Good Manufacturing Practice – Interpretation

Course Objectives:

Interpretation of the Good Manufacturing Practice requirements (national legislation applicable and international practice codes – Codex Alimentarius)

Providing guidelines for implementing and improving these requirements.

Understanding the importance of implementing Good Manufacturing Practice as a prerequisite requirement for food safety.

 

Course Program: 

  • 1.0 Introduction
  • 1.1 Definition
  • 1.2 Objectives
  • 1.3 Scope
  • 1.4 Comprehension
  • 1.5 Responsibilities
  • 1.6 Importance and Benefits
  • 1.7 BPF in the context of Food Safety
  • 1.8 Introduction to ISO TS 22002-1
  • 1.9 Applicable legal requirements
  • 1.10 Terms and Definitions
  • 2.0 Hygiene-Health Conditions of Establishments
  • 2.1 Establishment: Facilities
  • 2.2 Establishment Hygiene Requirements
  • 2.3 Production Hygiene Requirements
  • 2.4 Personal Hygiene and Health Requirement
  • 2.5 Storage and Transportation of raw-materials and finished product
  • 2.6 Information on the product and consumer awareness
  • 3.0 Standardized Operational Procedure
  • 4.0 Conclusion

 

This course is intended for: Professionals in the food industry.

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