Good Manufacturing Practices (GMPs)

$ 199

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Time

3.0 Hours

Modules

5 Lessons

Learning Recognition Framework (LRF) Level

Level 1 Foundations

Recognition Certificate

12k Enrolled

Course description

Consistency, safety, and quality start with strong practices. This course introduces you to the essential principles of Good Manufacturing Practices (GMPs) that form the foundation of food safety and regulatory compliance in the food and beverage industry. You’ll learn how GMPs protect consumers, enhance personal hygiene practices and behaviour to build food safety culture, prevent contamination, and ensure the consistent production of high-quality food products. By identiftying the roles and responsibilities in implementing the GMPs requirements related to facilities, equipment, sanitation and pest control programs and operational control through practical examples and workplace applications, this course will help you develop the knowledge and habits that drive operational excellence every day.

Skills you will learn:

  • GMP fundamentals
  • Contamination prevention
  • Hygiene culture
  • Compliance-ready operations

Learning Objectives

Upon completing this course, you will be able to:
  • Build GMP and food safety fluency by defining essential terms and understanding how GMPs protect products and people.
  • Strengthen a food safety culture by improving personal hygiene habits and day-to-day behaviors that reduce risk.
  • Execute GMP programs with clarity by identifying roles and responsibilities for facilities, equipment, sanitation, pest control, and operational controls.
  • Support audit and recall readiness by applying best practices for labeling, packaging, traceability, documentation, and recordkeeping.

Who Should Take This Course?

  • Production workers and operators in food and beverage manufacturing.
  • Quality assurance and control personnel responsible for maintaining compliance.
  • Supervisors and managers focused on improving safety and product integrity.

Course Outline & Major Topics

  1. Foundations of GMPs and Regulations
  2. GMPs Standards for Premises and Equipment
  3. General Principles of Sanitation and Pest Control Programs
  4. The need for High standards of Personal Hygiene
  5. Introduction to Operational Controls

Course description

This course provides an understanding of Hazard Analysis and Critical Control Points (HACCP) and the importance of having a food safety program. This introductory program outlines how every person working at that facility can have either a positive or a negative impact on food safety. Participants should be able to explain the benefits of a HACCP system, understand hazards and how they can be controlled, and the importance of GMP and Prerequisite Programs.

You will learn that food safety hazards are; biological, chemical, or physical substances that can make a food product unsafe to eat and cause illness, injury or death if consumed. You will also learn how biological, chemical, and physical hazards can be harmful to human health and how to prevent and control them.

Skills you will learn:

Food Safety

Cleaning

Quality Assurance

Hazards

Decumention

Pest Sources

Chemical Hazards

Learning Objectives

Once you have completed the course, you will have obtained the skills to understand the importance and benefits of food safety. What a HACCP system is and who invented it including:
  • The benefits of a HACCP system
  • Hazards and how to control them
  • The importance of GMP and Prerequisite Programs
  • How to develop and implement a HACCP Plan
  • How to maintain and when to review a HACCP system
  • Reasons HACCP may fail and the most common non-conformities related to HACCP

Who Should Take This Course?

  • New Hires
  • Line Workers
  • Supervisory and Management
  • Quality Assurance Teams
  • Food Safety Teams

Course Outline & Major Topics

What is a Food Safety Program (HACCP System)
  • Who is HACCP and Who Invented It
  • What is Needed for a Successful HACCP System
  • Management Commitment
  • Importance of Line Workers
  • Benefits of HACCP System
  • Types of Hazards
  • Sources of Hazards
  • People/Uniforms
  • Equipment/Utensils/Tools
  • Incoming Material
  • Cleaning
  • Building as a Source of Hazard
  • Pest Source of Hazards
  • Water as Source of Hazards
  • Types of Biological Hazards
  • Growth Requirements for Microorganisms
  • Canadian and USA Allergen List
  • Physical Hazards
  • How Biological Hazards are Controlled
  • How Chemical Hazards are Controlled
  • How Physical Hazards are Controlled
  • How Chemical Hazards are Controlled
  • Cross-contamination
  • Potential Food Safety Concerns
  • Prerequisite Programs
  • Step 1: Finished Product (Product Description)
  • Step 2: Incoming Materials
  • Step 3: Process Flow
  • Step 4: Plant Schematic
  • Step 5: Hazard Analysis and Control of Hazards
  • Control Point
  • Step 6: Process Controls (PC)
  • Step 7: Critical Control Point
  • Critical Control Points Examples
  • Critical Limits
  • Monitoring
  • Monitoring Activities
  • Verification of Monitoring Records
  • Training of Employees
  • Verification of Training
  • Step 8: HACCP System Review
  • Review of your HACCP System
  • Update of your HACCP System when you have changes…
  • Reasons why HACCP may fail
  • Indicators of a Successful HACCP System
  • Employee Guide to GMPs
  • HACCP Process Flow
  • Meat Cooking Record CCP
  • Sample Receiving Record
  • SOP Receiving Ingredients

*Receive a nationally recognized certificate for participation in this course

$ 199

CA $299

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This course is available in the following languages:

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