10-513-183 Manufacturing Practices for the Food Industry

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.
Date:
2/20/17
Primary Material Type:
Collection
Institution:
Southwest Technical College
TAACCCT Round:
4
Subjects:
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

Industry / Occupation

Industry Sector:
Health Care and Social Assistance (62)
Occupation:
Healthcare Practitioners and Technical Occupations (29-0000)

Education / Instructional Information

Credit Type:
  • Credit
Credential Type:
  • Other
Educational Level of Materials:
  • 1st year Community College or equivalent
Language:
en_US
Quality of Subject Matter was assured by:
  • SME Quality Report is posted in Skills Commons
Quality of Online/Hybrid Course Design assured by:
  • Custom Quality Rubric

Copyright / Licensing

Primary License:
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.