Rooms used for the storage of fruit and vegetables, dried, canned and bottled foods should be kept dry, cool (preferably between 10°C and 15°C), well lit, well ventilated and free from risk of condensation. Shelves should be easy to clean and non-absorbent. They must be kept clean and tidy and spillages should be cleared away promptly. Rodent and bird-proofing should be maintained and any gaps in the fabric should be sealed. As far as possible food should be kept in rodent-proof containers. All goods should be stored clear of walls and off the floor to allow cleaning and pest control. Stock should be rotated and inspected regularly.
Non-food items, including cleaning equipment and chemicals, and strong smelling foods should not be stored in dry-goods stores. Packs of food should be handled carefully to avoid damage. Part-used packs should be resealed to prevent contamination.
ADD PHOTO PF A TYPICAL DRY STORES