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Dry Food Monitoring

3/22/16 10:49 AM

For refrigerated food products such as meats and poultry, storage temperature is an obvious challenge; these types of food must always be stored at proper temperatures to avoid spoilage.

But what about shelf stable foods? Temperature shouldn't matter because the food is shelf stable, right? Wrong.

Both temperature and humidity play a huge role in the storing of shelf stable foods. Warehouses and storerooms must be kept cool, well ventilated and dry.

The ideal temperature for dry foods is between 50 °F and 70 °F, with the cooler temperature being more desirable. Higher temperatures can cause dry foods to expire faster, in fact, the storage life of dry food can be cut in half with each increase of 18 °F.

In order to keep storerooms and warehouses safe for dry goods, temperature must be monitored. Proximity to machines and other items such as uninsulated pipes, windows, water heaters and transformers that give off heat can unintentionally change the temperature of the room or immediate area.

For dry foods, humidity levels should be kept at a maximum of 15% relative humidity. Most climates require air conditioning or dehumidifiers to combat the risk of high humidity. Although packaging is typically designed to withstand some humidity, high levels can cause it to become less sturdy and more permeable; think of what happens to a cardboard box in the rain.

All food storage is important to monitor as even shelf stable foods are impacted by temperature and humidity.

For more information on food storage monitoring, click here.

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