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	Introduction   Home List of Acronyms List of Cooperating Sponsors Conversion Tables   Part One   Section I:   Commodities Commodity Availability Commodity Characteristics References   Section II:   Food Commodity   Fact Sheets Beans, Black Beans, Great Northern Beans, Kidney (Light Red, Dark Red, All types) Beans, Navy (Pea Beans) Beans, Pink Beans, Pinto Beans, Small Red Bulgur (BW) Bulgur, Soy Fortified (SFBW) Corn (bagged, bulk) Cornmeal Cornmeal, Soy-Fortified (CMSF) Corn Soy Blend (CSB) Corn Soy Milk (CSM) Corn Soy Milk, Instant (ICSM) Lentils Non Fat Dry Milk (NFDM) Peas Rice Rice (Parboiled) Sorghum Sorghum Grits, Soy-Fortified (SFSG) Fortified Refined Vegetable Oil Wheat Wheat Flour Wheat Soy Blend (WSB) Wheat Soy Milk (WSM)   Section III:   Storage/Shelflife   Specifications Storage Specifications Storage Inspection Checklist Shelf Life of Agricultural Commodities References   Section IV:   Controlling   Damage to Food   Commodities Cleaning and Inspecting Insect Control Rodent Control Reference Chart for Controlling Damage to Food Commodities References Part Two An Overview Module 1: Maternal and Child Health Programs Module 2: Food for Work Module 3: Food for Education Module 4: Non-Emergency Humanitarian Assistance Module 5: Emergency Programs Part Three Annex I: Definitions Annex II: Tools and Indicators Annex III: Recommended Energy Allowance Tables Annex IV: Recommended Dietary Allowance Tables Annex V: Sources for Obtaining Commodity Prices
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Section IV: Controlling Damage to Food Commodities

Updated January 2006

The program should include (1) closing or removing open food containers, (2) repairing damaged packages, (3) removing and disposing food unfit for human consumption, and (4) inspecting and cleaning the storage area regularly according to a planned, scheduled program.

Area to be inspected: Inspect for: Outside the warehouse Cleanliness Condition of roof, walls and windowsSecurity--fences, guards, locked doors and windows Inside the warehouse Condition and cleanliness of ceilings, floors and walls Adequate ventilation Placement of rodent baits / traps Presence of hazardous substances such as chemicals and pesticides Presence of fire extinguishing equipment, dates not expired Food storage area Distance between stacks, and between stacks and walls Interlaced or bonded stacksUse of pallets free of exposed nails or wooden splinters which may tear bags Segregation of damaged food Insect infestations -visual and sounds Rodent or bird infestations Stale food which has been stored too long Leaking, stained or discolored containers, bulging or rusting cans and caking of food within bags Germination of grain in sacksShort-weight containers Warehouse office area Cleanliness Adequate shelving Adequate lighting Condition of office equipment

II. INSECT CONTROL

A. FUMIGATION
In all cases, READ THE MANUFACTURER'S LABEL BEFORE USING FUMIGANTS. Due to the extreme toxicity of fumigants, the utmost caution must be taken during their handling and administration.

Fumigation is the use of a gas to kill insects and rodents. The purpose of fumigation is to destroy all stages of insects present in the material to be treated. An atmosphere that is toxic to insects will also kill rodents or other forms of animal life. Fumigation, will not eliminate mold or bacteria. Because there is no residual kill, insects or rodents may recontaminate the commodity immediately after fumigation. In order to protect stored foods a great emphasis must be placed on cleaning when sprays and fogs are used to eliminate insects.

To conduct an effective and safe fumigation, certain conditions must be met, including, but not limited to the following:

• appropriate temperature
• proper use of tarpaulins and sealing technique
• proper dosage and time exposure
• monitoring for presence of fumigants
• safety precautions
• inspection and follow-up

Fogs and Mists.
Insecticide fogs and mists move through the air to reach insects that may not be reached by contact sprays. They are especially effective against flying insects and insects that cannot be reached with contact sprays (for example, on surfaces of bags containing food). Close all doors and openings in the warehouse to prevent escape of the fog or mist. Read and follow manufacturer’s label instructions. III. RODENT CONTROL

The primary method of rodent control is cleaning to eliminate harborage and food in the warehouse and around the storage area. Remove debris, weeds, trash, and food outside. Keep the inside of the warehouse clean of all food, especially containers of food unfit for human consumption and awaiting disposal. Remove or repair torn and broken packages. Openings into storage buildings should be protected against rodents with screen having openings not larger than 6.35 mm. Doors must fit tightly and they must be kept closed when not in use. Bait Stations
To help control rodents, exterior bait stations containing fresh anti-coagulant poison should be maintained around the periphery of the grounds, 100 feet apart and around the exterior of the building, 50 feet apart. Bait stations must be checked frequently, (at least twice monthly) so that the bait does not become wet, moldy, or infested with insects.

