In order for a food safety management system to be effective, it is essential that HACCP be supported by good manufacturing practices (GMP) that control the general hygiene and environmental conditions in a food operation.
The GMP described in this course are accepted requirements for prerequisites as defined in the CODEX Alimentarius General Principle of Food Hygiene.
By attending this GMP course delegates will demonstrate that you have the knowledge to identify risks due to poor implementation of GMP thus reducing the potential risk of food contamination.
Course Benefits
- Improved knowledge of GMP
- Enhanced ability to identify potential food safety risks from GMP
- Correct implementation of GMP
- Improved understanding and compliance of company SOPs
- Compliance with global best practice
Who should attend?
- Intended Audience
- Chefs (senior level)
- Production Managers
- Maintenance Managers
- Purchasers (who have impact on purchasing the correct raw material & incoming inspection)
- Stewarding Managers (hospitality)
- QA Managers
Learning objectives
- Explain food safety risks from good manufacturing practices
- Demonstrate knowledge of each good manufacturing practice component and their impact on food safety
- Be able to review existing work place GMPs and amend them accordingly, if required
Next Steps
- Food Handling and Hygiene - Understand the Standard Operating Procedures (SOPs) involved in proper food hygiene and handling to reduce contamination and decrease the risk of illness
- Allergen Management and VITAL - Understand how you can manage allergies in manufacturing and how you can use the VITAL tool to minimize the impact of allergen cross-contact
- HACCP Requirements - Gain a deeper knowledge of the 7 HACCP principles, understand HACCP’s critical control processes and learn how to conduct a hazard analysis with this BSI recognized training course
- The Good Manufacturing Practice course can be taken with the Basic Food Hygiene course and Basic Food Handling course (also provided by BSI) for a complete introduction to food safety requirements.
Good Manufacturing Practices
