When foreign substances are introduced into food products, it can result in “contamination”. This can not only damage a company’s reputation, but it can result in people getting sick… sometimes fatally.
That’s why the U.S. Food and Drug Administration (FDA) created a regulation called “Current Good Manufacturing Practices” which establishes the criteria that food processing and handling facilities must meet to help keep food products contamination-free.
In order to comply with the FDA regulation, every facility must develop their own Good Manufacturing Practices (GMPs)… and conscientiously adhering to them can greatly reduce the risk that food products will become contaminated.
MARCOM’s course on “Good Manufacturing Practices in the Food Industry: Part I” contains valuable information about how employees can help their facility meet the criteria set by the first three sections of the FDA’s GMP regulation… addressing Personnel, Plant and Grounds and Sanitary Operations.
Topics covered in the course include:
- An overview of the first three sections of the FDA’s GMP regulation
- How the regulation affects the personnel in a facility
- Avoiding contamination from both “inside” and “outside” sources
- Cleaning and sanitizing equipment, utensils and surfaces
- …and more.
Like all MARCOM courses, “Good Manufacturing Practices in the Food Industry: Part I” uses a powerful combination of full-motion, high-definition video filmed in real world locations, along with audio, text, and colorful graphics to provide the most cost-effective training available today.
The English version of this course is currently available online in Full-Length Interactive, “Adaptive Learning” and Micro-Learning formats as well as Video On Demand (VOD) for streaming over the internet, as well as DVD that can be played locally at your facility. Spanish versions of the course will be available soon.
The “Good Manufacturing Practices in the Food Industry: Part I” MicroLearning curriculum includes the following 3-5 minute courses:
- “What are GMPs?”
- “Plant and Grounds”
- “Sanitary Operations”