Quality loss in dry foods varies with composition, packaging and actual storage conditions. One duration or temperature limit cannot be applied to every product.
Build lot traceability
Record product and lot ID, production and use-by dates, package type and whether it has been opened. Link pallet location and any temperature or humidity records to lot movements.
At receipt, document leaks, tears, dampness or unusual odour. Rotate stock by label dates and the organisation’s approved rule; do not treat a logger trace as a substitute for product assessment.
If quality is in doubt, segregate the lot and retain packaging and monitoring records. Base acceptance, shelf-life or disposal decisions on supplier information and authorised quality review.