Description
Course content
- Introduction to GMP – What is GMP? How is GMP different to food hygiene? Legal requirements and consequences of bad practice.
- Good and Bad Practices – Examples of good and bad practice, good housekeeping, good standards, hygiene policy and personal hygiene.
- Preventing Allergenic Contamination – What is HACCP and why is HACCP important? The benefits of HACCP, the seven principles of HACCP, prerequisites, example of HACCP, the HACCP plan, critical control points, critical limits, how HACCP affects you and product recalls.
- Workplace Hygiene – Breakage procedure, other common foreign bodies, personal hygiene, hand washing, reporting sickness, cleaning, cleaning documentation, maintenance, maintenance contractors and pest control.
Who would benefit
This Good Manufacturing Practice course is suitable for everyone in food/drink manufacturing businesses. Whether a direct food handler, everyone needs to be aware of the procedures and practices that must be followed to ensure food safety.
It’s recommended that learners also complete a Level 2 Food Hygiene and Safety in Manufacturing course alongside this Good Manufacturing Practice course.
Certification and assessment
The online assessment is taken on completion of the training material. You will be asked 15 multiple choice questions with a pass mark of 80%. The answers are marked automatically so you will instantly know whether you have passed. If you don’t pass don’t worry! You can take the test as many times as you need with no extra charge.
