This set of eight 15-minute, self-paced online courses will cover the general requirements (manufacturing, processing, packing, and holding operations), Raw Materials and other Ingredients, and the Manufacturing operations. Courses will use real-life examples to help participants understand how to implement and enforce CGMP requirements in a food processing facility.
Following Current Good Manufacturing Practices (CGMPs) helps to ensure the safety of food. In September 2015, FDA modernized the CGMPs and established them in new Part 117 (21 CFR Part 117), along with new requirements for hazard analysis and risk-based preventive controls which where were issued as part of the implementation of the FDA Food Safety Modernization Act (FSMA). cGMP regulations generally address matters including appropriate personal hygienic practices, design and construction of a food plant and maintenance of plant grounds, plant equipment, sanitary operations, facility sanitation, and production and process controls during the production of food.
Individuals who complete this course can do the following:
The intended audience for this course include:
To Register for this Course, please visit our training portal.
Vice President, Technical Services – IEH Laboratories & Consulting Group
Dr. George Baker joined IEH in 2020. He received both his B.S. and Ph.D. from the University of Florida in Food Science. His graduate specializations included storage water activity studies, flavor compound formation under different roasting conditions, sensory analysis, including trained quantitative descriptive analysis panels, and instrumental analysis of fats and oils. He is certified to teach Seafood HACCP and Sanitation Control Procedures courses and was recently the Institute of Food Technologist’s Aquatic Food Products Division Chair. For the last few years, he worked in food manufacturing as the Director of Food Safety & Quality, as well as the SQF Practitioner and PCQI for two food production facilities with multiple production lines. He also directed substantial changes to the Environmental Monitoring Program and microbiological testing programs. In his role as Director of New Product Development, he was responsible for updated sensory testing / shelf life determination procedures and problem solving projects.
As a welcome gift, we're offering a FREE course, Introduction to Microorganisms. Learn about microbes and the critical role they play in food production, and gain the knowledge required to assist with programs that guard against shelf-life failures and foodborne illnesses.