Keep identifying information
Lot numbers, best-by dates and product codes can be important during a recall or complaint. If you decant dry food into another container, keep the original bag or at least a clear photo/record of those identifiers until the food is used.
Dry means dry
Choose a storage area protected from moisture, pests and excessive heat, and follow the manufacturer’s storage directions. A large container is not automatically better if it encourages buying more than you can use while the product is at its best.
Clean between batches
Food-contact containers and scoops can accumulate crumbs, oils and residue. Use materials that can be cleaned effectively, dry them fully before refilling, and avoid endlessly topping new food onto old residue.
Opened wet and refrigerated foods
Follow the label’s refrigeration and discard instructions. Use covered food-safe storage where appropriate, and do not rely on smell alone to decide whether a perishable product is safe.
Use first-in, first-out thinking
Finish older matching product before opening newer stock when practical. If you buy in bulk, calculate whether the expected usage rate really supports the larger quantity.