Recommended Handling Practices for Confectionary

(Excerpts from pamphlet by the same name - which was developed in cooperation with these confectionary manufacturers: Hershey, Mars, & Nestle.)

Candy is a perishable product, but it can be maintained in good condition if handled properly, keeping in mind flavor and odor control, climate control, and pest control.

Since chocolate and other confections readily absorb odors, care must be taken to ensure that candy is not stored or transported alongside strong-smelling products like coffee and cheese, and especially non-food items such as flowers, tobacco, perfumes, soaps or fresh paint.

Care should be taken to limit exposure of candy to excessive light, heat and air.  To avoid heat damage and discoloration, candy should be kept away from sources of heat including lights, windows, heaters, hot pipes, and direct sunlight.  Candy should not be stored near the exhaust vents of cooling units such as refrigerators since they expel heat and increase the surrounding temperature.

Candy should be stored off the floor on pallets or racks at least 18 inches away from walls to allow for free air circulation.