Standards for Dry Storage
PURPOSE: To ensure that all food is received fresh and safe when it
enters the foodservice operation and to transfer food to proper storage as
quickly as possible.
SCOPE: This procedure applies to foodservice employees who handle,
prepare, or serve food.
KEY WORDS: Cross-Contamination, Temperatures, Receiving, Holding,
Dry Goods, Delivery
INSTRUCTIONS:
1. Train foodservice employees on using the procedures in this SOP.
2. . Follow regulatory requirements and Ensure to follow label
specifications
3. Place foods into appropriate storage areas immediately upon receipt.
4. Refer to FIFO (First in, First Out) Stock Rotation SOP.
5. Don’t overload shelves. Store the heaviest items on the lowest shelves.
6. Keep food items at least 2 inches away from the walls and on shelves at
least 6 inches above the floor and 6 inches below the ceiling.
7. Make sure all products are dated with a receiving date.
8. Don’t keep or use food beyond expiration or “use by” dates. Maintain
the log so that near to expiry item can be identified and used before
expiration. Once items are expired, discard the items and maintain the
discard log for future reference. Identify slow moving and near expiry
items and informed the production staff accordingly.
9. Keep food in clean, well-labeled, airtight containers. Date tag the
container if transfer from the original container. Properly label the
container with redated tag. Use the original container if it is clean, dry,
and intact. Food is NEVER put in chemical containers or vice versa.
10. Sweep and mop the floor daily. Maintain clean and uncluttered storage
areas.
11. Store foods away from floor drains and out of direct sunlight.
12. Place chemicals and supplies in appropriate storage areas, away from
food.
13. Keep storerooms cool, dry, and well ventilated. The temperature
should be between 50-70º F.
MONITORING:
1. Inspect the delivery truck when it arrives to ensure that it is clean, free
of putrid odors, and organized to prevent cross-contamination.
2. Check the integrity of food packaging.
3. Check the cleanliness of crates and other shipping containers before
accepting products. Reject foods that are shipped in dirty crates.
CORRECTIVE ACTION:
1. Retrain any foodservice employee found not following the procedures in
this SOP.
2. Reject the following:
[Link] that have signs of deterioration, such as swollen sides or ends,
flawed seals or seams, dents, or rust
b. Punctured packages
c. Foods with outdated expiration dates
[Link] that are deemed unacceptable by the Handling Rejected Food
SOP
VERIFICATION AND RECORD KEEPING:
The Restaurant Manager will record all employee training activities. The
Restaurant Manager will verify that the foodservice employees are fully
competent with policy and procedure, including SOPs. The Restaurant
Manager will verify that food service employees are actively following
policy and procedure, SOPs.
