HACCP 1_Food Safety Fundamentals for Storage and Distribution
Course specification
About this training
What You’ll Learn in This Food Safety Fundamentals for Storage & Distribution Course
This training on food safety fundamentals for warehousing and distribution covers the critical controls for receiving, storage, and shipping operations. You will explore the following learning objectives:
- Receiving, Shipping and Distribution
- What could you Receive or Ship?
- Products or Carrier Inspection
- Receiving or Shipping Fresh Materials
- Receiving or Shipping Allergen Materials
- Receiving or Shipping Temperature Sensitive Materials
- Handling non-complying Trucks
- Good Receiving or Distribution Practices
Course outline
- Food Safety Fundamentals for Storage and Distribution - Introduction
- Module 1 – Why Food Safety in a Warehouse and Distribution Operation?
- Part 1 - Understanding Food Safety in a Warehouse Operation
- Part 2 - Food Safety Building Blocks in a Warehouse Operation
- Module 2 – Warehouse, Storage and Distribution Premises and Layout
- Module 3 – Materials Purchase Qualitification and Supplier Approval and Compliance
- Module 4 – Inbound Controls – Materials and Products Good Receiving Practices
- Module 5 – Good Storage Practices
- Module 6 – Outbound Controls - Good Shipping and Distribution Practices
- Module 7 – Complaints, Deviations, Traceability and Recall Systems
- Module 8 – Maintaining Warehouses – Cleaning and Sanitation Mgt., Control of Chemicals, Pest Prevention and Handling Waste
- Module 9 – Stock Rotation, Handling Rework, Rejects, Deviations, Holds, Non-Conformances, and Market Returns
- Module 10 – Employee Good Hygiene Practices & Cross Contamination Avoidance or Employee Amenities
- Module 11– Personnel Development – Training and Education
- Module 12 – HACCP – Hazard Analysis Critical Control Point
- Final Qualification Exam
Frequently asked questions
This training is completely self-paced, so you can begin at any time and set your own pace. Training duration is 30 days from signup/assigned date.
On purchase, or if company enrols you in a training, you will receive an email invitation to signup on the portal. Upon login you can access assigned/purchased trainings from "My Courses/Trainings" tab. You can access the trainings from any device with a live Internet connection. The training will work on a desktop, laptop, tablet, and smartphone.
For foundational food safety knowledge, explore our Why to be a Safe Food Handler course.
Online trainings provide unparalleled convenience and flexibility. You can take the training anytime and anywhere; on any device you own.
You can email your instructor directly at training@foodvisioninc.com or utilize the training discussion board.
Currently trainings are offered in English language only.
Training is in audio visual format. You need to watch all the videos.
Trainee must have basic understandings of English language. Trainee must have a computer/mobile/tablet along with stable internet connection to attempt the training. Trainee must be familiar with basic use of computer.
Conceptual understanding from video lectures will be examined by an exam (where applicable) (multiple choice, true/false etc). You need to watch all the videos to complete the course.
Soft copy of test results (if applicable) will be emailed right after test submission. You can always access your current and previous results from your portal using your credentials.
Course completion/qualification certificates will be awarded to qualifying trainees right after course completion or exam submission through email. Trainees can download and print it later from their respective portals.
Full refund before the course is attempted, No refund will be processed if a candidate has started a course.
Warehouses and distribution centers can introduce risks like cross-contamination, temperature abuse, and pest infestation. This training covers the core safety principles to protect product integrity from receipt to shipment, aligning with GFSI-recognized standards like BRCGS Storage and Distribution.
Inspect vehicles for cleanliness, check temperatures for sensitive products, verify packaging integrity, and look for signs of tampering. Module 4 covers good receiving practices in detail.
Temperature-sensitive materials must be moved to designated storage immediately. Allergen materials require segregation to prevent cross-contact. Modules 5 & 6 of this course outline proper storage and shipping procedures.
The FDA's CGMP regulations (21 CFR Part 117) require that food be stored and transported under conditions that protect against contamination and deterioration. This course covers these regulatory requirements. 21 CFR Part 117 - Warehousing and Distribution Section.
For more on HACCP in manufacturing, refer to our HACCP 2 for Manufacturing course.
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