Dry Storage Sanitation: The Often-Overlooked Foundation of Food Safety
When you think about sanitation as a foodservice operator, you might think about food production areas or refrigerators and freezers. At least, that is certainly where my mind goes when thinking about the topic. Yet dry storage areas deserve equal attention.
Admittedly, I can’t point to one single instance where the condition of a dry storage area in a foodservice operation led to a widespread foodborne illness outbreak. But contamination risks are very real. Improperly stored dry goods can harbor pests, accumulate dust and debris, become contaminated by leaking chemicals, or grow mold if moisture is present. A single pest infestation originating in dry storage can spread throughout your entire operation, resulting in costly product loss, failed health inspections, and, if word gets out to the public, a social media public relations nightmare!
According to the Food Code, dry storage areas should maintain temperatures between 50°F and 70°F. Early in my foodservice career, I wondered why they made those recommendations in the food code. What difference does it make, anyway? I have learned that while dry goods don’t require refrigeration, excessive heat can accelerate spoilage, attract pests, and reduce product quality. High humidity creates conditions for mold growth and can compromise packaging integrity.
Install a thermometer and hygrometer in your dry storage area and check them regularly. Ensure proper ventilation to prevent moisture buildup. If you notice condensation on walls or the ceiling, address the issue immediately. Moisture is an invitation for microbial growth and pest activity, and it certainly doesn’t bode well for the general upkeep of the physical facility, either.
The Food Code requires that all food and food-contact surfaces be stored at least six inches off the floor. Just last week, on social media, I saw a post from a concerned sous chef who was told by his executive chef that as long as the packaging was intact, it was acceptable for bags of flour to sit on the floor. I was shocked that in 2026, an executive chef would think this! The six-inch requirement serves multiple purposes: it protects products from floor contamination and flooding, facilitates cleaning beneath shelving, and allows for pest inspection and control. Additionally, maintaining a similar space between stored items and walls serves the same purpose.
The food code emphasizes that food must be stored in a way that prevents cross-contamination. In dry storage, this means separating raw ingredients from ready-to-eat items and storing chemicals completely separately from food items. Implement the “First In, First Out” (FIFO) rotation method consistently. Date all incoming products clearly and position newer inventory behind older stock. This practice minimizes waste while ensuring products are used before quality deteriorates or expiration dates pass.
Once you open the original packaging, store the food in clean, food-grade containers with tight-fitting lids. These containers must be labeled with the common name of the food. Never store food in containers that previously held non-food items, even if thoroughly cleaned.
Chemical storage requires special attention. Cleaning supplies, pesticides, and other chemicals must be stored in a separate area from food, below and away from food preparation and storage spaces. If separate storage isn’t possible, which is common in smaller facilities with limited storage space, chemicals must be stored below food items to prevent potential contamination from spills or leaks.
…Dry storage sanitation may lack the obvious urgency of temperature control for perishables, but it’s equally important for maintaining a comprehensive food safety programs…
Dry storage sanitation requires ongoing vigilance. Establish a regular cleaning schedule that includes sweeping and mopping floors, wiping down shelving, and promptly removing any spills. Weekly deep cleaning prevents the accumulation of dust and debris that can attract pests and harbor bacteria.
The food code requires facilities to be maintained to prevent pest entry and harborage. In dry storage, this means sealing cracks and crevices, installing door sweeps, keeping areas clean and clutter-free, and avoiding the storage of empty boxes or packaging materials that attract pests. Conduct regular inspections for signs of pest activity. Look for droppings, gnaw marks, or damaged packaging. Document these inspections as evidence of your proactive approach to sanitation.
Dry storage sanitation may lack the obvious urgency of temperature control for perishables, but it’s equally important for maintaining a comprehensive food safety program. By following and maintaining rigorous standards, you protect your inventory, satisfy regulatory requirements, and uphold your commitment to serving safe food. Risk Nothing.
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Meat Color and Doneness: Persistent Pinking
Late in June, my family and I were able to visit the Black Hills, an area of the country in which I have not had the opportunity to spend much time. One evening, as we dined at a local restaurant, I observed a table across the dining room sending back a dinner. While I couldn’t hear the entire conversation and I certainly wasn’t trying to eavesdrop, it was apparent that the customer was unhappy with the cooking of their hamburger and was sending it back because it was too pink in the middle. That immediately brought to my mind the phenomenon known as persistent pinking. A term I became familiar with because of work done by some colleagues here at Kansas State, which they present each summer to a group of foodservice operators who join us on-campus for an in-depth week-long look at all things food safety.
Quat Binding – Why this Can Have a Disastrous Impact on Your Sanitation Program.
In June, I had the opportunity to represent FoodHandler and speak on food safety behavior for customers of Martin Bros. Distributing in Waterloo, Iowa. One of the questions that was asked caught me a little off guard. The question was about quat binding. It caught me off guard not because it was a bad question, but only because it was not something I had previously been asked nor had not yet been exposed to the phenomenon. However, I soon learned that in certain jurisdictions, it is resulting in changes to how sanitizing cloths are to be stored in sanitizing buckets (or not) in the foodservice industry. When I returned home from the trip, I had to dig into it to learn about what quat binding is and how it might impact foodservice operations.
Are Grades for Foodservice Inspections a Good Idea?
I generally try to stay away from controversial topics in my blog, but this is one I thought it might be interesting to discuss. Occasionally on my travels, I will come across a state or a local jurisdiction that requires foodservice inspection scores be posted in the window of the establishment. The idea is to allow would-be customers the ability to see how the foodservice operation in which they are about to eat scored on their latest health inspection.
