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.
Explore the application of Personnel requirements of 21CFR Part 17 in a food processing facility.
Learn about regulations associated with Plant and Grounds and how to appropriately handle regulatory requirements.
Learn how to apply cGMP requirements for Warehousing & Distribution in a food production environment.
Apply current Good Manufacturing Practices from 21CFR Part 117 Subpart B for Equipment handling and utensils in a food processing facility.
Identify the application and management of sanitary operations to ensure regulatory compliance.
Explore sanitary facilities and controls and learn how 21CFR and other standards strengthen procedures in a food processing facility.
Apply current Good Manufacturing Practices for Processes and Controls based on the requirements of 21CFR Part 117.
Strengthen understanding of cGMP use and application for Defect Action Levels in food production.
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:
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.
To register for this course, please visit our training portal.
