(GMP) Good Manufacturing Practices

Course Overview

It is possible to control many of the potential hazards in a processing plant by using a standard set of principles and hygienic practices for the manufacturing and handling of food to manage food safety. These standard principles and practices are called good manufacturing practices (GMPs). GMPs provide a set of regulations, codes and guidelines that control the operational conditions within the food establishment allowing a safe food production

This course will provide delegates with an understanding of the GMPs and its implementation requirements. The course provides guidance on the documentation requirements which will allow the participants to successfully implement GMPs in Agricultural farms.

Course Objectives

  • To equip delegates with knowledge of the GMPs
  • To equip delegates, through practical guidance and examples, to implement the GMPs
  • To explain the ways of audits, their purpose and planning, and the way to approach, perform and report an audit

Course Content

Guidelines for Good Manufacturing Practice

  • Detailed review of the General Regulations, the rules of the GMPs
  • Detailed review of the Control Points: All Farm Base, Crops Base, Fruit & Vegetables
  • Agricultural terminologies related to certification
  • Crop quality monitoring systems
  • Quality as integral part of assessing good manufacturing practices  

GMPs in Agricultural farms

  • Background and development of GMP certified farms
  • Guiding principles of GMPs
  • GMPs compliance and conformity

Farm management

  • Internal farm inspections
  • Record keeping and monitoring
  • Traceability system
  • Recall and withdrawn procedures

Food Safety

  • International food safety standards
  • Codex Alimentarius Commission
  • Food Safety harzards
  • GAP practices for farmers and worker health and safety
  • GAP safety aspects for farms sites and soil management
  • Fertilizer applications
  • Pesticides applications

Sanitation programs

  • Sanitation standard operating procedures
  • Sanitation program templates
  • Documentation templates
  • Challenges in maintaining sanitation at farms

 Training programs

  • Who to train
  • How often to train 
  • Training challenges
  • Training program templates
  • Documentation templates

Course Methodology

The training is going to be highly interactive combination of lectures, group discussions, questionnaires, individual reflections, role plays, simulations and videos.

Target Audience

Supervisory level farm and packhouse employees, Staff responsible for implementing GMPs and all those who are part of the design, its implementation and likewise management of GMPs.

Duration

5 Days (08:30–14:30) with appropriate breaks for tea/refreshments and lunch.