Good Manufacturing Practices in Food Safety

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Good Manufacturing Practices in Food Safety

This course on Good Manufacturing Practices examines the elements of a food safety management system that maintain food safety and quality in food processing environments. It is based on the FDA’s Good Manufacturing Practices regulations (21 CFR Part 117 Subpart B) and international standards for food safety pre-requisite programs in food manufacturing (ISO Technical Specification 22002-1). It gives students an understanding of the foundational concepts in food safety.

Students will learn how to evaluate Good Manufacturing Practices and manage 15 topics of pre-requisite programs: Plant Construction and Design, Supplies of Water, Air and Energy, Waste and Sewage Disposal, Suitability of Equipment and its Accessibility for Cleaning, Maintenance and Preventive Maintenance, Management of Purchased Materials, Measures for Prevention of Cross Contamination, Cleaning and Sanitation, Pest Control, Personnel Hygiene, Rework, Product Recalls Procedures, Warehousing, Product Information and Consumer Awareness, and Food Defense, Biovigilance and Bioterrorism.

The course is taught with a variety of case studies, videos, and interactive lessons. It was developed by a team of food safety experts from industry, government and academia.

 

Highlights

Instructor

Clint Stevenson, Ph.D.
Email: clint_stevenson@ncsu.edu
Phone: 919-513-2065

When

Rolling enrollment. This course is offered on an on-demand basis. You may begin it anytime and make progress at your own pace.

Cost

$25 USD

Credits

Upon successful completion of this course, students will receive a certificate of completion.

Target Audience

This course is intended for novices in the industry looking for education on Good Manufacturing Practices.