Cover Image
close this bookCARE Food Manual (CARE , 1998, 355 p.)
close this folderChapter 7 - Storage and Handling
close this folderII. Selecting Food Storage Facilities
View the documentA. Criteria
Open this folder and view contentsB. Types of Warehouse Space Available
View the documentC. Determining Warehouse Capacities/Storage Plan

A. Criteria

In choosing appropriate warehousing, consider the following:

· Companies and agencies already experienced in logistics with storage facilities available for loan or hire, such as port(s), railroads, agrobusinesses or commercial distributors

· Location and accessibility to rail, road, and sea or river, with ample space at warehouses for trucks to turn around and unload

· Location on high ground (if area floods) and terrain which is hard packed and does not become soft and muddy in rains

· Storage capacity in total square meters (See Determining Warehouse Capacities/Storage Plans below.)

· Structural layout and condition (roof, walls, fences)

· Security, including locks for doors; grates on windows; guards, if feasible and necessary. Warehouse compound should be enclosed by a security wall and, if possible, have perimeter lighting.

· Handling equipment, for main, large warehouses, e.g., forklifts, stacking conveyors

· Labor availability, both permanent and day labor for carrying bags or containers of food on and off stacks and performing reconstitution activities.