2 Day Course
Course Objectives: Good Manufacturing Practices (GMPs) are the basic principles of operation that a food processor should follow to produce a consistent, quality food product and are the basis of HACCP pre-requisite programs. For a Food Safety and Quality Management System to be effective on an on-going basis, an organization should have a systematic method in identifying actual and potential GMP non-conformities, making corrections and taking corrective and preventative action, ideally preventing problems before they occur.
This two day course will address critical aspects of managing Good Manufacturing Practices:
- Food Safety & Management Commitment
- Increase your familiarity and review GMP’s & PRPs
- Learn and practice effective methods in handling GMP’s & PRPs in different process areas- Maintenance, Sanitation ,QC, Shipping & Receiving, Recall
- Opportunity to discuss areas of concern
Who Should Attend?
- HACCP Team Members
- Production , Maintenance, Shipping, Receiving and Sanitation Personnel
- Quality Control Personnel
- Plant Operators, Supervisors
- HR personnel
Key Session Topics
- HACCP & PRPs Overview
- Classification and Review of GMPs & PRPs
- How to identify Hazard & control measures in Maintenance
- Food safety & Effective Sanitation/ Cleaning Program
- Identify Shipping & Receiving control measures to avoid product non- conformance
- GMP challenges in different PRPs
- Verify effectiveness of GMP Inspections
- Food Safety & Management Commitment
Prerequisites: Food Industry experience
Certificate: Candidates who successfully complete a GMP for manufacturing exam & training program will receive a Certificate of Completion .
