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Tuition Cost $432.00 USD

With many new workers joining the food industry, their application of basic GMP is essential to ensuring food safety. Unfortunately, they don’t always understand the reasons for the numerous rules for working in a food manufacturing operation. This quick four-part series explains why those rules are in place, how they tie to the GMP, and why they’re so important to protecting the safety of the food supply. By understanding these rules and how they are applied each day in the work environment, you will gain buy-in from your workforce, promote accountability, and nurture a strong food safety culture in your organization.

At the end of this course, you’ll know how to:

  • Use ICE (Identify, Control, Mitigate) analysis to determine the root cause of issues
  • Reference and understand CGMP in AIB International’s Consolidated Standards for Inspection
  • Understand how CGMP rules are applied in the work environment

This series is made up of four one-hour modules:

  • ICE (Identify, Control, Eliminate) Analysis, Personnel, Plant, and Grounds
  • Sanitary Operations, Facilities and Controls, and Equipment and Utensils
  • Processes and Controls
  • Warehouse and Distribution and Defect Action Levels

Upon completion of the series, you will receive a certificate of completion so you can track documentation for training requirements.

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