All virtual instructor-led training courses are delivered in Eastern Time (ET).
This course is available for Private Team
Training; groups of six or more
participants recommended for training to be cost-effective.
Please email us for a quote.
Train your team to ensure they understand food safety hazards and how to maintain hygienic conditions.
This training is designed for all staff, including management new to the food industry, temporary workers, new hires and those who typically work in other areas of the business, to understand site rules and requirements, and ensure that the expectations and requirements of a robust Good Manufacturing Practice (GMP) program are understood and implemented.
Invest in preventing GMP failures and train your team members on the key elements of current Good Manufacturing Practices (GMPs) for food safety and quality.
This course focuses on basic hygiene principles and cGMPs required in CFR 21 Part 117. Continual use of best cGMP practices is essential to the management of operational and environmental conditions within the facility to ensure food safety. Learn how employee practices and behaviors are essential to maintain food safety.
CFR 21 Part 117 subpart B Current Good Manufacturing Practices:
- 117.10 Personnel
- 117.20 Plant and grounds
- 117.35 Sanitary operations
- 117.37 Sanitary facilities and controls
- 117.40 Equipment and utensils
- 117.80 Processes and controls
- 117.93 Warehousing and distribution
- 117.110 Defect action levels
By the end of this session, learners will be able to:
- Identify good manufacturing practices
- Recognize their responsibilities in producing safe food
- Apply basic hygiene principles to minimize risk
- Newly hired team members
- Newcomers to the food industry seeking food handling or processing roles
NSF is committed to accommodating the learning requirements of all of our stakeholders. If you require special assistance for any reason, please contact email@example.com one week prior to your class.
This course is available for Private Team Training; groups of six or more participants recommended for training to be cost-effective. Please email us for a quote.