Course sheet · 2027 catalogueLogistics and equipment operation
Cold chain: control and breaks
One day to keep chilled and frozen products at the right temperature from receipt to delivery, and to know what to do when the cold chain breaks. Critical links, equipment, temperature measurement and recording, docks and vehicles, detection of breaks and the decision on the product are practised on your own cold rooms, docks and temperature records.
Duration1 day
Request a quoteObjectives
- Explain the effect of a temperature break on product safety and quality
- Identify the critical links in your cold chain: dock, picking, loading, transport, delivery
- Check the reliability of measuring means: probes, recorders, thermometers, room mapping
- Detect a break, assess its extent and decide the fate of the product according to a written procedure
- Record the incident and start the corrective action
Programme
Day 1 — morning
- Why temperature matters: microbial growth, quality, shelf life
- Chilled, frozen and temperature-controlled products: regulatory requirements and customer specifications
- Equipment: cold rooms, docks, refrigerated vehicles, recorders
- Measurement: checking probes, sensor placement, thermal mapping of a room
Day 1 — afternoon (workshop)
- Sensitive points: dock dwell time, open doors, pre-cooling of the body, air circulation in the load
- Break: alarm, duration, temperature reached, products concerned
- Decision: release, downgrade, withdraw or destroy; who decides and on what evidence
- Workshop: analyse a real or simulated break at your site and write the procedure to follow; knowledge test
Teaching methods
- Reading your temperature readings and records
- Guided tour of your cold rooms and docks
- Cases of breaks in warehousing and transport, analysed in a group
- Writing a procedure that night and weekend teams can use
Assessment and documents
A knowledge test and a review of the procedure written in the workshop, and an end-of-course evaluation at D+1. A numbered training certificate that can be verified online for each participant; the company receives the training report and the break management procedure.
Bilingual materials for every participant; each classroom course comes with its digital twin on OmniLearn.
Frequently asked questions
Which temperatures does the course use?
Those set by the regulations applicable to your products and by your customers' specifications. The course teaches how to translate them into alarm thresholds and written tolerances, not to replace them.
Who should decide the fate of a product after a break?
A designated person, usually the quality manager or their deputy, on the basis of measured elements: duration, temperature reached, nature of the product. The workshop formalises this delegation, including at night and at weekends.
Does the course concern carriers?
Yes. Transport is often the least monitored link. Drivers and transport managers learn to pre-cool the body, to load without blocking cold air and to keep the temperature evidence.
Practical information
- Duration
- 1 day
- Audience
- Cold store managers, dock supervisors, refrigerated vehicle drivers, quality teams
- Prerequisites
- No prerequisites
- Group size
- Groups of 6 to 12 participants, in-company
- Format
- In-company, face to face on your site
- Language
- French, Darija or English; bilingual materials
- Funding
- OFPPT special training contracts (TFP), GIAC, Maroc PME: we prepare the applications with you, at no extra cost.
- Programme customisation
- Programme adapted to your procedures, your equipment and your audience
Organise this course
Price and dates on quote, depending on your headcount, your site and your preferred period.
Request a quoteDownload the PDF sheetCall +212 661 863 618Going further
Our consultants can also support the project on your site. Food Safety Consultant in Morocco and Africa: GFSI, HACCP, ONSSA
Related courses
All courses in this fieldTrain your teams on your own site
Book a call with a consultant or request an in-company session: we adapt the programme to your procedures and your audience.