Good manufacturing practices - Global Food Safety Centroamérica

Buenas Prácticas de Manufactura

Curso

IMPLEMENTACIÓN

BASADO EN FSMA – 21 CFR117 Y LA REGULACIÓN LOCAL

Benefits

We can adapt the course between shifts and between production days, divide the sessions so that all your operators can get the training.
Comply with its annual training program for BPM.
It includes dynamics (educational games and quick memorization techniques aimed at operators)

Objective

Provide basic knowledge about Good Manufacturing Practices under FDA regulation and local country regulation, legal compliance in the food industry and its implication in food poisoning.

Agenda

Module I

-Introduction to Good Manufacturing Practices

-International References and Regulatory Implications

-Food Code General Principles of Food Hygiene

-Food Safety Modernization Act FSMA FDA CFR 117 Title 21 cGMP

-Food Code Fast Food Services and Ready to Eat

-Global Food Safety Initiative GFSI

-Local standard of the country where the course is taken

Module II

-Foodborne Diseases Center of Disease Control and Prevention

-Food Withdrawals Food Recall Food Drug and Administration

-Interpretation and Implementation of BPM cGMP and Local Hygiene Standard

Recognition

-The participant receives a diploma for their full attendance to the session and / or certificate after exam approval

-Proof of work skills DC-3 (STPS)

Time

8 hours

Schedule

Day 1: 9:00 am - 6:00 pm

Time

4 hours

Schedule

Day 1: 9:00 am - 1:00 pm

* Consult place and date of availability

Overview

8 HOURS WORKSHOP – GOOD MANUFACTURE PRACTICES

It is a session designed for employees that is related to the manufacture and service of food products, beverages and food supplements. Its content is based so that the participant interprets the Local Standard – Hygiene Practices and the requirements established in the Current Good Manufacturing Practices (cGMP) established by the FDA.

Overview

4 HOURS WORKSHOP – GOOD MANUFACTURE PRACTICES

A session aimed at the entire community working in a food factory, with special features for line operators and other factory officials not directly related to the production process. Designed its low content so that the participant interprets only the Local Standard – Hygiene Practices.

*Ask for 4-hour material and work dynamics.