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close this bookCARE Food Manual (CARE , 1998, 355 p.)
close this folderChapter 7 - Storage and Handling
View the document(introduction...)
View the documentI. Introduction
Open this folder and view contentsII. Selecting Food Storage Facilities
Open this folder and view contentsIII. Preparing for Receipt or Dispatch of Food
Open this folder and view contentsIV. Food Storage
Open this folder and view contentsV. Routine Procedures

I. Introduction

In this manual "warehouse" designates any area where food is stored. It may be a large structure with a roof, walls and a floor, a school or health post, a tent, or even an open area. It may be at a port or at a program site. Whatever the size and location of a warehouse, CARE must insure that the food resources can be received, adequately stored and dispatched for use in projects.

Currently warehouses are managed:

· By CARE staff at national, regional and local levels in CARE-owned or leased warehouses
· By national, regional and local government counterparts, mostly in their own warehouses
· By community leaders or other community groups in their own warehouses or small stores at distribution sites.

During emergency situations (especially start-up periods), meeting the basic requirements discussed in this chapter may not always be possible. Inform the donor in writing of any necessary limitations and obtain agreement or approval of all waivers in writing. Also inform the appropriate CARE International member. See Agreements and Contracts for more information about seeking waivers from donors.