What You’ll Learn in HACCP for Warehousing & Distribution
The training on HACCP for Warehousing and Distribution has the following learning objectives:
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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 a company enrols you in a training, you will receive an email invitation to sign up on the portal. Upon login you can access assigned/purchased training from the "My Courses/Trainings" tab. You can access the training from any device with a live Internet connection. The training will work on a desktop, laptop, tablet, and smartphone.
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 [email protected] 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 (multiple choice, true/false etc). You need to watch all the videos to complete the course. This course follows HACCP prerequisite programs for warehouses as part of its curriculum.
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 need temperature control, pest management, allergen separation, and proper stacking. This course teaches you how to apply HACCP principles to receiving, storage, and shipping operations.
Common risks include damaged packaging, improper cleaning, pest infestation, and temperature abuse. This training covers how to identify and prevent these risks.
Yes. Cold storage requires temperature CCPs and equipment monitoring. Dry storage focuses on moisture control, pest management, and proper rotation.
Learn about CCP monitoring in our Verification of CCPs and Preventive Controls course.
Your HACCP plan should be verified at least annually or whenever processes change. Verification includes reviewing CCP records, calibrating equipment, and auditing your procedures.
Master the verification process with HACCP System Verification and Reassessment.
Basic English understanding, a computer/mobile/tablet, and a stable internet connection.
New to food safety? Start with Food Safety Fundamentals.
- Basic Instructions
- Introduction
- Module 1 – What is HACCP? / History and the scope of HACCP
- Module 2 – Why HACCP?
- Module 3 – HACCP Building Blocks or Food Safety Pre-Requisit...
- Food Safety Pre-Requisites - Part 1
- Food Safety Pre-Requisites - Part 2
- Food Safety Pre-Requisites - Part 3
- Food Safety Pre-Requisites - Part 4
- Module 4 – Food Hazards or Contaminants and their Controls
- Part 1 – Food Hazards and their Implications
- Part 2 – Biological Hazards
- Part 3 – Chemicals Hazards
- Part 4 – Physical Hazards
- Module 5 – How to HACCP? HACCP Preliminary Steps
- Module 6 – HACCP Seven Principles
- Module 7 – Hazard Analysis – Risk Assessment (Principle 1)
- Module 8 – CCP Identification and Critical Limits (Principle...
- Module 9 – CCP Monitoring & Corrective Actions (Principle 4...
- Module 10 – Verification and Record Keeping (Principle 6 & 7...
- Module 11 – HACCP Maintenance or Reassessment or Validation
- Module 12– HACCP around the Globe or Regulatory Compliance
- Module 13 – Why HACCP Fails? Challenges in HACCP
- Final Qualification Exam
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