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The proper management of the store should be assigned to one person, the storekeeper. The responsibility for the several tasks listed in the following section must be clearly defined in a written job description. For the job description of a storekeeper see section 5.2.3.2.
5.2.1 The Storekeeper's Job
The storekeeper is responsible:
5.2.2 Storage Hygiene
Preventive measures with regard to storage hygiene are of decisive importance in maintaining the quality of the stored produce and avoiding losses. By the term storage hygiene, we mean the use of all technical measures with the exception of the application of chemicals. Perfect storage hygiene is the basic prerequisite for successful storage and for the effectiveness of all on-going measures, such as the use of insecticides or fumigants.
All hygiene measures are very simple, particularly effective and cheap, and can thus be performed by any storekeeper with little effort.
Hygiene requires knowledge, attentiveness, diligence, surveillance, responsibility and thoroughness on the part of the storekeeper.
A few basic principles determine the success of storage:
5.2.3 Measures to Maintain the Quality of the Stored Produce
5.2.3.1 Influence on the Part of the Storekeeper
From the delivery of the produce to the end of the storage period, the storekeeper has to make decisions and initiate actions with the aim of keeping the produce in good condition.
5.2.3.2 Activities to Prevent Losses in Storage
Note before storage:
Note before accepting delivery:
If the moisture content is too high, ensure further drying or refuse to accept delivery!
If the produce is infested, ensure it is stored separately (quarantine) and treated in order to prevent the pests infesting uncontaminated produce. In case of heavy infestation refuse to accept delivery!
If the degree of impurity is too high according to the respective standards, have the produce cleaned or refuse to accept delivery!
Note when storing:
Note during storage:
Daily:
Weekly:
the moisture content of the produce the presence of pests in the stored produce by sieving the samples!
Monthly:
General Principles of
Storage
Remove any lots which ate below the prescribed standard of germination capacity and make other use of them!
If the germination ability is in accordance with the prescribed standard, first supply the lot with the lowest germination ability! The higher the germination ability of any lot, the longer it can be stored as seed.
A job description, such as in the form of a poster, in the storekeeper's office reminds him of his tasks and duties. It should be signed by him in order to prove that he has taken cognisance of his responsibilities.
5.2.4 Storage Techniques
5.2.4.1 Stacking Bags
- Pallets
Always stack bags on pallets! Place the pallets in a way that enables a free current of air under the stack!
The pallets should be 10 cm high in order to facilitate aeration from below. As an additional advantage rodent infestation can easily be determined. The following illustration shows a model with three base beams and cross beams of a thickness of at least 2.5 cm.
The surface area of the supporting bars should not be less than approx. 40% of the overall surface area of the pallet in order to prevent the bottom bags being damaged as a result of too much pressure
- Stacking the bags
The objective when stacking bags is to build up safe stacks which will not collapse. In practice, three or five bags units, depending on their size, have proved most effective whereby overlapping the bags in the different layers is essential.
Attention must be paid to the following:
- Size of stacks
For the purpose of stability, jute bags should not be stacked any higher than 4 m and plastic bags no higher than 3 m! Plastic bags are more slippery and the stacks thus less stable.
When determining the size of stacks, take into account the store's capacity, the ratio of its length to its breadth and its height, the position of the doors and the size of the fumigation sheets available! Set the dimensions of the stacks to facilitate sealing with a single fumigation sheet! if the stacks are too large, they can no longer be effectively controlled, and if they are too small, space is wasted. Do not exceed stack sizes of approximately 250 t!
Leave a space between the top of the stacks and the roof of a least 1.5 metres in order to be able to carry out control measures.
Standardized stack sizes should be prescribed for all stores. This has the following advantages:
- Positioning of stacks
All stacks of bags must be freely accessible at all times order to carry out controls, surface treatment and fumigation Leave a minimum space of I m between stacks and between the stacks and the walls!
Mark the positions of the stacks by painting a line on the warehouse floor (Drawing at in the following figure)! if the sizes of the stacks are not fixed, paint a line at a distance of 1 m from the walls all around the floor (b)!
Provide a site plan before storage!
