Most unopened shelf-stable food should be stored in a cool, dry and dark storage area. Before opening, shelf-stable foods should be safe unless the can or packaging has been damaged. After opening, store products in tightly closed containers. The storage of many shelf-stable items at room temperature is a quality issue unless the product is contaminated (bugs in flour, for example). Some opened canned foods must be refrigerated after opening.
(Source: www.pastrywiz.com)