Preservation of goods usually involves preventing goods to dust, smell, fungus and physical damage. Preservation of goods should be start from the goods manufacturing. Manufacturing place should be neat and clean. Preservation usually inhibits the growth of bacteria, fungi as well as the oxidation of fats which cause rancidity involves slowing down. Some preservation methods require the goods is sealed after treatment, re-contaminated by bacteria to prevent them, Others, such as drying, foods to be stored for a long time without any special controls to help. Expiry date and other important contents always written on the packet or manual of goods sealed properly, special care while storing if goods is delicate. Storage place should be always dry.
Storage place temperature should be managed according to goods. The product must not compromise with the quality assurance of the customer. Maintaining or creating nutritional value, textures and flavor is an important aspect of food preservation, while manufacturing, storing and until product should be not delivered to the customer main focus should be on commodity health maintenance. Time to time goods periodically audit and reconciliation by various independent institutions. The product or goods delivered to customer via wholesaler/retailer.