Goods can be stored in a large plain building called Warehouse. Functionally, you can store bulk goods or produce and even foods for commercial purposes. Stored goods can include raw materials, packaging materials or finished goods, directly and indirectly, related to food. At the present time, food warehouses are more technologically oriented and help in linking stocks of goods in an accurate way as they are strategically designed for storing the same. Cool warehouses and cold storages are commonly used for trading. The former is also called refrigerated (5°C) storage while the latter requires storage temperature as low as minus 25°C. Obviously, the temperatures depend on type of food products. There are three (3) groups for this. Firstly, foods that are alive (for example, fruits and vegetables). Secondly, foods that are no longer alive and have been processed in some form (for example, meat and fish products). Lastly, commodities that benefit from storage at controlled temperature, for example, beverages. Creating a food safety culture during warehouse operation is substantial and must be reinforced by managers at all levels so as not to compromise all food products stored therein.