Current Good Manufacturing Practices (GMP)

21 C.F.R. 117

  • Who Should Enroll?

    Business owners, senior officers, QA/QC managers, and production supervisors. Line production workers will also benefit from this training.

  • Benefits

    Understanding of regulatory agencies’ compliance and improve knowledge of Good Manufacturing principles for GMP Students.

  • Code of Federal Regulation

    21 C.F.R. 117 We will study in detail the Code of Federal Regulation part 117 subpart B Current Good Manufacturing Practice and the practical way to use, implement and control at any food facility.

Course curriculum

Overview of the Program, Quality Control Systems, Overview of GMP's, Personnel, Plant and Grounds, Sanitary Operations, Sanitary Facilities and Controls, Equipment and Utensils, Processes and Controls, Warehousing and Distribution, Defect Action Levels (DAL's)

    1. 1 Introduction

    2. cGMP Content Sumary

    3. Inspection Observations

    4. Introduction test

    5. Study recommendation

    6. Cross-Contact Definition

    7. Historical Background (Optional)

    1. Study recommendation

    2. 117.10 Personnel

    3. 117.10 Personnel Test

    1. 117.20 Plant and Grounds

    2. 117.20 Plant and grounds test

    1. 117.35 Sanitary Operations

    2. 117.35 Sanitary operations test

    1. 117.37 Sanitary facilities and controls.

    2. 117.37 Sanitary facilities and controls test.

    1. 117.40 Equipment and utensils.

    2. 117.40 Equipment and utensils test

About this course

  • $250.00
  • 33 lessons
  • 0 hours of video content

Price

GMP for Food Processing

GMPs describe the methods, equipment, facilities, and controls for producing processed food. As the minimum sanitary and processing requirements for producing safe and wholesome food, they are an important part of regulatory control over the safety of the nation's food supply. GMPs also serve as one basis for FDA inspections.

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