As your partner with over 30 years of experience in FMCG distribution, we know that professional food storage is the foundation of your profits. At MPT Stanro, we combine rigorous HACCP standards with modern technology, guaranteeing 99% order fulfillment. With us, you can be sure that your goods maintain the highest quality, and contract logistics becomes a lever for your business growth. Learn about the standards that build your operational security.
Legal basis and quality systems, i.e. HACCP, GHP and GMP in practice
The legal framework governing professional food storage is based on restrictive EU and national regulations. For your business, complying with these standards is not only a matter of avoiding severe penalties, but above all, building a real competitive advantage. Pursuant to Regulation (EC) No. 852/2004, every storage entity must meet a number of stringent requirements:
- Maintaining facilities in impeccable technical and hygienic condition.
- Designed to prevent dirt accumulation and contact with toxic substances.
- Ensuring appropriate thermal conditions and their constant electronic monitoring.
- Implementation of advanced pest management procedures (DDD).
- Ensuring high staff hygiene through professional sanitary facilities.
At MPT Stanro, we've been perfecting our processes since 1991, adapting them to evolving regulations. This guarantees full compliance with regulatory requirements, which is crucial for audits of your contractors.
Regulation 852/2004 and the role of the Sanitary Inspectorate
The State Sanitary Inspectorate verifies that product storage is conducted in conditions that completely eliminate the risk of contamination. These inspections cover not only the physical condition of floors and walls, but also, and above all, system documentation and evidence of maintaining cold chain integrity. Our distribution center in Goleniów passes these inspections with flying colors, confirming the highest standard of service for your products through fulfillment and contract logistics services.
Why is the HACCP system mandatory?
The HACCP system, which stands for Hazard Analysis and Critical Control Points, systematically identifies and assesses food safety hazards. It is mandatory for every link in the FMCG chain and aims to eliminate biological, chemical, and physical hazards. We implement it based on seven pillars that form the foundation of safety throughout the supply chain:
- Conducting a detailed threat analysis.
- Designation of Critical Control Points (CCP).
- Establish critical limits for each CCP.
- Establishing an efficient monitoring system.
- Determine immediate corrective actions.
- Establishing verification procedures (internal audits).
- Maintaining full documentation and parameter records.
MPT Stanro warehouse infrastructure as the foundation for the safety of your goods
Modern technical facilities are essential to eliminating the risk of product losses and ensuring product safety. Our center in the Goleniów Industrial Park was designed with maximum efficiency and process sterility in mind. Dust-free, impermeable industrial floors facilitate cleanliness, while the logical layout of the rooms ensures a one-way flow of goods, effectively preventing cross-contamination.
Construction and layout of rooms in accordance with EU standards
In our warehouses, we use only certified, high-capacity racking systems. Storing goods directly on the floor is strictly prohibited – each pallet must be placed on a rack, which ensures free air circulation and protects against moisture. LED lighting throughout the facility is protected by special anti-splinter guards, a standard in professional food logistics.
Ventilation and microclimate Air filtration and exchange
Proper air circulation prevents mold growth and the accumulation of foreign odors. We maintain positive pressure in high-risk areas, and ventilation systems ensure 10 to 30 air changes per hour. We use advanced HEPA filters to capture microorganisms and carbon filters to neutralize odors. This ensures your goods retain their original organoleptic qualities throughout the storage period.
Optimal food storage conditions for various product groups
Precise microclimate management is key to extending your product's sales window and protecting capital. At MPT Stanro, we manage over 10,000 commodity indexes, which requires us to perfectly segregate our product range based on thermal and humidity requirements.
| Product group | Temperature | Humidity | Experts' comments |
|---|---|---|---|
| Dry products (flour, groats) | 10-20°C | 50-60% | Protection against pests and clumping |
| Refrigerated products (meat, dairy) | 0-4°C | Controlled | Cold chain continuity required |
| Frozen foods | below -18°C | Low | Absolute prohibition of defrosting |
| Vegetables and fruits | 1-4°C or 10-15°C | Moderate | Separation from ethylene emitters |
Ethylene management and allergen separation
Some fruits emit ethylene, which dramatically accelerates ripening and spoils neighboring products. For this reason, we strictly separate product groups in our warehouses. We treat allergens and products with intense odors (e.g., coffee, spices) similarly, isolating them to prevent aroma migration. Remember that in fresh produce logistics, rigorous cold chain maintenance requires strict adherence to loading time windows and specific minimum order quantities (MOQs), which ensure thermal stability.
Process organization and goods rotation, the FIFO principle and WMS systems
The efficiency of your business depends on the speed and accuracy of your warehouse operations, which we monitor in real time using WMS systems and IoT technology. This allows us to achieve 99% order fulfillment and eliminate costly human errors. The standard goods receipt process at MPT Stanro includes the following verification steps:
- Verification of transport documentation and full traceability (batch traceability).
- Measuring the temperature inside the means of transport and the product itself using calibrated devices.
- Checking the integrity of collective packaging and individual expiration dates.
- Registering goods in the system and assigning unique logistics labels.
Modern IoT technologies and the Stanro24 platform
Automated 24/7 temperature monitoring ensures food is stored in pristine conditions. The following table illustrates the advantages of this modern service model over traditional logistics methods:
| Operational area | Traditional model | Stanro24 platform |
|---|---|---|
| Inventory control | Periodic reports | Real-time status preview |
| Parameter monitoring | Manual readings | Automatic IoT sensors 24/7 |
| Foreign expansion | Systemic barriers | Support for Pfand and Statiegeld systems |
Through the Stanro24 B2B platform, you have full control over your inventory and orders, allowing you to react quickly to market dynamics.
Minimizing losses and managing waste in the warehouse
Food waste is a direct loss of capital that can be avoided through rigorous operational procedures. Statistics show that the Polish retail sector generates enormous amounts of waste resulting from refrigeration failures or lack of rotation. By choosing to partner with us, you minimize these risks through three key mechanisms:
- Automated FIFO principle: Products with the shortest expiration date leave the warehouse first.
- Continuous recording of parameters: Early warning systems prevent losses due to temperature fluctuations.
- Waste records: Damaged products are immediately isolated and recorded in accordance with environmental protection law.
Thanks to these due diligence procedures, we provide you with full control over your inventory turnover and longer shelf life.
Optimize your logistics with MPT Stanro – Check out our offer pallet storage
Frequently asked questions about food storage in warehouses
In food logistics, key CCPs primarily include continuous temperature monitoring in cold rooms and freezers, as well as humidity control in dry warehouses. We also ensure the integrity of ready-to-eat product packaging, eliminating the risk of physical and biological contamination. Precisely defining these points allows us to guarantee the highest quality of your goods and consumer safety.
According to HACCP and GHP standards, storing food directly on the floor is strictly prohibited under all circumstances. All products must be placed on certified racks or pallets, which ensures adequate air circulation and facilitates sterile cleanliness. Using racks protects your products from moisture, dust, and pests.
The FIFO principle ensures that products with the shortest expiration dates or those that arrived at the warehouse earliest leave first. This minimizes the risk of inventory expiration, which directly translates into less financial loss for you. At MPT Stanro, we support this process with advanced WMS systems, providing you with full control over product rotation and longer shelf life.
For products such as fresh meat, dairy, and delicatessen, maintaining a stable cold chain between 0°C and 4°C is crucial. Such conditions effectively inhibit the growth of pathogens and preserve the full flavor and desired texture of the products. Our certified fleet and modern cold stores guarantee the maintenance of these parameters at every stage of logistics.
