Current Good Manufacturing Practices for Food Facilities

Annual training Current Good Manufacturing Practices for Food Facilities

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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.


  • Food safety managers and supervisors
  • QA/QC personnel
  • 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.


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 (4 hours of training) will combine lectures and group discussion activities.


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. Sanitation Operating Procedures
8. Equipment and Utensils
9. Processes and Controls
10. Warehousing and Distribution
11. Defect Action Levels
12. By-products for Animal Food
13. Internal auditing of procedures


Participants will understand 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 discussion opportunities, and time has been allocated for questions and examples. At the end of the period, participants will receive a “Certificate of Training.” This training will serve as part of the training required under their food safety plan. Only individuals that attend the full session(s) and participate actively in the course will be given a certificate. 


Location and time: 

This training is intended to be delivered at your food processing facility to reach all personnel.

After mutual agreement with the client, time and location will be determined.


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

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


$200 per company site. Active participants will receive a “Certificate of Training.”