Implementation of Good Manufacturing Practices Course (FS33)

This intermediate-level course will teach the learner to effectively implement Good Manufacturing Practices in a food handling environment and is mainly based on the requirements referred to in the SANS 10049: 2019 standard.

Implementation of GMP Training

Course Introduction

This intermediate-level course will teach the learner to effectively implement Good Manufacturing Practices in a food handling environment and is mainly based on the requirements referred to in the SANS 10049: 2019 standard.

The emphasis is on construction, layout, operational requirements, non-operational requirements, management commitment and more.

We highly recommend this course to anyone actively involved in the development and maintenance of the company’s food safety management system.

Target Audience

The following people will benefit significantly by attending this course, especially if they are actively involved in the development and maintenance of the company’s FSMS:

Supervisors / Managers DIRECTLY involved in food manufacturing / processing.

QA / QC managers

HACCP team

Internal and supplier auditors

Top management / Business owners

Course Level and Duration

INTERMEDIATE LEVEL 3 (EQUIVALENT TO NQF LEVEL 3)

Physical and Virtual Classrooms: 2 day

How Can You Attend?

The following classroom options are available:

Physical Public Classroom

Virtual Public Classroom via Zoom

In-house On-SITE or Off-SITE Physical Classroom

In-house Virtual Classroom via Zoom

Course Benefits

How will this course benefit the learner?

The learner should have a better understanding of how to effectively implement Good Manufacturing Practices in a food handling environment after successful completion.

The learner will receive a certificate. A course pass rate of 70% is required to receive a course certificate.

The learner will be assessed to determine competency.

This course is presented by our industry and subject matter experts.

Minimum Prerequisite Requirements

What are the minimum prerequisite requirements for the learner to attend this course?

The learner should have successfully completed ONE of the following courses, or have equivalent knowledge and/or experience before attending this course:

Food Safety Practices for Persons in Charge of Food Premises Course (HPCSA Accredited) (FS01), OR

Food Safety Practices for Persons in Charge of Food Premises Course (SETA Accredited)(FS31), OR

Basic Food Safety Practices for Food Handlers Course (FS02), OR

Basic Food Safety for Food Handlers Course (SETA Accredited)(FS30), OR

Good Manufacturing Practices for Food Handlers Course (FS03)

Course Outline

DOCUMENTATION REQUIREMENTS

General Requirements

Control of Documents and Records

MANAGEMENT REQUIREMENTS

The PRP Policy

Responsibilities and Authorities

Management Representatives

Resources

Management Review

Outsourced Activities

NON-OPERATIONAL REQUIREMENTS

General Requirements

Construction, layout and conditions of the food handling organization (FHO)

Location, size, hygienic design and conditions

Roofs, overhead structures and ceilings

Walls, windows and doors

Separation of processes and facilities

Floors and drainage

Lift cages, staircases and mezzanine floors

Illumination

Ventilation and extraction

Hand-washing facilities

Footwear washing facilities

Storage facilities

Comfort facilities

Facilities for the washing and laundering of protective clothing

Facilities for cleaning and disinfection

Waste facilities

Machinery and Equipment for Food Handling

General Requirements

Maintenance of Equipment

Monitoring of Machinery and Equipment

Operational Support Requirements

Water, Steam and Ice

Air Quality and Ventilation

Compressed Air and Gases

Cleaning and Disinfection

Management and Control of Hazardous Substances

Management and Control of Pests

Waste Management

Requirements for Personnel

Training

Protective Clothing

Personnel Hygiene and Personal Effects

Notice Boards

Visitors and Contractors

Medical Conditions

OPERATIONAL REQUIREMENTS

General Requirements

Processing Aids, Raw Material and Packaging Material Specifications

Final Product Specification

Supplier Approval and Monitoring

Purchasing

Customer Property

Receiving

Storage

Food Handling, Processing and Monitoring

Food Safety Hazards

Traceability

Emergency Preparedness

Packaging and Labelling of The Final Product

Shelf Life and Retention Samples

Dispatch

Transportation

Calibration, Verification and Control of Monitoring and Measuring Devices

REQUIREMENTS FOR HIGH-RISK AREAS

Overview of the Requirements for High-risk Areas

VERIFICATION

General Requirements

Testing

Internal Audits

FOOD DEFENCE

Overview of the Requirements for Food Defence

CONTROL OF NONCONFORMITIES

General Requirements

Control of Nonconforming Materials and Products (Or Both)

Rework

General Requirements

Storage, Identification and Traceability

Rework Usage

Withdrawal or Recall

Corrective Action

ASSESSMENT

CONTACT US HERE FOR PRICING AND REGISTRATION – We will be in touch soon!

FS33: Implementation of Good Manufacturing Practices Course Contact Form
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Complete Training Events Calendar

CALENDAR TIP: To find the next training event for this course, type “FS33” in the search criteria below. Under “tag” select your preference: physical classroom training or virtual classroom via Zoom training.

Please note all our training events are also available as on-demand and/or in-house training. Complete the registration form above and we will be in touch.

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