|CARE Food Manual (CARE , 1998, 355 p.)|
|Chapter 7 - Storage and Handling|
|II. Selecting Food Storage Facilities|
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.