- Marking the stacks
Book-keeping and routine work is made considerably easier if the individual stacks are marked with numbers or letters for easy identification These markings may be made on the walls, the floor or the roof pillars, as long as they are always clearly visible. They should also be entered on the stack card.
- Stack cards
Attach a stack card (sometimes referred to as a "bin card") in a clearly visible position to every stack of bags, containing the most important information. All controls and treatments should also be entered on the card. You will find a model of a stack card in the section on book-keeping (5.2.4.4).
Summary of Bag Stacking:
RIGHT
WRONG
Consequences:
5.2.4.2 Controlled Ventilation
Controlled ventilation has a positive effect on the moisture content of the stored produce and the temperature in the store,
Humid air can remoisten whereas dry air further dries the stored produce until the relevant equilibrium moisture content has been reached (see section 2.2.4). This means that the ventilation openings should be kept closed if the relative humidity is high and opened if the relative humidity is low.
Further drying of the stored produce is only possible, however, if this method is consistently practised over a certain period of the, as the exchange of moisture in stacked produce takes place relatively slowly.
The equilibrium moisture content of the stored produce does not only depend on the relative humidity of the atmosphere, but also on the temperature, which influences the ability of the air to absorb water, The change in the equilibrium moisture contents is, however only slight within temperature ranges of approximately 10°C, so that simplifications can be made in practice.
Both of the following tables thus contain average values for the temperature ranges from 20 - 30°C and 30 - 40°C which have been calculated on the basis of various publications. The equilibrium moisture contents stated are to be regarded as guidelines. Using these tables, a thermometer a hygrometer (or a combined thermo-hygrometer) and a grain moisture meter are needed in order to determine whether ventilation is favourable or not.
Tables of Equilibrium Moisture Contents
| Equilibrium moisture content at a relative humidity of the air of: | ||||||
| Commodity | 40% | 50% | 60% | 70% | 80% | 90% |
| White maize | 9.3 | 10.6 | 12.1 | 13.8 | 16.1 | 19.6 |
| Yellow maize | 8.4 | 9.7 | 11.3 | 13.1 | 15.5 | 19.2 |
| Sorghum | 9.8 | 11.0 | 12.1 | 13.8 | 15.8 | 18.9 |
| Wheat | 10.0 | 11.1 | 12.7 | 142 | 16.4 | 20.3 |
| Paddy | 9.2 | 10.4 | 11.6 | 13.0 | 14.8 | 17.6 |
| Rice | 9.0 | 10.4 | 11.7 | 13.0 | 14.6 | 16.7 |
| Groundnuts | 5.4 | 6.8 | 7.7 | 9.1 | 11.6 | 16.0 |
· Equilibrium moisture contents of selected commodities at 30 - 40°C (ill %)
| Equilibrium moisture content at a relative humidity of tile air of: | ||||||
| Commodity | 40% | 50% | 60% | 70% | 80% | 90% |
| Yellow maize | 9.0 | 9.9 | 11.7 | 13.3 | 14.9 | 18.2 |
| Sorghum | 10.0 | 11.6 | 12 1 | 13.0 | 14.7 | |
| Wheat | 11.8 | 12.9 | 14.7 | |||
| Paddy | 10.1 | 11.4 | 12.6 | 13.5 | 14.9 | 19.1 |
| Rice | 11.1 | 12.7 | 14.5 | 16.8 | ||
Procedure:
- Select the appropriate table on the basis of the temperature reading!
- Find the point where the row of the produce in storage meets the column of the relative humidity reading!
- Ventilate if the moisture content of the stored produce is higher than the equilibrium moisture content shown in the table! Further drying will take place.
- Close the ventilation flaps if the moisture content of the stored produce is lower than the equilibrium moisture content shown in the table! Otherwise it is to be expected that the stored produce will become more moist.
Example 1:
In this case, the appropriate table is the one showing the temperature range from 20 - 30°C. The equilibrium moisture content for sorghum at a relative humidity of 60% is 12. 1%. The actual moisture content of the produce at 13.5% is higher than the equilibrium moisture content.
