Changing the vents

I have always assumed that every area of a grocery store, including the store room in the back, was climate controlled with proper air conditioner.  Granted I believe that some smaller businesss may have their own protocols that may differ in this regard, but at least with big chain grocery stores, I just always assumed that air conditioner in store rooms was a standard.  I found out otherwise Last year when I brought condo a few boxes of cereal that smelled a little “off” right when I opened the tops up one by one consecutively after noticing it on the first. I knew I could guess it, the blend of that with the smell of the cereal was throwing myself and others off.  Then I remembered what it was: mildew. I looked closer inside the boxes and could see pale white and orange mold spots on several parts of the insides of the boxes. I was particularly shocked at what I found and Immediately took it back to the store. They were apologetic but something seemed different about the employee’s reaction to the boxes of cereal, as if this wasn’t the first time she had seen this sort of thing.  I probed him a little bit and asked how it can happened in a dry and cool store room with no sources of moisture inside the boxes besides ambient air. It turns out that their store room is not dry and cool and instead is the opposite, hot and muggy. Apparently they had a recent leak from their overhead HVAC method and some products were affected, they were just still trying to determine what got shelved before the problem was detected.  They gave myself and others my refund and apologized but it left myself and others with more questions, in particular–how respected is this? Is it safe to leave dry food and groceries stored in 78% humidity love that?

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