Ways to Reduce Risk
Regularly clean shelving to stop bacterial growth, and immediately wipe spills on or under shelving.
Use rust and corrosion free shelving, especially in wet environments, to maintain sanitary storage conditions.
Keep all products covered and stored at least 6" above the floor to prevent contamination from pests or dirty floors.
Maintain separate storage areas for meat, fish, dairy and produce to reduce risk of cross contamination.
Use solid shelf plates on the bottom shelf to protect stored product from mop splashes and contamination during cleaning.