Effective store management and careful handling of food supplies, like Corn-Soya Blend (CSB), play a critical role in ensuring the well-being of communities. To address specific challenges related to food storage and safety, KRC-Uganda, with support from the World Food Programme (WFP), developed a training program to promote best practices, reduce food losses, and guarantee food safety.
This training covers essential areas, beginning with inventory control and meticulous record-keeping to avoid shortages and prevent wastage. Accurate records, consistent stock monitoring, and applying the first-in, first-out (FIFO) principle ensure that the CSB remains fresh and available when needed. Another key focus is maintaining proper storage conditions, emphasizing that storage areas for CSB should be dry, well-ventilated, and protected from pests. Storage facilities must also safeguard food from extreme weather, which could otherwise jeopardize quality.
Handling and transportation practices are also covered to ensure the safe handling of CSB during loading, unloading, and transit, which reduces contamination risk. Proper packaging methods are emphasized to prevent damage during transportation and to preserve CSB’s nutritional value until it reaches the community. Food safety and hygiene practices are crucial as well, focusing on sanitation protocols for personnel and equipment, early identification of spoilage or infestations, and the distribution of safe, quality products. Furthermore, community engagement is encouraged, educating refugee community members on food safety and responsible food usage, which helps reduce wastage and misuse.
By implementing these training programs, food losses can be significantly reduced, and the quality of food supplies maintained. This leads to efficient and fair food distribution, which is vital in supporting the food security and nutrition of vulnerable populations in the refugee community.
By Mbambu Catherine
Nutrition Officer
Kyaka II Refugee Settlement
