INTRODUCTION TO FOOD SAFETY AND GMPs (Good Manufacturing Practice).
Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodbborne illness or injury. This includes a number of routines that must be followed to avoid potentially severe health hazards.
Key threats to the health of consumers who buy and consume prepared foods are 1) the threat of biological or bacterial hazards that can result in disease or illness, 2) presence of unauthorized or unsafe chemicals, some of which are very common in food plants or that get carried into food from raw materials and process water, and lastly, 3) threat of chocking or internal injuries resulting from hard objects such as bone or glass that might wind up on the finished food.
In the United States, the ultimate regulation of food safety, rests with federal and state agencies, including the U.S. Food and Drug Administration and the Food Safety and Inspection Service which is part of the Department of Agriculture. All interstate shipments of finished food or ingredients used in food, is regulated at the federal level. The majority of food types are regulated by the U.S. FDA. Meat, poultry and shell eggs are the regulatory responsibility of the U.S.D.A. The most common requirements for ensuring safe and wholesome food is embodied in the Code of Federal Regulations, Section 21:110, known generally as "GMPs" or more specifically as "Current Good Manufacturing Practice In Manufacturing, Packing, or Holding Human Food". Employees who work with food or handle food as part of their jobs are required to receive training in the causes and prevention of food safety hazards.
WHAT THIS CLASS IS ABOUT:
The content of this 1 day class/workshop gives attendees the chance to learn about the causes of potential food safety hazards that exist in food plants and how they are controlled. Control strategies under the federal guidelines for safe food always include implementation of an effective GMP program and keeping proper records to prove your procedures have been followed.
This class stresses the importance of knowledge and understanding of the proper ways to control:
* personnel hygeine,
* cleaning and sanitation practices
* facility and equipment design
* sanitary controls
* pest control
* allergen management
* raw material safety
* in-house inspections and corrective actions
* facility maintenance,
* training
* customer complaints
* record keeping
The class includes a work book with practical exercises, quiz, and certificate of completion. The content of this class meets all of the requirements of the Food Safety and Modernization Act, FDA and customer requirements and the Global Food Safety Initive standards currently in place. It is also a strongly recommended pre-requisite for continued training in developing and implementation of HACCP plans.
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