All canned foods and dry ingredients are stored in a designated area. Foods should not be stored in areas such as restrooms, furnace rooms, stairwells or hallways. Foods should be stored at least 6 inches off the floor and in closed containers.
Storage areas should be well ventilated and pest free. Dry storage areas can become a food source for rodents and insects. Keeping containers closed, in sound condition and off the floor helps to keep the storage area pest free. Stock rotation is a good management practice, meaning that the oldest products should be used first, and the newest should be used last (first-in-first-out or FIFO).
Foods and chemicals need to be stored separately. Chemicals should be stored below and away from foods to prevent chemical contamination. Chemicals must be properly labeled and used according to the manufacturer’s instructions, and the only chemicals present should be those that are required for operations and maintenance, such as those used for cleaning and sanitizing.