Course Learning Outcomes
Upon successful completion of the course, the participant will demonstrate the ability to:
interpret GMP requirements in the food, feed industries and PRP's documentation effectively,
ESTABLISHMENT, DESIGN AND FACILITIES, LOCATION(Establishments, Equipment)
PREMISES AND ROOMS(Design and layout, Internal structures and fittings, Temporary/mobile premises and vending machines, Food control and monitoring equipment, Containers for waste and inedible substances)
FACILITIES(Water supply, Drainage and waste disposal, Cleaning, Personnel hygiene facilities and toilets, Temperature control, Air quality and ventilation, Lighting, Storage)
CONTROL OF OPERATION,CONTROL OF FOOD HAZARDS, KEY ASPECTS OF HYGIENE CONTROL SYSTEMS(Time and temperature control, Specific process steps, Microbiological and other specifications, Microbiological cross-contamination, Physical and chemical contamination)
INCOMING MATERIAL REQUIREMENTS, PACKAGING, WATER ,MANAGEMENT AND SUPERVISION, DOCUMENTATION AND RECORDS, RECALL PROCEDURES, MAINTENANCE AND CLEANING(Cleaning procedures and method, CLEANING PROGRAMMES), PEST CONTROL SYSTEMS, PERSONAL HYGIENE, TRANSPORTATION, PRODUCT INFORMATION AND CONSUMER AWARENESS, TRAINING(AWARENESS AND RESPONSIBILITIES,TRAINING PROGRAMMES, REFRESHER TRAINING).