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.
Curriculum
Curriculum
Content 1.
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.
Content 2.
Building and Facilities presents guidelines for the construction and maintenance of the manufacturing plant and grounds around the plant.
Content 3.
Equipment and Utensils presents guidelines for construction and the installation and maintenance of processing equipment.
Content 4.
Content 5.
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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Class Schedule
Total duration：
10 weeks
Class：
Weekend 6 hours
Total class hours：total 60 hours
Delivery Methods：Online,Onsite
Instructors
1
Henry Tang
Senior QA Manager
MSc. CQE, CQA, CHA, CSSBB
Senior QA Manager
2
Jessica Hwang
Ph.D., QA Manager
SQF Internal Auditor, BRC Internal Auditor
QA Manager
3
Muhammad Khan
Ph.D., QA Manager
Food Scientist
Food Scientist
3
Senior QA Manager
enior QA Manager
Sherry Zhao
4
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