The process chain in a distribution center is complex: goods from different suppliers pass through different storage and climate zones and are distributed to a large number of recipients. This involves several risks that need to be managed and controlled continuously.

In a distribution center, the critical control points (CCPs) are often located in different places than in food retail. Temperature-sensitive products, long storage times and changing environmental conditions require clearly defined, measurable limits and control mechanisms. Therefore, always establish precise and unambiguous CCPs.

In large distribution centers, many employees work at the same time - often in shifts, with high staff turnover. One-off training is therefore not nearly enough. Train your staff regularly with practical orientation and skills assessments.

Documentation is a key part of any HACCP system. In the distribution center, with its large flows of goods and short response times, it is particularly demanding - paper-based systems quickly reach their limits here. With comprehensive digital documentation, you can prove all actions in an audit-proof way.