GMP for Food Safety (Foundational course for ISO 22000)
this course on Good Manufacturing Practices (GMP) for food companies. Learn the applicable requirements, standards, and regulations to ensure compliance with GMP, HACCP, and ISO 22000. Ideal for professionals in the food industry seeking to establish effective hygiene control and quality management systems.
What you’ll learn
- How Good Manufacturing Practices (GMP) requirements apply to food companies?
- Importance of how effective hygiene control is needed
- What applicable requirements are needed for food manufacturers?
- Standards and Regulations covering food processing companies
- Documents to prepare, implement and verify for compliances to GMP requirements
- How to build my GMP towards HACCP and ISO 22000 requirements?
Good Manufacturing Practices for Food Manufacturing, or GMP for short, is a fundamental topic and builds up the foundation for all companies in the food industry who are ultimately looking for HACCP or ISO 22000. While most relevant for companies involved in the actual manufacturing process, many of the points raised apply to distribution and logistics companies too.
As a consumer, you probably can see the importance of how effective hygiene control is needed at every point of the food chain. GMP helps to assure that companies account for it.
You might wonder: I am a food manufacturing company and want to start planning my GMP. How can I know the applicable requirements for me?
If you are new to food manufacturing and looking to understand in-depth requirements of good manufacturing practices, this course would be a welcome treat for your very first step towards your compliance journey.
Now, let’s dive in! See you inside the course!
Who this course is for:
- Food manufacturing, distribution and/or logistic companies looking to set up their Good Manufacturing Practices (GMP)
- Professionals/Business Owners tasked with overseeing a management system meeting GMP standards
- Quality managers
- Risk managers
- Food product and/or service provider interested in the GMP framework and how it relates to HACCP and ISO 22000
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