Rosalee Brown

Food items stored at room temperature are usually divided into two categories, depending on their water content:

1) Semi-perishable which has a relatively high water content such as ground provisions, some types of fruits and vegetables.

2) Non-perishable which refer to 'dry' food such as peas and beans, some cereals and canned foods and other hermetically-sealed packaged food items.

Storage Conditions

The conditions for maintaining quality and slowing down spoilage include temperature control. The general principles for storage include hygiene, absence of moisture and proper ventilation. If not properly designed, the storerooms in a commercial retail outlet can increase above room temperature. The temperature requirement for these dry storage areas should not be above 21 degrees Celsius (70 degrees Fahrenheit). Ventilation is important in a storeroom, as proper airflow can help in the regulation of temperature, removal of moisture and the elimination of odour.

The way the items are packed on shelving or pallets, should encourage air circulation. They should not be packed directly on the floor and against walls and when packed on correct shelving, they should be cross-stocked for more efficient airflow.

Other important issues, such as lighting is important for proper identification of food items, potential dangers such as rodent and insect infestation and mould. Proper rotation is also important for quality, so the first items in should be the first issued for use.

Hygiene Issues

Other hygiene issues include location, as places such as where sewage plumbing and other piping are located become a potential source of contamination and danger to stored food. Contamination can take place without even being identified! A storeroom should therefore not be located in these areas. Standard separation principles should be adhered to, for example, do not pack food items in porous packaging, near other items with a strong smell and do not pack food items with non-food items.

Non-food items

These non-food items and also other strong smelling food items have volatile fumes which can taint cereals. Many times counter flour and other such items are purchased from retail stores with an uncharacteristic smell and taste. These items should not be consumed as this is an indication of improper storage.

Proper temperature will determine the shelf life of the stored food item and also the quality at which it is offered for sale. Temperature influences quality and safety and can mean profit or loss to the business person and satisfaction or ill-health to the consumer.

As consumers, we need to help to raise the bar by demanding a high standard until it becomes the norm.

Rosalee M. Brown is a registered dietitian/nutritionist who operates Integrated Nutrition and Health Services; email: yourhealth@gleanerjm.com.