Good Manufacturing Practices (GMPs)
This course will provide you with the knowledge and skills to understand how GMPs support the safe manufacturing of food and how to implement GMPs.
Sometimes we just think about Good Manufacturing Practices as putting on lab coats and hairnets, but there’s a lot more to it. It’s about knowing why GMPs are needed and how to identify the hazards or dangers to the food we are manufacturing and how to prevent them from happening.
This course will discuss how food workers need to act, dress and be aware of food safety hazards and how they can prevent them. This course will provide you with the knowledge and skills to understand how GMPs support safe food manufacturing and your role in supporting GMPs. You will be able to identify food safety hazards and understand how food workers behavior and can have either a positive or a negative impact on food safety.
Who should attend?
This course is applicable to personnel who are new to food processing, or looking for a review of GMPs. In a food processing plant these could be: new hires, production personnel, sanitation team, etc.
Once you have completed this introductory course of Good Manufacturing Practices, you will be able to understand and have the skills to:
- Define GMPs and understand how they support Food Safety Program
- Identify Food Safety Hazards and understand how Food Workers can both positively and negatively influence Food Safety and safe food production
- Know your role as a Food Worker in producing safe food using personal GMPs
- Know exactly what to do to practise GMPs by studying the “DOs” and “DON’Ts” regarding personal Cleanliness and Conduct
- Identify and report symptoms of food borne illnesses
- Understand both how and why to wash your hands and whether or not to glove in a food production facility
The goal of this training is to provide knowledge, insights and strategies which will help clients be develop and implement GMPs and be successful in Canada’s food processing industry.
- Good Manufacturing Practices
- Food Safety Programs
- Food Safety hazards
- Role of a food worker
- Personal Practices
- Illness in the workplace