Current Good Manufacturing Practices
This course reviews regulatory requirements for food, beverage, packaging, and co-packing manufacturers under 21CFR117 subpart B. During this course you will learn the basic standards for the plant, people, process, procedures, and product in order to create safe food products. Go through real-world scenarios and walk away ready for your next compliance audit.
Learning objectives:
Understand the basics about potentially hazardous materials
Learn how to prevent their presence in food with daily practices
Identify regulatory requirements for Current Good manufacturing Practices
Explain how they affect daily activities on the production floor
Outline
1. Introduction
a. Housekeeping
b. Class agenda and objectives
c. Real life applicability
d. Introduction
2. Regulatory standards
3. Hazards
4. 5 P’s of CGMPs
5. Sanitation