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Good Manufacturing Practice (GMP)

This course is developed to help food processors understand the Good Manufacturing Practices. Sanitation employees, members of food safety committees and managers will all benefit from the information presented. Examples used are drawn from a wide variety of processing facilities including dairy plants, canning facilities, pasta plants, bakeries, frozen food facilities, etc.

Topics covered :


Definitions provides the definitions and background necessary to understand the meaning of the Good Manufacturing Practices.


Personnel and Personnel Practices covers the selection of personnel, delegation of responsibilities, development of plant policies for employees and visitors, and operational practices.


Building and Facilities presents guidelines for the construction and maintenance of the manufacturing plant and grounds around the plant.


Equipment and Utensils presents guidelines for construction and the installation and maintenance of processing equipment.


Production and Process Controls covers the elements needed to develop an adequate food safety program. These elements include using production and process controls; establishing a food safety committee; conducting in-house inspections; analyzing raw materials and ingredients; developing operational methods; establishing cleaning schedules and procedures; creating pest control programs.

The Trainers

Heny Tang
Senior HACCP Trainer
QA Manager
MSc. CQE, CQA, CHA, CSSBB

Rupali Sanas
Senior HACCP Trainer
QA Manager
MSc. CHA, BRC Certified Auditor

The Achievements
Achievement
Consultation

Fill out and submit this Form to ask any questions about this program. Our counsellor will get back to you shortly.

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The Resources
Resources
Articles
Articles

GMP delivery methods:

In-class

Online eLearning

Onsite

OCOT Advantages

100 %Instructor-Led Class
State-of-the-Art Facilities
Unlimited Lab Time
Labs Open 7-days a Week
Free Repeat
Free Job Placement
Financial Aid Possible
Resume Writing
Interview Skills


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