Current Good Manufacturing Practices for Food Industry

Thursday, May 14th, 2020 8:30 am to 4:30 pm Current Good Manufacturing Practices

Registration
Food manufacturing photo

Course Description

This course is designed to review the requirements of 21 CFR 117 Subpart B: Current Good Manufacturing Practices. The regulation outlines basic sanitary conditions for facilities that manufacture, process, pack, or hold foods for human consumption. The adequate implementation of Good Manufacturing Practices and other prerequisite programs ensures the right operational and environmental conditions for the production of safe and wholesome foods.

WHO SHOULD ATTEND?

  • Food safety managers and supervisors
  • QA/QC personnel
  • Regulatory personnel tasked to perform GMP inspections
  • Any food industry stakeholder interested in learning the updated cGMP requirements

Note: This is course is not intended to cover food safety and sanitation practices for retail or food service operations.


ABOUT THE cGMP COURSE:

The curriculum is based on the Food and Drug Administration regulatory requirements located under 21 CFR Part 117: Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food. The one-day course (eight hours of training) will be a combination of lectures and hands-on activities.

COURSE OUTLINE:

1. Regulatory Overview
2. Food Safety Hazards
3. Personnel Health and Hygiene
4. Plants and Grounds
5. Sanitary Operations
6. Sanitary Facilities and Controls
7. Equipment and Utensils
8. Processes and Controls
9. Warehousing and Distribution
10. Defect Action Levels
11. By-products for Animal Food
12. Sanitation Operating Procedures
13. Other Prerequisite Programs
14. HACCP/Food Safety Plan


BENEFITS OF ATTENDING:

Participants will gain an understanding of the Current Good Manufacturing Practices regulation and the way to operationalize the requirements through the design of sanitation standard operating procedures. The course has multiple opportunities for discussion and ample time allocated for questions, examples, and case studies. At the end of the course, participants will receive a “Certificate of Training”. Only individuals that attend the full day and participate actively in the course will be given a certificate. 

COURSE INFORMATION:

WHEN:
Thursday, May 14th, 2020, 8:30 AM TO 4:30 PM
WHERE: 

Room 220
Food Innovation Campus
1901 N. 21 St. Lincoln, NE 68588
University of Nebraska Innovation Campus

COST:
$150 per person. Registration includes printed materials, certificates of training, morning and afternoon coffee breaks, and box lunch. All participants must pre-register. On-site registrations cannot be accepted.


Register


LEAD INSTRUCTOR AND CONTACT:

Byron D. Chaves, PhD.
Assistant Professor and Food Safety Extension Specialist
Department of Food Science and Technology
University of Nebraska-Lincoln
byron.chaves-elizondo@unl.edu
(402) 472 2196

Bismarck Martinez, PhD.
Assistant Professor and Food Safety Extension Specialist
Nebraska Manufacturing Extension Partnership/
University of Nebraska-Lincoln
bmartineztellez2@unl.edu
(402) 405 9440


COURSE POLICY: To successfully complete the course and receive a certificate of training, participants must be present for the entire delivery and actively participate in the exercises. If a participant misses portions of the course, his/her certificate will not be issued.