Coach’s Corner: Whys of GMPs

Virtual training on the basics of GMPs in the food industry to onboard new employees during the COVID-19 crisis.

Jesse Leal

Presented by Jesse Leal

Employees don’t always understand the reasons for the numerous rules for working in a food operation.  The COVID-19 crisis is resulting in many new workers in the food industry and their knowledge of basic GMPs is essential. This quick four-part series explains the reasons for the rules and how they tie to the GMPs and protecting the safety of the food supply. 

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

By understanding the “GMPs” and how the rules are applied every day in the work environment you’ll gain buy-in from your workforce, promote accountability, and nurture a food safety culture in your organization.

Schedule

Join us live every Thursday in May at 10:30 a.m. CT

  • ICE Analysis, Personnel, Plant and Grounds   
    May 7, 10:30-11:30 a.m. CT 
  • Sanitary Operations, Facilities & Controls, Equipment and Utensil   
    May 14, 10:30-11:30 a.m. CT
  • Processes and Controls 
    May 21, 10:30-11:30 a.m. CT
  • Warehouse & Distribution, Defect Action Levels
    May 28, 10:30-11:30 a.m. CT

After this course, you’ll know how to:

  • Use ICE analysis to determine the root cause of issues
  • Reference and Understand cGMPs in AIB International's Consolidated Standards for Inspection
  • Understand how cGMP rules are applied in the work environment

Enrollment information

You will get a confirmation email the week before the first webinar with your GoToWebinar log-in information for this series.

Cancellation Information

  • Enroll by calling your local office.
  • Enroll online by adding to cart below

Taxes will be added to stated webinar fees as applicable.

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GMP & Sanitation Training

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