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HACCP for 3PL company Resources/Training - Getting Started.

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Posted 06 May 2020 - 04:20 PM



I work for a primary consumer electronics company that also does 3pl for varied goods.


We are in the beginning stages of setting up our food safety policy and am looking for resources to help get started.   


I'm looking for good resources/examples specific to fulfillment/distribution of shelf stable sealed goods only.


Our warehouses would only receive, store, and then fulfill the products.  


I completed a HACCP course that was more retail focused,and am looking for resources that will help specifically with warehouse hazards/processes etc.  We also purchased some word doc templates in order to help streamline this process and get started.  


These were both helpful but I would like more examples specific to Storage and Distribution specifically to get started.  A


We will only ever fulfill sealed, shelf stable goods, and we currently only one food client with whom we fulfill MRE's.  The client is working to give us a full ingredient listing due to the varied nature of MRE's so that is another point of research.


We are building this from the ground up so any assistance would be grand, I am brand new to this so apologies in advance for obvious questions and so on.


Thank you kindly!



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Posted 06 May 2020 - 04:47 PM

If I starting a food storage division from the ground up I'd first review (just picking out my own favorite one) an SQF (even if you don't plan on getting SQF certified) Food Storage and Distribution manual --


You can get that here:



If you are planning on building a food safety management system DIY that's a good place to get an understanding of what would be required of a food storage 3PL FSMS


Look up the industry association for 3PL's or Food Warehousing etc and they should be able to pinpoint a good HACCP course to undertake


If you are going to DIY I would at least suggest that you engage a consultant that can help you to develop your system, review your facility for needed improvements, additions, operations, etc. or you could engage a consultant to develop your entire system as well on a co-op basis.


You may also want to obtain a copy of an Audit for a standard 3rd party food safety audit or one of the GFSI's (SQF, BRC, IFS, FSSC, etc.) and review it as to what the requirements are.


And never apologize for asking questions - any kind of questions here - people are always willing to assist.

All the Best,


All Rights Reserved,

Without Prejudice,

Glenn Oster.










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Posted 06 May 2020 - 06:06 PM

Also see this sort of related thread -



Kind Regards,



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