Good Manufacturing Practices (GMPs)

Basic conditions and employee practices for processing safe food under sanitary conditions
GMP’s (Good Manufacturing Practices) are the basic conditions and practices that the food industry must follow for processing safe food under sanitary conditions. Recently, under new FSMA (Food Safety Modernization Act) guidelines, current GMP’s changed from 21 CFR 110 to 21 CFR 117.

Course Description

GMP’s establish the basic foundation for food safety and are essential for supporting a company’s HACCP and food safety plan. Your instructor will discuss the 21 CFR Part 117 requirements and what FDA compliance officers expect food processors to have in place to produce food safely and how to properly implement and document those programs.

Who Will Benefit From Taking This Course

Employees with responsibilities in Quality, Food Safety, HACCP, Regulatory Affairs, Food Production, Maintenance, Safety and any other associates interested in achieving a better understanding of the implementation/maintenance of Good Manufacturing Practices. Front-line employees, HACCP team members, leaders and supervisors, Quality and Food Safety Managers as well as any other personnel who may have a direct impact on food safety within a food manufacturing operation.

What Skills Can Students Expect To Learn?

Attendees will learn current Good Manufacturing Practices as defined by FDA 21 CFR Part 117 and how it applies to current Food Safety Modernization Act (FSMA) requirements. The agenda includes the following:
  • 117.10 Personnel. Topics include disease control and employee cleanliness, including hygiene requirements.
  • 117.20 Plant and grounds. Topics include maintenance of property and plant construction guidelines.
  • 117.35 Sanitary Operations. Topics include maintenance operations, storage and use of toxic chemicals, pest control and sanitation.
  • 117.37 Sanitary facilities and controls. Topics include maintenance of safe water, plumbing, sewage disposal, hand-washing facilities and toilet facilities.
  • 117.40 Equipment and utensils. Topics include the use of food-grade utensils and equipment as well as maintenance of those items.
  • 117.80 Processes and controls. Topics include the safety of production operations as it relates to purchasing of raw materials and the safe manufacturing of foods.
  • 117.93 Warehousing and distribution. Topics include the requirements for the holding and shipping of food.
Attendees will have the opportunity to learn about GMP best practices from an instructor who has over 20 years of food industry manufacturing experience and will also have the opportunity to network with other class attendees and discuss practices common to the industry.

Schedule Your Class Today

This is a great foundational food safety training class that every employee handling food in a manufacturing facility should attend. This class is a great initial “first step” for those who want to expand their knowledge in food safety and eventually take a larger food safety role within their company. View our list of upcoming Good Manufacturing Practices classes below or contact us today to request private training at your facility.
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