Part 1: cGMP
Current Good Manufacturing Practices (cGMPs) are a U.S. regulation, and are globally accepted conditions that are followed for producing safe and wholesome foods. The regulation provides guidelines for preventing product adulteration. By establishing cGMPs as a foundation of their Prerequisite Programs, food manufacturers can develop food safety programs that are concise and manageable.
This course will review 1) the current GMPs, 2) implementation of cGMPs, 3) how they are useful in the development of HACCP programs, and 4) the newest updates and information on FDA’s Food Safety Modernization Act (FSMA). Upon successful completion of the cGMP course, participants will receive certificates of attendance.
Who Should Attend:
Those who are new to HACCP, or experienced processors who want a refresher course in cGMP basics are encouraged to attend. This includes plant managers and supervisors, QA/QC personnel, HACCP auditors, and government regulators.
Part 2: HACCP
HACCP is a globally recognized food safety system that can be applied from ‘farm to fork’ in all types of food industries. The principles are science-based approaches used to identify and evaluate potential hazards, and identify those points in the process where control is vital to prevent or eliminate the hazards. In addition to being required by U.S. federal regulations for specific foods, HACCP-based food safety programs are being required by many customers, Global Food Safety Initiative (GFSI) standards such as SQF and BRC, and serve as a basis for the new preventative controls required by FSMA.
This hands-on workshop is designed to teach the basic HACCP concepts through lectures and presentations, followed by interactive small group exercises where participants learn to apply HACCP principles to different types of food products. This workshop is accredited and certificates of course completion will have the seal of the International HACCP Alliance.
Who Should Attend?
Those who are new to HACCP, or experienced processors who want a refresher course in HACCP basics are encouraged to attend. This includes plant managers and supervisors, QA/QC personnel, HACCP auditors, and government regulators.
|May 30, 2018||to||June 1, 2018|
|8:00 am - 5:00 pm|
|Good Manufacturing Practices (cGMP) Course ONLY||$2,455.00|
|*Basic Hazard Analysis & Critical Control Point (HACCP) Course ONLY||$795.00|
|BOTH cGMP & Basic HACCP Course||$940.00|
466 Kato Terrace
Fremont CA 94539