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Course Description

Compliance with regulations and standards is an essential part in food industry. This represents challenges for those in charge of a food processing operation. This course aims to develop understanding of pre-requisites programs required to ensure effective implementation of subsequent food safety management systems such as HACCP, ISO 22000:2018 and FSSC 22000 Version 4.1. The training addresses the requirements relevant for the food industry from raw material procurement to delivery of finished products. The course content allows food manufacturing operative, supervisors and managers to have an understanding of the Good Manufacturing Practices (GMP) provisions and to develop competence required to implement, control and monitor an effective GMP system. This course goes further in challenging those responsible for managing food manufacturing processes to ensure development of a culture of continuous improvement in implementation and control of GMPs.  

 

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Course Outcomes

• Appreciate legal and standard requirements for implementing GMP
•  Benefits of effective GMPs
• Identify GMPs and relate to Pre-Requisites Programs (PRPs)
• Acquire the practical skills to implement a GMP

•  Understand controls, monitoring and Auditing of GMPs

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Prerequisites

Details of PRPs/GMPs: What Good and Bad Looks like

o Construction & lay-out of buildings
o Surrounding environment
o Lay-out of premises and workspace

Internal design, layout and traffic patterns (the movement patterns of materials, products and people, and the layout of equipment)

Physical separation of raw from processed areas.

Storage of food, packaging materials, ingredients and non- food chemicals
o Plant Maintenance

Hygienic design of equipment for food processing
o Equipment suitability, cleaning & maintenance
o Temperature control & monitoring equipment
o Equipment calibration

Management of services/Utilities
o Water
o Air (including compressed air and other gases such as carbon dioxide, nitrogen and
other gas systems used in manufacturing and/or filling)
o Energy

Waste disposal

Management of purchased materials (raw materials, ingredients, chemicals and packaging
materials)
o Selection and management of suppliers
o Incoming material requirements (inspection of delivery vehicles and verification of
materials)
o Temperature control
o Stock control

Measures for prevention of cross contamination
o Preventing Microbiological cross-contamination
o Allergen management
o Controlling contamination by physical food safety hazards

 Cleaning and Sanitizing
o Cleaning and sanitizing agents
o Cleaning tools and equipment
o Cleaning and sanitizing programmes
o Monitoring sanitation effectiveness

Pest Control

Personnel hygiene
o Hazards associated
o Training
o Employee facilities
o PPE
o Personal Behaviours

Product identification and traceability

Rework

Product withdrawal

Product recall

Warehousing

Labelling and packaging: Product information & consumer awareness

Documenting GMPs

Monitoring, Reviewing and Auditing of GMPs

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Who should attend

The course is designed for individuals of all levels within a food manufacturing organization involved in QA, QC and production as well as general management positions in order to better understand the issues at stake as per GMP requirements.

•  Managers and supervisors of all food manufacturing businesses  
•  Technical managers, Quality Assurance and Quality control managers
•  Food Safety officers/managers, Food Safety Team, Food Safety Auditors and factory inspectors.
•  Any other person working in a food and beverage industry