Thorough inspection and storage of dry goods like cereals, rice, grains, nuts, flour, and sugar ensure food safety by preventing pest infestation, cross-contamination, and chemical hazards. During receiving, confirm dry goods have undamaged packaging, are free of dampness, mold, or pest signs (example, holes), and check best before dates, moving accepted items to storage quickly.

Store food 15 cm/6 inches off the floor on non-absorbent shelving like metal wire racking or sealed wood for cleaning and airflow; unsealed wood is prohibited. Use food-grade containers (example, metal or hard plastic with tight lids), not cardboard or biodegradable bags. Place thermometers in the warmest part of fridges and freezers (near the door) to monitor temperatures. Store raw meats on lowest shelves, with ready-to-eat foods above to prevent drips.

Follow First In, First Out (FIFO) by dating containers and cover food to avoid contamination, taking out only what’s needed. Avoid overcrowding fridges/freezers for uniform temperatures and store chemicals like cleaning supplies separately from food. Never store food in change rooms, washrooms, or utility rooms. These practices—rigorous inspection, elevated storage, proper shelving, and separation—maintain a hygienic kitchen, ensure customer safety, and support efficient operations compliant with public health standards.

Read more About the lesson (Optional)

Welcome to the third lesson in Module 9 | Receiving and Storage of the Safe Food Handler Certificate course! In this lesson, you’ll learn how to inspect dry goods during receiving and follow key storage practices to prevent contamination and ensure food safety. Let’s dive in!

Receiving Dry Goods

Dry goods (e.g., cereals, rice, grains, nuts, flour, sugar) require careful inspection:

• Condition: Must be dry with undamaged packaging. Reject if packaging is damp, moldy, or shows signs of pest infestation (e.g., holes, tears).
• Best Before Dates: Check dates to ensure freshness.
• Post-Delivery: Move accepted dry goods to storage quickly to prevent contamination.

Storage Requirements

Proper storage practices prevent contamination, pests, and cross-contamination:

1. Elevated Storage: Keep food at least 15 cm/6 inches off the floor to avoid contamination and allow cleaning under shelves.
2. Non-Absorbent Shelving: Use metal wire racking for airflow and easy cleaning; sealed wood is permitted, but unsealed wood is not.
3. Thermometers: Place thermometers in all fridges and freezers, in the warmest part (just inside the door), to monitor temperatures, as required by public health inspectors.
4. Food-Grade Containers: Use easily cleanable, food-grade containers (e.g., metal or hard plastic with tight-fitting lids); avoid cardboard boxes or biodegradable garbage bags for food storage.
5. Raw Meats on Bottom: Store raw meats on the lowest shelves, with ready-to-eat foods on top, to prevent cross-contamination from drips.
6. First In, First Out (FIFO): Use older products first by dating containers and following recommended storage times.
7. Keep Food Covered: Cover food and storage containers, even during busy periods, taking out only what’s needed soon to prevent contamination.
8. Avoid Overcrowding: Ensure good airflow in fridges and freezers to maintain uniform temperatures.
9. Separate Non-Food Items: Store chemicals (e.g., cleaning supplies, pest control products) away from food to avoid chemical contamination.
10. Prohibited Storage Areas: Do not store food in change rooms, washrooms, utility rooms, or similar areas to prevent contamination.

Why This Matters

Proper receiving and storage of dry goods and adherence to storage practices prevent pest infestation, cross-contamination, and chemical hazards, ensuring food safety and compliance with public health standards. Organized storage also supports efficient kitchen operations. Check course resources for more guidance on safe food handling and storage practices.

Key Takeaways:

• Inspect dry goods for dry, undamaged packaging, no pests, and valid best before dates; store in food-grade containers with tight lids.
• Store food 15 cm/6 inches off the floor, use non-absorbent shelving, keep raw meats on bottom, follow FIFO, and cover food to prevent contamination.
• Use thermometers in fridges/freezers, avoid overcrowding, and store chemicals separately from food, never in prohibited areas.