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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Getting Your Playbook for Food Safety Organized
As anyone who has ever worked in a foodservice operation knows, from the time food is received in your establishment to the time it is served to your customers, following proper food safety practices is crucial. What many don’t often think about is this time really should extend from the time the manager places their orders with their suppliers (including which purveyors you utilize), through the time the food is consumed – even if that consumption occurs off your premises and days after the original order was picked up by the guest. This is something that has certainly been highlighted by the pandemic as customers across the nation are utilizing take-out, curbside to go, and third-party delivery options more so now than ever before.
Getting Started with Building the Infrastructure
Hopefully in our first January blog, we convinced you of the importance of establishing an infrastructure within your operation to support a safe food culture. So, how does one go about doing this? Well, like any major project, break it into small bites. In our opinion, having a written guide for employees that documents expectations related to food safety basics of employee health and hygiene, temperature controls, and cleaning and sanitizing is the first step. Having this documentation serves as a reference for training and helps fulfill the mission of most foodservice operators which is to serve safe, quality food.
Food Safety Resolutions for the New Year
Finally, 2020 is in our rearview mirror and we can all turn the page to 2021! Resolutions for the new year might be more of the same from prior years (lose weight, exercise more, less screen time, etc.) OR you may have identified new practices to implement in your operation. If the latter, likely goals included some practices related to food safety – especially given the turmoil of 2020 and heightened concern by customers. It is our philosophy that attention to safe food handling practices is a win-win for any operation because of the direct relationship between food safety and food quality, which in turn leads to customer satisfaction. This past year has also demonstrated that attention to safety can affect the bottom line. Thus, the topic of our first SafeBites webinar for 2021 is on the topic of the return on investment of food safety, it is scheduled for January 20, so register now and please plan to attend.
To Toss or Not to Toss? That is the question.
Our first blog for the month emphasized the basic safe food practices needed to keep you and your guests healthy (and happy!), especially during these times of COVID. The impact of foodborne illness can range from an uncomfortable few days to hospitalization or death. Foodborne illness IS preventable and the steps taken to keep food safe also maintain quality of food, and ultimately profitability. Think of attention to food safety as part of quality control and a win-win business strategy. Knowledge about food safety can be helpful when controlling costs as making wise decisions when determining the fate of unserved food can affect the bottom line.
