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Introduction to GMP

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Introduction to GMP

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01-ENG-1001 Intro to GMP’s Good Manufacturing Practices are the base system for manufacturing food products safely. This course helps learners understand that the GMP’s they must follow in the manufacturing facility are required by the government. They are not rules made up by the company to make life for the workers more difficult. The course discusses the acronym GMP, or Good Manufacturing Practices, the history of GMP’s and the different regulations that pertain to food products. Such as meat, seafood, and other food products. Course Length: 8 Minutes Quiz Length: 3 Questions Students who take this course will be able to:
  • Discuss the importance of Good Manufacturing Practices
  • Understand why following GMP’s help the learner protect the public
  • Identify regulations that pertain to differing food products
Who should take this course:
  • Front Line Employees
  • New additions to the Food Manufacturing Industry
  • Quality Assurance, Sanitation, Maintenance and Shipping, Receiving Personnel
  • Anyone learning about the food industry
**Completing this course does not result in achieving of college credit or continuing education units (CEU).
01-ENG-1002 Disease Control Controlling infectious diseases is an important part of food manufacturing. Having a formal disease control program will protect your facility from an unfortunate incident involving bodily fluids and food contamination. Part of that program must include training for employees on infectious diseases that may potentially impact your food or food contact surfaces. This course helps the learner define infectious diseases and bodily fluids. It also emphasizes the importance of communicating potential infectious diseases that they may suffer from and what may happen when they report. Course Length: 11 Minutes Quiz Length: 3 Questions Students who take this course will be able to:
  • Define Infectious Diseases and identify if they may be a carrier of an infectious disease
  • Understand how to report if they have a potential infectious disease
  • Determine with Supervisors if their infectious disease might prevent them from working with open food
  • Understand body fluids and how they can become a contaminate
  • Identify proper cleaning and sanitization practices that must be taken after a spill of bodily fluid
Who should take this course:
  • Front Line Employees
  • Individuals with Responsibility for cleaning bodily fluid spills
  • Facility Emergency personnel
  • Quality Assurance, Sanitation, Maintenance and Shipping, Receiving Personnel
  • Anyone learning about the food industry
**Completing this course does not result in achieving of college credit or continuing education units (CEU).
01-ENG-1003 Personnel Practices Employee practices can have a big impact on the safety of the foods you produce. People play the biggest role in protecting the food supply and effective food safety training helps to lower the risk. This course delivers information employees can use to ensure they are following best personnel practices in the work environment. The course reviews good manufacturing practices and infectious diseases as they have a big impact on food safety. It also identifies common food safety dangers in the production environment such as floors, walls, equipment and utensils. It addresses what to look for and how they may prevent potential contamination issues from occurring just by communicating what they’ve identified. Course Length: 17 Minutes Quiz Length: 3 Questions Students who take this course will be able to:
  • Identify common contamination dangers they might encounter in the food production environment
  • Understand traffic patterns and how they may impact food safety
  • Identify potential sources of physical contaminates before they impact the food
  • Describe different types of chemicals that may be in a food manufacturing plant such as cleaning, maintenance and pesticides
  • Understand how they can become a Food Safety Hero!
Who should take this course:
  • Front Line Employees
  • Sanitation Workers
  • Quality Assurance, Maintenance and Shipping, Receiving Personnel
  • Anyone learning about the food industry
**Completing this course does not result in achieving of college credit or continuing education units (CEU).
01-ENG-1004 Visitors Often, there are visitors or non-employees that might visit a food production facility. The reason for the visits can vary from customers, auditors, regulatory bodies, and even public tours. When the doors to the facility are open to visitors, its important to identify risks that may occur and predetermine escort policies through the duration of the visit. This course alerts the learners to what types of visitors may come into the production environment and typical purposes of each visit. It emphasizes the importance of following GMP’s as well as when a visitor is required to be escorted. It also reviews what an employee should do in the event that they see a person in the facility who is not escorted and is not recognized by employees. Course Length: 15 Minutes Quiz Length: 3 Questions Students who take this course will be able to:
  • Define the types of visitors that come into a food manufacturing facility
  • Understand reasons why visitors may be present such as contract service providers
  • Define types of Regulatory Visitors and Auditors
  • Determine escort rules and how to communicate when unescorted visitors are identified
Who should take this course:
  • Front Line Employees
  • Quality Assurance, Sanitation, Maintenance, Shipping, Receiving Personnel
  • Reception, front office staff
  • Anyone learning about the food industry
**Completing this course does not result in achieving of college credit or continuing education units (CEU).
01-ENG-1005 HACCP Even with the passing of the 2011 Food Safety Modernization Act and the Preventive Controls Regulations, many food manufacturing facilities must still comply with HACCP. This includes meat and poultry producers, seafood, and juice manufacturers. Additionally, those facilities that are certified to a 3rd party audit standard must also comply with HACCP Principles. This course is a beginner’s course which teaches the history of HACCP and defines the acronym so that employees can begin their journey in working within a system designed for food safety. It reviews the seven HACCP Principles and emphasizes the importance of pre-requisite programs in preventing potential food safety hazards. Course Length: 14 Minutes Quiz Length: 3 Questions Students who take this course will be able to:
  • Describe the history of HACCP and who must have a HACCP based food safety system
  • Understand that HACCP is regulated by governmental bodies for some food products
  • Define the acronym HACCP
  • Describe the 7 HACCP Principles
  • Understand how HACCP helps to produce a safe food product
Who should take this course:
  • Front Line Employees
  • Quality Assurance, Sanitation, Maintenance, Shipping, Receiving Personnel
  • Anyone learning about the food industry
**Completing this course does not result in achieving of college credit or continuing education units (CEU).