Hazards and their management during the initial stages of grain storage

Find out about the key hazards to consider during the early stages of grain storage. Discover how to prevent and monitor them – and the corrective actions required to bring the production process back under control.

Grain storage guide home

An introduction to HACCP

HACCP (Hazard Analysis and Critical Control Point) is a risk-based approach that identifies, evaluates and controls hazards significant for food and feed safety. Follow these seven principles to meet marketplace demands and expectations for safe food and feed.

The seven principles of HACCP

Hazards and their management during the initial stages of grain storage

Key hazards

Risk score

Management

Preventative measures

Monitoring procedure

Corrective action

Production of

ochratoxin A

***

Critical control point

Commence drying above 18% MC

Immediately, dry grain to 14.5% MC

Measure temperature and moisture content

Investigate changes in moisture content; review practices and grain condition

Introduction of

fungi with potential to cause mycotoxins

 

**

Clean area and equipment

Inspect for mouldy grains

Dry grain to 14.5% MC; commence drying of grain above 18% MC immediately

Introduction of insects and mites from store fabric

**

Clean area and equipment

Use traps

Consider need for pesticide treatment

Growth and development of insects and mites

*

Cool and dry to recommended levels

Use traps; measure temperature and moisture content

Investigate significant changes in moisture content; review practices and grain condition

Pesticides exceed maximum residue levels due to incorrect admixture

**

Use only approved products in line with manufacturer’s guidance; check condition and calibration of spray equipment

Check records of pesticide application

Review applications and practices

Introduction of hydrocarbons from direct-fired drying systems

**

Use appropriate grade oil; ensure efficient combustion and adequate ventilation

Check before use

Remedy defects

Introduction of rodent faeces during grain cleaning

*

Clean store and proof to prevent ingress of rodents

Check for presence

Check proofing measures; consider control options

HACCP risk rating: *** high risk, ** medium risk, * low risk

What is HACCP?


Rodent droppings on some grain
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