Effective Good Manufacturing Practices (GMP)

Effective GMP Implementation for Food Safety Learn the essentials of Good Manufacturing Practices (GMP) for food safety. This course equips you with practical skills to implement, monitor, and enhance GMP systems in food and beverage manufacturing.

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Course curriculum

1. Module 1
2. What is Food safety
3. Food Safety
4. Food Safety
5. Food Safety
6. Food Safety
7. Food Safety
8. Food Safety
9. Food Safety
10. Food Safety
1. Foreign bodies and foreign objects
2. Why do we worry about foreign bodies?
3. Physical Food Safety Hazards
4. Physical Food Safety Hazards
5. Physical Food Safety Hazards (Foreign Bodies)
6. Examples of Physical Food Safety Hazards
7. Common sources of foreign bodies (physical food safety hazards) in food
8. Examples of Physical Hazards and their Sources
9. Good practices
10. Good practices: Example of Glass Control
11. Controlling physical food safety hazards (foreign bodies)
12. Typical equipment for controlling physical food safety hazards may include:
13. Physical Food Safety hazards control
14. Activity 1 : Physical Food Safety Hazards
1. Chemical Food Safety Hazards
2. Chemical Food Safety Hazards
3. Chemical Food safety Hazards
4. Chemical Food safety Hazards
5. Chemical Food safety Hazards
6. Activity 2: Chemical Food Safety Hazards
1. Definition
2. Examples of Allergenic Food Safety Hazards
3. Examples of Allergenic Food Safety Hazards
4. Regulated Allergens around the world
5. Allergy Symptoms
6. Potential Sources of Allergen Cross Contamination
7. Activity 3: Allergenic Food Safety Hazards
1. Examples of important foodborne pathogens
2. What you should know about microorganisms
3. Relative sizes of Microorganisms
4. What you should know about microorganisms
5. What you should know about microorganisms
6. What you should know about microorganisms
7. What you should know about microorganisms
8. Food Spoilage Microorganisms “The Bad”
9. Food Spoilage Microorganisms “The Bad”
10. Food Spoilage Microorganisms “The Bad”
11. Food Spoilage Microorganisms “The Bad”
12. Food Spoilage Microorganisms “The Bad”
13. Food Spoilage Microorganisms “The Bad”
14. Food Spoilage Microorganisms “The Bad”
15. Food Spoilage Microorganisms “The Bad”
16. Food Spoilage Microorganisms “The Bad”
17. What you should know about microorganisms
18. Food-borne pathogens “The ugly”
19. Common symptoms of food poisoning
20. What you should know about Foodborne pathogens “The ugly”
21. Food Quality vs. Food Safety
22. Food Quality vs. Food Safety
23. Effects of Foodborne pathogens – Public health risks related to food safety
24. Examples of some pathogenic bacteria
25. Examples of some pathogenic bacteria
26. Examples of some pathogenic bacteria
27. Some spore forming foodborne Pathogens you should know about
28. Clostridium botulinum
29. What you should know about food poisoning bacteria
30. What you should know about food poisoning bacteria
31. Spores
32. What you should know about food poisoning bacteria
33. What you should remember about bacteria
34. What you should know about food poisoning bacteria
35. Intrinsic Factors
36. Examples of intrinsic factors
37. Examples of intrinsic factors
38. Examples of intrinsic factors
39. What you should know about food poisoning bacteria
40. Temperature resistance of microorganisms
41. Extrinsic Factors
42. Extrinsic Factors - Temperature
43. What you should know about food poisoning bacteria
44. Extrinsic Factors - Gas Atmosphere
45. Sources of microorganisms in food
46. Sources of microorganisms in food
47. Factors contributing to microbiological contamination of foods
48. Activity 4: Sources of microbiological food safety hazards
1. We will look at……
2. Results of making unsafe food
3. Why make safe food?
4. Results of making unsafe food
5. Results of making unsafe food
6. Results of making unsafe food
7. Results of making unsafe food
8. Results of making unsafe food
9. Results of making unsafe food
10. Results of making unsafe food
11. Results of making unsafe food
12. Results of making unsafe food
13. Results of making unsafe food
14. Results of making unsafe food
15. Results of making unsafe food
16. Results of making unsafe food
17. Why we need to make safe food
18. How good are food safety standards in your facility?
1. We will talk about……
2. How do we make safe food?
3. The plan for ensuring food safety
4. Prerequisite Programmes (PRPs)
5. Prerequisite Programmes (PRPs)
6. Prerequisite Programmes (PRPs)
7. Prerequisite Programmes (PRPs)
8. General Overview: PRPs for Food Safety Certification
9. Prerequisite Programmes (PRPs)
10. PRPs (e.g. GMPs) – Good Manufacturing Practices
11. Prerequisite programmes (PRPs)
12. FSSC 22000 PRPs: ISO/TS 22002-x series
