How frequently should less perishable foods, such as canned goods, be inspected?

The recommended frequency for inspecting less perishable foods, such as canned goods, is every 180 days. This interval strikes a balance between ensuring that the food maintains its quality and safety while also being practical for storage and inventory management. Canned goods typically have a long shelf life, often extending beyond the 180-day mark. However, regular inspections help identify any issues such as rust, dents, or compromised seals, which can lead to spoilage or foodborne illnesses. This time frame allows for adequate monitoring without being overly burdensome, aligning with guidelines that prioritize both food safety and operational efficiency.

Other frequencies, such as every 30 or 90 days, may be too short given the nature of canned goods, which are designed to last for extended periods. Inspecting them annually could lead to overlooked issues over the course of the year, making the 180-day inspection a more effective practice for maintaining food safety standards.