Food warehouse: how to find the right one?

Types of food warehouses

Storing different types of goods involves specific requirements. To choose the right facility, factors such as temperature, humidity, product arrangement, and even the lighting system need to be considered. For those outside the food industry, it may not be immediately obvious that food warehouses differ significantly. What types can we distinguish?

Non-refrigerated food warehouses

Non-refrigerated food warehouses are places where dry goods (e.g., sugar, salt, flour), bread, and certain types of vegetables should be stored. The design of such a facility should include proper ventilation and heating systems. The air temperature in a non-refrigerated warehouse should range from 5-17°C throughout the year, with a humidity level of 65%.

Refrigerated food warehouses

Among refrigerated food warehouses, several zones can be distinguished: 

• deep freezing zone -  characterized by temperatures around -26°C.  The primary purpose of storing products at such low temperatures is to extend their shelf life and preserve their appearance, taste, and other important properties. Items like fish, meat, and processed foods should be stored in deep freezing conditions.
• freezers - in these areas, the temperature is about -18°C. Ready frozen meals, ice cream, and other products requiring low temperatures to maintain freshness and quality are stored here.
• cold storage rooms - the temperature in these rooms usually ranges between 0°C and +5°C, serving a different function from freezers. These rooms are intended for storing fresh fruits and vegetables that require controlled temperatures to maintain their freshness and flavor. They are also used for other delicate food products, such as dairy and ready-to-eat meals, which do not need freezing temperatures.

Non-food storage areas

It's important that non-food zones operate alongside food warehouses. These are complementary areas where containers, packaging, kitchen utensils, and other necessary tools for processing are stored. This zone also includes the area where deliveries are received.

Additional enhancements in food warehouses

Due to the specific nature of food storage and the need to maintain the cold chain, several adjustments are worth considering, such as:

• iso-docks – typically used in freezing warehouses, these docks include additional sealing and an extended "curtain" to minimize the infiltration of warm air during deliveries
• lowered ceilings in receiving zones – this solution eliminates the need to cool the warehouse to its full height, resulting in measurable energy savings
• shaded skylights – these limit the heating of the warehouse interior on sunny days
• high-speed doors – these shorten the time during which spaces with different temperatures remain open for forklift passage
• generators – backup generators ensure that the correct temperature is maintained in the event of power outages

Food warehouses and legal requirements

As mentioned earlier, food warehouses must meet a range of sanitary standards. Detailed guidelines are published by the State Sanitary Inspection. Warehouses storing food products, especially those of animal origin, must adhere to strict hygiene standards to ensure food safety.

A basic requirement is that employees have access to hot and cold water and appropriate disinfectants, which are essential for maintaining cleanliness and eliminating potential biological threats. The warehouse should also be equipped with a changing room with sanitary facilities, where staff can change into clean clothes.

Regulations governing food storage also arise from customer requirements. Goods must be stored in designated zones. Contaminated food must be fully disposed of, which can lead to significant costs. Similarly, food stored under inappropriate conditions or that has passed its expiration date will need to be discarded.

When searching for a food warehouse, it’s crucial to check for humidity and temperature sensors, dehumidifying systems, as well as heating and air conditioning. For products that need to be kept at low temperatures, enclosed refrigeration units are necessary.

An often overlooked but equally important factor is lighting. In warehouses storing animal products, fluorescent lighting is not recommended, as it can potentially explode, contaminating the food. Instead, LED lighting, which has become standard in most buildings, should be considered.

In addition to the right food warehouse, employing trained personnel and implementing safety regulations are essential. These include GMP (Good Manufacturing Practices), GHP (Good Hygiene Practices), and HACCP (Hazard Analysis Critical Control Points).

Finding the right food warehouse can be challenging—no doubt about that. Looking for a property? Contact our advisor, and with their help, you’ll certainly find the right facility!