ST Dry storage Dry stores should be cool, dry and clean. ST 3.4.14 Dry stores standards Foodstuffs should be kept elevated off the decks. ST Dry food packages should be handled with care to prevent ST damage to the packing. Foodstuffs from cans and jars that are damaged, swollen or ST leaking should not be used. When foodstuff packaging has been damaged after delivery then ST loose dry foodstuffs (flour, rice etc.) should be decanted and stored in sealed labelled containers. Humidity should be controlled (for example through sufficient ST airflow or air changes) because moisture can affect the safety of food products. Cans and jars may be placed in dry stores but once opened some ST products (mustard, mayonnaise etc.) require refrigeration where stated by the manufacturers. 3.4.15 Dates of durability 3.4.16 First in first Stored food should be rotated and used on a First In First Out (FIFO) ST out system taking into account the durability date.
ST Dry storage 3.4.14 Dry stores standards Dry stores should be cool, dry and clean. ST Foodstuffs should be kept elevated off the decks. ST Dry food packages should be handled with care to prevent damage to the packing. ST Foodstuffs from cans and jars that are damaged, swollen or leaking should not be used. ST When foodstuff packaging has been damaged after delivery then loose dry foodstuffs (flour, rice etc.) should be decanted and stored in sealed labelled containers. ST Humidity should be controlled (for example through sufficient airflow or air changes) because moisture can affect the safety of food products. ST Cans and jars may be placed in dry stores but once opened some products (mustard, mayonnaise etc.) require refrigeration where stated by the manufacturers. ST 3.4.15 Dates of durability 3.4.16 First in first out Stored food should be rotated and used on a First In First Out (FIFO) system taking into account the durability date. ST