Our Good Manufacturing Practises (GMP) or Pre-requisite Programmes (PRP) implementation course can provide you with the information and skills to effectively develop, document and implement a GMP based food safety plan and to oversee its implementation and monitoring.
This course will also provide you with knowledge of the essential good manufacturing practices (GMP) required to implement a preventative HACCP based food safety management system (FSMS) to demonstrate due diligence in food processing and handling operations and minimize audit non-conformances.
This course explains all Good Manufacturing Practices (GMP) requirements in a food handling environment.
Our cost-effective food safety courses are presented by industry experts. It is fun, engaging and interactive with practical examples and activities. Delegates write an assessment at the end of the course and will receive a handout and certificate of attendance.
We are based in Port Elizabeth and service most provinces in South Africa.
Intermediate Food Safety course
A good understanding of Food Safety and HACCP principles is required before attending this course. We recommend first attending our Food Safety Practices and HACCP Principles course.
Who Should Attend?
Persons in key positions, like:
- Business owners or any person in charge of food premises
- QA managers
- QC managers
- Production managers
- The history of GMP.
- Why do we have GMP?
- Suitable premises and facility design.
- Heating, ventilation and air-conditioning systems.
- Access and security.
- Pest control.
- Selection of equipment and installation.
- Planned Preventive Maintenance (PPM).
- Calibration of measuring equipment.
- The differences between validation and qualification.
- The different stages of validation.
- The importance of controlling changes.
- The different types of water.
- Water system design, construction and monitoring.
- GMP requirements for incoming materials.
- Supplier selection and control.
- Control of outsourced activities.
- Control of incoming materials.
- Storage of materials.
- Issue of materials to production.
- Control of rejected and returned materials.
- Different types of dosage forms.
- Initial checks of the area, equipment and materials.
- Documentation and records.
- Reporting of problems.
- Cleaning of the equipment and area.
- Packaging equipment design and facility layout.
- Control of materials and product.
- Overprinting of artwork.
- Good Control Laboratory Practice.
- Recording of results and release of materials.
- Ongoing stability storage and testing.
- Organisation charts, job descriptions and training records.
- GMP, hygiene and job-specific training for employees.
- Training design and evaluation.
- The heads of production, QC and the qualified person.
- The role of quality and Quality Assurance.
- The importance of senior management.
- Control and approval of documents and records.
- Data integrity and regulatory concerns.
- The need to make decisions based on risk.
- Reactive and proactive risk assessments.
- Problem-solving and root-cause analysis.
- Dealing with complaints effectively.
- Sterile products manufacturing.
- Biological products.
- Batch review and release.
- Product quality review.
- Internal auditing.
- Management review.
- Continual improvement.
After completing this course we strongly recommend attending our intermediate 3-day HACCP for Supervisors course.
The HACCP for Supervisors course consists of three different 1-day courses, and these can be attended separately, instead of 3 consecutive days.
- Introduction to HACCP course
- HACCP the 12 Stages course
- Introduction to Food Microbiology (for non-Microbiologists) course
You can find a list of training events for this course in our Training Calendar.
Please send us an email by completing the contact form below if you are interested in this course or need more information.