Resources for Food Storage Warehouse Requirements

Warehouse Sanitation Workshop Handbook, by Education Resources Information Center (ERIC) – PDF http://www. eric. ed. gov/ERICWebPortal/search/detailmini. jsp? nfpb=true&_&ERICExtSearch_SearchValue_0=ED201821&ERICExtSearch_SearchType_0=no&accno=ED201821 Foreword (pg 31/67)| There is good description of the scope of how they define ‘Food Warehouse’ and differentiate it from Food Manufacturing| II Buildings and Grounds (pg 31 – 32)III Fixtures and Equipment (pg 32)| Can be used for Section 2: Warehouse exterior and surroundings| IV Sanitary Facilities (pg 32-33)V Sanitary Operations (pg 33-34)VI Procedures & Controls – Part I, J, K (pg 35 – 36)| Can be used for Section 8: Hygiene of premises including housekeeping, personal hygiene, pest control and waste disposal| VI Procedures & Controls – Part A to H (pg 34 – 35)| Can be used for Section 7: Safe Handling of Food| VII Personnel (pg 36)| Can be used for Sect ion 11: Appointment of hygiene officers and personnel training| Appendix (pg37-39)| Could be used as our Appendix and Checklist too| 2.Food Safety for Warehousing and Distribution (a training course that comes with a copy of the AIB International Consolidated Standards for Inspection: Food Distribution Centres) https://secure. aibonline. org/php/ecomm-catalog. php? catalogNbr=11-3375 3. Food Establishment Regulations, by Southern Nevada Health District – PDF http://www. southernnevadahealthdistrict. org/food-regulations/index. php Chapter 1 Purpose and DefinitionsChapter 9-1 Definitions| Can be used for Section 1: Definitions| Chapter 2 Management and Personnel Supervision| Can be used for Section 11: Appointment of hygiene officers and personnel training| Chapter 3-305. 11 Food Storage (pg 35/166)Chapter 3-305. 2 Food Storage prohibited areas (pg 36)| Can be used for Section 6: Safe storage conditions of food| Chapter 9-202 General Warehouses| Can be used for Section 3: Ware house structure, design and maintenance| Chapter 9-302 General Warehouses| Can be used for Section 7: Safe handling of food|Chapter 9-302. 17 to . 19| Can be used for Section 8: Hygiene of premises| Chapter 9-302. 20 Transportation| Can be used for Section 9: Transportation requirements| 4. Oregon ODA Food Safety Division http://oregon. gov/ODA/FSD/reg_law_index. shtml Division 25 – Food Establishment Standards and Standards for Retail Food Service Activities http://arcweb. sos. state. or. us/pages/rules/oars_600/oar_603/603_025. tml 603-025-0010 Definitions| Can be used for Section 1: Definitions Definition of Food Storage Warehouse: means any building or place where food is stored as a commercial venture or business, or stored in connection with or as a part of a commercial venture or business, but does not include a home, restaurant, rooming house, hotel or similar place where food is stored to be used or consumed by the owner or served to employees, customers, or guests, nor an establishment licensed by the department under other laws| 603-025-0020 General Standards (1) and (2)| Can be used for Section 2: Warehouse exterior and surroundings| 603-025-0020 General Standards (3) – (8)| Can be used for Section 3: Warehouse structure| 603-025-0020 General Standards (9) – (11)| Can be used for Section 8: Hygiene| 603-025-0020 General Standards (12)| Can be used for Section 11: Personnel| 603-025-0020 General Standards (13),(14),(16)| Can be used for Section 7: Safe handling| 603-025-0020 General Standards (15)| Can be used for Section 9: Transportation requirements| 603-025-0140 Food Storage WarehousesIn addition to the provisions of OAR 603-025-0020, a food storage warehouse shall comply with the following: (1) Cold Storage: Each cold storage room in a food storage warehouse shall be equipped with an accurate and easily visible thermometer with the sensing element at least five feet above the floor. (2) Morgue: The operator of a food storag e warehouse shall provide an area for the accumulation and holding of all damaged foods or foods which are or may be unwholesome. The operator shall maintain a program of timely and proper disposal of damaged or unwholesome foods to prevent development of insanitary conditions or vermin breeding places and rodent harborage.5. Organic Food Federation Storage, Warehouse & Transport Standards (PDF) http://www. orgfoodfed. com/Our%20Standards. htm 6. International Food Safety & Quality Network http://www. ifsqn. com/ http://www. ifsqn. om/brc-storage-and-distribution-quality-management-system-p-94. html 7. Wholesale Food Warehouse Risk Control Plan Workbook (PDF) sandiegohealth. org/food/wholesale_workbook. pdfSimilar Chapter III Food Storage Procedures| Can be used for Section 6: Safe storageCan be used for Section 7: Safe handling| Chapter IV Receiving, Transportation| Can be used for Section 9: Transportation requirements| Chapter V Food Security| Can be used for Section 11: Personnel| Chapter VI RecallChapter VII Traceback| Can be used for Section 13: Recall| Chapter X Pest Control| Can be used for Section 8: Hygiene| Sample Self-Inspection Form (pg 64/74)| Can be used as Appendix|