Current Good Manufacturing Practices For The Food Industry-ONLINE

*ONLINE, 9:00 am to 1:00 pm Current Good Manufacturing Practices For The Food Industry-ONLINE

POSTPONED-To be rescheduled
commercial kitchen


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.


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 course and participate actively in the course will be given a certificate.  


January 24, 2023: 9:00 am – 1:00 pm
January 26, 2023: 9:00 am – 1:00 pm

Please note these are non-consecutive days


Remote. Zoom link will be shared after registration.


$200.00/person. Limit of 12 participants. All materials will be shared electronically. Certificates of Course Completion will be mailed after the course.


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


To successfully complete the course and receive a certificate of completion, 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.

Sponsored by:

Nebraska Manufacturing Extension Partnership
Food Processing Center
Nebraska Extension

For more information, please contact: