(1) Dry storage must be stored at least 18 inches from the wall in
aisles, rows, or sections and lots, in such a manner as to be orderly and
easily accessible for inspection. Rooms should be cleaned regularly. It is
recommended that dunnage or pallets be used when practical. Care must be taken
in the storage of any other product foreign to dairy products in the same room,
in order to prevent impairment or damage to the dairy product from mold,
absorbed odors, or vermin or insect infestation. Control of humidity and
temperature must be maintained at all times, consistent with good commercial
practices, to prevent conditions detrimental to the product and container.
(2) Finished products requiring refrigerated storage must be placed on
shelves, dunnage or pallets and properly identified. They must be stored under
temperatures that will best maintain the initial quality. The products may not
be exposed to anything from which they might absorb any foreign odors or be
contaminated by drippage or condensation.