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Ensure cold chain integrity: best practices, monitoring and compliance
A break in the cold chain can compromise product quality and service. Identify critical points, organise checks and coordinate best practices between stakeholders. Strengthen your ability to monitor storage conditions and address deviations.
- Duration
- 1 day 7 hours
- Code
- SUPC022FR Code
Presentation
Maintaining the cold chain is a health and regulatory obligation. Even a minor break can compromise food or medicine quality and expose your organisation to sanctions. This one-day course raises awareness across your teams of real risks and daily responsibilities.
The programme is designed for immediate application: storage, handling, temperature-controlled transport, and HACCP and GDP procedures are covered practically and without jargon. You will use temperature loggers, simulate loading and practise responding to a deviation in under five minutes.
You will leave with the right habits: check, record and correct. Food and pharmaceutical transport case studies help you apply the examples the next day, supporting health protection, compliance and customer trust.
Objectives
By the end of this cold chain logistics course, you will be able to:
- identify and assess core cold chain challenges and the major risks caused by a break or temperature deviation;
- rigorously apply best practices for storage, transport, handling and refrigeration equipment management;
- control and document temperature monitoring with loggers and connected systems in accordance with applicable regulations;
- respond quickly and effectively to an incident or deviation to contain the risk and apply corrective actions;
- contribute actively to product safety and customer satisfaction objectives.
Program
Module 1: Identifying key issues and mastering basic principles
- The definition and importance of essential cold chain principles.
- Product sensitivity and the impact of temperature changes on quality and safety.
- Legal obligations and standards applicable to the sector, including HACCP, ISO 22000 and GDP.
Module 2: Implementing best practices and ensuring control
- Storage and handling best practices, and rules for temperature-controlled loading and unloading.
- Managing refrigeration equipment, including servicing and preventive maintenance.
- Temperature monitoring and traceability using loggers and connected systems.
- Incident management: response procedures for temperature deviations and corrective actions.
Hands-on exercises and case studies
- Analyse the consequences of a cold chain break through a detailed case study.
- Simulate best practices for loading and receiving goods.
- Practise reading and interpreting a temperature logger.
Audience
This course is intended for professionals involved in handling, storing or transporting temperature-sensitive products, including:
- logistics operators and warehouse staff responsible for receiving, storing and picking orders;
- drivers, delivery staff and transport providers maintaining chain integrity while products are in transit;
- quality and hygiene managers responsible for procedural application and regulatory compliance;
- logistics and supply chain managers overseeing Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP), conducting internal audits and validating third-party logistics (3PL) provider performance.
Prerequisites
The following prerequisites apply:
- Operational experience: although no specific technical prerequisite is required, initial experience or basic knowledge of goods flows, such as receiving and storage, or environments governed by hygiene rules, such as food or pharmaceuticals, is strongly desirable.
- Language skills:
- French required: sufficient French reading, writing and comprehension skills are essential to follow the course effectively and participate in workshops.
- Language flexibility: the course is delivered in French by default. English learning materials or simultaneous or consecutive interpreting can be arranged on specific request for in-company training.
Teaching and assessment methods
- Initial skills assessment
- Training materials provided to participants
- Continuous assessment throughout the course
- End-of-course feedback questionnaire
- Combination of theory and practical application
- Attendance records
- Post-course follow-up evaluation
- Practical exercises
- Case study
Course highlights
- Short, practical course: an accessible one-day session focused on everyday actions with immediate impact.
- Compliance and product safety: focus on key regulatory requirements, including HACCP and GDP, and health protection.
- Real-world grounding: practical case studies from food, pharmaceutical and biomedical transport, with operational reference sheets.
- Teaching expertise: delivered by an expert in refrigerated logistics and food hygiene.
Dates and sessions
Choose the date and delivery format that suit you.
No upcoming sessions are currently available.