Standard operating procedures for storing starch and cereals are given below. Identify if this standard is for DRY PASTA, COOKED PASTA or FRESH PASTA and write your answer on your answersheet 1. It should be store in airtight containers. 2. Sprinkle 1 tsp. salad oil and toss the pasta until evenly coated in oil and place in a tight-sealed container and can be store for three to five days. 3. Homemade pasta can be stored in the refrigerator for 1 or 2 days or frozen for 2 to 3 months. 4. If it is not going to be cooked immediately it should be placed on a lightly floured towel that is placed on a baking sheet, sprinkled lightly with flour, and then placed in the freezer. 5. If you have an entire lasagna or pasta dish to refrigerate or freeze, it can be left in the baking dish and tightly covered before storing. 6. Observe the expiration date of packaging. 7. The sauce should be refrigerated separate from the pasta and can be stored for 6 or 7 days for it will prevent to be drowned out. 8. Homemade pasta can also be allowed to dry thoroughly and then placed in a plastic bag or airtight container. 9. Maintain its good packaging if not yet to consume. 10.To refrigerate, place the pasta in an airtight plastic bag or an airtight container and place in the refrigerator​