Dry goods may be stored in several types
of storage containers:
1. Plastic should be food grade plastic.
Buckets should be HDPE. Bottles should
PETE or PET.
2. Opaque containers are preferable to translucent or transparent containers.
3. The containers must be air tight. Buckets should have a rubber gasket in the
PETE bottles should have a soft rubbery surface in the lid, not paper.
4. Containers should not be in direct contact with the floor and should be
stored away from sun light.
5. Used containers may be utilized for storage if they previously stored food,
no odor persists from the previous contents, and if lids still seal air tight
(gaskets should be intact).
6. Plastic containers should not be stored in areas with gasoline, paint
thinner, paint rags, etc., as fumes from these may penetrate the containers and
contaminate the food.
7. Plastic should be used with caution in areas infested with large rodents that
might chew through the containers.
1. The lids and containers should be air tight. Side seams should have a
continuous weld. Cans with "paint lip" lids are best. Containers or lids that
are not air tight should be taped with duct tape to make them air tight.
2. Containers should be stored so that air circulates under them.
3. In high humidity areas, the cans should be painted with a rust inhibiting
4. Large metal garbage cans and drums are generally too large to be convenient
1. Plastic bags are not effective for long term storage of dry goods. Also, they
are not necessary as liners in other storage containers. Colored bags may
"bleed" chemicals into the food.
2. Cardboard boxes and barrels or paper bags are not effective for long term
storage because they are not air or moisture tight nor pest resistant.
3. Glass jars can be used if stored away from light, lids are tight, and jars
can be kept from breaking.
Mylar bags are effective if an oxygen absorber is used or if they are vacuum
packed. Bags should be 7 ml thick to avoid puncturing from minor abrasion and to
protect from rodents.
CONTAINER SIZE CHART
Group 1: Wheat, beans, rice, sugar, grains
Group 2: Non-instant powdered milk, flour
Group 3: Oatmeal, macaroni, spaghetti
Group 4: Instant powdered milk, potato flakes