FDA/CFP: Food Establishment Plan Review Guide

Food and Drug Administration and Conference for Food Protection

FOOD ESTABLISHMENT PLAN REVIEW GUIDE
2000

SECTION III

FOOD ESTABLISHMENT GUIDE FOR DESIGN, INSTALLATION, AND CONSTRUCTION RECOMMENDATIONS

PART 7 - DRY GOOD STORAGE

The dry storage space required depends upon the menu, number of meals, quantities purchased and frequency of delivery. The location of the storeroom should be adjacent to the food preparation area and convenient to receiving. Adequate ventilation should be provided. Ideally, the storeroom should be free of uninsulated steam and water pipes, water heaters, transformers, refrigeration condensing units, steam generators or other heat producing equipment. Temperatures of 50°F to 70°F are recommended.

A suggested formula used in estimating required storage space is as follows:

Required Storage Area (square feet) = Volume per meal x number of meals between deliveries
Average height x Fraction of usable storeroom floor area

(1) Volume per meal = .025 to .050 cu. ft. per meal served
(2) Useful storeroom height = 4 to 7 feet
(3) Storage time between deliveries = 3 to 14 days
(4) Fraction of useable storeroom floor area = .3 to .6

For example assume 100 meals per day and a 10 day storage between deliveries = 1000 meals for which to provide storage:

Required Storage Area = .05 cu. feet. x 1000 meals
5 feet. x .3

Required Storage Area =
33 square feet

Shelving can be constructed of suitably finished hard wood, durable plastic or preferably of corrosion resistant metal. The highest shelf for practical use is 7' and the lowest one should be 6" from the floor. Clearance between the shelves should be at least 15". Sufficient moveable dunnage racks and dollies (with smooth surfaces, cleanable in case of food spillage or package breakage) should be provided to store all food containers at least 6" above the floor.

Dunnage racks, pallets, etc. should be spaced sufficiently from walls to allow for vermin monitoring and inspection. A space of 18" is recommended. Wooden shelving and pallets require a higher level of maintenance and are more conducive to vermin infestation. Food containers shall not be stored under exposed or unprotected sewer lines or leaking water lines. Approved food containers with tight-fitting covers and dollies should be used for storing bulk foods such as flour, cornmeal, sugar, dried beans, rice and similar foods. Scoops are needed for each food storage container in use.

DRY STORAGE CALCULATION EXAMPLES:

Two suggested formulas used in estimating required storage space are as follows:

Formula # 1 - Linear feet of shelving for storage (ft) =

Volume per meal x number of meals between deliveries
D x H x C

D = Depth of the shelves in feet
H = Clearance between shelves in feet
C = 80% effective capacity of shelf height

For example, assume 400 meals per day and a 10 day storage between deliveries = 4000 meals for which to provide storage, Volume of .035 per meal, shelf depth of 18 inches, clearance of 18 inches between shelves and 80% effective capacity of shelf height:

Linear feet of shelving for storage (ft.) =

.035 cu. ft. x 4000 meals =
1.5 ft. x 1.5 ft. x 80%

77.77 Linear feet

Formula # 2 - Required Storage Area (sq. ft.) =

Volume per meal x number of meals between deliveries
Average height x fraction of usable storeroom floor area

(1) Volume per meal = .025 to .050 cu. ft. per meal served (2) Useful storage height = 4 to 7 feet.
(2) Storage time between deliveries = 3 to 14 days
(3) Fraction of useable storeroom floor area = .3 to .6

For example, assume 100 meals per day and a 10 day storage between deliveries = 4000 meals for which to provide storage:

Required Storage Area = .05 cu. ft. x 1000 meals 5 ft. x.3

Required Storage Area = 33 square feet

Cited on the next few pages are examples of dry storage calculations prepared by the North Carolina Department of Health, Food, Lodging and Institutional Sanitation Branch.

Other references are available for additional formulas and information. One such reference includes: Stipanuk, D.M., & Roffmann, H., Hospitality Facilities Management & Design, 1992.

