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Hazards and their management during longer-term grain storage
Find out about the key hazards to consider during longer-term 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.
Key hazards |
Risk score |
Management |
||
Preventative measures |
Monitoring procedure |
Corrective action |
||
Production of ochratoxin A |
*** Critical control point |
Store grain below 14.5% MC and 5°C, except malting barley, which should not be stored below 10°C |
Check temperature and moisture content regularly |
Investigate any significant changes; review practices and grain condition |
Development of insect and mite populations |
*** Critical control point |
Store grain below 14.5% MC and 5°C, except malting barley, which should not be stored below 10°C; store oilseed at 7.5–8% MC and <5°C |
Position traps and check traps correctly; check temperature and moisture content regularly |
Investigate source of infestation and any significant changes in MC or temperature; review grain condition and practices; consider need for treatment |
Introduction of pesticide residues |
** |
Use only approved products and conform to manufacturer’s guide for use; check condition and calibration of spray equipment |
Check records of pesticide application |
Review applications and practices |
Introduction of bird and rodent faeces |
* |
Keep store clean and proof to prevent entry |
Check for bird and rodent presence |
Check proofing measures; consider control options |
Introduction of glass |
* |
Glass control procedures |
Check for compliance with procedures |
Remove and replace or protect |
HACCP risk rating: *** high risk, ** medium risk, * low risk