This booklet has been prepared as a guide to show good methods of handling and storing USDA-donated and locally purchased foods. The information was drawn from many resources and includes latest research data available on types of storage facilities and equipment needed for handling and storing foods. The material is organized in five parts: (1) receiving areas, (2) dry food storage areas, (3) refrigerated food storage area, (4) management practices, and (5) housekeeping practices. In many instances, food losses resulting from deterioration and infestation are the result of inadequate storage facilities, undesirable handling practices, and other conditions that can be corrected by following the preventive and control measures outlined in this handbook. (Author)