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