Course curriculum

  • 1

    1- Introduction to GMPs

    • Preface

    • Introduction to GMPs Handout

    • Lesson 1

  • 2

    2-Documentation and Recordkeeping

  • 3

    3- Root Cause Analysis and Corrective Action

  • 4

    4-Personnel Practices

  • 5

    5- Sanitation

  • 6

    6- Facility Design and Construction

  • 7

    7- Allergen Control

  • 8

    8-Equipment and Preventive Maintenance

  • 9

    9-Pest Control

  • 10

    10-Supplier Approval Program

  • 11

    11-Water Control

  • 12

    12-Shipping, Receiving and Transportation

  • 13

    13-Training Program

  • 14

    14-Storage and Handling

  • 15

    15-Recall

  • 16

    16-Introduction to HACCP

  • 17

    17-Biological, Chemical and Physical Hazards

  • 18

    18-Food Preservation Methods

  • 19

    19-Developing a HACCP Plan: Step 1

  • 20

    20-Developing a HACCP Plan: Step 2 and 3

  • 21

    21-Developing a HACCP Plan: Step 4 and 5

  • 22

    22-Developing a HACCP Plan: Step 6

  • 23

    23-Conducting a Risk Assessment

  • 24

    24-Developing a HACCP Plan: Step 7

  • 25

    25-Developing a HACCP Plan: Step 8

  • 26

    26-Developing a HACCP Plan: Step 9

  • 27

    27-Developing a HACCP Plan: Step 10, 11 and 12

  • 28

    28-Developing a HACCP Plan: Validation

Course Reviews