Serving General Manufacturing, Industry, Construction and Government Since 1981.

Good Manufacturing Practices Training Course

Category:

The goal of this program is to teach the essential elements of sanitation, hygiene and good manufacturing practices which are essential to the production and serving of food. The hands-on portion of the class will include an inspection of your facilities using the County Department of Health Check List criteria. Video and written tests are included with the various segments of the class.

Compliance Reference:

21 CFR 110 | County Environmental Health

Class Duration:

8 hours

Language Options:

English, Spanish

Included:

n/a

Optional Materials:

Training Manual

Class Objectives:

  • Basic Microbiology & Foodborne Illness
  • Cross Contamination & Its Prevention
  • Foreign Material Detection
  • Hazard Analysis & Critical Control Points (HACCP)
  • Personal Hygiene Practices
  • Pest Control
  • Sanitation
  • Time & Temperature Controls
  • Plant Safety

 

Compliance Reference:

21 CFR 110 | County Environmental Health

Class Duration:

8 hours

Language Options:

English, Spanish

Included:

n/a

Optional Materials:

Training Manual

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