Keep your dry store cool, dry and ventilated to protect shelf-stable stock. FSANZ-aligned guide to temperature, humidity, shelving, pests and stock rotation.
A dry store should be kept cool, dry, well ventilated and clean to protect shelf-stable stock from spoilage, mould and pests. Aim for a stable temperature (many operators target around 10-21°C), low humidity, good air flow, and stock kept off the floor and clear of walls. Standards 3.2.2 and 3.2.3 of the Food Standards Code require food to be stored so it stays safe and suitable. Rotate stock using FIFO and inspect regularly. Key takeaways: Keep a dry store cool, dry, dark and ventilated; a stable temperature and low humidity slow spoilage, mould growth and pest activity.. Store all stock off the floor and clear of walls on smooth, cleanable shelving so air circulates and you can clean and inspect underneath.. Use FIFO stock rotation and check use-by and best-before dates so older stock is used first and nothing passes its date unnoticed.. Moisture is the main enemy: fix leaks and condensation, clean spills promptly, and keep opened goods in sealed, labelled containers.. Standards 3.2.2 and 3.2.3 require food to be protected from contamination and stored so it stays safe and suitable.. What a dry store is and why control matters A dry store is the room, cupboard or area where you keep shelf-stable, ambient stock: canned goods, dried pasta and rice, flour and sugar, spices, oils, packaged snacks and unopened bottled products. These items don't need refrigeration, but they still deteriorate if the environment is warm, damp or dirty. Heat speeds up chemical breakdown and can turn fats and oils rancid. Moisture is the bigger threat: it softens packaging, cakes powders, encourages mould on dry goods, and creates the humid conditions pests seek out. A well-run dry store keeps these factors in check so stock reaches its best-before or use-by date in good condition. Under Standards 3.2.2 and 3.2.3 of the Food Standards Code, food must be protected from contamination and stored so it stays safe and suitable. A clean, cool, dry, pest-free store is how you meet that duty for ambient stock. Target temperature and humidity There is no single mandated temperature for a dry store in the Code, because these goods are shelf-stable rather than temperature-controlled like chilled or frozen food. The aim is a cool, stable environment rather than a fixed set point, and many operators target a range of roughly 10-21°C and avoid letting the room climb much higher. Stability matters as much as the number. Large temperature swings cause condensation as warm, moist air meets cooler surfaces and packaging, and that moisture is what damages stock. Keep the store away from ovens, dishwashers, hot-water systems, boilers and direct sun, which all push the temperature and humidity up. For humidity, drier is better. High relative humidity encourages mould, clumping of powders and rust on cans. Good ventilation, sealed packaging and keeping wet processes out of the room all help hold humidity down. Always follow any storage conditions printed on the product label, as some items have their own requirements. Ventilation and air flow Air movement carries heat and moisture away, so a dry store needs to breathe. Stale, still air traps humidity against packaging and shelving and creates warm pockets near the ceiling. Passive vents, an extraction fan, or simply not overloading the space can make a real difference. Leave gaps around stock so air can circulate. Don't push shelving hard against external walls that may sweat, and don't stack stock to the ceiling where heat gathers. Keep vents and fans clean and unobstructed by boxes. If the room feels warm, muggy or smells musty, treat that as a warning sign. Musty odours often mean humidity is too high or something has become damp, and mould may already be starting. Shelving, layout and keeping stock off the floor Store everything on shelving, racking or pallets, never directly on the floor. Keeping stock off the floor and clear of walls lets you clean underneath and behind it, allows air to circulate, and makes pest activity easier to spot. It also protects stock from floor-level spills and mop water. Use smooth, cleanable, non-absorbent shelving so surfaces can be wiped and sanitised. Standard 3.2.3 requires fixtures, fittings and equipment to be designed so they can be effectively cleaned, and open, wipeable shelving meets that far better than absorbent timber or cardboard sitting on the ground. Keep the layout organised: heavier items low, a logical order for rotation, and clear labelling so staff can find and rotate goods quickly. Never store chemicals or cleaning products with or above food; keep them separate to avoid contamination. Keeping moisture out Moisture ruins dry goods faster than anything else, so keeping the store dry is the priority. Check for roof and plumbing leaks, damp patches on walls and ceilings, and condensation on cold surfaces or pipes. Fix leaks promptly and dry any affected area before restocking. Deal with spills straight away. A split bag of flour or sugar, or a burst liquid container, adds moisture and food debris that draw pests. Clean spills as they happen rather than leaving them for the next shift. Keep opened dry goods in sealed, food-grade, labelled containers rather than open bags. Sealed containers lock out moisture, air and pests, keep contents identifiable, and help preserve the original best-before information and any allergen details. Pest prevention in the dry store Pests are attracted to warmth, moisture, food debris and shelter, so a cool, dry, clean, decluttered store is your best defence. Rodents, cockroaches, ants, and pantry moths and beetles all target dry goods, and stored-product insects can hide inside packaging. Inspect incoming stock and packaging for damage, gnaw marks, webbing, live or dead insects, or rodent droppings before you put it away. Reject or isolate anything suspect. Seal external doors and gaps, remove cardboard and clutter where pests harbour, and