Food Safety Basics for Ice Cream Makers: Good Manufacturing Practices
After completing this course, participants will be able to:
Recognize core principles covered by the FDA Code of Federal Regulations 21 CFR 117.
Identify whether you have implemented best practices when it comes to Good Manufacturing Practices (GMPs) and the following topics:
Facility design and layout
Equipment and utensil design
Materials management
Personnel health and hygiene
Sanitary facility controls
Pest control
Warehousing
Exterior grounds
Course length: 60 minutes
After completing this course, participants will be able to:
Recognize core principles covered by the FDA Code of Federal Regulations 21 CFR 117.
Identify whether you have implemented best practices when it comes to Good Manufacturing Practices (GMPs) and the following topics:
Facility design and layout
Equipment and utensil design
Materials management
Personnel health and hygiene
Sanitary facility controls
Pest control
Warehousing
Exterior grounds
Course length: 60 minutes
After completing this course, participants will be able to:
Recognize core principles covered by the FDA Code of Federal Regulations 21 CFR 117.
Identify whether you have implemented best practices when it comes to Good Manufacturing Practices (GMPs) and the following topics:
Facility design and layout
Equipment and utensil design
Materials management
Personnel health and hygiene
Sanitary facility controls
Pest control
Warehousing
Exterior grounds
Course length: 60 minutes
