COURSE ID 2827

Good Manufacturing Practices (GMP) for Foods

Focus on Hazard Analysis and Critical Control Points (HACCP)

AVAILABLE ON-DEMAND
Duration: 90 Minutes
Course Instructor

Herberto Dutra

Price
$ 295
Discounts: We offer a 10% group discount when you register 2 or more attendees (up to 10). Contact us for groups over 10.

Course description

View Course Outline

This course is designed to provide participants with comprehensive knowledge and practical skills in developing an effective Food Safety Program. The course covers the essential elements of food safety, including good manufacturing practices, and Hazard Analysis and Critical Control Points (HACCP) programs, specifically tailored for food manufacturing facilities, and sanitary design.

The course will explore the fundamental principles of food safety, emphasizing the importance of maintaining a clean and hygienic environment to prevent contamination and ensure the safety and quality of food products. Participants will learn how to identify and address potential hazards that could arise during food production, processing, packaging, and distribution.

The instructor will guide participants through the development and implementation of HACCP programs, a critical aspect of food safety management. The course will provide training on how to identify and prioritize potential hazards, establish critical control points, and implement effective monitoring and verification procedures to prevent food safety incidents.

Moreover, the course will address the importance of good manufacturing practices, emphasizing the need for strict adherence to industry standards to ensure consistent quality and safety in food production. Participants will learn how to establish and maintain effective sanitation procedures, implement traceability and recall systems, and manage food safety risks.

Upon completion of this course, you will be able to:

  • Explain the fundamentals of Good Manufacturing Practices for a food manufacturing facility
  • Describe the basic food safety programs in a food plant
  • List the principles of sanitary design and construction
  • Develop a program for risks analysis and management
  • Identify critical control points
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Who should
attend?

This course has been designed to benefit all Food Industry Professionals. It will be especially valuable to those who work in the areas of Quality Control, Engineering, Operations, R&D, etc.

Course Instructor

Herberto Dutra

Sr. Manager - Engineering

Herberto Dutra’s Courses

Accreditation

Team Training

When you need on-site attention, we’re not just here to help, we’re there to help—right by your side.

Individual courses are remarkably effective. But sometimes when you have a specific need, it helps to have expert guidance right in the room with you and your team.

In that case, we’re happy to design a custom training for your entire team, whether online—or on-site.

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