Good Storage, Receiving and Distribution Practices in a Food Handling Environment Course (FS05)

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More often than not poor storage, receiving and distribution practices in a food handling environment causes a major food safety risk to food products.  These areas are sometimes not high on the priority list, but it should be.

This good storage, receiving and distribution practices course will help the learner to identify food safety hazards in these areas and explain best practices from beginning to end.  (See the “course outline” below for more details).

Our cost-effective food safety courses are presented by industry experts. It is fun, engaging and interactive with practical examples and activities.  Delegates write an assessment at the end of the course and will receive a handout and certificate of attendance.

We are based in Port Elizabeth and service most provinces in South Africa.

Course Level

Basic Food Safety course

Course Duration

1 Day

Minimum Requirements

A basic understanding of GMPs is required before attending this course. We recommend first attending our Good Manufacturing Practices (GMP) for Food Handlers course or the Implementation of Good Manufacturing Practices (GMP) course.

Course Outline

Storage Areas (including display areas and shelves)

  • The importance of good storage practices explained.
  • Layout and requirements of storage areas.
  • Different storage requirements for different food types.
  • Effective temperature control where applicable.
  • Housekeeping requirements.
  • Personal hygiene requirements.
  • Protective clothing requirements where applicable.
  • Pest control.
  • Waste control.
  • Access control and security.
  • Introduction to food defence (food tampering).

Receiving Areas and Practices

  • The importance of good receiving practices explained.
  • Layout and requirements of receiving areas.
  • Supplier delivery vehicle requirements for certain types of vulnerable foods.
  • Visitor (delivery staff) requirements and procedures.
  • Different receiving requirements for different food types.
  • Effective temperature control where applicable.
  • Housekeeping requirements for the receiving area.
  • Personal hygiene requirements.
  • Protective clothing requirements where applicable.
  • Pest control.
  • Waste control.
  • Access control and security.

Distribution Areas and Practices

  • The importance of good distribution practices explained.
  • Layout and requirements of distribution areas.
  • Delivery vehicle requirements for certain types of vulnerable foods.
  • Different distribution requirements for different food types.
  • Effective temperature control where applicable.
  • Housekeeping requirements for the distribution area.
  • Personal hygiene requirements.
  • Protective clothing requirements where applicable.
  • Pest control.
  • Waste control.
  • Access control and security.

ASSESSMENT

Who Should Attend?

  • All employees working with storage and/or receiving and/or distribution.

Recommendations

After completing this course we strongly recommend attending our intermediate 1-day Introduction to HACCP course or the intermediate 3-day HACCP for Supervisors course.

Training Calendar

You can find a list of training events for this course in our Training Calendar.

Contact Us

Please send us an email by completing the contact form if you are interested in this course or need more information.

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