This document discusses good storage practices for food products. It outlines five key components of a good storage program: premises, storage facilities, personnel, stock management and control, and documentation. Specific requirements and procedures are described for receiving, storing, and distributing food products safely and maintaining appropriate storage conditions. Common mistakes like improper temperature control, cross contamination, and poor sanitation that can compromise food quality are also summarized.

1. Storage Organization
&
Y.Bavaneethan.
Lecturer
Department of Food Technology
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3. • The special measures that need to be considered in the storage
and distribution of food product, such that the products will be
of the nature and quality intended when it reaches the
consumer
• Specific procedures for :
receiving
storage
distribution
of food products
DEFINITION OF GSP
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4. 1. Premises/warehouse
2. Storage Facilities
3. Personnel
4. Stock management and control
5. Documentation
GSP COMPONENTS
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5.  General requirement
 Size & storage requirements
 Temperature and humidity control (where
required)
 Pest control
01. PREMISES
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6. Built for its intended purpose
Suitable and approved location
Suitable building materials
Provide protection
Provide security from
unauthorized persons
Properly maintained
1.1 GENERAL REQUIREMENTS
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7.  Segregated areas required (category)
 Dedicated areas required (condition)
 Sampling area
• sampling area for starting food materials
should be provided to prevent contamination.
1.2 STORAGE REQUIREMENT
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8. Temperature & humidity control (where required)
Continuous monitoring of humidity and
temperature:
Numbers & locations of monitoring
points (temperature mapping)
Calibrated monitoring equipments
Time & frequency of monitoring
1.3 STORAGE ENVIRONMENT
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9. • Storage temperature requirement should comply
with the labeling requirements.
• Storage condition must not compromise the safety
and quality of the product
STORAGE ENVIRONMENT
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10.  Written pest control program
 Outsourcing is recommended
 Use of safe pest control agents
 No risk of contamination to the materials
and products
 Proper records
1.4 PEST CONTROL
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11.  General facilities:
sufficient lighting
air-conditioning (where required)
 Safety facilities:
personal protective equipments
safety signs
alert/alarm system
fire extinguishers, etc
 Forklifts / trolley
 Computers
 Generators
2. STORAGE FACILITIES
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12.  Qualified personnel with:
experience
good health status
 Sufficient number of personnel
 Appropriate & continuous training programme
 Store organization
department heads
supporting staffs
store keeper
store attendant
driver/ security guard
3. PERSONNEL
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13.  Basic training:
e.g.: store / warehouse management, inventory ,
safety, hygiene, good housekeeping (5 S)
 Specific training:
e.g. computerized stock management
 Documented procedure
 Control System
TRAINING
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14.  receiving & identity inspection
 storage & stock control
 product release, repackaging &
transportation
 product disposal
4. STOCK MANAGEMENT &
CONTROL
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15. All deliveries should be checked:
containers are not damaged
quantity of deliveries
labels
suppliers name & address
4.1 RECEIVING & INSPECTION
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16.  systematic storage system
sufficient passage way for easy movement
inspection / checking
apply stock card
 proper labeling
 scheduled stock check or
count
4.2 STORAGE & STOCK CONTROL
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17.  Tofollow FIFO or JIT system
 Recheck before delivery
 Monitor goods condition during transport and at
delivery
4.3 PRODUCT RELEASE
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18. Available written procedure:
 segregation of returned goods
 labeling of returned goods
 investigations & evaluations on:
 quality and safety
RETURNED GOODS
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19. Written procedure should be established:
 handling of products before disposal
segregation
labeling
 disposal method should be according to the company
and country regulations
 regulatory requirements should be always
observed
4.4 PRODUCT DISPOSAL
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20.  General requirements
 Types of documents
 Control of documents
 Record keeping
5. DOCUMENTATION
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21. Provide clear explanation / instructions:
 Avoids errors and confusions
 As a guideline
 Traceability
 Regulatory requirements
DOCUMENTATION OBJECTIVES
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22. 1. Procedures
proper instruction/explanation of
handling an operation/activity that consist
of:
 explanations
 flowchart
 charts/photos
TYPES OF DOCUMENT
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23. 2. Record
 written records of the operations or
activities
 type of record;
 hard copy; stock cards, logbooks
 soft copy
TYPES OF DOCUMENT
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24. 23
QUARANTINE
REJECTED
WEIGHINGAREA
CANOPI
DOOR
PLASTICCURTAIN
EXTINGUISHER
VENTILATION
SCREEN
SCREEN
LAMP, PROTECTED WITH SCREEN
Pedestrianmark
WAREHOUSE : AN EXAMPLE
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25. MONITORING POINTS
Numbers and locations of monitoring points (temperature
mapping) :
 to ensure a uniform temperature and humidity, at
several location in the room a control thermometer
and humidity meter is placed and monitor;
 to ensure a uniform temperature and humidity at each
location, the room could be provided by roof’s
ventilation fans to achieve air circulation.
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26. 5 S: WORKPLACE ORGANIZATION
• SEIRI (CLEARING UP):
• Remove what is not needed and keep what is needed
• SEITON (ORGANIZING):
• Place things in a such way that they can be easily
reached whenever they are needed
• SEISO (CLEANING):
• Keep things clean and polished; no trash an dirt in workplace
• SEKETSU (STANDARDIZING):
• Maintain cleanliness after cleaning-perpetual cleaning
• SHITSUKE (SELF DICIPLINE):
• Commitment, a typical teaching and attitude towards any
undertaking to inspire pride and adherence to standards
established for the four components
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27. Five Common Food Storage Mistakes
For Warehouses
Improper temperature control:
The most easily missed step in food storage is ensuring everything is
set to the correct temperature.
This can be caused by a few things –
freezers not working properly, improperly sealed doors letting too
much warm/cold air into a temperature controlled area
Check what temperature each product needs to be stored at to keep
everything safe and correctly maintained.
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28. Cross contamination:
Certain food products that need to be kept far away from others to
prevent health and contamination issues.
Check the guidelines provided,
• every item make sure ; how and where it can be stored,
• foods it can be kept next
• foods it cannot to avoid germs or odors spreading around.
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29. Improper product rotation:
First-in-first-out (or FIFO) is a commonly-
• to ensure proper product rotation
• Keep a careful eye on expiration dates, ship dates, and sell-
by dates to make sure the food that needs to be on shelves
is ready to go and avoiding spoilage.
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30. Standing water & high humidity:
Frequently high temperature or humidity, water build-
up is a common sight in,
• air-conditioned facilities and
• contribute to product spoilage and issues.
• Check for leaks and cracks in the walls to prevent
water coming in from the outside.
• Make sure all temperature controls are set properly
to avoid humidity or dew building up in your storage
areas.
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31. Improper sanitation methods:
Food storage requires the highest standards of sanitation
procedure to prevent spoilage and avoid product waste.
Clean storage facilities and prevent external contamination
of food products.
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