Duration 1 day – 7 hrs
Overview
This one-day training program is designed to provide warehouse personnel, supervisors, and food handlers with practical knowledge and application of Good Manufacturing Practices (GMP) and Good Warehousing Practices (GWP) specifically tailored for the storage and handling of wet and dry food items. The course emphasizes food safety compliance, hygiene standards, stock rotation, contamination prevention, and regulatory guidelines in accordance with international and local food safety standards.
Participants will gain a clear understanding of the procedures and responsibilities necessary to maintain a clean, safe, and compliant warehouse environment, ensuring food quality and consumer protection.
Objectives
- Understand the principles and importance of GMP and GWP in warehouse operations.
- Differentiate handling, storage, and sanitation protocols for wet vs. dry food items.
- Identify potential hazards and implement preventive controls in food storage.
- Apply standard operating procedures (SOPs) to meet food safety and audit requirements.
- Maintain documentation, traceability, and inspection readiness.
Audience
- Warehouse Staff and Operators
- Warehouse Supervisors and Team Leaders
- Quality Assurance (QA) and Quality Control (QC) Personnel
- Food Handlers and Logistics Coordinators
- Supply Chain and Inventory Management Teams
- New Hires in Food Warehousing Operations
Pre- requisites
- No formal prerequisites
- Basic familiarity with warehouse processes is helpful but not required
Course Content
Module 1: Introduction to Warehouse Food Safety
- Overview of warehouse operations in food supply chains
- Why GMP and GWP matter in food storage
- Food safety risks in warehouses: contamination, spoilage, infestation
Module 2: Good Manufacturing Practices (GMP) in Warehousing
- GMP principles applied to storage facilities
- Personnel hygiene and PPE requirements
- Sanitation and pest control programs
- Facility zoning and structural requirements
Module 3: Good Warehousing Practices (GWP)
- Storage standards for wet and dry food items
- FIFO, FEFO, and stock rotation methods
- Temperature and humidity control guidelines
- Warehouse layout, shelving, and segregation practices
Module 4: Handling and Documentation Requirements
- Receiving and dispatching procedures
- Cleaning and maintenance logs
- Inspection checklists and audit readiness
- Food traceability, labeling, and recall support
Module 5: Case Scenarios and Best Practices
- Common warehousing non-compliance issues
- Sample incident reports and corrective actions
- Group activity: GMP/GWP gap analysis in your warehouse
Module 6: Wrap-Up and Evaluation
- Key takeaways and Q&A
- Course quiz or knowledge check
- Action planning for workplace implementation
