{"id":1913,"date":"2022-02-24T19:50:25","date_gmt":"2022-02-24T19:50:25","guid":{"rendered":"https:\/\/units.cals.ncsu.edu\/foodsafety\/?page_id=1913"},"modified":"2024-06-06T17:43:09","modified_gmt":"2024-06-06T17:43:09","slug":"gmps-for-warehousing-and-distribution","status":"publish","type":"page","link":"https:\/\/units.cals.ncsu.edu\/foodsafety\/gmps-for-warehousing-and-distribution\/","title":{"rendered":"GMPs for Warehousing and Distribution"},"content":{"rendered":"\n\n\n\n\n
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Contact Us<\/span>\n<\/svg>\n<\/span><\/a><\/div>\n\n\n\n
Enroll in Course<\/span>\n<\/svg>\n<\/span><\/a><\/div>\n<\/div>\n\n\n
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Highlights<\/h3>\n \n\n \t \t

Instructor<\/strong>
Clint Stevenson, Ph.D.

Co-Instructor
Stephanie Cotter, Ph.D.

Questions about enrolling in this course please contact
Email: food_safety_support@ncsu.edu

When<\/strong>
Rolling enrollment. This course is offered on an on-demand basis. You may begin it anytime and make progress at your own pace.

Duration<\/strong>
This course takes approximately two hours to complete.

Cost<\/strong>
$75 USD

Credits<\/strong>
Upon successful completion of this course, students will receive a certificate of completion.

Target Audience<\/strong>
This course is intended for food and beverage businesses that distribute and warehouse food products.

Technology Requirements<\/strong>
Participants will need a computer with Internet access. <\/p>\n\t \t \n <\/div>\n\n <\/div>\n <\/div>\n<\/aside>\n\n\n\n

This Good Manufacturing Practices course fulfills the qualified individual (QI) requirement for those working in food and beverage warehousing and distribution centers. In 2 hours or less, participants will learn through online interactive modules and quiz questions and be awarded a certificate of completion. Participants in this course may complete activities in English or Spanish.<\/p>\n\n\n\n

Other GMPs Course Options:<\/strong><\/p>\n\n\n\n

GMPs for New Hires and Refresher Course<\/a><\/p>\n\n\n\n

GMPs for Aspiring Managers<\/a><\/p>\n\n\n\n

GMPs Mastery Course Bundle<\/a><\/p>\n\n\n\n

<\/p>\n\n\n\n

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  1. Click the\u00a0\u201cEnroll in Course\u201d<\/strong>\u00a0button above (it will take you to a new webpage).<\/li>\n\n\n\n
  2. Follow the prompts from that webpage or view the International Food Protection Training Institute (IFPTI) learning resource portal<\/a>. Search for “Sanitation Controls Practitioner Program, and then look for Sanitation Essentials. <\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    This Good Manufacturing Practices course fulfills the qualified individual (QI) requirement for those working in food and beverage warehousing and distribution centers. In 2 hours or less, participants will learn…<\/p>\n","protected":false},"author":22,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"source":"","_tec_requires_first_save":true,"ncst_dynamicHeaderBlockName":"ncst\/split-header","ncst_dynamicHeaderData":"{\"backgroundColor\":\"red_400\",\"imageID\":2639,\"imageURL\":\"https:\/\/units.cals.ncsu.edu\/foodsafety\/wp-content\/uploads\/sites\/13\/2023\/03\/Screenshot-2023-03-29-at-2.38.11-PM.png\",\"imageAlt\":\"GMPs Warehousing\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","_EventAllDay":false,"_EventTimezone":"","_EventStartDate":"","_EventEndDate":"","_EventStartDateUTC":"","_EventEndDateUTC":"","_EventShowMap":false,"_EventShowMapLink":false,"_EventURL":"","_EventCost":"","_EventCostDescription":"","_EventCurrencySymbol":"","_EventCurrencyCode":"","_EventCurrencyPosition":"","_EventDateTimeSeparator":"","_EventTimeRangeSeparator":"","_EventOrganizerID":[],"_EventVenueID":[],"_OrganizerEmail":"","_OrganizerPhone":"","_OrganizerWebsite":"","_VenueAddress":"","_VenueCity":"","_VenueCountry":"","_VenueProvince":"","_VenueState":"","_VenueZip":"","_VenuePhone":"","_VenueURL":"","_VenueStateProvince":"","_VenueLat":"","_VenueLng":"","_VenueShowMap":false,"_VenueShowMapLink":false,"_tribe_blocks_recurrence_rules":"","_tribe_blocks_recurrence_description":"","_tribe_blocks_recurrence_exclusions":"","footnotes":"","_links_to":"","_links_to_target":""},"class_list":["post-1913","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/units.cals.ncsu.edu\/foodsafety\/wp-json\/wp\/v2\/pages\/1913","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/units.cals.ncsu.edu\/foodsafety\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/units.cals.ncsu.edu\/foodsafety\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/units.cals.ncsu.edu\/foodsafety\/wp-json\/wp\/v2\/users\/22"}],"replies":[{"embeddable":true,"href":"https:\/\/units.cals.ncsu.edu\/foodsafety\/wp-json\/wp\/v2\/comments?post=1913"}],"version-history":[{"count":16,"href":"https:\/\/units.cals.ncsu.edu\/foodsafety\/wp-json\/wp\/v2\/pages\/1913\/revisions"}],"predecessor-version":[{"id":2987,"href":"https:\/\/units.cals.ncsu.edu\/foodsafety\/wp-json\/wp\/v2\/pages\/1913\/revisions\/2987"}],"wp:attachment":[{"href":"https:\/\/units.cals.ncsu.edu\/foodsafety\/wp-json\/wp\/v2\/media?parent=1913"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}