Therefore: Ventilate!
Example 2:
In this case, the appropriate table is the one showing the temperature range from 30 -40°C. The equilibrium moisture content for wheat at a relative humidity of 80% is 14.8%. The actual moisture content of the produce at 13% is lower than the equilibrium moisture content.
Therefore: Keep the ventilation Raps closed!
Controlled ventilation is particularly necessary where the moisture content of the stored grain is close to the permissible maximum values for long-term storage (see section 2.2.6). This is generally the case in humid regions and often also in arid regions with imported grain.
If the moisture content is well below the maximum value, which is generally the case with local grain in arid regions, ventilation need only take place if condensation occurs in the store or if the inside temperature is too high.
If no thermometers and hygrometers are available, the following rules of thumb apply:
5.2.4.3 Monitoring. Sampling and Quality Control
Monitoring is a constant process of control with the aim of maintaining the quality of the stored produce. A brief visual inspection is by no means sufficient, rather it is important that a systematic search for possible sources of damage is performed. Should such sources be identified, measures must be taken (see section 3.3) and the success of these measures then examined.
Monitoring comprises regular inspection of the store as well as continuously sampling of the stored produce.
Inspecting the Store
Inspect the store daily!
- Damage to the store
Losses in the quality of the stored produce are in many cases caused by damage to the store building.
Pay particular attention to damage to the roof to the junctions of roof and walls, cracks and holes in the walls and the floor, damage to doors, windows, ventilation openings and their gauzes and grilles! Take immediate action if you notice any damage on walls or the floor or leaks in the roof!
Keep the rainwater drainage system and gutters in good function!
- Presence of rodents and birds
Rodents betray their presence in the store by leaving various traces. Pay particular attention to droppings, footprints in the dust, holes in bags, spilled grain, damaged material and grain left-overs (see chapter 11)!
Birds also leave excrements, food prints and damage to bags.
- Presence of insect pests
Look for insect pests at dusk, as they then have an active flying phase and ate more easily detected!
Moths are generally noticeable when their population density is already considerable.
Traps using pheromones or attractants can be of great service for identifying a low population in the store (see section 10.2). Pheromone traps are available for monitoring the most important species of moths as well as the beetle species Trogoderma granarium, Tribolium spp., Rhizopertha dominica and Prostephanus truncatus (see section 10.2).
Food attractants are less specific in their function to monitor infestation (see section 10.2)!
Brush stacks of bags with a stick or a broom to disturb and discover resting moths! Lift bags in order to detect moth cocoons along the line where the bags touch one another.
When looking for beetles pay particular attention to cracks, bag seams and ears where they often hide!
Empty individual bags in a thin layer onto a sheet and examine the contents for beetles and larvae! This should be done in the shade so that the insects do not flee immediately. It is, however, more effective to sieve out ally insects present using a box sieve with a mesh of 1 - 2 mm.
Higher infestation can be noticed by an increase in the temperature of the stored produce as a result of the metabolic activity of the insects, or in certain cases by a characteristic smell (e.g. Tribolium spp.). Very important infestation can be noticed by feeding noise produced in the stack.
Identify the insects found as far as possible in order to perform the correct treatment.
- Mould
Pay attention to the mouldy smell which is noticeable in the case of fungi infestation even before any visual changes can be seen to the products!
- Moisture damage
Attention has to be made to water marks on the bags which can still be seen after the bags have dried!
Taking samples
The most reliable method to establish moisture damage, insect or fungus infestation is by examining the stored produce itself. In order to do so, it is essential to take samples. The method of taking samples presented below serves for use in routine controls:
The controls should be made regularly by the storekeeper during the storage period. Regulations for laboratory examinations of samples, e.g. of seeds, remain unaffected.
Take samples of every lot in a weekly to fortnightly rhythm! Draw up a schedule for regular sampling.
Sampler
The samples are taken by means of a sampler, of which there are two different kinds:
· Bag sampler
It reaches to the centre of the bag and is quick and easy to use:
Use the sampler to pierce the bag from below (1), turn it in the bag so that the produce can fall into the opening and run into the recipient (2). Withdraw the sampler (3) and close the hole with its tip (4).
