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the main purpose of storage is to enhance shelf life besides preservation of quality attributes. the store should be maintained at cold temperature to preserve the food products and at an ambient humidity to minimize the moisture loss from certain foods like fruits and vegetables. the store should be maintained to darkness conditions in order to reduce the photolytic effect of sunlight such as in case of milk and milk products. it should have easy accessbility to the inflow and outflow of the raw or processed products. the store should be sanitized regularly in order to check fungal or bacterial growth
always maintain cleanliness of all the products and machines that that they use.. follow the haccp procedures to the food.. makes it presentable all the product especially the packaging to attract all the costumers...alwayz use FIFO to the food products.
The store has a responsibility to possess /hold/ necessary materials that prevents the plant from stopping to give its function when the material is not available when it is needed.
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