10-513-183 Manufacturing Practices for the Food Industry
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Keywords
GMP , Title 21 , food manufacturers , food processing , Food & Drug Agencies , compliance , pests , design facilities , construction of facilities , maintenance of facilities , prevent food contamination , employee hygiene , employee qualifications , employee training , handling of raw materials , handling of ingredients , handling of ice , handling of waste , water quality , freezers , refrigerators , testing equipment , processing equipment , detergents , sanitizing products , food borne illnesses
Project
Authors
Joan Young
Date Submitted
2/20/17
Material Type
Collection
Secondary Material Type
Institution
Southwest Technical College
Industry Partner
License
CC BY
Funding Source
TAACCCT Round 4
Additional Public Access
Abstract
This course focuses on the Good Manufacturing Practices (GMP's) as they are defined in Part 110 of Title 21 of the Code of Federal Regulation for the food industry. You will explore each GMP requirement in depth and analyze ways food manufacturers can establish process and product control to meet the intent of each GMP. You will also discuss the consequences of failing to meet and maintain compliance with the GMP's. This course does not replace the mandatory annual GMP training required for workers already employed in a regulated production facility.
Industry (NAISC)
Health Care and Social Assistance (62)
Occupation (SOC)
Healthcare Practitioners and Technical Occupations (29-0000)
Instructional Program (CIP)
Credit Type
Credential Type
Other
Educational Level
1st year Community College or equivalent