13. The basis for effective food safety management
14. Effective PRPs (GMPs) are needed to:
15. Benefits of Good Manufacturing Practice (GMP)
16. Examples of where to find PRP requirements
17. Examples of Standards for PRPs – SANS 10049:2019
18. PRPs: ISO/TS 22002-1 & ISO 22000:2018
19. Food Safety Management System (FSMS)
20. Food Safety Due Diligence
1. We will talk about…
2. Construction & lay-out of buildings
3. Construction-Plant Responsibilities
4. Construction & lay-out of buildings
5. Construction & lay-out of building
6. Key points- Lay-out of buildings
7. Location & Surroundings of the plant
8. Location & Surroundings of the plant
9. Location & Surroundings of the plant
10. Location & Surroundings of the plant
11. Key points- Surroundings
12. Key points- Location
13. Key points - Buildings
14. Activity 5: Location, Construction & layout of buildings for food plants
15. What do you think of this picture?
16. What do you think of this picture?
17. Construction and layout of buildings
18. Construction and layout of buildings
19. Construction and layout of buildings
20. Construction and layout of buildings
21. Construction and layout of buildings
22. Construction and layout of buildings
23. Construction and layout of buildings
24. Drains
25. Plumbing
26. Drains
27. What do you think of this picture?
28. Drainage during Construction
29. Construction and layout of buildings
30. Construction and layout of buildings (continued)
31. Construction and layout of buildings
32. Construction and layout of buildings
33. Doors & Windows
34. What do you think of this picture?
35. Activity 6: Construction and layout of buildings
36. What do you think of these pictures?
37. What do you think of these pictures?
38. What do you think of these pictures?
39. What do you think of these pictures?
40. What do you think of these pictures?
41. What do you think of this picture?
42. What do you think of these pictures?
43. Key issues: Buildings
44. Construction and layout of buildings
45. Lights
46. What do you think about this picture?
47. Construction and layout of buildings
48. Construction and layout of buildings
49. What do you think is the problem?
50. Construction and layout of buildings
51. Hand Washing
52. Hand Washing
53. Hand Washing
54. What do you think of this picture?
55. What do you think of these pictures?
56. Construction and layout of buildings
57. Construction and layout of buildings
58. What do you think of these pictures?
59. What do you think of this picture?
60. Staff facilities
61. Staff facilities
1. We will talk about...
2. Hygienic design of equipment
3. Hygienic design of equipment
4. Hygienic design of equipment
5. Hygienic Design
6. What Good Looks Like (WGLL)
7. Hygienic design of equipment
8. Hygienic design of equipment
9. Hygienic design of equipment
10. Poor Equipment design & construction
11. What do you think of this picture?
12. What do you think of this picture?
13. What do you think of this picture?
14. What do you think of this picture?
15. Hygienic Design
16. Hygienic Design
17. Hygienic Design
18. Hygienic Design
19. Hygienic Design
20. Hygienic Design
21. Hygienic Design
22. Equipment Maintenance & Calibration
23. Equipment Maintenance & Calibration
24. Equipment Maintenance & Calibration
25. What do you think of this picture?
26. What do you think of this picture?
27. What do you think of this picture?
28. What do you think of this picture?
1. We will talk about…
2. Handling, Processing & Storage
3. Handling, Preparation, Processing & Storage
4. Site Map/Plant Schematic Diagram
5. Plant Schematic: Layout & Product Flows
6. Plant Schematic: Water Points & Personnel Entrances
7. Purchasing & management of purchased materials
8. Purchasing & management of purchased materials
9. Temperature Control
10. Evaluation, Selection and Re-evaluation of suppliers
11. Evaluation, Selection and Re-evaluation of suppliers
12. Evaluation, Selection and Re-evaluation of suppliers
13. Receipt of raw materials
14. Storage of purchased materials and chemicals
15. Storage of purchased materials and chemicals
16. Storage
17. Storage
18. What do you think of this picture?
19. What do you think of this picture?
20. What do you think of this picture?
21. What do you think of this picture?
22. What do you think of this picture?
23. What do you think of this picture?
24. What do you think of this picture?
25. Food Packaging Materials
26. Stock Control
27. What do you think of this picture?
28. What do you think of this picture?
29. What do you think of this picture?
30. What do you think of this picture?
31. What do you think of this picture?
32. Activity 7
33. Traceability
34. Traceability
35. Traceability: What do you think of this picture?
36. Transportation & distribution
1. We will talk about
