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Good Manufacturing Practices – Focus on Hazard Analysis and Critical Control points (HACCP)
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Overview
This 90 minutes course will teach the students how to develop a Food safety program. The course will focus on sanitary design, good manufacturing practices and HACCP programs for Food manufacturing plants.
Module 1 – Good Manufacturing Practices (GMPs).
•The importance of Good Manufacturing Practices for a food manufacturing facility.
• Pest Control programs,
• Employees hygienic practices.
• Cleanliness and organization: Introduction to 5S Practices.
• The plant Sanitation department.
• Cleaning and inspection of equipment.
Module 2 – Hazard analysis and critical control points (HACCP).
• Risks that are present in a food plant.
• Thermal processing for Food safety.
• Control methods.
• Allergens.
Module 3 – Principles of Sanitary Design
• Equipment Sanitary Design.
• Sanitary construction design practices.
• HVAC Systems.
• Automated Clean in Place (CIP) systems.
Session Highlights
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Learn the fundamentals of Good Manufacturing Practices for a food manufacturing facility.
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Learn about Food Safety Programs in a Food plant.
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Learn the principles of Sanitary Design and Construction.
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Develop a program for risks analysis and management.
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Learn to identify critical control points.
Who Will Benefit
Food Industry Professionals who work in the areas of
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Quality Control
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Engineering
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Operations
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R&D
Speaker Details
Herberto Dutra, Engineer with 30 years of experience in the Food Industry, having worked for the following companies: World’s Finest Chocolate, Kraft Foods, Nestlé, Bay Valley y Sensient.
Wcs Seminars
Registration Details
(Contact us : 844-267-7299 | 954-947-5671
Don't wait. Register TODAY or Email US [email protected]