|CARE Food Manual (CARE , 1998, 355 p.)|
|Chapter 7 - Storage and Handling|
|III. Preparing for Receipt or Dispatch of Food|
|E. Warehouse Security|
Warehouse managers or storekeepers must insure that:
· There are materials and equipment available to put out fires such as fire extinguishers or buckets and hoses, if a water source is available.
· Fire extinguishers are inspected regularly to make sure that they work.
· Flammable materials such as fumigants are properly stored.
· Strict rules that prohibit smoking or cooking in or near the warehouse are enforced.