The right diameter of a bag sampler depends on the type of produce being sampled. The following rough values apply:
· Grain sampler
It is longer than the bag sampler and is able to cover the entire cross-section of the bag. its use is more complicated and slower. The grain sampler consists of two parts; an outer and an inner tube. Turning the inner tube opens and closes the sampler.
Grain samplers are available as entirely hollow constructions or with intermediary sections. The latter enable the produce to be examined layer by layer. Grain samplers are available in various sizes. Larger ones are mostly used for taking samples from bulk produce.
Grain samplers are used as follows:
Pierce the bag with the closed grain sampler. Turn the inner tube to open and till the sampler. Then reclose it by turning the inner tube again. Shake the sampler as you do so to avoid any broken grain! Draw out the sampler and empty the sample into a recipient or on a sheet!
Representative sampling
A single sample only consists of a tiny portion of the overall amount of grain contained in a lot. Sampling must therefore be done according to certain rules and with the greatest care in order to obtain a sample which is representative of the entire stack.
In order to ensure this
The three types of samples involved in this procedure are defined as follows:
· Primary Sample
A primary sample is a single sample out of one bag with an approximate volume of 100 ml. In order to obtain a representative sample for the whole stack a sufficient number of primary samples must be taken following the rules given below.
· Composite Sample
The composite sample consists of the merged primary samples and should have a minimum volume of 2 l.
· Standard Sample
The standard sample has a volume of exactly 1 l of grain. It is obtained by reducing the composite sample to it volume of 1 I with it sample divider. The standard sample is the basic unit tot- pest infestation analysis
· Number of primary samples
The minimum number of primary samples depends on the size of the bag stacks. Proportionately mot-e samples have to be taken from smaller stacks than from larger ones, as in the former more hags arc placed on the outside and thus exposed to damaging influences. The number of primary samples depends solely on the number of bags, regardless of their weight.
There are several systems how to determine the number of primary samples necessary to obtain a representative sample. The following system is simple to apply:
| Number of bags | Number of primary samples required |
| up to 10 | one sample per hag |
| 11 to 100 | 10 bags* |
| 100 to 10.000 |  |
| more than 10.000 | ÷ 2 |
* if the grain is very inhomogenous, the number of samples must he increased
Storage responsible who ate not familiar With square roots and who do not dispose of a pocket calculator, can also use the following scheme:
Minimum Number of Primary Samples in Stacks with a Large Number of Bags
| Bags | Samples | Bags | Samples | Bags | Samples |
| 50- 100 | 10 | 800- 900 | 30 | 2 500-3 000 | 55 |
| 100 - 150 | 12 | 900 - 1 000 | 32 | 3 000-3 500 | 59 |
| 150 - 200 | 14 | 3 500-4 000 | 63 | ||
| 200-250 | 16 | 1 000- 1 200 | 35 | 4000-4 500 | 67 |
| 250-300 | 18 | 1200-1400 | 37 | 4500-5000 | 71 |
| 300-400 | 20 | 1 400- 1 600 | 40 | 5 000-6000 | 77 |
| 400- 500 | 22 | 1 600- 1 800 | 42 | 6000-7000 | 83 |
| 500 - 600 | 24 | 1 800 - 2 000 | 45 | 7 000-8 000 | 89 |
| 600 - 700 | 26 | 8 000-9 000 | 95 | ||
| 700 - 800 | 28 | 2 000 - 2 500 | 50 | 9 000 - 10 000 | 100 |
When produce is delivered a primary sample should be taken out of every second bag on the vehicle.
· Distribution of the sampling points
The sampling points must be evenly distributed over the total stack surface. This means that comparatively big surfaces should have more sampling points than the smaller ones. If the total stack surface area is 120 m², for example, and the surface area of one side 40 m², 1/3 of the samples must be taken from this side. On a side with 24 m², accordingly, 1/5 of the samples have to be taken.
