Food has to be stored at least 6 inches (15 cm) above the floor under FDA Food Code section 3-305.11. A few items are exempt, and your state or county may word its version differently.
Shop storage that keeps food off the floor: dunnage racks, wire shelving and storage racks. Freight is included on every order.
What the Food Code says
Section 3-305.11 says food shall be protected from contamination by storing it in a clean, dry location, where it is not exposed to splash, dust or other contamination, and at least 15 cm (6 inches) above the floor.
The reasoning is simple. Floors get wet from mopping, spills and drain backups. Pests travel along the floor. And staff cannot clean or inspect under a case that is sitting flat on the ground. Lifting everything by 6 inches keeps product out of the splash zone and leaves room for a mop or broom.
The exceptions
The same section lists two exceptions:
- Food in packages and working containers may be stored lower than 6 inches on case lot handling equipment that meets the Food Code’s design requirements for that equipment.
- Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
The second exception is narrower than it looks. A keg or a soda syrup container may sit on a clean, dry floor. A cardboard case of lettuce may not. And the floor has to stay clean and dry, which rules out most walk-in coolers where condensation or spills collect.
Where food cannot be stored at all
Height is only part of it. Food Code section 3-305.12 prohibits storing food in locker rooms, toilet rooms, dressing rooms, garbage rooms and mechanical rooms. It also prohibits storage under sewer lines that are not shielded to catch drips, under leaking water lines or lines with condensation, under open stairwells, and under other sources of contamination. A shelf at the right height in the wrong room still fails.
Where rules differ
The Food Code is a model that states adopt, sometimes with changes and sometimes in an older edition. Most states keep the 6 inch figure, but wording and enforcement vary. Many health departments also apply the same 6 inch height to clean utensils, equipment, linens and single-use items such as cups and takeout containers. Mobile units and temporary events can have their own rules.
Your local health department has the final say, so confirm its requirements before you buy shelving or racks.
Common problems
- Delivery day. Cases get stacked on the floor of the walk-in “for a minute” and stay there through the inspection.
- Milk crates and overturned buckets used as stands. They are not shelving, and inspectors notice.
- Bottom shelf set too low. Adjustable shelving only helps if the lowest shelf is set at 6 inches or higher.
- Bulk bags of flour, rice, sugar or onions on the floor. Paper and mesh bags are not waterproof containers.
- Boxes of cups, lids and to-go containers on the dry storage floor.
- Food stored under a drain line or a dripping condensate line.
- Product pushed tight to the wall with no room to clean behind or below it.
What to buy
Match the storage to the load and the room.
- Dunnage racks for heavy bulk items such as bagged flour, cases of oil and boxed produce. Check the rack’s listed height against your local rule before ordering.
- Wire shelving for walk-ins and dry storage, with the bottom shelf set at 6 inches or higher.
- Wall shelves to get containers and small goods up off the floor and off the work surface.
- Equipment stands and work tables with an undershelf for ingredient bins and containers used on the line.
Express KitchQuip’s own stainless steel line is NSF certified. Freight to the 48 contiguous states is included in the price.