Formula #1 Dry Storage Chart # 1				Formula #1 Dry Storage Chart # 2
calculated storage area per .025 cu. ft. per meal served Linear feet of storage shelf area need				Calculated storage area per .025 cu. ft. per meal served Linear feet of storage shelf area need
Meals Served	1 ft. deep by 1ft high shelves	1 ft. deep by 18 inches high shelves	1 ft. deep by 2ft high shelves	Meals Served	1.5 ft. deep by 1ft high shelves	1.5 ft. deep by 18 inches high shelves	1.5 ft. deep by 2ft high shelves

200	6.25	4.17	3.13	200	4.17	2.78	2.08
250	7.81	5.21	3.91	250	5.21	3.47	2.60
300	9.38	6.25	4.69	300	6.25	4.17	3.13
350	10.94	7.29	5.47	350	7.29	4.86	3.65
400	12.50	8.33	6.25	400	8.33	5.56	4.17
450	14.06	9.38	7.03	450	9.38	6.25	4.69
500	15.63	10.42	7.81	500	10.42	6.94	5.21
550	17.19	11.46	8.59	550	11.46	7.64	5.73
600	18.75	12.50	9.38	600	12.50	8.33	6.25
650	20.31	13.54	10.16	650	13.54	9.03	6.77
700	21.88	14.58	10.94	700	14.58	9.72	7.29
750	23.44	15.63	11.72	750	15.63	10.42	7.81
800	25.00	16.67	12.50	800	16.67	11.11	8.33
850	26.56	17.71	13.28	850	17.71	11.81	8.85
900	28.13	18.75	14.06	900	18.75	12.50	9.38
950	29.69	19.79	14.84	950	19.79	13.19	9.90
1000	31.25	20.83	15.63	1000	20.83	13.89	10.42

Formula #1 Dry Storage Chart # 3				Formula #1 Dry Storage Chart # 4
calculated storage area per .025 cu. ft. per meal served Linear feet of storage shelf area need				calculated storage area per .03 cu. ft. per meal served Linear feet of storage shelf area need
Meals Served	2 ft. deep by 1ft high shelves	2 ft. deep by 18inches high shelves	2 ft. deep by 2ft high shelves	Meals Served	1 ft. deep by 1ft high shelves	1 ft. deep by 18 inches high shelves	1 ft. deep by 2ft high shelves

200	3.13	2.08	1.56	200	7.50	5.00	3.75
250	3.91	2.60	1.95	250	9.38	6.25	4.69
300	4.69	3.13	2.34	300	11.25	7.50	5.63
350	5.47	3.65	2.73	350	13.13	8.75	6.56
400	6.25	4.17	3.13	400	15.00	10.00	7.50
450	7.03	4.69	3.52	450	16.88	11.25	8.44
500	7.81	5.21	3.91	500	18.75	12.50	9.38
550	8.59	5.73	4.30	550	20.63	13.75	10.31
600	9.38	6.25	4.69	600	22.50	15.00	11.25
650	10.16	6.77	5.08	650	24.38	16.25	12.19
700	10.94	7.29	5.47	700	26.25	17.50	13.13
750	11.72	7.81	5.86	750	28.13	18.75	14.06
800	12.50	8.33	6.25	800	30.00	20.00	15.00
850	13.28	8.85	6.64	850	31.88	21.25	15.94
900	14.06	9.38	7.03	900	33.75	22.50	16.88
950	14.84	9.90	7.42	950	35.63	23.75	17.81
1000	15.63	10.42	7.81	1000	37.50	25.00	18.75

Formula #1 Dry Storage Chart # 5				Formula #1 Dry Storage Chart #6
calculated storage area per .03 cu. ft. per meal served Linear feet of storage shelf area need				calculated storage area per .03 cu. ft. per meal served Linear feet of storage shelf area need
Meals Served	1.5 ft. deep by 1ft high shelves	1.5 ft. deep by 18 inches high shelves	1.5 ft. deep by 2ft high shelves	Meals Served	2 ft. deep by 1ft high shelves	2 ft. deep by 18inches high shelves	2 ft. deep by 2ft high shelves

200	5.00	3.33	2.50	200	3.75	2.50	1.88
250	6.25	4.17	3.13	250	4.69	3.13	2.34
300	7.50	5.00	3.75	300	5.63	3.75	2.81
350	8.75	5.83	4.38	350	6.56	4.38	3.28
400	10.00	6.67	5.00	400	7.50	5.00	3.75
450	11.25	7.50	5.63	450	8.44	5.63	4.22
500	12.50	8.33	6.25	500	9.38	6.25	4.69
550	13.75	9.17	6.88	550	10.31	6.88	5.16
600	15.00	10.00	7.50	600	11.25	7.50	5.63
650	16.25	10.83	8.13	650	12.19	8.13	6.09
700	17.50	11.67	8.75	700	13.13	8.75	6.56
750	18.75	12.50	9.38	750	14.06	9.38	7.03
800	20.00	13.33	10.00	800	15.00	10.00	7.50
850	21.25	14.17	10.63	850	15.94	10.63	7.97
900	22.50	15.00	11.25	900	16.88	11.25	8.44
950	23.75	15.83	11.88	950	17.81	11.88	8.91
1000	25.00	16.67	12.50	1000	18.75	12.50	9.38