An experienced storekeeper will be able to estimate the approximate distribution without calculating the sizes of the single surfaces. The following picture gives an idea of the distribution of sampling points on the individual surfaces of a stack:
It is advantageous to have standardized stack sizes in the store in order to facilitate routines like determining the number of sampling points or calculating the dosages for treatments against stored product pests..
Quality control
A minimum amount of equipment must be available in every store or storage complex for quality control examinations:
The samples taken are subjected to various kind of examination either, as primary samples or as a standard sample. If there is any doubt as to the quality of a certain lot, samples should be tested in a laboratory.
· Visual test and smell
Examine the composition and smell of the produce when taking the sample! A mouldy smell indicates fungi festation. Any changes in the colour of the grains may also be due to moisture damage or damage from heat because of high drying temperatures or "hot spots".
· Measuring the grain moisture content
For detecting grain moisture content primary samples have to be analysed, as increases in the moisture content of some bags resulting from condensation or leakages in the roof can no longer be recognized in standard samples
Measurement should be performed immediately after taking the sample, as the moisture content can change rapidly after the sample has been taken. This test is generally done with commercially available moisture meters. Take care that the produce is not filled into the apparatus by hand as this increases the moisture on the surface of the grain and leads to incorrect readings! Strictly observe the instructions for use of the moisture meters!
In case of exceptionally high readings, take additional measurements to determine whether the increase is limited to a certain area (e.g as a result of rainwater penetration), or whether it affects large areas of the entire stack! Take out bags for drying if necessary!
Enter all readings in the stock journal and stack card.
· Control for infestation by Insects
Examine the standard sample, as it is not of any importance where exactly the insects come from! If the level of infestation is unacceptable, the entire stack must be treated in any case.
Sieve out any insects which might be present using a single sieve with a mesh size of 1 - 2 mm or better several sieves with decreasing mesh sizes (e.g. 3, 2 and 1 mm)! Carefully examine the remains in every sieve for insects!
A number of pests, such as Sitotroga cerealella or Sitophilus spp. develop inside the grains and are thus not noticeable in controls of this kind. Hidden infestation can be discovered by means of a water test:
Place a sample of the grain in a container with water. Infested grains are lighter than healthy ones and will therefore float on the surface. Check whether they are really infested by cutting them open!
Identify any insects (see chapter 7) in order to decide if any action should he taken to deal with them and which kind of treatment is required!
Whether action should be taken depends on a number of factors:
Example:
In Egypt the following criteria for the application of control measures are common (resulting on examination of standard sample):
fumigation becomes necessary
fumigation becomes necessary
This number of insects could be made up of different species.
· Grain temperature readings
Unusually high temperatures in a mass of grain are an indication of the activity of micro-organisms and pests, e.g. in a "hot spot" (see section 2.2.3).
Grain thermometers are available with rigid thermo-probes made of metal which are used to pierce the bags. Electronic thermometers usually have a thermo-probe with a flexible lead. This is either soldered to a rigid metal rod or is placed in a bag or grain sampler.
Empty the bags with a higher temperature and examine the contents!
Determine the extent of the damage by controlling the surrounding bags!
· Checking for impurities
An examination for impurities is particularly necessary on purchasing or accepting delivery of produce at the store.
Poorly cleaned produce has a shorter storage life than clean produce. Dust, for example, is hygroscopic and raises the moisture content of the stored produce; broken grain allows secondary pests to gain access to the stored produce (see chapter 7). in addition, impurities reduce the storage capacity and increase the storage costs due to extra weight.
Impurities are separated by sieving the sample being examined. This is performed using two sieves, one coarse and a fine one, whose mesh sizes must be suited to the produce being examined. Impurities such as stones, pieces of straw, pans of maize spindles etc. are sieved out by the coarse sieve whereas impurities such as sand, dust, insects, broken grains, etc. will pass through the fine sieve.
Impurities which are of the same size as the stored produce cannot be sieved out and must be separated individually.
Sieves sets with a lid and a bottom pan are recommendable. Sieving should be performed by shaking the set of sieves for 1/2 - 1 minute.
If there are no sieves available, impurities may be separated from the stored produce by means of winnowing or, if the quantity is comparatively small, simple sorting out on a bright surface.
