Good Manufacturing Practices

GMPs are the foundation of all food safety programs, providing the essential environmental and operating conditions for the production of safe, quality foods. Based on the cGMPs (21 CFR 117), this course includes an overview of document control, traceability, recall and HACCP and is a prerequisite for HACCP, FSMA Preventive Controls, and GFSI standard trainings.

• 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

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.