Formula #1 Dry Storage Chart # 7				Formula #1 Dry Storage Chart # 8
calculated storage area per .035 cu. ft. per meal served Linear feet of storage shelf area need				calculated storage area per .035 cu. ft. per meal served Linear feet of storage shelf area need
Meals Served	1 ft. deep by 1ft high shelves	1 ft. deep by 18 inches high shelves	1 ft. deep by 2ft high shelves	Meals Served	1.5 ft. deep by 1ft high shelves	1.5 ft. deep by 18 inches high shelves	1.5 ft. deep by 2ft high shelves

200	8.75	5.83	4.38	200	5.83	3.89	2.92
250	10.94	7.29	5.47	250	7.29	4.86	3.65
300	13.13	8.75	6.56	300	8.75	5.83	4.38
350	15.31	10.21	7.66	350	10.21	6.81	5.10
400	17.50	11.67	8.75	400	11.67	7.78	5.83
450	19.69	13.13	9.84	450	13.13	8.75	6.56
500	21.88	14.58	10.94	500	14.58	9.72	7.29
550	24.06	16.04	12.03	550	16.04	10.69	8.02
600	26.25	17.50	13.13	600	17.50	11.67	8.75
650	28.44	18.96	14.22	650	18.96	12.64	9.48
700	30.63	20.42	15.31	700	20.42	13.61	10.21
750	32.81	21.88	16.41	750	21.88	14.58	10.94
800	35.00	23.33	17.50	800	23.33	15.56	11.67
850	37.19	24.79	18.59	850	24.79	16.53	12.40
900	39.38	26.25	19.69	900	26.25	17.50	13.13
950	41.56	27.71	20.78	950	27.71	18.47	13.85
1000	43.75	29.17	21.88	1000	29.17	19.44	14.58

Formula #1 Dry Storage Chart # 9				Formula #1 Dry Storage Chart # 10
calculated storage area per .035 cu. ft. per meal served Linear feet of storage shelf area need				calculated storage area per .04 cu. ft. per meal served Linear feet of storage shelf area need
Meals Served	2 ft. deep by 1ft high shelves	2 ft. deep by 18inches high shelves	2 ft. deep by 2ft high shelves	Meals Served	1 ft. deep by 1ft high shelves	1 ft. deep by 18 inches high shelves	1 ft. deep by 2ft high shelves

200	4.38	2.92	2.19	200	10.00	6.67	5.00
250	5.47	3.65	2.73	250	12.50	8.33	6.25
300	6.56	4.38	3.28	300	15.00	10.00	7.50
350	7.66	5.10	3.83	350	17.50	11.67	8.75
400	8.75	5.83	4.38	400	20.00	13.33	10.00
450	9.84	6.56	4.92	450	22.50	15.00	11.25
500	10.94	7.29	5.47	500	25.00	16.67	12.50
550	12.03	8.02	6.02	550	27.50	18.33	13.75
600	13.13	8.75	6.56	600	30.00	20.00	15.00
650	14.22	9.48	7.11	650	32.50	21.67	16.25
700	15.31	10.21	7.66	700	35.00	23.33	17.50
750	16.41	10.94	8.20	750	37.50	25.00	18.75
800	17.50	11.67	8.75	800	40.00	26.67	20.00
850	18.59	12.40	9.30	850	42.50	28.33	21.25
900	19.69	13.13	9.84	900	45.00	30.00	22.50
950	20.78	13.85	10.39	950	47.50	31.67	23.75
1000	21.88	14.58	10.94	1000	50.00	33.33	25.00

Formula #1 Dry Storage Chart # 11				Formula #1 Dry Storage Chart # 12
calculated storage area per .04 cu. ft. per meal served Linear feet of storage shelf area need				calculated storage area per .04 cu. ft. per meal served Linear feet of storage shelf area need
Meals Served	1.5 ft. deep by 1ft high shelves	1.5 ft. deep by 18 inches high shelves	1.5 ft. deep by 2ft high shelves	Meals Served	2 ft. deep by 1ft high shelves	2 ft. deep by 18inches high shelves	2 ft. deep by 2ft high shelves