2. Personal Hygiene Requirements
3. Personnel Hygiene
4. Personal Hygiene
5. What do you think of this picture?
6. Protective clothing
7. Personal Hygiene
8. Personal Hygiene
9. Eating
10. Drinking
11. Jewellery
12. Communicable diseases & injuries
13. Communicable diseases & injuries
14. Communicable diseases & injuries
15. Communicable diseases & injuries
16. Personal Hygiene
17. Personal Hygiene
18. Personal Hygiene
19. Personal Hygiene
20. Personal Hygiene
21. Personal Hygiene
22. Personal Hygiene
23. Personal Hygiene
24. Personal Hygiene
25. Personal Hygiene
26. Bad Personal Habits to be avoided
27. Visitors
28. Training
29. Training
1. We will talk about
2. Types of soils that can be found in a food plant
3. Cleaning Terminology
4. Cleaning Terminology
5. Why cleaning?
6. Cleaning - General Rules
7. Cleaning and sanitation
8. Why Cleaning?
9. Critical Factors for effective cleaning and sanitizing
10. Requirements for effective cleaning
11. Four Factors for effective cleaning & disinfecting
12. Considerations when selecting sanitizers
13. Considerations when selecting sanitizers
14. SANS 10049- Chemical Supplier
15. What do you think of this picture?
16. Cleaning Equipment
17. Cleaning Equipment
18. Cleaning Equipment
19. Cleaning and Disinfection Procedures
20. An example of a cleaning & disinfection programme
21. An Example of a Cleaning Schedule
22. Items that should be on a Cleaning Schedule include:
23. Cleaning Evaluation
24. Cleaning Evaluation
25. Cleaning Evaluation
26. Cleaning and Disinfection
1. We will talk about
2. Pest Control
3. Why Pest Control?
4. Pest Control
5. Why do pest infestations occur in a food handling environment?
6. Pest Control
7. Grounds and Pest Control- Inspector
8. What do you think of this picture?
9. What do you think of this picture?
10. What Bad Looks Like (WBLL)
11. Pest Control Programme
12. Pest Control Programme
13. Pest Control Programme
14. Pest Control Programme
15. Pest control measures
16. Pest control measures
17. Pest control measures
18. Pest control measures
19. Pest control measures
20. Pest control measures
21. Pest Control
22. What do you think of this picture?
23. Activity 8: Pest Control
24. Activity 9 What do you think of this picture?
1. We will talk about
2. Utilities - Air, Water, Energy
3. Service and Utilities
4. Services and Utilities
5. Services and Utilities
6. Service and Utilities
1. We will talk about
2. Waste disposal
3. Waste Management
4. Waste Management
5. Waste Management
6. Waste Management
1. We will talk about
2. Rework
3. Rework
4. Rework
5. Handling nonconforming product
6. Product recall
7. Product Withdrawal
8. Product Recall
9. Product Recall
10. Recall and withdrawal
1. We will talk about
2. Warehousing
3. Warehousing
4. Warehousing
5. Activity 10: Questions relating to warehousing
6. Questions Relating to Warehousing
7. Questions Relating to Warehousing
8. Product Information and Consumer Awareness
9. Product Information and Consumer Awareness
1. Overview
2. Food defense
3. Food defence, biovigilance & bioterrorism
4. Access controls
5. Food defence, biovigilance & bioterrorism
1. We will talk about
2. Monitoring, Review and Audits
3. Steps to implementing Prerequisite Programs
4. Steps to implementing PRPs(GMPs)
5. Documenting PRPs
6. Documenting PRPs
7. Documenting PRPs
1. What Good Looks like (WGLL)
2. What Good looks like (WGLL) - Storage
3. WGLL - Allergen Storage
4. What Good looks like (WGLL) - Allergen Storage
5. What Good looks like (WGLL) - Storage
6. What Good Looks Like (WGLL)
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40. What Good Looks Like (WGLL)
41. What Good looks like (WGLL)
42. How good are food safety standards in your facility?

About this course

$10.00
420 lessons
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Effective Good Manufacturing Practices (GMP)

Course curriculum

Welcome to the course!

Course Overview

Introduction Food Safety & Food Safety Hazards

Physical Food Safety Hazards (Foreign bodies or Foreign objects)

Chemical Food Safety Hazards

Allergenic Food Safety Hazards

Microbiological Food Safety hazards: Most Important

Management of purchased materials

How do we make safe food?

Design and construction of food premises

Equipment suitability, cleaning & maintenance

Food Handling, Preparation, Processing, Packaging, transportation & Storage

Personal Hygiene

Cleaning & Disinfection

Pest Control

Management of Services & Utilities

Waste Management

Nonconforming product, Rework, Recall and Withdrawal

Food Distribution- Warehousing, Dispatch, Transportation & Product Information

Food defence, biovigilance & bioterrorism

Monitoring, Review and Audits

What Good Looks Like (WGLL)

About this course

Discover your potential, starting today