Storing shelf-stable foods such as canned goods, flour and rice in a cool, dry, well-ventilated area away from contamination.
The storage of shelf-stable, non-perishable foods such as canned goods, flour, rice and packaged staples in a cool, dry, well-ventilated area away from contamination.
It should be cool, dry, well-ventilated, clean and pest-free, with food kept off the floor and separated from cleaning chemicals and other non-food items.
Yes. Dry goods carry best-before dates and should be rotated using First In, First Out, with staff watching for damaged packaging, bulging cans and pest activity.
Storing cleaning chemicals with food risks chemical contamination through spills or fumes, so they should always be kept in a separate area.
Yes. Opened packets should be transferred to sealed, labelled containers to keep out moisture and pests and to protect the food's quality.