Knowing food safety principles is one thing. Implementing them on the production floor is another.
Current Good Manufacturing Practices (cGMPs) are the operational standards that translate food safety knowledge into daily practice — and they're not optional. They're federally mandated.
This module explores Current Good Manufacturing Practices, or cGMPs.
The module covers the nine sections of cGMPs: personnel, sanitary facilities and controls, warehousing and distribution, facility and grounds, equipment and utensils, sanitary operations, holding & distribution of human food by-products for use as animal food, processes and controls, and defect action levels.
This is Module 2 of the two-part series on food safety.
This module was developed by Dr. Jovana Kovacevic, Associate Professor in Oregon State University Food Science and Technology, and Dr. Stephanie Brown, State Specialized Agent for Food Safety with University of Florida Extension.
You will have access to the module(s) for one year from the registration date.
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Dr. Jovana Kovacevic, Associate Professor in Oregon State University Food Science and Technology.
Dr. Kovacevic's program focuses on food microbiology and safety, with emphasis on traditional and novel molecular microbiology and genomic approaches to study the mechanisms underlying pathogenesis, stress survival, persistence and antimicrobial resistance of foodborne pathogens. Extension activities involve FSMA training, education and outreach through the Western Regional Center to Enhance Food Safety, and food safety training and client service support through the Food Innovation Center.
Dr. Stephanie Brown, State Specialized Agent for Food Safety with University of Florida Extension.
Dr. Stephanie Brown is housed at the SWFREC and facilitates extension programming around the state of Florida in the areas of food safety, food regulations, and food entrepreneurship.
The Food Safety Modernization Act (FSMA) changed the way that food businesses throughout the United States approach food safety by shifting the focus from a reactive to proactive approach. Many other federal and state food regulations can also present challenges for Florida food businesses. To support Florida’s food system, Dr. Brown helps develop, implement, and evaluate extension programs that help Florida’s food processors, cottage food operators, and other food entrepreneurs comply with food safety requirements and regulations and build and maintain successful food businesses.
