Dry Food Storage

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
Dry food storage pertains to those foods not likely to support bacterial growth in their normal state. These foods include
  • Flour
  • Sugar and salt
  • Cereals, rice, and other grains
  • Dried beans and peas
  • Ready-prepared cereals
  • Breads and crackers
  • Oils and shortenings
  • Canned and bottled foods (unopened)
  1. Store dry foods in a cool, dry place, off the floor, away from the wall, and not under a sewer line.
  2. Keep all containers tightly closed to protect from insects, rodents, and dust. Dry foods can be contaminated, even if they don’t need refrigeration.