FOOD SAFETY and GMPs (Good Manufacturing Practice)Workshop
Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness or injury. This includes routines that must be followed to avoid potentially severe health hazards. This workshop helps meet the needs of the safe quality food (SQF) audit. Key threatsto the health of consumers who buy and consume prepared foods:
1) biological or bacterial hazards that can result in disease or illness,
2) presence of unauthorized or unsafe chemicals (including non-labeled allergens) that get into food from raw materials, packaging, process wate, or from or chemicals found in the food plant.
3) hard objects, such as bone, glass or metal, in the finished food that can cause chocking or internal injuries.
Regulatory agencies: In the United States, the regulation of food safety rests with federal and state agencies, including the U.S. Food and Drug Administration and the Food Safety and Inspection Service, which is part of the Department of Agriculture. All interstate shipments of finished food or ingredients used in food are regulated at the federal level. The majority of food types are regulated by the U.S. FDA. Meat, poultry and shell eggs are the regulatory responsibility of the U.S.D.A. The most common requirements for ensuring safe and wholesome food are in the Code of Federal Regulations, Section 21:110, generally known as "GMPs" or more specifically as "Current Good Manufacturing Practice In Manufacturing, Packing, or Holding Human Food". Employees who work with food or handle food as part of their jobs are required to receive training in the causes and prevention of food safety hazards.
The changes in the SQF Code also bring greater focus on the need to understand and implement specific GMP programs for a company to receive certification. This class meets all requirements of the U.S. FDA, the U.S.D.A, and the SQF Institute for individuals whose job can impact safety of the food they handle.
What this class is about:
3 key threats to food safety
Regulations and regulatory agencies
Consumer demands for food safety
Causes of potential food safety hazards in food plants and how they are controlled
Control strategies under the federal guidelines for safe food
Implementation of an effective GMP program
Record keeping to prove your procedures have been followed
This class stresses the importance of:
cleaning and sanitation practices
facility and equipment design
chemical control & allergen management
raw material safety
in-house inspections and corrective actions
how to deal with a regulatory audit
This one day workshop includes all materials, class workbook, exercises, quiz and attendance certificate. The class content meets all requirements of the Food Safety and Modernization Act, FDA, customer requirements, and the Global Food Safety Initative (GFSI) standards. It is also a prerequisite for continued training in developing and implementation of HACCP plans.
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