Preventing prepared food spoilage in storage

This strategy features in the framework of Agenda 21 as formulated at UNCED (Rio de Janeiro, 1992), now coordinated by the United Nations Commission on Sustainable Development and implemented through national and local authorities. Agenda 21 recommends: identifying storage and distribution problems affecting food availability; supporting research, where necessary, to overcome these problems; and cooperating with producers and distributors to implement improved practices and systems.

1. Reducing post-harvest damage
2. Preserving perishable food stuffs

1. Producing quality food products
2. Increasing sustainable food production
3. Increasing efficient use of marine living resources for food

1. Providing sufficient storage facilities
2. Marking shelf-life of products
3. Improving safe food preparation

1. Spoilage
2. Quality

1. Food Storage Information