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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
Part Three
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Section IV:
Controlling Damage to Food Commodities |
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Updated January 2006
I. CLEANING AND INSPECTING
If sound
storage procedures for
commodities, as addressed in the following chapter, are followed,
insect and rodent problems will be minimal. The problems can be further
controlled with a program of cleaning and inspecting.
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 |
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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
B.
INSECTICIDES (Other than Fumigants)
Again,
READ THE MANUFACTURER'S
LABEL BEFORB USING INSECTICIDES. Insecticides are useful tools when
used with stack rotation and thorough cleaning. Nothing takes the place
of cleanliness.
Sprays.
Insecticide sprays are applied to surfaces and will leave a residue
that continues to kill insects that contact it. Be careful not
to spray on product.
Effective life of the residue depends on many things, including type of
insecticide, surface to which it is applied, temperature, and humidity.
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
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Evidence of damage
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Methods of control
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Action necessary
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Short-weight containers
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Bags appear slack.
Containers
are not as heavy as normal when lifted.
Weighing
a random sample of bags and containers indicates short-weight.
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If bulk shipments, increase vigilance of bagging
operation at port.
Increase
security in storage areas and during transport.
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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.
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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.
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Handle properly--do not throw, stack too high or
use hooks
Contact
donor if packaging material/container appears inadequate.
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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.
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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.
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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.
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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.
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Bulging or rusted tins
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Rust on outside of container, especially near
seams and lids.
Shape
of container is bulging and distorted.
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Do not store in direct sunlight
Do
not store past expiration date on container or longer than four months.
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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.
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Rodent or bird infestation
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Rodents or birds in the warehouse
Excrement
on the floor or stacks
Gnawed
bags or containers
Footprints
in dust
Nests
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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.
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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.
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Insect or moth infestation
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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
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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.
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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.
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Seepings |
Loose food from slack or torn bags on warehouse
floors
Loose
food on warehouse floors after reconstitution
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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.
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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.
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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.
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