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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.
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.
Hazards and their management during the initial stages of grain storage |
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Key hazards |
Risk score |
Management |
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Preventative measures |
Monitoring procedure |
Corrective action |
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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
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