Good Manufactoring Practices (GMPS) Miami

Good Manufacturing Practices (GPMS)

Good Manufactoring Practices (GMPS)

This course is design for individuals seeking an in-depth understanding of Good Manufacturing Practices its role within a management system. GMP’s (Good Manufacturing Practices) are the basic conditions and practices that the food industry must follow for processing safe food under sanitary conditions. Recently, under new FSMA (Food Safety Modernization Act) guidelines, current GMP’s changed from 21 CFR 110 to 21 CFR 117.

Course Description

GMP’s establish the foundation for food safety and are essential for supporting a company’s HACCP and food safety plan. The instructor will discuss regulation 21 CFR Part 117 requirements and what FDA compliance officers expect food processors to have at the facility to produce food safely, and how to properly implement and document those programs.
 

  • Operational methods and personal practices 

  • Maintenance for food safety

  • Cleaning practices 

  • Integrated pest management

  • Adequacy of prerequisite/ food safety program sanitation(SOP)

  • Learn how your food plant complies with industry standards

  • Discover your strengths and weaknesses

  • Correct systemic problems

  • Develop and maintain a world-class food safety program

Who Should Attend And Benefit From Taking The Course

Employees with responsibilities in Quality, Production, Food Safety, HACCP, Auditing, , Food Production, Supervisors, Maintenance, Safety and any other employees interested in achieving a better understanding of good manufacturing Practices at the establishment.

Topics Students Will Learn

Students will learn current Good Manufacturing Practices as defined by:  FDA 21 CFR Part 117 and how it applies to current Food Safety Modernization Act (FSMA) requirements. The agenda includes the following:

  • Topics include disease control and employee cleanliness, including hygiene requirements.

  •  Plant and grounds. Topics include maintenance of property and plant construction guidelines.

  • Sanitary Operations. Topics include maintenance operations, storage and use of toxic chemicals, pest control and sanitation.

  • Sanitary facilities and controls. Topics include maintenance of safe water, plumbing, sewage disposal, hand-washing facilities and toilet facilities.

  • Equipment and utensils. Topics include the use of food-grade utensils and equipment as well as maintenance of those items.

  • Processes and controls. Topics include the safety of production operations as it relates to purchasing of raw materials and the safe manufacturing of foods.

  • Warehousing and distribution. Topics include the requirements for the holding and shipping of food.

More information 
Course duration: 8 hours session
Cost: $200