3.3 HANDLING, STORAGE AND TRANSPORT
Procedures should be in place to:
• sort food and food ingredients to segregate material which is evidently unfit for human consumption;
• dispose of any rejected material in a hygienic manner; and
• Protect food and food ingredients from contamination by pests, or by chemical, physical or microbiological contaminants or other objectionable substances during handling, storage and transport.
Care should be taken to prevent, so far as reasonably practicable, deterioration and spoilage through appropriate measures which may include controlling temperature, humidity, and/or other controls.