The purpose of this study was to evaluate the effects of storage time, packaging materials,rntemperature, relative humidity and processing methods on the stability of iodine in salt and ironrnin wheat flour. Salt was fortified by potassium iodate in the level 66 mg /kg of salt with wetrnmethod of fortification. Then the iodized salt was stored using three packaging materials (LDPE,rnHDPE and WHDPE) at two conditions: accelerated temperature (40 0C) and high relativernhumidity (70-100 %) for about 18 days and room temperature and medium relative humidity forrnabout 6 months. Generally, the amount of iodine decreased with time (p < 0.05) but acceleratedrnstorage resulted in rapid loss of iodine. Among the three packaging materials used, HDPErnretained iodine from iodized salt better than the other two packaging materials. In addition, arnsignificant amount of iodine was lost from the iodized salt after processing the iodized salt atrndifferent temperature.rnWheat flour was fortified by ferrous sulfate in the level 40 mg/kg of wheat flour for roomrntemperature (for 45 days) storage and 30 mg /kg of wheat flour for accelerated temperature (40rn0C) and high relative humidity (70-100 %) (for 4.5 days) storage. For both storage conditionsrniron was found to be stable (p > 0.05). When the amount of iron was evaluated after processingrn(baking bread), the result was found to be non-significantly different. In addition, the sensoryrnquality scores of the 30 ppm and 40 ppm iron fortified bread was above moderately liked scalernand was not different from the bread made from the control.