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Good Manufacturing Practices – Focus on Hazard Analysis and Critical Control points (HACCP)
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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.
Module 3 – Principles of Sanitary Design
• Equipment Sanitary Design.
• Sanitary construction design practices.
• HVAC Systems.
• Automated Clean in Place (CIP) systems.
Learn the fundamentals of Good Manufacturing Practices for a food manufacturing facility.
Learn about Food Safety Programs in a Food plant.
Learn the principles of Sanitary Design and Construction.
Develop a program for risks analysis and management.
Learn to identify critical control points.
Who Will Benefit
Food Industry Professionals who work in the areas of
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.
(Contact us : 844-267-7299 | 954-947-5671
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