For a quantitative assessment of the impurities, a set of scales weighing accurately to 0.1 g is necessary. This is necessary wherever:
Examinations for impurity are not necessary in the course of routine control of the stored produce during the storage period.
There are special regulations for seeds.
5.2.5 Book-keeping
The storekeeper has to record the state of the store and the produce as well as of his activities. Book-keeping is based on the following elements:
Models for these elements are presented below, along with explanations for their use.
Store journal
The store journal contains a record of all procedures carried out in the store, such as incoming and outgoing produce, results of inspections and treatments, etc. Entries should be made daily and after any activities have been performed. The store journal consists of two tables:
· Balance sheet
The balance sheet contains nil information on movements of the stored produce, the place of origin or destination, the stack number (or lot number in the case of seed) and reference to the relevant documents like invoices or receipts. These must be filed chronologically. The storekeeper confirms every procedure with his signature.
· Control sheet
The control sheet contains information on all activities in the store, such as inspections and their results, treatments, cleaning and ventilation, any repairs and weather data. An additional quality control book is required for seed stores in which the results of the laboratory tests which form a part of the essential internal quality maintenance programme are recorded.
The store journal should be firmly bound and the pages numbered. The first part should consist of the balance sheets and the thicker rear part of the control sheets. A separate journal should be kept for each store and should remain in the store.
STORE JOURNAL (PART 1):
BALANCE SHEET
| Commodity: | Warehouse: |
| Date | In (t) | Out (t) | Balance (t) | Number of bags | In/out stack No | Origin/ destination | Document No |
Signature |
STORE JOURNAL (PART 2)
CONTROL SHEET
| CONTROLS | TREATMENT | CONTROLLED | CLIMATE | ||||||||||
| Date | Commodity | Stack No | m.c. % | Insect
Infestation (degree, species) |
Other observations (rodents, condition of warehouse, etc.) | Kind of treatment | Chemical used, application rate | Result
of treatment |
Cleaning & repairs | Vents manipulated (time) | Temp °C (time) | r.h. % | Signature |
Stock sheets
In storage centres and in seed stores, store book-keeping is composed of journals from the individual stores or lots, making it very time-consuming to calculate the actual amounts of produce present in the stores. In such cases it is practical to keep stock sheets. A stock sheet shows the current overall stock of the storage centre at any one time on a single page. The stock sheet is divided up according to the type of produce and, in the case of seed, according to type, category and state of processing.
STOCK SHEET
Entries should consist of the date of any movement, the new overall total stock and the reference to the store where the movement has taken place. This enables the details of the procedure to be checked in the balance sheets of the relevant store.
Commodity1 |
||||||||
| Date* | Store N°* | Balance (t) | Date* | Store No* | Balance (t) | Date* | Store N°* | Balance (t) |
* Date and No or name of store of
last movement of a particular commodity.
1Useful for storage centres with several separate
stores and for seed centres to record the overall balance of the
commodities stored. Details of the movement are then found in the
store journal of the store where the movement has taken place.
Stock sheets are also kept in the form of a firmly bound book.
Stack cards
Every stack is given a stack card placed where it is clearly visible, This serves to identify the stack and the produce and contains details on inspections and pest control measures performed.
Monthly report
The storekeeper's monthly report serves to inform superiors on amounts of produce and its state, on the storage conditions as well as on activities and any problems in the store. These reports should also be referred to on the inspections of the store regularly done by the superior.
Warehouse checklist
The warehouse checklist is an instrument of control. It essentially serves as a means of evaluating the tasks mentioned in the storekeeper's job description. The checklist can also be used by the storekeeper in the course of regular controls of storage conditions, the state of the buildings and the storage management.
