A cook is storing bags of onions and boxes of canned tomatoes in dry storage. Which practice is correct?
Explanation
Dry goods belong on cleanable shelving at least 6 inches off the floor, away from walls, in a clean, dry, well-ventilated room held between 50°F and 70°F. A room at 80°F is above that range and speeds spoilage, rusting, and insect breeding, and whether the food is TCS is not the test for a dry-storage room. Stacking on the floor against an outside wall blocks cleaning, traps condensation off the wall, and gives rodents cover. And storage under or beside a leaking pipe is prohibited whatever the water looks like: the drip wets the outside of the shrink wrap and the can seams, which is exactly where contamination enters when the case is opened.
Law Reference: FDA Food Code §3-305.11Practice all 500 questions free — no signup required.
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