Storing shelf-stable foods such as canned goods, flour and rice in a cool, dry, well-ventilated area away from contamination.
Storing shelf-stable foods such as canned goods, flour and rice in a cool, dry, well-ventilated area away from contamination. Dry storage is the storage of shelf-stable, non-perishable foods that do not need refrigeration, such as canned goods, dried pasta, rice, flour, sugar, spices and sealed packaged staples. These foods keep well at room temperature because their low moisture, sealed packaging or preservation means bacteria cannot easily grow. The goal of dry storage is to protect them from moisture, heat, pests and contamination so they last for their intended shelf life. While the Australia New Zealand Food Standards Code does not set a single dry storage temperature, the food safety standards require that food be protected from contamination and stored so it remains safe and suitable. In practice this means keeping dry stores clean, dry, cool, well-ventilated and free of pests, and keeping food off the floor and away from chemicals. Dry storage supports, but does not replace, correct handling of the potentially hazardous foods that need refrigeration. In an Australian venue, the dry store is kept cool and dry, with stock on shelving raised off the floor so it can be cleaned under and around, and so pests are easier to spot. Cleaning chemicals and non-food items are stored separately from food to prevent chemical contamination, and opened packets are transferred to sealed, labelled containers to keep out moisture and pests. Stock rotation still applies in dry storage. Staff use First In, First Out so older stock is used first, check best-before dates, and watch for signs of pest activity, damaged packaging, bulging cans or damp. Keeping the area organised makes date checks and stocktakes easier and keeps the space compliant with pest-control and cleanliness expectations. A cafe sets up its storeroom with metal shelving off the floor, keeps the room cool and ventilated, and stores flour and sugar in sealed, labelled tubs. Cleaning products are kept on a separate low shelf away from food. During a weekly check, staff spot a dented, bulging can, remove it, and rotate the remaining tins so the oldest are at the front.
Frequently asked questions
What is dry storage?
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.
What conditions should a dry store have?
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.
Does dry-stored food still need date checks?
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.
Why keep chemicals away from food in dry storage?
Storing cleaning chemicals with food risks chemical contamination through spills or fumes, so they should always be kept in a separate area.
Should opened dry goods be resealed?
Yes. Opened packets should be transferred to sealed, labelled containers to keep out moisture and pests and to protect the food's quality.
