38 7.1: Dry Storage

7.1 Dry Storage

Dry storage refers to non-time/temperature-controlled rooms or areas where shelf-stable, non-perishable, packaged food is kept in conditions that are safe for long-term use. Examples of such foods include canned goods, flour, rice, grains, oils, spices, and dried fruits. No refrigeration is required, but many foods must be carefully handled and stored in a controlled environment to remain safe for consumption. Additionally, dry storage may also house single-service items such as carry-out containers, plastic utensils, disposable items, tableware, straws, placemats, and other items.

The dry storage area must be dry, clean, and distantly located from areas or sources of contaminants, dust, and liquids that may cause splashes. This area should not be used for other purposes or share space with a hallway or stairwell. Often, a dry storage area is surrounded by four walls and has a locking door for controlled access.

Dry storage is important because it protects food from:

Pests

Mold formation

Cross-contamination with chemicals

Food waste due to poor stock rotation or expired foods

Proper dry storage is as important to food safety as refrigeration.