200	6.67	4.44	3.33	200	5.00	3.33	2.50
250	8.33	5.56	4.17	250	6.25	4.17	3.13
300	10.00	6.67	5.00	300	7.50	5.00	3.75
350	11.67	7.78	5.83	350	8.75	5.83	4.38
400	13.33	8.89	6.67	400	10.00	6.67	5.00
450	15.00	10.00	7.50	450	11.25	7.50	5.63
500	16.67	11.11	8.33	500	12.50	8.33	6.25
550	18.33	12.22	9.17	550	13.75	9.17	6.88
600	20.00	13.33	10.00	600	15.00	10.00	7.50
650	21.67	14.44	10.83	650	16.25	10.83	8.13
700	23.33	15.56	11.67	700	17.50	11.67	8.75
750	25.00	16.67	12.50	750	18.75	12.50	9.38
800	26.67	17.78	13.33	800	20.00	13.33	10.00
850	28.33	18.89	14.17	850	21.25	14.17	10.63
900	30.00	20.00	15.00	900	22.50	15.00	11.25
950	31.67	21.11	15.83	950	23.75	15.83	11.88
1000	33.33	22.22	16.67	1000	25.00	16.67	12.50

Formula #1 Dry Storage Chart # 13				Formula #1 Dry Storage Chart # 14
calculated storage area per .045 cu. ft. per meal served Linear feet of storage shelf area need				calculated storage area per .045 cu. ft. per meal served Linear feet of storage shelf area need
Meals Served	1 ft. deep by 1ft high shelves	1 ft. deep by 18 inches high shelves	1 ft. deep by 2ft high shelves	Meals Served	1.5 ft. deep by 1ft high shelves	1.5 ft. deep by 18 inches high shelves	1.5 ft. deep by 2ft high shelves

200	11.25	7.50	5.63	200	7.50	5.00	3.75
250	14.06	9.38	7.03	250	9.38	6.25	4.69
300	16.88	11.25	8.44	300	11.25	7.50	5.63
350	19.69	13.13	9.84	350	13.13	8.75	6.56
400	22.50	15.00	11.25	400	15.00	10.00	7.50
450	25.31	16.88	12.66	450	16.88	11.25	8.44
500	28.13	18.75	14.06	500	18.75	12.50	9.38
550	30.94	20.63	15.47	550	20.63	13.75	10.31
600	33.75	22.50	16.88	600	22.50	15.00	11.25
650	36.56	24.38	18.28	650	24.38	16.25	12.19
700	39.38	26.25	19.69	700	26.25	17.50	13.13
750	42.19	28.13	21.09	750	28.13	18.75	14.06
800	45.00	30.00	22.50	800	30.00	20.00	15.00
850	47.81	31.88	23.91	850	31.88	21.25	15.94
900	50.63	33.75	25.31	900	33.75	22.50	16.88
950	53.44	35.63	26.72	950	35.63	23.75	17.81
1000	56.25	37.50	28.13	1000	37.50	25.00	18.75

Formula #1 Dry Storage Chart # 15				Formula #1 Dry Storage Chart # 16
calculated storage area per .045 cu. ft. per meal served Linear feet of storage shelf area need				Calculated storage area per .05 cu. ft. per meal served Linear feet of storage shelf area need
Meals Served	2 ft. deep by 1ft high shelves	2 ft. deep by 18 inches high shelves	2 ft. deep by 2ft high shelves	Meals Served	1 ft. deep by 1ft high shelves	1 ft. deep by 18 inches high shelves	1 ft. deep by 2ft high shelves

200	5.63	3.75	2.81	200	12.50	8.33	6.25
250	7.03	4.69	3.52	250	15.63	10.42	7.81
300	8.44	5.63	4.22	300	18.75	12.50	9.38
350	9.84	6.56	4.92	350	21.88	14.58	10.94
400	11.25	7.50	5.63	400	25.00	16.67	12.50
450	12.66	8.44	6.33	450	28.13	18.75	14.06
500	14.06	9.38	7.03	500	31.25	20.83	15.63
550	15.47	10.31	7.73	550	34.38	22.92	17.19
600	16.88	11.25	8.44	600	37.50	25.00	18.75
650	18.28	12.19	9.14	650	40.63	27.08	20.31
700	19.69	13.13	9.84	700	43.75	29.17	21.88
750	21.09	14.06	10.55	750	46.88	31.25	23.44
800	22.50	15.00	11.25	800	50.00	33.33	25.00
850	23.91	15.94	11.95	850	53.13	35.42	26.56
900	25.31	16.88	12.66	900	56.25	37.50	28.13
950	26.72	17.81	13.36	950	59.38	39.58	29.69
1000	28.13	18.75	14.06	1000	62.50	41.67	31.25
Formula #1 Dry Storage Chart # 17				Formula #1 Dry Storage Chart # 18
calcula

Required Storage Area =	.05 cu. feet. x 1000 meals 5 feet. x .3
Required Storage Area =	33 square feet