All dry foods, such as pulses, rice, flour, etc, should be stored in a room or cupboard which is cool, dry, clean and ventilated.
Always check deliveries to ensure there’s nothing dodgy in them such as pests, dampness, or anything that smells off.
The golden rule is to rotate your stock by using the oldest thing first. This system is called FIFO – first in, first out.
Most tinned food will keep for up to three years but beware of any rusty, blown or dented tins.
This is Chapter Six, Part Thirteen in a series of articles broadly similar to the course offered by the Royal Society for the Promotion of Health for its Food Hygiene Certificate.
Chapter Seven: Cleaning the Work Area
Return to the start of Chapter Six