How should dry goods be stored in a commercial kitchen?

Dry goods should be stored in airtight containers, positioned off the floor, and in a cool, dry place to prevent contamination and maintain their quality. Airtight containers protect dry goods from moisture, pests, and air, which can lead to spoilage or degradation of food quality over time. Storing these goods off the floor helps ensure cleanliness and protects against potential water damage or pests that may crawl on the floor. Additionally, keeping them in a cool, dry environment slows down any potential microbial or fungal growth that could thrive in warmer or more humid conditions. This proper storage practice is essential for maintaining food safety standards in a commercial kitchen setting.