Tracking Powder
Tracking powder can be used in limited areas (not where it could contaminate food) where a mouse problem is suspected.

Snap Traps
Snap Traps can be used; however, they must be given daily attention to be effective.

Glue Boards
These are useful against mice. They can be distributed among the stacks of food where mice become entangled with the glue and cannot escape. Glue boards must be inspected frequently, to be certain that they are fresh and effective. To increase effectiveness, place under a box with openings at each end (to create a tunnel), to protect from dust and to offer shelter to rodents.

Multiple-Catch Traps
These traps are for interior use and can hold up to 30 mice. Some require winding; all require weekly inspection.

IV. Reference Chart for Controlling Damage to Food Commodities

Type of damage Evidence of damage Methods of control Action necessary Short-weight containers Bags appear slack. Containers are not as heavy as normal when lifted. Weighing a random sample of bags and containers indicates short-weight. If bulk shipments, increase vigilance of bagging operation at port. Increase security in storage areas and during transport. Repackage or assign a new weight to the containers. Prepare Loss and Adjustment Reports and enter transactions on stack cards and in warehouse inventory ledgers. Leaking, broken or torn bags or containers Spilled food in transport vehicle. Food spills from containers during unloading. Bags are torn and containers are dented or crumpled. Handle properly--do not throw, stack too high or use hooks Contact donor if packaging material/container appears inadequate. Repackage food fit for human consumption. Inspect sweepings and either reconstitute or dispose of sweepings declared unfit for human consumption. Prepare Loss and Adjustment Reports and enter transactions on stack cards and in warehouse inventory ledgers. Wet, stained or moldy bags or containers Containers are wet to the touch or dripping. Containers are discolored Unusual smell (moldy or chemical) Caking of food. Ship in waterproof holds or in adequately sealed cargo containers. Keep under cover when stored outside. Transport using tarpaulins. Insure adequate air circulation. Do not store past expiration date on container. Inspect and reconstitute food fit for human consumption; dispose of food declared unfit for human consumption. Food dampened by rain may be dried and reconstituted. Prepare Loss and Adjustment Reports and enter transactions on stack cards and in warehouse inventory ledgers. Bulging or rusted tins Rust on outside of container, especially near seams and lids. Shape of container is bulging and distorted. Do not store in direct sunlight Do not store past expiration date on container or longer than four months. Inspect and reconstitute food fit for human consumption; dispose of food declared unfit for human consumption. Prepare Loss and Adjustment Reports and enter transactions on stack cards and in warehouse inventory ledgers. Rodent or bird infestation Rodents or birds in the warehouse Excrement on the floor or stacks Gnawed bags or containers Footprints in dust Nests Cleanliness and maintenance are critical to preventing infestations. Keep both the outside and the inside of the storage facility clean and free of debris. Close holes or openings in walls, floors and ceilings. If possible place screens over windows and ventilation openings. Cats are effective in controlling rodents. Traps can be set along the interior walls of the warehouse, at each side of every outside door, and in rafters. Insure that no poisons or traps are accessible to the cats. Inspect and reconstitute food fit for human consumption; dispose of food declared unfit for human consumption. Prepare Loss and Adjustment Reports and enter transactions on stack cards and in warehouse inventory ledgers. Insect or moth infestation Flying insects Live or dead insects or larvae on the floor Traces of insects or larva in dust Grain bags have small holes and excessive dust Noise heard inside the bag Irregular holes in the grain or beans Strong odor Cleanliness is critical to prevent insect infestations. Keep both the outside and the inside of the storage facility clean and free of dust and debris. Inspect and fumigate; dispose of food declared unfit for human consumption. Prepare Loss and Adjustment Reports and enter transactions on stack cards and in warehouse inventory ledgers. Seepings Loose food from slack or torn bags on warehouse floors Loose food on warehouse floors after reconstitution Keep bags of food from being handled roughly or moved too many times. Instruct laborers to avoid as much spillage as possible during the reconstitution of food. Frequently sweep floors to keep them clean. Reconstitute all food that may be fit for human consumption. Determine if sweepings are unfit. Prepare Loss and Adjustment Reports and enter transactions on stack cards and in warehouse inventory ledgers.

V. References CARE. Food Resources Manual. 1998. Food Aid Management Website: http://www.foodaid.org// Commodity Management Page.

Bibliography available at FAM.

USAID. Environmental Documentation Manual – For P.L. 480 Title II Cooperation Sponsors Implementing Food-Aided Development Programs (Final Draft). Reprinted April 1998.

USAID. A Field Guide to USAID Environmental Compliance Procedures, based on the USAID Environmental Manual for P.L. 480 Title II Food for Development Programs. March 5, 1998.