1. Food warehousing Zahra Ali 201000227

2. 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

3. 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

4. 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 around equipment or other structures that would provide harbourage for pests and prevent efficient cleaning

5. Impact of inappropriate building/weak shelving/inefficient equipment

6. Warehouse equipment Chillers Freezers Forklifts Shelves Temperature Humidity Meter Pallets

7. Warehouse lighting Essential for: General cleaning Reading and identifying labels, colours Recognising the condition of the food stored Preventing injuries Preventing cross contamination of food products

8. 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

9. 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

10. 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;

11. Food poisoning -seizures and mental confusion -fever and chills -Diarrhea -Cancer

12. 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

13. 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

14. Food packaging Containment or agglomeration Small objects are typically grouped together in one package for reasons of efficiency. E.g. : Biscuits

15. Food packaging Marketing The packaging and labels can be used by marketers to encourage potential buyers to purchase the products. E.g. Chips, chocolate

16. Food packaging Security High efficient packaging is essential to prevent losing, damaging or stealing the food during the loading, unloading, shelving or distribution processing. E.g. Fruits

17. 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

18. Thank you for you attention Any Questions?