Module 8 is focused on good manufacturing practices we employ every day in our processing plants.
We will look at the origins and history of the rules. It is important to know and follow these rules because they are law and because they help us produce safe and tasty food for our nourishment and health. We’ll explore what is covered in all sections of the rule and see examples of things that do not meet the rule as well as things we do to meet the rule.
Last, we’ll look at GMPs related to the global food industry.
This module along with module 10 may be used to meet the requirements for annual training for all person working in the food industry (Qualified Individual Training).
After successful completion of this module, you will be able to:
Further certificates using a themed track. If you completed the Basic Cert 1st you would only have to add from 1-4 modules for various add on Certificates. Conversely, if you completed and track-based certificate first you would get credit for 2-5 modules of the basic 12 already completed.
Module 8 is part of the following themed tracks:
Qualified Individual Certificate (consists of 8 & 10)
GMPs and Food Safety Systems and Culture. These modules are needed by all plant personnel and can be repeated annually to meet FSMA refresher training requirements for Food Hygiene and Food Safety. Intended audience for this track includes new hires and annual refresher training for all plant workers.
Dairy Food Safety Certificate (consists of 1, 8, 10, 11, 15)
This series/track includes course/dairy introduction, GMPs Food Safety Systems, and Culture, Regulatory Environment for Dairy, and Supply Chain Management (Could add module 4 for detail on pasteurization process. The intended audience for this track includes new, existing or aspiring members of the plant’s Food Safety or HACCP teams. This track could also appeal to new and existing regulatory personnel and 3rd party auditors seeking to expand their qualifications to include the dairy industry.