STACK CARD
FOOD DISTRIBUTION CORPORATION
Warehouse No / Name: |
|
| Stack No: | Commodity: |
| Lot No : | Variety : |
| Origin : | |
| Date | In (t) | Out (t) | Balance (t) | No of bags | Signature |
STACK CARD
SEED CORPORATION
Warehouse No/Name: |
||
| Lot N° : | raw seed | &127 |
| Commodity: | precleaned seed | &127 |
| Origin : | processed seed | &127 |
| treated with: | ||
VARIETY |
CATEGORY |
|
| Date | In (t) | Out (t) | Balance (t) | No of bags | Signature |
Back of stack card
Stack dimensions (to be entered with pencil and to be corrected when changing):
| length :…….m | Surface area:….m | Amount of water needed for surface treatment | :……l |
| width :……..m | Amount of chemical needed to be mixed with the water | :……ml EC/g WP | |
| height :…….m | Volume:………m | Number of tablets needed for stack fumigation | :……tablets |
| Date of inspection | m.c. % | Insect infestation, other infestations | Date of treatment | Kind of treatment | Chemical used | Application rate | Remarks | Signature | |
MONTHLYREPORT
MONTHLYREPORT |
||||||||||||||||||||||||||||||||
Storekeeper / PControl Team |
||||||||||||||||||||||||||||||||
| Commodity: | in……….t, | out………. | No. of bags………. | month: | ||||||||||||||||||||||||||||
| in……….t, | out………. | No. of bags………. | location: | |||||||||||||||||||||||||||||
| in……….t, | out………. | No. of bags………. | store(s): | |||||||||||||||||||||||||||||
| in……….t, | out………. | No. of bags………. | ||||||||||||||||||||||||||||||
| Activity | Days: | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 |
| Surrounding of store cleared and cleaned | ||||||||||||||||||||||||||||||||
| walls and floor cleaned | ||||||||||||||||||||||||||||||||
| waste burned and buried | ||||||||||||||||||||||||||||||||
| vents operated (controlled ventilation) | ||||||||||||||||||||||||||||||||
| store checked for sign of: | ||||||||||||||||||||||||||||||||
| -damage: damage found? | yes*/no | |||||||||||||||||||||||||||||||
| rodents: rodents found? | yes/no | |||||||||||||||||||||||||||||||
| - birds a.o.: birds or others found? | yes/no | |||||||||||||||||||||||||||||||
| - insects: - flying insects found? | yes/no | |||||||||||||||||||||||||||||||
| - crawling insects found? | yes/no | |||||||||||||||||||||||||||||||
| sample taken of stack | number(s): | |||||||||||||||||||||||||||||||
| living insects found in sample(s)? | yes/no | |||||||||||||||||||||||||||||||
| moisture conten belong safe storage level? | yes*/no | |||||||||||||||||||||||||||||||
| grain temperatur normal? | yes/no | |||||||||||||||||||||||||||||||
| stack(s) number(s) | sprayed | |||||||||||||||||||||||||||||||
| stack(s) number(s) | fumigated | |||||||||||||||||||||||||||||||
| whole space fumigation | ||||||||||||||||||||||||||||||||
| store sprayed | ||||||||||||||||||||||||||||||||
| fogging | ||||||||||||||||||||||||||||||||
| rodent control in operation | ||||||||||||||||||||||||||||||||
| repairs executed* | ||||||||||||||||||||||||||||||||
| Presence of stack cards | ||||||||||||||||||||||||||||||||
| Explain: | name of storekeeper/pest control officer: | |||||||||||||||||||||||||||||||
| Remarks:i.e. use of insecticide fumigant application rate etc. | signature: | |||||||||||||||||||||||||||||||
| date : | ||||||||||||||||||||||||||||||||
WAREHOUSE CHECKLIST
| Location: | Name of store: | Capacity: t |
| Products stored: | Amount stored: t |
1. Condition of warehouse surrounding
Is the surrounding of the warehouse free of:
2. Condition of warehouse exterior
3. Condition of warehouse interior
4. Storage practices
5. Presence of pests
6. Pest control
7. Recommendations
| Inspector | Storekeeper |
| Name: | Name: |
| Signature: | Signature: |
| Date: | Date: |
5.2.6 Equipment
The following equipment is necessary in order to correctly run a store:
- Saw
- Hammer
- Screwdriver
- Pincers
- Trowel
- Nails, screws, etc.
The equipment required for pest control is listed in chapters 8 and 9.
