Good Storage, Receiving and Distribution Practices in a Food Handling Environment Course (FS06)

More often than not, poor storage, receiving and distribution practices in a food handling environment causes a significant 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).

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Industry experts present our cost-effective food safety courses. 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 the following provinces in South Africa:

  • Eastern Cape
  • Western Cape
  • Gauteng
  • KwaZulu-Natal (KZN)

Course Level

Basic Food Safety course

Course Duration

1 Day

Minimum Requirements

A good understanding of GMPs are required before attending this course. We recommend first attending our Good Manufacturing Practices for Food Handling Premises 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 within a food storage and/or receiving and/or distribution environment.

Recommendations

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

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