Current Good Manufacturing Practices (cGMPs) Training

Course Description

This course focuses on basic hygiene principles and Current Good Manufacturing Practices (cGMPs) required in CFR 21 Part 117. cGMPs provide the basic environmental and operating conditions that are necessary for the production of safe, wholesome foods.
  21 CFR Part 117 – Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food lists these components that establish the conditions and practices the food industry must follow for processing safe food under sanitary conditions:

§117.10 Personnel
§117.20 Plant and grounds
§117.35 Sanitary operations
§117.37 Sanitary facilities and controls
§117.40 Equipment and utensils
§117.80 Processes and controls
§117.93 Warehousing and distribution
§117.95 Holding and distribution of human food by-products for use as animal food
§117.110 Defect action levels

Program Benefits

By the end of this session, participants will be able to:
– Identify Good Manufacturing Practices
– Recognize their responsibilities in producing safe food
– Apply basic hygiene principles to minimize risk

Schedule

December 14, 2020

January 19, 2021

February 25, 2021