1. 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 Section 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 3-305.12 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: Warehouse...