GMP for Food Safety and ISO 22000

5/5
11
GMP for Food Safety

Duration :

2

1 hour(s)

Skill level:

Regulatory

Language:

English

Final exam:

Yes

Certificate of Completion:

Yes

CEU / CPD Accreditation:

Yes

Certification:

Successful completion provides learners with a dated, traceable and downloadable certificate for the course : 

Each certificate is CPD/CEU accredited and 21 CFR PART 11 compliant. Certificates validity can be checked online through ourย certificate online checker. They can also be shared on Linkedin.

Description:

The food system is a complex chain of activities – starting with the production of agricultural commodities on farms, to the manufacturing process, followed by the retail store and possibly food service establishments, where food is prepared to be sold and consumed. With the growth of the food industry, more concentrated and diversified food safety and sanitary practices have taken on a new importance in protecting public health. Good manufacturing practices are the minimum sanitary and processing requirements for the food and packaging industry to ensure the production of wholesome food, as it relates to food safety, quality and legal requirements.

In this course, we provide a synthesis of the topic through an interactive online experience. This material was built by a team of Regulatory Affairs Experts with a Qualification from Northeastern University, Boston, piloted by a Senior Member able to articulate theory with practice.

 

Curriculum

 

Introduction

 

Lesson 1: Requirements cover in the regulation

  • Premises and facilities
  • Production equipment and machinery
  • Raw material and Equipment
  • Control of Manufacturing Equipment
  • Storage, receiving and delivery
  • Personnel hygiene and training
  • Cleaning and Sanitation
  • Pest control
  • Identification and Traceability
  • Product information / Consumer Awareness
  • Food Defense

 

Lesson 2: Preparation of documentation

 

Lesson 3: Implementation

  • Train your staff
  • Checking your compliance
  • Measures

 

Lesson 4: Basic of internal auditing

 

Glossary

 

Conclusion

 

Evaluation

Author:

caroline
Dr. Caroline Foster
Dr. Foster has served as a Food Safety Specialist, HACCP Coordinator, and Director of Quality Control in several multinational food corporations. Having authored numerous publications on microbial hazards, preventive controls, and food safety systems, she is passionate about educating the next generation of food professionals.

Reviews:

5/5
11
USD: United States (US) dollar ($) ^

$60

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Updated content every month
Certificate of completion

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