F O O D P R OT E C T I O N CO N N E C T I O N

1 HOUR SAN

Safe
Dry Goods
Storage
by Melissa Vaccaro, MS, CHO

N ot too long ago a consumer brought an open

pouch of hot chocolate into our office for testing. She
claimed there were ‘worms’ in it. Upon inspection, we
Unfortunately, this seemingly simple area of a facility
could inadvertently create a very large risk factor—an
infestation of pests throughout the entire foodservice
confirmed that the beverage mix did contain pests— operation.
Cabinet Beetles, not worms. This made me wonder how
In reviewing regulations and literature on dry storage
much we pay attention to the storage of our foods, not
of foods, there is a limited amount of very specific
only at home but also in our foodservice facilities.
regulation. The FDA Food Code requires that food be
As an inspector, I can tell you that dry storage areas are stored six inches off the floor, that food be protected
inspected. But not being a high priority or a significant during storage, and that there be no pests in the facility to
risk factor, they are often given a superficial once over. contaminate food. These rules, however, are very general.

8 Nutrition & Foodservice Edge | February 2016

 being contaminated in any way. Sanitarians are not so
much concerned about quality as safety; however, for
foodservice managers, directors and owners, food quality
also plays an important role in their facilities.
Exploring the Internet, I have concluded that several good
practices can be put into place to not only provide food
safety, but keep quality top notch as well.

D RY S TO R AG E S IZE G U I D E LI N E S
Believe it or not, someone actually came up with a formula
for dry storage space. The FDA and the Conference for
Food Protection’s Food Establishment Plan Review Guide
has done great work in providing graphs and tables to
complete the necessary space and storage calculations.
To get started on either a new design or revamping an
existing facility to meet today’s needs, review Section III of
the Food Establishment Guide for Design, Installation, and
Construction Recommendations: Part 7, Dry Good Storage.

Overall Storage Area:

The storage space of a food facility is determined by
the menu, number of meals served, quantities of food
purchased, and the frequency of delivery. The Plan Review
SAFE FOOD Guide advises that food facilities use the following formula
to estimate required storage space:
S TO R AG E
Required Storage Area (sq ft) = (Volume per meal
GUIDELINES × Number of meals between deliveries) ÷ (Average
Height × Fraction of usable storeroom floor area)
F O R YO U R
Where:
FA C I L I T Y • Volume per meal = .025 to .050 cu. ft. per meal served
• Useful storeroom height = 4 to 7 feet
• Storage time between deliveries = 3 to 14 days
• Fraction of useable storeroom floor area = .3 to .6

The Current Good Manufacturing Practice (cGMP) under Example: If 100 meals per day are served and
the Code of Federal Regulation, 21 CFR 110, provides there is 10 day storage between deliveries, how
minimal language regarding food storage of finished much storage space would you need?
products and required protection against contamination, 100 meals x 10 days = 1000 meals must be provided for
deterioration, and adulteration. Again, very non-specific in storage
language leaves this part of the regulation vulnerable to (.05 cubic feet x 1000 meals) ÷ (5 feet × .3) = 33
a broad array of interpretations. Generally, sanitarians square feet of storage area would be required
will declare that all is well in the dry storage areas with
regards to food safety if food is off the floor, they see
no signs of pests, and the food is protected and not Continued on page 10

Nutrition & Foodservice Edge | February 2016 9

 Continued from page 9

Estimating Shelving Needs: • Openings must be sealed and structural cracks and
The guide suggests that shelving can be constructed of crevices must be repaired. If you can see light coming
suitably finished hard wood, durable plastic, or preferably in through a crack, crevice or door frame, the bugs and
of corrosion-resistant metal. It recommends: rodents can get in.
• The highest shelf for practical use should be 7 feet. • The outside of the facility should be kept free of high
weeds and plants, trash, and idle equipment that could
• The lowest shelf should be 6 inches from the floor.
provide harborage for pests.
• Clearance between the shelves should be at least
• Monitoring devices should be in place such as live traps,
15 inches.
glue boards, pheromone detectors, light traps, or similar.
To calculate the total shelving needed, apply the following Check with your regulatory agency to determine what
formula: items are allowed and what items cannot be used.
Linear feet of shelving for storage (ft.) = (Volume • If you find pests or evidence of them, contact a pest
per meal x Number of meals between deliveries) ÷ control company. Don’t wait!
by D x H x C
FO O D P L AC E M E NT WITH I N TH E
Where: S TO R AG E A R E A
D = Depth of the shelves in feet
H = Clearance between shelves in feet
C = 80 percent effective capacity of shelf height
This guideline provides an abundance of information on
facility planning and can be downloaded at: http://www.
fda.gov/food/guidanceregulation/retailfoodprotection/
industryandregulatoryassistanceandtrainingresources/
ucm101639.htm

