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 )
GMP: Keeping it Clean Training
Duration: (30 min)
