This course systematically introduces professional management methodologies for origin warehouses of agricultural products, a critical practice to reduce post-harvest losses, ensure food safety, and boost warehouse operational efficiency. Structured into four core modules, it covers the full lifecycle of agricultural product warehouse management with practical, actionable guidelines. The first module elaborates the full workflow of warehouse operations, including eight key pre-inbound preparation steps, standardized inbound, in-storage (tallying, stacking, preservation) and outbound operation procedures. The second module focuses on effective inventory control, explaining its core objectives, inventory benchmarks, and two practical methods to determine optimal inventory levels. The third module details food safety and sanitation management, covering cold storage environment and internal chamber sanitation, standardized disinfection methods, and personnel hygiene requirements. The fourth module specifies warehouse safety management measures, including security and fire safety, operational safety rules, and the practical "Five-Five-Three Principle" for warehouse operations. This course is designed for agricultural warehouse managers, on-site operators, and circulation practitioners, which supports the standardization of management and mitigation of operational risks.