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.

How to clean and prepare a grain store

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.

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