Proper storage procedures - DRY PROVISION

Dry Provision

RECEIVING

Tin products

  • Check for rust on the surface of the Tin.
  • Check for any dents or damages.
  • Press the lid for any chance of blisters (blistered tins).
  • Check for validity/expiry dates.

Dry food

  • Reject any torn or broken boxes/packages/bags.
  • Check for validity/expiry dates.
  • Check for parasites or incisions.
  • Check for proper labels.

STORAGE

  • Store delivered food immediately after inspection,
  • Stocking space should be clean and dry
  • Store in original package or in airtight, clearly labeled containers
  • Check packages for insect or rodent damage
  • Keep dry-storage areas cool and dry and clean, so food remains at its highest quality and safety.
  • Keep the temperature of the dry-storage area between 50˚F and 70˚F (10˚C and 21˚C).
  • Store Dry food away from walls and at least six inches off the floor.
  • Always follow the FIFO procedure when storing.
  • Place labels on shelves to keep a better overview of expiration dates.
  • Keep all storage areas and equipment clean and dry. Clean up spills immediately. Clean dollies, carts, transporters, and trays often.

To follow FIFO:

  • Rotate products so the oldest or soonest expiring inventory is used first
  • Identify the use-by, expiration, or preparation date of products
  • Shelve products with earliest dates in front of those with later dates
  • Use products stored in front first

Source: Oceanic Magazine