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Good Manufacturing Practices (GMPs)

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Instructor-Led Live

Classroom / Virtual
Starting at
$375

This 8 hour course covers the foundation to manufacture foods following minimum sanitary and standard operating procedures. Based on the current regulatory framework for GMPs (21 CFR 117 - Subpart B), it includes an overview of document control, traceability, recall and HACCP.

ALL CLASSROOM COURSES TENTATIVE DUE TO COVID-19

Contact Us to learn about on-site, online, custom and upcoming public sessions.

Self-Paced Online

Starting at
$195

This course covers the foundation to manufacture foods following minimum sanitary and standard operating procedures. Based on the current regulatory framework for GMPs (21 CFR 117 - Subpart B), it includes an overview of document control, traceability, recall and HACCP.

Fees include: downloadable presentation slides and support material, quizzes, final exam, and a Certificate upon successful completion of modules, quizzes and exam.

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Private Group

Classroom / Virtual
Contact us for a quote
TBD

Save on time and travel expenses when you have 6 or more team members for training. SCS trainers can come to your facility or present a live, interactive webinar for your team. Contact us to schedule a private, on-site training at your facility.

  • Course Details
  • FAQs

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.

Learning Objectives:

  • 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
Agenda: Download

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.

Prerequisites:

None. This is a basic food safety training.

What Our Clients Think

I would like to thank SCS for their fine training program. It’s our preference to send our employees to in-person trainings, but with restrictions set by Covid in 2020 we understand why SCS conducts classes via webinar. Our employees said the setup and webinars were both informative and well-paced and felt they were as close to being in-person as possible.

Dominic Etcheberria | General Manager, JBL Distributing / Veg-land

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