78 Handbook of herbs and spices
4.2.6 Storage
∑ The product/s should be stored at moisture levels low enough to prevent the
development of mould and deterioration by oxidation or enzymatic changes. An
environment with a relative humidity of 55–60% will protect quality and prevent
mould growth. Where this is not possible, the product should be packed in
waterproof and air-tight containers and stored in a cool place.∑ If allowed by the regulatory authority, fumigation may be carried out using safe
chemicals prior to storage. Stored products should be inspected periodically and
fumigated again if infestations are found. When necessary, infected herbs and
spices may be removed for separate fumigation or destroyed, depending upon the
seriousness of infestation.∑ Bags containing herbs and spices should be neatly stored in accessible lots away
from walls, in rows and with sufficient space for movement between stacks. This
will allow refuse and spilled products to be cleaned easily, and also facilitate
checking for infestation.∑ Infested products should be isolated from the rest of the stock to prevent
contamination.
∑ Bags should be kept on wooden pallets to prevent moisture re-absorption and
mould growth.
4.2.7 Hygiene and health requirements for personnel
∑ The health, cleanliness of dress and behaviour of the personnel working in the
processing facility and storage area should be monitored. Every effort should be
made to motivate personnel to adopt healthy and hygienic practices. There should
be periodic training sessions in hygienic handling of the products.∑ Staff who come into contact with the products should have a thorough medical
examination prior to employment. Workers should undergo periodic medical
examinations to detect and deal with any communicable diseases.∑ All staff working in the handling and processing area should maintain a high
degree of personal cleanliness and wear aprons, head covers and appropriate
footwear. If necessary, workers should wear gloves and other protective devices,
such as masks. These articles should be cleaned after every use.∑ Any practice considered unhygienic in the workplace, such as eating, chewing,
smoking or spitting, should be strictly prohibited in the handling and processing areas.
∑ The entry of visitors into the processing and storage facilities should be regulated
to avoid contamination. If visitors are allowed, they should be provided with
protective clothing, masks and caps before entry.4.2.8 Transportation
∑ The products should maintain their integrity during transportation. Carriers should
be weather-proof, clean, dry and free from infestation, and sealed to prevent
entry of moisture, rodents or insects.∑ Loading, transportation and unloading should be done in a way that protects the
products from damage.
∑ Insulated carriers or refrigerated trucks may be used, depending upon the nature
of the product/s and packaging.
∑ In warm, humid weather, products should be allowed to reach ambient temperature
before being exposed to external conditions.