GMPs are the foundation of all food safety programs, providing the essential environmental and operating conditions for the production of safe, quality foods. All food safety management programs are built upon GMPs. Based on the cGMPs (21 CFR 117) GMPs for Food Facilities identifies hazards, control methods and provides insight into maintaining a compliant, superior food safety environment. An overview of document control, traceability, recall and HACCP is included. This course is a prerequisite to HACCP, FSMA Preventive Controls, and GFSI standard trainings.
Delivery Format: Live instructor led in classroom or interactive webinar.
Registration Fees: $425/person. Discounts apply for early bird, multiple attendee and multiple course registrations.
Fees include: instructor-led training, course materials binder, lunch (live classes) and Certificate of Completion.
Learning Objectives - Upon course completion, you will be able to:
Who Should Attend: Production, warehouse, sanitation team members, supervisors, managers, and any industry members needing a better understanding or a refresher of GMPs and fundamental food safety programs.
Industries: Food manufacturers, distributors, grower/packaging operations and beverage suppliers.
Recommended Pre-requisites: None. This is a basic food safety training.