[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-495943-105":3,"doc-detail-495943-en":81,"detail-sidebar-cat-0-en-105":99},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","safe-food-storage-guidelines-for-your-facility","SAFE FOOD STORAGE GUIDELINES FOR YOUR FACILITY","","Safe food storage guidelines for facility managers focus on preventing pest infestations and contamination in dry storage areas. The content highlights gaps in broad regulations such as FDA Food Code and cGMP language, then explains practical planning steps including required storage area and shelving calculations based on menu volume, delivery frequency, usable floor fraction, and shelf clearances. It also outlines pest control and monitoring measures to keep storerooms, doors, and windows sealed, screened, and continuously checked.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/healthcare/","Healthcare",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/safe-food-storage-guidelines-for-your-facility/495943/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/safe-food-storage-guidelines-for-your-facility/495943.png","ImageObject",300,407,{"name":42,"@type":43},"Ivy","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-11-07","2026-10-02",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",6,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"Why are dry storage areas considered a safety risk despite inspections?","Question",{"text":63,"@type":64},"They are often treated with a superficial review because they are not always prioritized as high risk. However, overlooked issues can allow pests to infest the entire foodservice operation.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"How does the FDA Food Code generally要求 food to be stored for safety?",{"text":68,"@type":64},"It requires food to be stored off the floor (six inches), protected during storage, and kept free of pests so food cannot be contaminated.",{"name":70,"@type":61,"acceptedAnswer":71},"What pest control and monitoring practices are recommended for dry storage facilities?",{"text":72,"@type":64},"Keep storerooms, doors, and windows sealed and pest-proof, repair openings and cracks, remove pest harborage outside, and use monitoring devices like traps or detectors while following local regulatory allowances.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},495943,1792681752,{"code":4,"msg":82,"data":83},"success",{"doc_id":79,"user_id":84,"nickname":42,"user_avatar":85,"doc_module":4,"category_id":86,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":87,"file_id":88,"file_url":89,"file_type":90,"file_size":91,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":92,"language":93,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":94,"faqs":95,"seo_title":96,"seo_description":12,"update_tm":97,"read_time":98,"preview_page_count":4},549758252649,"https://ap-avatar.wpscdn.com/avatar/8000253669c5317157?_k=1778319167496531819",7,"FOOD PROTECTION CONNECTION  \nSafe  \nDry Goods  \noo, MS, CHO rage  \nNot too long ago a consumer brought an open  \npouch of hot chocolate into our office for testing. She claimed there were ‘worms’ in it. Upon inspection, we confirmed that the beverage mix did contain pests—Cabinet Beetles, not worms. This made me wonder how much we pay attention to the storage of our foods, not only at home but also in our foodservice facilities.  \nAs an inspector, I can tell you that dry storage areas are inspected. But not being a high priority or a significant risk factor, they are often given a superficial once over.  \nUnfortunately, this seemingly simple area of a facility could inadvertently create a very large risk factor—an infestation of pests throughout the entire foodservice operation.  \nIn reviewing regulations and literature on dry storage of foods, there is a limited amount of very specific regulation. The FDA Food Code requires that food be stored six inches off the floor, that food be protected during storage, and that there be no pests in the facility to contaminate food. These rules, however, are very general.  \n8 Nutrition & Foodservice Edge | February 2016  \nSAFE FOOD  \nSTORAGE  \nGUIDELINES  \nFOR YOUR  \nFACILITY  \nThe Current Good Manufacturing Practice (cGMP) under the Code of Federal Regulation, 21 CFR 110, provides minimal language regarding food storage of finished products and required protection against contamination, deterioration, and adulteration. Again, very non-specific language leaves this part of the regulation vulnerable toa broad array of interpretations. Generally, sanitarians will declare that all is well in the dry storage areas with regards to food safety if food is off the floor, they see no signs of pests, and the food is protected and not  \nbeing contaminated in any way. Sanitarians are not so much concerned about quality as safety; however, for foodservice managers, directors and owners, food quality also plays an important role in their facilities.  \nExploring the Internet, I have concluded that several good practices can be put into place to not only provide food safety, but keep quality top notch as well.  \nD RY STO RAG E S IZ E G U I D E L I N ES  \nBelieve it or not, someone actually came up with a formula for dry storage space. The FDA and the Conference for Food Protection’s Food Establishment Plan Review Guide has done great work in providing graphs and tables to complete the necessary space and storage calculations. To get started on either a new design or revamping an existing facility to meet today’s needs, review Section III of the Food Establishment Guide for Design, Installation, and Construction Recommendations: Part 7, Dry Good Storage.  \nOverall Storage Area:  \nThe storage space of a food facility is determined by the menu, number of meals served, quantities of food purchased, and the frequency of delivery. The Plan Review Guide advises that food facilities use the following formula to estimate required storage space:  \nRequired Storage Area (sq ft) = (Volume per meal × Number of meals between deliveries) ÷ (Average Height × Fraction of usable storeroom floor area)  \nWhere:  \n• Volume per meal = .025 to .050 cu. ft. per meal served  \n• Useful storeroom height = 4 to 7 feet  \n• Storage time between deliveries = 3 to 14 days  \n• Fraction of useable storeroom floor area = .3 to .6  \nExample: If 100 meals per day are served and there is 10 day storage between deliveries, how much storage space would you need?  \n100 meals x 10 days = 1000 meals must be provided for in storage  \n(.05 cubic feet x 1000 meals) ÷ (5 feet × .3) = 33  \nsquare feet of storage area would be required  \nContinued on page 10  \nNutrition & Foodservice Edge | February 2016 9   \nContinued from page 9  \nEstimating Shelving Needs:  \nThe guide suggests that shelving can be constructed of suitably finished hard wood, durable plastic, or preferably of corrosion-resistant metal. It recommends:  \n• The highest shelf for practica","cbCaiumiFZcYbDqh","https://ap.wps.com/l/cbCaiumiFZcYbDqh","pdf",805133,5,"English","# Safe Dry Storage\n## Storage Area Sizing Guidelines\n## Estimating Shelving Needs\n## Pest Control and Monitoring","[{\"question\":\"Why are dry storage areas considered a safety risk despite inspections?\",\"answer\":\"They are often treated with a superficial review because they are not always prioritized as high risk. However, overlooked issues can allow pests to infest the entire foodservice operation.\"},{\"question\":\"How does the FDA Food Code generally要求 food to be stored for safety?\",\"answer\":\"It requires food to be stored off the floor (six inches), protected during storage, and kept free of pests so food cannot be contaminated.\"},{\"question\":\"What pest control and monitoring practices are recommended for dry storage facilities?\",\"answer\":\"Keep storerooms, doors, and windows sealed and pest-proof, repair openings and cracks, remove pest harborage outside, and use monitoring devices like traps or detectors while following local regulatory allowances.\"}]","SAFE FOOD STORAGE GUIDELINES FOR YOUR FACILITY | PDF",1790924371,13,{"code":4,"msg":82,"data":100},[101,105,109,113,117,121,124,129,134,137,141],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":102,"show_sort_weight":103,"slug":104},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":106,"show_sort_weight":107,"slug":108},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":110,"show_sort_weight":111,"slug":112},"Exam",70,"exam",{"id":92,"doc_module":4,"doc_module_name":25,"category_name":114,"show_sort_weight":115,"slug":116},"Comic",60,"comic",{"id":55,"doc_module":4,"doc_module_name":25,"category_name":118,"show_sort_weight":119,"slug":120},"Technology",50,"technology",{"id":86,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":122,"slug":123},40,"healthcare",{"id":125,"doc_module":4,"doc_module_name":25,"category_name":126,"show_sort_weight":127,"slug":128},8,"Research & Report",30,"research-report",{"id":130,"doc_module":4,"doc_module_name":25,"category_name":131,"show_sort_weight":132,"slug":133},9,"Religion & Spirituality",20,"religion-spirituality",{"id":132,"doc_module":4,"doc_module_name":25,"category_name":135,"show_sort_weight":132,"slug":136},"World Cup","world-cup",{"id":138,"doc_module":4,"doc_module_name":25,"category_name":139,"show_sort_weight":138,"slug":140},10,"Lifestyle","lifestyle",{"id":142,"doc_module":4,"doc_module_name":25,"category_name":143,"show_sort_weight":92,"slug":144},19,"General","general"]