Dry/Ambient Storage
Controls
- Food must be segregated during storage, For E.g. Ready to eat salads are not to be in contact with soiled root vegetables if stored in the Dry Goods area.
- Adequate Ventilation must be ensured.
- Must be kept cool, dry and clean.
- Adequately lighting must be provided.
- No direct sunshine
- Fly screen must be provided if room has an external opening
- Well pest proofed
- Use first in First Out (FIFO) principle or adequate stock rotation methods.
- Store on Shelves made of impervious/non-absorbent material.
- No storage on the floor. All storage must on plastic pallets (or impervious/non-absorbent material) 20 cm above the floor.
- Adequate labelling where applicable.
- Must be cleaned regularly
- Store in closed containers.
- Discard spoiled vegetables and fruits daily if stored in Dry Goods Area.
- Potatoes should be stored in the dark to prevent sprouting or turning green.
- Cleaning agents and chemicals to be stored separately.
- Doors to all stores and storage areas must be kept closed except when they are being filled, emptied or cleaned.
- If decanted from original packaging, goods must be appropriately wrapped/stored in closed labelled containers with labels.