Distribution and Warehouse Food Safety

$ 199

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Time

3.0 Hours

Modules

6 Lessons

Learning Recognition Framework (LRF) Level

Level 1 Foundations

Recognition Certificate

12k Enrolled

Course description

Safeguard every shipment with diligence and precision. This course equips warehouse, shipping, and receiving personnel in the food and beverage industry with essential knowledge and practical, scenario-based learning to protect food safety throughout storage and distribution. Participants will learn how temperature control, sanitation, traceability, and proper handling prevent contamination and support regulatory compliance. The course highlights the critical role logistics teams play in protecting the food supply, covering key logistics terminology, common biological, chemical, and physical hazards, and priority allergens in Canada and the United States. By applying best practices consistently, employees help ensure products move safely from warehouse to customer—supporting quality, compliance, and confidence at every step.

Skills you will learn:

  • Safe food logistics
  • Temperature control
  • Traceability handling
  • Allergen hazard awareness

Learning Objectives

Upon completing this course, you will be able to:
  • Use logistics language with confidence by identifying core shipping, receiving, and warehousing terms used in food-grade operations.
  • Protect the food supply by recognizing biological, chemical, physical, and allergen risks and applying prevention strategies across logistics activities.
  • Run safe, compliant storage and handling by applying key storage types, special handling for products and waste, and Good Warehousing Practices that reduce risk.
  • Strengthen traceability and recall readiness by tracking ingredients, products, and packaging accurately and understanding the logistics role during a recall.

Who Should Take This Course?

  • Warehouse and distribution staff handling food products.
  • Supervisors overseeing logistics, storage, or transportation operations.
  • Quality assurance and compliance personnel monitoring food safety standards.

Course Outline & Major Topics

  1. Introduction to Food Safety in Food Grade Logistics
  2. Food Safety Hazards in Shipping, Receiving and Warehouse Settings
  3. Types of Storage and Products in Food Industry Logistics
  4. Good Warehouse Practices and Facility Maintenance
  5. Shipping and Receiving with Food Safety in Mind
  6. Tracking Products for Food Safety: The Critical Importance of Traceability and Recall Programs

Course description

This course provides an understanding of Hazard Analysis and Critical Control Points (HACCP) and the importance of having a food safety program. This introductory program outlines how every person working at that facility can have either a positive or a negative impact on food safety. Participants should be able to explain the benefits of a HACCP system, understand hazards and how they can be controlled, and the importance of GMP and Prerequisite Programs.

You will learn that food safety hazards are; biological, chemical, or physical substances that can make a food product unsafe to eat and cause illness, injury or death if consumed. You will also learn how biological, chemical, and physical hazards can be harmful to human health and how to prevent and control them.

Skills you will learn:

Food Safety

Cleaning

Quality Assurance

Hazards

Decumention

Pest Sources

Chemical Hazards

Learning Objectives

Once you have completed the course, you will have obtained the skills to understand the importance and benefits of food safety. What a HACCP system is and who invented it including:
  • The benefits of a HACCP system
  • Hazards and how to control them
  • The importance of GMP and Prerequisite Programs
  • How to develop and implement a HACCP Plan
  • How to maintain and when to review a HACCP system
  • Reasons HACCP may fail and the most common non-conformities related to HACCP

Who Should Take This Course?

  • New Hires
  • Line Workers
  • Supervisory and Management
  • Quality Assurance Teams
  • Food Safety Teams

Course Outline & Major Topics

What is a Food Safety Program (HACCP System)
  • Who is HACCP and Who Invented It
  • What is Needed for a Successful HACCP System
  • Management Commitment
  • Importance of Line Workers
  • Benefits of HACCP System
  • Types of Hazards
  • Sources of Hazards
  • People/Uniforms
  • Equipment/Utensils/Tools
  • Incoming Material
  • Cleaning
  • Building as a Source of Hazard
  • Pest Source of Hazards
  • Water as Source of Hazards
  • Types of Biological Hazards
  • Growth Requirements for Microorganisms
  • Canadian and USA Allergen List
  • Physical Hazards
  • How Biological Hazards are Controlled
  • How Chemical Hazards are Controlled
  • How Physical Hazards are Controlled
  • How Chemical Hazards are Controlled
  • Cross-contamination
  • Potential Food Safety Concerns
  • Prerequisite Programs
  • Step 1: Finished Product (Product Description)
  • Step 2: Incoming Materials
  • Step 3: Process Flow
  • Step 4: Plant Schematic
  • Step 5: Hazard Analysis and Control of Hazards
  • Control Point
  • Step 6: Process Controls (PC)
  • Step 7: Critical Control Point
  • Critical Control Points Examples
  • Critical Limits
  • Monitoring
  • Monitoring Activities
  • Verification of Monitoring Records
  • Training of Employees
  • Verification of Training
  • Step 8: HACCP System Review
  • Review of your HACCP System
  • Update of your HACCP System when you have changes…
  • Reasons why HACCP may fail
  • Indicators of a Successful HACCP System
  • Employee Guide to GMPs
  • HACCP Process Flow
  • Meat Cooking Record CCP
  • Sample Receiving Record
  • SOP Receiving Ingredients

*Receive a nationally recognized certificate for participation in this course

$ 199

CA $299

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This course is available in the following languages:

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