don't let waste build up nearby. Watch for droppings, chewed packaging, insect webbing in corners, and a musty or oily smell. If you see signs of pests, act quickly, remove affected stock, and arrange treatment. Standard 3.2.2 requires businesses to take all practicable measures to prevent pests on the premises. Stock rotation, dating and inspection Even a well-controlled environment won't help if old stock sits at the back for months. Use FIFO, first in, first out, so older stock is placed at the front and used before newer deliveries. Check best-before and use-by dates as you rotate. Best-before dates relate to quality; food may still be safe shortly after, though quality drops. Use-by dates are about safety, and food must not be sold or used after its use-by date. Remove and dispose of anything past its use-by date, and check for damaged, bulging, rusted or leaking cans and packaging. Build a routine inspection into the week: scan for damaged packaging, moisture, mould, pests and dating problems, and record what you check. Regular checks catch small problems before they spread through the store. Checklist: Temperature cool and stable (many target around 10-21°C), away from heat sources. Low humidity; no damp, condensation or musty smell. Vents and fans clean and unobstructed; air circulates around stock. All stock on shelving, off the floor and clear of walls. Opened goods in sealed, labelled, food-grade containers. Chemicals and cleaning products stored separately, never with or above food. FIFO in place; use-by and best-before dates checked. No signs of pests (droppings, webbing, gnawing, damaged packs). Spills cleaned and leaks or condensation fixed promptly. Regular inspection carried out and recorded. Common mistakes: Storing stock directly on the floor or hard against walls. Letting the store overheat next to ovens, dishwashers or in direct sun. Ignoring musty smells, damp patches or condensation. Leaving opened bags of flour, sugar or rice unsealed. Keeping chemicals or cleaning products alongside food. Overstocking so air can't circulate and rotation becomes impossible. Skipping date checks so stock passes its use-by unnoticed at the back.
How to set up dry store temperature and humidity control
Site the dry store in a cool, dry area away from ovens, dishwashers, hot-water systems and direct sun. Avoid external walls prone to damp where you can, and keep the space separate from chemicals and waste.
Install smooth, non-absorbent shelving or racking that keeps all stock off the floor and clear of walls. Leave gaps so air can circulate and so you can clean and inspect underneath and behind.
Make sure the room can breathe through vents or an extraction fan, keep them clean and unobstructed, and don't overload the space or stack stock to the ceiling where heat and humidity gather.
Place a thermometer, and ideally a hygrometer, in a representative spot in the store. Check readings regularly and act on rising temperature, high humidity, condensation or musty smells.
Arrange goods so older stock sits at the front and is used first, label opened containers, and keep a logical order that makes date checks and rotation quick and reliable.
Set a routine, such as a weekly walk-through, to check temperature, humidity, cleaning, damaged packaging, dating and pest signs, and keep simple records showing the store is kept safe and suitable.
Frequently asked questions
What temperature should a dry store be?
The Food Standards Code doesn't set a fixed temperature for dry stores, because ambient goods are shelf-stable rather than temperature-controlled. The aim is a cool, stable environment; many operators target around 10-21°C and keep the room away from ovens, dishwashers and direct sun. Stability matters as much as the number, because temperature swings cause condensation that damages stock. Always follow any storage conditions on the label.
How do I control humidity in a dry store?
Keep humidity low with good ventilation, sealed packaging, and by keeping wet processes and spills out of the room. Ensure air can circulate around stock, keep vents and fans clean, and fix leaks and condensation promptly. Store opened dry goods in sealed, food-grade containers rather than open bags. A musty smell or condensation on surfaces is a sign humidity is too high and needs attention.
Why should dry store stock be kept off the floor?
Keeping stock off the floor and clear of walls lets air circulate, lets you clean underneath and behind it, and makes pest activity far easier to spot. It also protects goods from floor-level spills and mop water. Standard 3.2.3 requires premises and equipment to allow effective cleaning, and open, non-absorbent shelving supports that far better than cardboard or absorbent materials on the ground.
How do I keep pests out of the dry store?
Pests seek warmth, moisture, food and shelter, so keep the store cool, dry, clean and decluttered. Inspect incoming stock and packaging for damage, droppings, webbing or insects before storing it, seal gaps and external doors, remove cardboard and clutter, and store opened goods in sealed containers. Watch for droppings, chewed packaging and musty odours, and act quickly if you find signs of pests.
What is FIFO and why does it matter for dry stores?
FIFO means first in, first out: older stock is placed at the front and used before newer deliveries. It stops goods reaching their best-before or use-by date unnoticed at the back of the store. As you rotate, check dates and packaging condition. Remove anything past its use-by date, as use-by relates to safety, and inspect damaged, bulging, rusted or leaking cans and packs.
Do I need to keep dry store records?
There's no single prescribed dry store record in the Code, but keeping simple records of temperature, humidity, cleaning, stock rotation and pest checks helps show that food is stored safely and suitably under Standards 3.2.2 and 3.2.3. Records also help you spot trends, such as a store that keeps overheating. Confirm any specific requirements with your local council or state regulator.
