(4) Air circulation (ventilation). Along with proper temperature and humidity,
air circulation in a storage room is an important factor in storage. This is facilitated by
raising containers off the floor by the use of pallets and by stocking items so as to
permit free circulation of air.
(5) Light. Damage from light is restricted to products that are packed in
glass or transparent containers. Exposure causes color changes and may affect the
flavor of foods containing, or composed of, edible oils and fats.
Section II. DRY STORAGE
The receiving area must be protected from dust, sun, rain, or snow. It must be
adequately lighted and ventilated, have proper drainage, and be kept sanitary at all
times. The inspection room must be accessible to both the receiving area and the cold
storage facilities. The room should be large enough to permit the product to be moved
in and out, and also to facilitate inspection. The inspection room should be constructed,
equipped, and maintained in conformance with the highest sanitary standards to
a. Semiperishable subsistence can be safely stored for relatively long periods of
time without refrigeration. The term semiperishable refers to canned, dried, and
dehydrated items, such as salt, sugar, flour, coffee, or cereal. These are all items that
do not require refrigeration. Semiperishable subsistence items are too often regarded
as nonperishable commodities that do not require care or protection in storage. While
semiperishable subsistence is not nearly as susceptible to spoilage as perishable
subsistence, spoilage can and will occur if the products are mishandled, improperly
stored, or stored for excessive periods of time. It is important to remember that the
length of storage should be based on the date of packing and not on the date of receipt.
b. The container is one of the factors in the overall keeping period of an item.
For example, flour in bags versus cans or coffee in bags or pouches versus coffee in
vacuum-packed cans. The desirable properties of semiperishable food products, such
as flavor, odor, and taste, often depend upon very unstable or volatile components, and
deterioration may result from a breakdown or loss of these constituents.
a. Care should be taken that items are not stacked so high as to cause bursting
or crushing of the bottom layers. Also, items should not be stacked so high that the top
layer is subject to the higher temperature more prevalent near the ceiling or overhead.
Stacking in close proximity to steam or other heated pipes must be avoided.