Good Manufacturing Practices (GMPs)

$199.00

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. 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.

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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. 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.

Learning Objectives

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 practice 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

 

Course Outline & Major Topics

 

Module 1: Introduction To Good Manufacturing Practices (GMPs)

  • What are GMPs
  • GMPs – Not a Matter of Choice
  • Food Safety Enhancement Program
  • FESP Prerequisite Program

Module 2: Biological, Chemical and Physical Food Safety Hazards

  • Biological Hazards
  • How do They Grow?
  • Growth of Microorganisms
  • How do Microorganisms Travel to Contaminate Food?
  • Chemical Hazards
  • How Do Chemical Hazards or Allergens Travel to Contaminate Food?
  • Examples of Physical Hazards
  • How Do Physical Hazards Contaminate Food?
  • Traffic Patterns

Module 3: Your Role in Producing Safe Food using Personal GMPs

  •  What Does It Mean to be a Food Worker
  •  Food-Borne Illness Statistics
  •  How Do I Fit In?
  •  Personal GMPs

Module 4: Hand-washing and Gloves in Food Production

  • Can most diseases be stopped with personal cleanliness and handwashing?
  • When should we wash and sanitize our hands?
  • Proper Handwashing and Sanitizing Procedures
  • How long do I have to wash for?
  • To glove or not to glove – that is the question?

Module 5: Food Worker “DOs” and “DON’Ts”

  • Behaviours Food Workers should exhibit
  • Behaviours that are not acceptable for Food Workers

*Receive a nationally recognized certificate for participation in this course

 

Who Should Take This Course?

  • Team Members & Leaders
  • Front Line Workers
  • New Hires
  • Sanitation Team
  • Production Personnel

*Become a member to receive 20% off