5 Storage Myths for Dry Goods in Restaurants – Busted!
As a restaurant owner or manager, it’s your responsibility to ensure that food is stored properly to avoid contamination. This is especially important for dry goods, which have a longer shelf life than perishable items and are therefore more likely to be kept in storage for extended periods. However, there are a lot of myths floating around about the best way to store dry goods. Here are five of the most common misconceptions— debunked!
1: You can store all dry goods together.
WRONG! Dry goods should be stored according to type. For example, all grains should be stored together, all baking supplies should be stored together, etc. This prevents cross-contamination and makes it easier to inventory your supplies.
2: Dry goods don’t need to be refrigerated.
WRONG! Some dry goods, such as flour, sugar, and corn starch, can go bad if they’re not stored properly. That’s why it’s important to check the labels on your dry goods before storing them if the label says “refrigerate after opening,” then you know you need to put that particular product in the fridge.
3: You don’t need to worry about pests with dry goods.
WRONG! Any food dry or otherwise is susceptible to infestation by pests like rodents and cockroaches. That’s why it’s important to store all of your food, and dry goods included in airtight containers. This will keep pests out and help your food last longer.
4: Dry goods only need to be inspected when you first receive them.
WRONG! You should inspect your dry goods every time you use them, not just when you first receive them. This includes checking for signs of infestation as well as expiration dates.
Expired dry goods can make your food taste bad and can even make you sick, so it’s important to throw them out as soon as you realize they’re no longer good.
5: You don’t need to rotate your dry goods.
WRONG! Just like any other food, dry goods have expiration dates. And just like any other food, you should rotate your dry goods so that you use the oldest ones first and the newest ones last. This ensures that you’re using the freshest ingredients possible and helps prevent waste.
Storing dry Goods correctly is essential for any restaurant wanting to avoid costly mistakes. By following these simple tips, you can bust some common storage myths and make sure your dry goods are fresh and organized! Thanks for reading!
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