Food warehousing

Zahra Ali201000227

Definition of food warehouse

• Any food storage facility, storing large or nor so large amounts of food for either short or long periods, for distribution in normal food channels

What types of food warehouses exist?

• Dry storage warehouse• Chilled storage warehouse• Frozen storage warehouse• Dry and chilled storage warehouse• Dry and frozen storage warehouse• Chilled and frozen storage warehouse• Dry, chilled and frozen storage warehouse

Food warehouse building - Floors, walls and ceilings should be smooth, clean and

maintained in a good state of repair to prevent cross contamination

- Windows and doors should seal tightly to prevent entry of

pests

- No spaces aroundequipment or otherstructures that wouldprovide harbourage forpests and preventefficient cleaning

Impact of inappropriate building/weak shelving/inefficient equipment

Warehouse equipment

• Chillers• Freezers• Forklifts• Shelves• Temperature Humidity Meter • Pallets

Warehouse lightingEssential for:• General cleaning• Reading and identifying labels, colours• Recognising the condition of the food stored • Preventing injuries• Preventing cross contamination of food products

Warehouse storage conditions

• Food items should be stored on pallets• 46 cm off ground and 46 cm off wall• Non crowded• Clean and sanitary• Food items stored and rotated on a first-in-first-out

basis• Maintained at proper temperature and humidity• Free from physical, chemical and microbiological

hazards

Warehouse storage temperature

• All frozen food products should be at –18 º C or below

• During transport the temperature should not be higher than – 12 ºC

• Temperatures for chilled storage should be kept between 1º C and 4 º C

• Dry storage areas should be between 10 º C and 21 º C

• Thermometers should be present in all frozen storage, chilled storage and dry storage areas with on site temperature logs

Results of damaged/melted meats• It decomposes and spoils rapidly, as the

bloody meat is an ideal medium for growth of contaminating bacteria;

• It is not acceptable to the consumer; • It cannot be used for processing or

manufacture; • The distributor will have to pay all the costs of the damaging;

• Food poisoning- seizures and mental confusion- fever and chills- Diarrhea- Cancer

Food packaging

• Physical protection The objects enclosed in the package may require

protection from, among, other things, shock, vibration, compression, temperature etc.

E.g.: Egg, Bottles

Food packaging • Barrier protection - a barrier from oxygen, water vapor, dust, etc. is

often required.- controlled atmosphere are also maintained in

some food packages to keep the contents clean and fresh.

E.g.: Fruits, Vegetables

Food packaging

• Containment or agglomerationSmall objects are typically grouped together in

one package for reasons of efficiency.E.g. : Biscuits

Food packaging • MarketingThe packaging and labels can be used by

marketers to encourage potential buyers to purchase the products.

E.g. Chips, chocolate

Food packaging• SecurityHigh efficient packaging is essential to prevent

losing, damaging or stealing the food during the loading, unloading, shelving or distribution processing.

E.g. Fruits

Food labeling • To provide consumers the information of the product (nutrition facts)• Storage instructions or instructions on storage after opening• To advertise the product• Name of company• Contact information• production/expiry date

Thank you for you attention

Any Questions?