Planning the management of grain storage hazards (HACCP)

A Hazard Analysis and Critical Control Point (HACCP) approach to manage food and feed safety hazards requires thorough planning.

Management of grain store hazards: the seven principles of HACCP

Use a Hazard Analysis and Critical Control Point (HACCP) approach to manage food and feed safety hazards.

It is essential to thoroughly clean and prepare a grain store, irrespective of whether grain is held for a temporary or longer period.

Highly influenced by moisture content and temperature, the main causes of spoilage in stored grain are fungi, insects and mites.

No matter how long grain is stored for, it is essential to follow best storage practice.

This report introduces the use of slurry cooling and associated heat recovery in the reduction of ammonia emissions from stored pig slurry.

Safe, effective grain storage is key to assuring crop quality.