Don’t set them and forget them. Regulator Robert Powitz told Food Safety Magazine he has seven rules for hygienic and effective storage of dry ingredients. First, date all foods and containers and rotate them regularly so the first one in is the first out. Keep the temperature of the storage area cool, between 50 and 70˚F (and note that every 18-degree increase in temperature cuts shelf life in half). Keep humidity to 15 percent or less and store foods in packaging that seals out moisture. Don’t store the foods in direct sunlight. Keep foods 18 inches away from walls and at least six inches off the floor to minimize contact with condensation and pests. Speaking of vermin, keep doors closed when possible, seal cracks in walls and floors, and monitor bait boxes regularly so you can clean up damaged ones promptly. Finally, your storage area should consider your volume per meal and number of meals between deliveries, along with the height and fraction of usable floor area you have available. The FDA and the Conference for Food Protection’s Food Establishment Plan Review Guide can help you calculate the amount of space that’s ideal for your operation.