating all of your foods and food containers and then having a list posted nearby that lists the “use by” date so that it is visible to anyone who pulls food from the storeroom.
Keep Your Food Off of the Floor
It is recommended to store your dry goods in a shelving unit that is about six inches off of the floor to avoid pests and rodents that would love to dine on your food.
This also helps prevent the contamination from liquids and dust that may get into your dry goods.
Also, consider storing your food away from outer walls and ceilings (at least eighteen inches) to reduce the possibility of temperature changes between the contained food and the wall which could result in condensation and potential spoilage.
Vermin-Free
In addition to keeping your dry foods off of the floor, it is essential that your storeroom is insect and rodent-proofed to prevent possible contamination.
Doors and windows should be tightly sealed and all structural cracks should be fixed immediately. The use of bait boxes may be necessary to eliminate a vermin problem if it exists already.
Keep Your Storerooms Cool
Dry goods should be kept in a room with a consistent temperature, ideally, between 10 C and 21 C. The rule is always the cooler, the better.
Just like any refrigerated foods, the cooler temperatures in dry goods storerooms inhibit the growth of micro-organisms and bacteria that are responsible for food-borne illnesses. Also, the use of adequate ventilation is recommended to help maintain these ideal temperatures.
Avoid Humidity
Keeping your storeroom dry is also an important element of safe food storage. The use of air conditioning may be helpful in maintaining an optimal humidity level of 50 to 60%.
Also, moisture-resistant packaging or air-tight containers may help in keeping your food as dry as possible and to reduce the possibility of bacteria growth.
Keep the Sun Out
Everyone loves the sun. However, direct sunlight on your dried goods may mean the degradation and loss of important valuable nutrients, vitamins, and minerals in your food.
Fat-soluble vitamins such as vitamin A, D, E, and K are especially susceptible and you would do best to maintain the nutritional quality of your dry foods by blocking all sunlight from windows and skylights in your storeroom.
Keep the Area Clean
Your storeroom needs regular and cleaning maintenance to keep it free from contaminants and pests. Set up a cleaning schedule with your staff to keep the floors, shelves, and any food surfaces clean and clutter-free.
Preventing foodborne illnesses should be a top priority for any food-serving establishment. Whether you are a small café or large chain restaurant, the correct handling and storing of dry goods will go a long way in keeping your customers healthy, nourished, and coming back for more.
References:
- http://www.pittwater.nsw.gov.au/__data/assets/pdf_file/0007/52486/Fact_Sheet_Food_Storage.pdf
- http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2005/7-simple-rules-for-effective-and-hygienic-dry-goods-storage/
- https://centuryproductsllc.com/quick-reference-restaurant-dry-food-storage-safety/
http://www.foodsafetysite.com/resources/pdfs/EnglishServSafe/ENGSection7.pdf - http://www.rwsmithco.com/catalog/TriMark-RW-Smith-Food-Storage-Safety-Guide.pdf
- http://www.foodsafetysite.com/resources/pdfs/EnglishServSafe/ENGSection7.pdf