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.
Good Manufacturing Practices Training Course
Category: Food
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