Good Manufacturing Practices in the Food Industry Training Video

Do your employees need training on the Good Manufacturing Practices (GMP or CGMP)?  Your food industry workers need this important training and this full course will get them set on the right track.  As you know, the FDA regulations surrounding Good Manufacturing Practices can be quite complex and that’s where this full training set will get you the results you need.

This Good Manufacturing Practices Training Covers the Following:

• What is GMP, and why was it created?
• What are the requirements for GMP set by the FDA, and how should your facility enact those requirements?
• What are the seven groups that are outlined by the FDA:
  • Your physical plant and grounds
  • Utensils and Equipment
  • Personnel
  • Manufacturing Processes and Controls
  • Warehousing and Distribution
  • Sanitary Operations
  • Sanitary Facilities and Controls
• What do the first three sections of the FDA regulations address?
  • The areas outside of your food handling space
  • The people inside your food handling space and
  • Your manufacturing facility and food handling areas
• What is the importance of personal hygiene as it relates to your personnel and workers?
• What are some things to keep in mind when addressing your plant and grounds areas?  (the GMP must outline the need to keep the ground clean and secure in order to prevent pests; it must also include a plan to protect the facility against contamination and more)
• What things should the “Sanitary Operations” portion include?
  • Pest and rodent control
  • The process for cleaning surfaces both for food and non-food contact
  • How and when to use sanitizing and cleaning chemicals in the facility
• What are some items related to your employees that need to be covered in the GMP plan?:
  • Employee cleanliness and hygiene
  • Jewelry worn by employees
  • Hair restraints like nets, hats, and other coverings
  • Clothing that is worn by employees
  • Handwashing, including how to properly wash hands and how often they should be washed

Other Important Topics in this GMP Training:

• What are some examples of when employees should wash their hands while at work?:
  • When touching something that might be contaminated, like equipment, items on the floor, etc
  • After using the bathroom
  • After handling chemicals that could contaminate food
  • After eating or drinking
  • After entering the food manufacturing facility
• What are some items to be considered in the “Plants and Grounds” section?:
  • Assuring that waste treatment and disposal are handled properly
  • The maintenance of parking areas, storage areas, and other outdoor locations
  • The lighting is functional and in good working order
  • Proper ventilation is in place throughout the facility
• What is the role of chemicals in the GMP?
  • Whenever possible chemicals should be food-safe and non-toxic
  • The storage of chemicals must be in place and in order, and all employees must have training on how and when to use those chemicals
• What are the last four sections of the FDA’s GMP regulations:
  • Water and its role in your food processing facility
  • The utensils and equipment being used
  • The environment in which food is stored, processed, and kept
  • The operations of food manufacturing and processing occur
• What are the key components of the “Sanitary Facilities and Controls” section of the GMP regulation?:
  • This section has everything to do with the facility’s water and waste
  • This section discusses how important it is to provide a clean supply of water, at the appropriate temperature and pressure, for the manufacturing that is being performed
  • Issues with keeping the water supply free from contaminants
  • Making sure the plumbing system is sized appropriately and has a maintenance schedule in place
• A discussion on the important parts of keeping utensils and equipment in good repair, and properly maintained and ensuring that thermometers are present in every freezer and refrigerator on the property
• What is a “food contact surface” under GMP and how is it defined?
• In the “Manufacturing Processes and Controls” employees should understand the “competent person” criteria for food processing quality control and testing, handling raw food materials and ingredients, and keeping food safe for the whole production process
• and much more…

The FDA requirements around food manufacturing specifically the Good Manufacturing Practices or GMP regulations, and something very important to teach your employees.  By giving them this comprehensive training, you will help to educate them on the need for good food handling practices, governmental regulations, and other important details related to their job with you.   Available as an English or Spanish-speaking DVD or USB stick, this complete training program is 37 minutes long.  Also, it includes a quiz, answer sheet, and Training Completion Certificate so you know your employees retained this important information.

Good Manufacturing Practices or GMP Training – Full-Length Preview: