GOOD MANUFACTURING PRACTICES FOR THE FOOD INDUSTRY
The course is currently full. Please use the registration link to be added to the waiting list. If you signed up but aren't able to attend, please let Ellen know.
The NCR FSMA will be hosting a virtual GMP’s course on May 24 and 25, 12 to 4 pm Central time. Byron Chaves from the University of Nebraska will be leading the course.
BACKGROUND:
This course is designed to review the requirements of 21 CFR 117 Subpart B: Current Good Manufacturing Practices. The regulation outlines basic sanitary conditions for facilities that manufacture, process, pack, or hold foods for human consumption. The adequate implementation of Good Manufacturing Practices and other prerequisite programs ensures the right operational and environmental conditions for the production of safe and wholesome foods.
WHO SHOULD ATTEND?
- Food safety managers and supervisors
- QA/QC personnel
- Regulatory personnel tasked to perform GMP inspections
- Any food industry stakeholder interested in learning the updated cGMP requirements
- Note: This is course is not intended to cover food safety and sanitation practices for retail or food service operations.
ABOUT THE cGMP COURSE:
The curriculum is based on the Food and Drug Administration regulatory requirements located under 21 CFR Part 117: Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food. The one-day course (eight hours of training) will be a combination of lectures and hands-on activities.
COURSE OUTLINE:
- Regulatory Overview
- Food Safety Hazards
- Personnel Health and Hygiene
- Plants and Grounds
- Sanitary Operations
- Sanitary Facilities and Controls
- Equipment and Utensils
- Processes and Controls
- Warehousing and Distribution
- Defect Action Levels
- By-products for Animal Food
- Sanitation Operating Procedures
- Other Prerequisite Programs
- HACCP/Food Safety Plan
BENEFITS OF ATTENDING:
Participants will gain an understanding of the Current Good Manufacturing Practices regulation and the way to operationalize the requirements through the design of sanitation standard operating procedures. The course has multiple opportunities for discussion and ample time allocated for questions, examples, and case studies. At the end of the course, participants will receive a “Certificate of Training”. Only individuals that attend the full day and participate actively in the course will be given a certificate.
The virtual course is free and registration is required.