|CARE Food Manual (CARE , 1998, 355 p.)|
|Chapter 7 - Storage and Handling|
|IV. Food Storage|
If open storage must be used (especially in emergencies):
· Select a location on high ground that provides for drainage in rainy weather.
· Place stacks on pallets, concrete slabs, gravel or sand, wherever possible. At a minimum, place plastic tarpaulin on the ground.
· Use pallets and dunnage (loose material) to raise food at least 4 inches off the ground or whatever has been laid over the ground.
· Cover food with plastic sheeting, protecting tops and sides, and lash sheeting securely so that it will not blow off.
· Dig drainage ditches around the stacks to prevent entry of rainwater.
· Protect stacks from theft by using a fence or employing 24-hour security guards.
· Insure that stack cards are used and kept up to date. (See below.)
· Take daily physical inventories, by a CARE manager or a local counterpart representative, and reconcile physical counts with inventory ledgers.
CARE managers of open storage must account for food receipts and dispatches, report losses and maintain inventory ledgers as if the food were stored in a building.