71 11.4: Pantry/Dry Storage

All food and equipment should be at a minimum of 6 inches off the floor to allow for cleaning and prevent rodent contamination.  The pantry and dry storage areas should be kept clean, dry, and at a temperature between 50°F (10°C) and 70°F (21°C).  If there is an existing window in the pantry, it should be covered to prevent excessive light, heat and humidity from entering.  Chemicals and cleaning tools are not allowed in food storage areas.

Food, equipment, utensils, laundered linens and single serve items should never be stored:

• in locker rooms (linens and single serve items can be stored in a storage cabinet in a locker room)
• In toilet rooms
• in garbage rooms
• in mechanical rooms
• under sewer lines not protected against drips
• under leaking water lines
• under open stairwells
• or any other source of contamination