Farm inputs - 6.2 General storage

Products that are not stored appropriately can perish, spoil, become contaminated or contaminate other products.

The good agricultural practice above applies to all farms. Read about storage of fuels, pesticides and animal health products.

What needs to be done

Store products under appropriate conditions to prevent perishing, spoilage and contamination.

How to do it

In general

Prior to storing any products, make sure storage facilities are in good condition and clean. For all storage facilities for dry products:

• Allow maintenance and cleaning activities to occur as needed
• Keep storage facilities well ventilated and dry
• Deter pest access and infestation
• Identify storage facilities properly
• Cover and/or protect products during storage, and especially during cleaning, to prevent or minimize contamination by micro-organisms, chemicals, foreign materials and pests
• Avoid placing packaging material in direct contact with the floor
• Store bagged or packaged dry products 10 to 15 cm off the floor and away from surrounding walls. This helps to prevent or minimize contamination, pest infestation, water damage, and allows for better air circulation to maintain an even temperature.

Temperature and humidity control

Make sure the temperature and humidity of the storage/processing areas, coolers and freezers are appropriate for the product being stored to prevent or minimize food spoilage.

Crops: For most produce, a temperature of 4°C is suitable for storage. However, a number of products require a specific storage temperature, ranging from -1°C to 21°C

Milk and eggs:

• Milking practices
• Egg handling

Temperature control systems must take into account the:

• Intended shelf-life of the product
• Type of packaging being used for the product
• Appropriate maintenance schedule for ideal temperature control
• Monitor temperature regularly where required

First-in, first-out rotation

Use the first-in, first-out principle to make sure products are rotated through your facility on a regular basis so that the oldest products are used first.

Use receiving documents to identify which products are to be used first, or store products in the order received.

High moisture storage for crops

Some crops require a high moisture environment for storage. Ensure that moisture controls are set at the appropriate level and do not provide an environment that will cause unwarranted spoilage to occur.

To prevent the accumulation of bacteria, clean and sanitize these areas between uses.

Feed storage

Improper storage can cause feeds to spoil and lead to the development of moulds and the mycotoxins produced by these moulds. The accumulation of mycotoxins can be hazardous to livestock and the humans who consume them. To prevent the development of mycotoxins:

• Follow proper silage production and maintenance practices to prevent deterioration
• Store feeds in a dry and secure location, off the floor if possible, to prevent mould formation or pest infestation
• Dispense feed according to daily intakes so that animals don’t leave uneaten feed in bunks, troughs or bowls. Remove any uneaten feed regularly
• See informaiton about mytoxins in livestock feed (Canadian Food Inspection Agency)

Storage of manure/compost, fruit and vegetable culls

Plan storage and treatment sites (for example, composting piles) to be as far away as practical from livestock, poultry, fresh fruit and vegetable handling areas and water sources. Separate them from production and water locations with an appropriate physical barrier designed to minimize contamination from run-off or leachate (liquid, such as rain, that takes in substances from the material through which it passes, often making the liquid harmful or poisonous).

Records to keep

Where applicable for the product, use the Form 9B: Temperature monitoring record or your own record that includes:

• Date/time
• Temperature
• Initials of the recorder

If you have an audit

Be prepared for the auditor to:

• Review temperature monitoring records where applicable for the product (for example, milk and egg storage)
• Inspect storage areas
• Review other good agricultural practices (for example, receiving practices) as a cross reference to ensure appropriate procedures are followed

Laws and regulations

All food must be stored under sanitary conditions. The Food and Drugs Act (Canada), R.S. (1985), c. F-27, s. 7 states that no person shall manufacture, prepare, preserve, package or store for sale any food under unsanitary conditions.

The Code of Agricultural Practice for Waste Management under the Agricultural Waste Control Regulation, Reg. 131/92, s. 4-10 specifies conditions for the storage of agricultural wastes and states the rules around the management of manure (in certain circumstances). Please check local municipal bylaws, which may also have legal requirements related to manure storage.

There are 10 regulations for different groups of commodities under the Agricultural Produce Grading Act, R.S.B.C. 1996, c. 11, s. 14 (2) (i), which provides that the Lieutenant Governor in Council may make regulations respecting the sanitation of places in which a farm product is stored.

Regulations may also control other aspects of storage (e.g. Fruit and Vegetable Regulation, Reg. 100/78, s. 8 on controlled atmosphere storage).

Forms