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 our certificate online checker. They can also be shared on Linkedin.
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.
Lesson 1: Requirements cover in the regulation
Lesson 2: Preparation of documentation
Lesson 3: Implementation
Lesson 4: Basic of internal auditing