GMP: Keeping it Clean
This training covers recognizing and addressing common contamination threats to food production. It includes effective hygiene practices, how to identify sources of contaminants and food safety risks and preventing introduction of contaminants.
Categories
Manufacturing Training
Availability
Online
Languages
English, Spanish
Duration
(30 min)
One of three trainings for Good Manufacturing Practices (GMP). This training focuses on developing awareness of effective food processing hygiene practices in a GMP program. Employees of food processing and packing facilities will be to: identify possible sources of physical, biological, and chemical food contaminants; identify the reason precautions taken to prevent personnel from introducing contaminants into the processing environment or into food products; and recognize actions that put food safety at risk. The material in this course is discussed in Title 21 of the Code of Federal Regulations Part 110 (21 CFR 110 )
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