PEST CONTROL AND MONITORING Store all food at least 6 inches off
the floor to avoid contamination.

How do you arrange shelving and foods in the storage

area? It is recommended that foodservice facilities:
• Avoid storing foods in direct sunlight. This could affect
quality as well as nutritional value.
• Store all food at least 6 inches off the floor to avoid
contamination and allow for cleaning.
• Store all food at least 18 inches away from the outer
walls. This will help with monitoring, cleaning,
Storerooms, doors, and windows
condensation, and wall temperatures affecting foods.
should be rodent and pest proof. • Have a 2 ft. ceiling clearance.
• Have a re-work or damaged product area that is
To control pests, keep them out of your facility.
segregated from usable foods and labeled as such.
• Storerooms, doors, and windows should be rodent and
• Do not store chemicals in the same storage area as food
pest proof. They must be kept closed and sealed tightly
if at all possible. If you must, be sure they are completely
to the building. If not closed, they should be screened
segregated from foods or single service items such as
with 16 mesh to 1-inch screening or smaller.
take-out containers.
Continued on page 12

10 Nutrition & Foodservice Edge | February 2016

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T E M P E R AT U R E A N D H U M I D I T Y the shelving units. Although use-by and sell-by dates are

typically for quality purposes, you can use them as a guide
to FIFO. The practice of FIFO often goes out the door
when we are busy, so monitor shelving units regularly.

M A I N T E N A N C E A N D R E PA I R

The ideal storage room temp. is

between 50˚F and 70˚F.

According to many experts, storerooms should be kept

cool, dry, and well ventilated. The ideal storage room Clean up food spills immediately
temperature is between 50°F and 70°F, with cooler being to prevent bacteria from growing.
better, but not freezing of course. Cooler storage will allow
you to store many foods longer. Good ventilation will Keep your storage areas clean, organized, and in good
permit air movement, which is essential in storage rooms. repair. Organized storage rooms will reduce the amount of
Many suggest that a storage area should have a humidity time employees spend looking for an item. Clean up food
level of 15 percent or less. You may need to provide air spills immediately to avoid any chance bacteria may begin
conditioning, dehumidification, or heat to maintain this to grow.
level. Moisture could degrade some food packaging and Despite the fact that regulations are relatively absent on
will encourage mold and mildew issues in the storage what ideal dry storage should encompass, it remains a
room. good practice to properly maintain your storage units
F O O D R O TAT I O N to avoid nasty pests, rodents, or degradation of food
quality. Monitor your storage rooms on a regular schedule
to prevent problems that may become a regulatory or
food safety issue. If you find a pest or signs a pest may
be present (webbing in food, gnawed boxes, rodent
droppings, small holes in packaging, dead pests, and
similar), contact a professional pest control company
immediately. In an upcoming issue we will discuss
common storage pests. E

Melissa Vaccaro, MS, CHO is a

Keep older food at the front of Food Program Specialist for the PA
shelving to be used first. Department of Agriculture and an
Executive Board Member for the
Central Atlantic States Association of
First in, First Out (FIFO) is not typically a regulatory Food and Drug Officials (CASA). She
requirement in most jurisdictions, but it is a very good is co-author of the SURE™ Complete
food quality practice. Date your foods when they arrive. HACCP Food Safety Series.
Keep older food at the front of shelving to be used first.
Train employees not to take items from the back of the [email protected]

shelves. Upon delivery, place new items to the rear of

12 Nutrition & Foodservice Edge | February 2016