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This course covers the following information:

Good Manufacturing Practices in the Food Industry Part II: What Are GMPs? addresses:

  • The final four types of GMPs that the FDA regulation addresses.
  • What issues each type of GMP focuses on.
  • How following these four types of GMPs can help protect the food you work with from contamination.

Good Manufacturing Practices in the Food Industry Part II: Sanitary Facilities and Controls addresses:

  • The importance of creating GMPs that focus on the condition of the water in your facility.
  • What issues the GMPs for maintaining the plumbing in your buildings should address.
  • How establishing GMPs can help to reduce the risk of contaminating the water supply in your facility.

Good Manufacturing Practices in the Food Industry Part II: Equipment and Utensils addresses:

  • How following GMPs for the use and care of equipment and utensils can help you to protect food products from contamination.
  • What the GMPs that address the condition of food-contact surfaces should focus on.
  • The issues regarding the maintenance of equipment and utensils that your facility's GMPs must address.

Good Manufacturing Practices in the Food Industry Part II: Manufacturing Processes and Controls, and Warehousing and Distribution addresses:

  • How following the GMPs that your facility develops can help to prevent contamination during manufacturing operations.
  • The criteria regarding manufacturing processes and controls that GMPs need to be designed to meet.
  • What the GMPs developed by your facility should address in order to protect both ingredients and raw materials from contamination.