Do we have to measure the temperature of our dry storeroom?

The USDA does not require that the temperature of the dry storeroom be monitored and then recorded. This is the reason that the current HACCP Plan does not require you to do so. However, it is strongly recommended.

If you would like to monitor dry storeroom temperatures, please use one of the sample temperature charts provided by the NCDA Food Distribution Division.

Prepared: June 13, 2007

If you have questions, contact Dr. Angela Fraser, Associate Professor/Food Safety Education Specialist, Clemson University, Clemson, SC.


Clemson University is an AA/EEO employer and does not discriminate against any person or group on the basis of age, color, disability,gender, national origin, race, religion, sexual orientation, or veteran status.

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