Good Manufacturing Practices in the Food Industry: Part II

Food processing and handling facilities have a responsibility to create products that people can safely enjoy… but if employees don’t take the proper precautions, the food that they work with could become contaminated by harmful microorganisms.

In order to reduce this risk, the U.S. Food and Drug Administration (FDA) has created a regulation called “Current Good Manufacturing Practices” that establishes criteria for creating a contamination-free environment.

 To adhere to the FDA regulation, each food processing and handling facility must develop their own set of Good Manufacturing Practices (GMPs) that can help prevent contamination… so that their food products will be safe to eat.

This course “Good Manufacturing Practices in the Food Industry: Part II” contains valuable information about how employees can help their facility meet the criteria set by the last four sections of the FDA’s GMP regulation… addressing Sanitary Facilities and Controls, Equipment and Utensils, Manufacturing Processing and Controls, and Warehousing and Distribution.

To view the full-length video click here.

Topics covered in these products include:
  • An overview of the last four sections of the FDA’s GMP regulation
  • Preventing contamination in the water supply
  • Keeping equipment and utensils in good working order
  • Avoiding contaminants during manufacturing operations
  • and more.

The “Good Manufacturing Practices in the Food Industry: Part II” Micro Learning curriculum includes the following 3–5-minute courses:

  • What are GMPs?
  • Sanitary Facilities and Controls
  • Equipment and Utensils
  • Manufacturing Processes and Controls, and Warehousing and Distribution
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