Implementation of Good Manufacturing Practices (GMP) Course (FS33)

This 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 Good Manufacturing Practices Course

Our Classroom Options

Option 1

Online Self-paced Training – COMING SOON!

Duration: 16 hours

Convenient, budget-friendly option. Start any time and finish it at your own pace. The certificate is automatically available immediately after completion.

COMING SOON!

Option 2

Virtual Classroom Training

Duration: 2 days

Join our next instructor-led virtual classroom via Zoom. You can contact us by visiting the link below for available dates, pricing and/or registration.

CONTACT US HERE

Option 3

Physical Classroom Training

Duration: 2 days

Our physical classrooms are based on demand and ideal for companies interested in onsite in-house training. Please note a minimum classroom size applies. Visit the link below to get in touch with us.

CONTACT US HERE

Course Information

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.

Who Should Attend?

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
  • QA / QC managers
  • HACCP / Food Safety teams
  • Internal and supplier auditors
  • Top management / Business owners

Minimum Prerequisite Requirements

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

Course Outline

  • DOCUMENTATION REQUIREMENTS
  • Control of Documents and Records
  • MANAGEMENT REQUIREMENTS
  • The PRP Policy
  • Responsibilities and Authorities
  • Management Representatives and Review
  • NON-OPERATIONAL REQUIREMENTS
  • Construction, layout and conditions of the food handling organization (FHO)
  • Location, size, hygienic design and conditions
  • Separation of processes and facilities
  • Floors and drainage
  • Lift cages, staircases and mezzanine floors
  • Illumination, Ventilation and extraction
  • Hand-washing, storage, comfort, waste and cleaning facilities
  • Maintenance of Equipment
  • Management and Control of Hazardous Substances
  • Management and Control of Pests and Waste Management
  • Personnel Training, Protective Clothing, Personnel Hygiene and Personal Effects
  • OPERATIONAL REQUIREMENTS
  • Processing Aids, Raw Material and Packaging Material Specifications
  • Final Product Specification
  • Supplier Approval and Monitoring
  • Purchasing, Receiving and Storage
  • Food Handling, Processing and Monitoring
  • Food Safety Hazards
  • Traceability
  • Emergency Preparedness
  • Packaging and Labelling of The Final Product
  • Dispatch and Transportation
  • Calibration, Verification and Control of Monitoring and Measuring Devices
  • REQUIREMENTS FOR HIGH-RISK AREAS
  • VERIFICATION
  • Testing
  • Internal Audits
  • FOOD DEFENCE
  • CONTROL OF NON-CONFORMITIES
  • Control of Non-conforming Materials and Products (Or Both)
  • Rework and Rework Usage
  • Storage, Identification and Traceability
  • Withdrawal and Recall
  • Corrective Action
  • Assessment

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 of achievement. 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.

Upcoming Virtual Classroom Training Events

Bookings 2 weeks in advance is essential. Please note we also offer on-demand virtual and physical classroom training for this course. Tell us about your preferences in the contact form below and we will be in touch to make the necessary arrangements.

Venue: Virtual via Zoom

Time: 09:00 am to 04:30 pm (Timezone UTC/GMT +2 hours)

24 to 25 July 202414 to 15 August 202428 to 29 August 202411 to 12 September 2024
Table: Upcoming Virtual Implementation of Good Manufacturing Practices Training Dates (FS33)
Please enable JavaScript in your browser to complete this form.
For individuals type “Private”
Please provide a contact number
Please provide an estimated number of learners that may want to attend the course.
Are you interested in in-house training?
In-house training is where we exclusively train only delegates from your company. Please note a minimum number of delegates apply for in-house training classrooms.
I'm interested in the:
Please select an option.
Provide you preferred training date(s). Leave blank if you do not have a preferred training date.
You are welcome to provide more details by using this section.
Open chat
1
Need help?
Scan the code
Welcome to ASC Consultants. How can we help you? (Please provide a comprehensive description of the services you are interested in and we will assist you as soon as possible.)