Food Delivery and Supply Chain Security

Course Title: Food Delivery and Supply Chain Security  
Course Code: FDSCS-FB-2503-1.1

Accreditation Type: Certificate of Competency

Course Duration

Total Course Hours: 8 hours (1 day)

Course Fee

Total Course Fee: S$180/pax

Funding Available (If Applicable):

• Training Industry Professionals in Tourism (TIP-iT)
• NTUC Company Training Committee (CTC) Grant

Learning Objectives and Learning Units for Food Delivery and Supply Chain Security

Learning Objectives:

By the end of this course, learners will be able to:

1. Effectively inspect food deliveries for signs of tampering or contamination, ensuring food safety.
2. Maintain secure storage areas for food and beverage supplies to prevent contamination or theft.
3. Vet suppliers to ensure compliance with food safety standards and the security of the supply chain.

Learning Units:

Unit 1: Inspecting Deliveries for Tampering or Contamination

• Overview of common risks in food deliveries (e.g., tampering, contamination, spoilage)
• Techniques for visually inspecting food deliveries for signs of tampering or damage
• How to handle and report suspected contamination or damage
• Identifying expired or improperly stored items during delivery inspection
• Importance of checking the condition of packaging and seals on food products
• Temperature control: ensuring deliveries are within safe temperature ranges
• Record-keeping and documentation of deliveries for traceability

Unit 2: Maintaining Secure Storage Areas for Supplies

• Best practices for storing perishable and non-perishable food items
• Organizing storage areas to prevent cross-contamination (e.g., raw vs. cooked foods)
• Securing storage areas to prevent unauthorized access and theft
• Maintaining proper temperature and humidity levels in storage environments
• Identifying and mitigating risks in storage areas (e.g., pests, mold, moisture)
• Regular inspection and inventory control to ensure food safety and security
• Protocols for rotating stock (First In, First Out – FIFO)

Unit 3: Vetting Suppliers for Compliance with Food Safety Standards

• Importance of supplier vetting for food safety and security
• Key food safety regulations and standards (e.g., HACCP, FDA regulations, local guidelines)
• How to assess and evaluate potential suppliers for food safety practices
• Conducting background checks and ensuring suppliers meet hygiene and safety standards
• Regular auditing of suppliers for ongoing compliance
• Establishing strong communication channels with suppliers to ensure food safety integrity
• Documentation and certification of supplier compliance