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.
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