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Good Manufacturing Practices (GMPs) for Food Facilities

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.

  • Current Sessions
  • Mar. 20-21, 10am-1pm PST: WebinarRegister
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SCS Training Fee

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 completion of this course, you will be able to:

  • Identify the hazards and assess risks
  • Describe Good Manufacturing Practices and how to apply them in your facility
  • Personnel hygiene, sanitation, pest control, preventive maintenance programs and more
  • Create SOPs (Standard Operating Procedures) and other relevant tools to document your GMP program
  • Recognize the importance of traceability and the components of a recall program
  • Define and describe HACCP preliminary steps and principles
  • Link to Agenda

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.