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Dry Storage
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- Dry storage pertains to those foods that do not support bacterial growth because they do not contain moisture or because they have been packaged by the manufacturer to have a long shelf life. This includes flour, sugar, salt, leavening agents, cereals, grains, oil and shortening, and canned and bottled foods.
- Dry storage containers should be closed tightly to protect from insect and rodent infestation, as well as to prevent contamination from dust or other airborne particles.
- Dry food should be stored in a cool, dry place that is raised off the floor, away from the wall, and not under a sewage line.