Workforce Training Consortium

(#810.000)

Course Title:     Introduction to GMPs, HACCP & Food Safety       

Prerequisites:   None

Course Length: 4 hours held in 1 four-hour session.

Objective:       

Manufacturing Practices (GMPs) and Hazard Analysis Critical Control Points (HACCP) required to work in a food manufacturing environment.

Course Content:

GMPs 

         What are GMPs

Who’s involved

Regulations

Personnel

Building a Facility

Equipment and Utensils

Production and Process Controls including Documentation

 HACCP

What is HACCP – Background/evolution

HACCP Principles

Types of Hazards

-Physical

-Biological

-Chemical

                                    Methods of Controlling Hazards

                         Videos

                                    A Recipe for Food Safety Success

                                    Guidelines for Maintenance Personnel

                                    The Heart of HACCP

Beneficial to:    Individuals working in or seeking work in a food-manufacturing environment.

 Equipment Needed for Instruction:

                             Computer for PowerPoint presentation

                              VCR