3-4.6.2 Food, Dry
Storage
A.
General
Considerations
1.
Should be protected from
sweating
walls,
dripping
pipes
and subsoiI dampness.
2.
Should be screened against mice and vermin.
3.
Orderly system should be established for
cataloging
l o c a t i o n of goods and rotating stocks.
4.
Work tables
should
be
provided
for
rough
portioning
of
supplies.
5.
Equipment should be easily mobile, and construction
m a t e r i a l s designed for easy cleaning and draining.
B.
Shelf Design and Arrangement
1.
Lowest shelf should be at least 8" off floor, highest
72".
2.
Adjustabl e
shelves
for
spacing
flexibility
3.
Some she lves should be wide enough to store case boxes.
4.
Bulk
items (sugar, f l o u r ,
potatoes,
etc.)
may
be
stored
best
in bulk containers
C.
Environmental
Considerations
T e m p e r a t u r e should never be higher than 70F.
1.
Recommended range is 40F to 70F.
2.
M o t o r s , compressors and other heat-producing equipment
s h o u l d not be located in storage areas.
3.
VentiIation:
Admit cool air near floor and exhaust
w a r m air near ceiling.
4.
2" space between shelves and walls recommended, as are
slatted shelves.
5.
pipes
should
be
well-insulated.
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