Handling perishable goods requires careful management to avoid spoilage and ensure quality. Key practices include maintaining temperature-controlled storage, such as refrigerated or frozen environments, to preserve freshness. Implementing the First-In-First-Out (FIFO) method ensures older stock is used or sold first, minimizing waste. Regular monitoring of temperature, humidity, and product condition is essential to maintain optimal storage conditions. Real-time inventory tracking helps manage stock levels and expiration dates effectively. Strict hygiene protocols must be followed to prevent contamination, particularly for food and medical products. Efficient handling ensures product safety and reduces losses.
Assessment and Certification Conditions
Conditions for Assessment and Certification
The Assessment can be submitted through the submission link only 30 days after enrolment.
The student needs to score a minimum of 40% to clear the assessment and get Certification.
Students who do not clear the assessment can avail a second attempt 15 days after the first attempt.
If the second attempt is also unsuccessful, the student needs to pay an Assessment fee of Rs.500 for subsequent attempts with a 15-day interval between each attempt.
It is mandatory for the student to clear the Assessment in order to avail the Certification for the SCA Course.
Any malpractices or discrepancies in the submitted Power BI files will lead to debarment and ineligibility for Certification or further courses.
Additional Terms & Conditions
Fees paid for enrolment and assessments are non-refundable.
Login credentials are provided solely for the registered student and must not be shared with others. Unauthorized use may result in cancellation of access.
The course materials are the intellectual property of LSC and are protected by copyright laws. Reproduction, sharing, or distribution without prior consent is prohibited.
