Distribution & Warehouse Food Safety

Canada has one of the best food safety systems in the world. That’s because businesses have a good record in food safety and the government has a good reputation for keeping the food supply safe. Employees involved in shipping, receiving and warehousing of foods are part of the reason for this.

In general, logistics personnel have responsibilities to:

• Prepare and ship orders to customers
• Receive and store materials for all organizational activities
• Process purchasing and shipping orders and monitor inventory
• And follow policies and procedures to
• Maintain food safety and traceability
• Handle received/shipped goods that are damaged and when received goods do not meet specifications, and
• Ensure equipment and facilities are maintained in good condition

In all of these tasks, there are aspects of food safety that personnel need to consider. Dedicated individuals like yourself help keep the food supply safe by following procedures, maintaining conditions that prevent food safety problems, and correcting issues before they become problems.

This course will help you understand your role in Good Warehouse Practices and the food safety practices that apply in food processing companies, distribution centres and logistics firms.

Learning Objectives

After you complete this course, you will be able to:

• Identify practices that protect food and materials in shipping, receiving and warehouse settings
• Recognize food safety hazards in shipping, receiving and warehouse settings
• Choose appropriate shipping, receiving and warehousing practices for different products and food storage environments
• Describe requirements for food and waste products that need special handling
• Describe practices to ensure traceability in shipping, receiving and warehouse settings

Course Outline & Major Topics:

• Introduction to Food Safety in Food Grade Logistics
  • Case Study in Shipping
  • Case Study in Receiving
  • Case Study in Warehousing
• Food Safety Hazards in Shipping, Receiving and Warehouse Settings
  • Identifying and Controlling Food Safety Hazards
• Logistics Responsibilities
  • Food Safety Hazards in Shipping, Receiving and Warehouse Settings
  • Role of Logistics to Prevent and control Food Safety Hazards
• Types of Storage and Products in Food Industry Logistics
  • Items Needing Special Control – Food Waste Products
• Good Warehouse Practices and Facility Maintenance
  • Eyes of an Auditor
  • Pest Management and Control
  • Monitoring & Control of Rodents
  • Monitoring and Control of Insects
  • Prevention and Evidence of Birds
• Cleaning and Sanitation Program
  • Facility and Equipment Maintenance Program
  • Temperature Measuring Devices
  • Transport Equipment
  • Building and Grounds
  • Pallets
  • Personnel Practices
• How Logistics Personnel Help Protect the Food Supply
• Shipping and Receiving with Food Safety in Mind
  • Handling Inventory for Shipping
  • Shipping Standards
  • Receiving and Unloading
  • Receiving Standards
• Tracking Products for Food Safety: The Critical Importance of Traceability and Recall Programs
  • Traceability Scenarios
  • Role of Logistics in Traceability and Recall

*Receive a nationally recognized certificate for participation in this course

Who Should Take This Course?

• Logistics Personnel
• Shipping & Receiving Teams
• Warehouse Management
• Team Members & Leaders
• Front Line Workers
• New Hires

*Become a member to receive 20% off