GMP for Food Safety and ISO 22000

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