Good Manufacturing Practices in the Food Industry Part I

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.

This 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.

To view the full-length video click here.

Topics covered in these products 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.
Read more about the topic