Good Manufacturing Practices (GMPs) in Food Manufacturing Facilities
Details the role of GMPs to control the risks associated with the presence and growth of Lm in food production facilities.
After completing this course, you will be able to recognize the:
Key elements of GMPs with special reference to the risks associated with the presence and growth of Listeria monocytogenes (Lm) in food production facilities
Importance of implementing GMPs effectively to prevent and control introduction and growth of Lm in food production facilities
Role of personnel behaviors/practices and management in implementing effective GMPs in food production
Role of key production policies and procedures in implementing effective GMPs in food production
Critical importance of controlled use of water in the facilities to mitigate Lm-related risks
Course length: 1.25 hours
Details the role of GMPs to control the risks associated with the presence and growth of Lm in food production facilities.
After completing this course, you will be able to recognize the:
Key elements of GMPs with special reference to the risks associated with the presence and growth of Listeria monocytogenes (Lm) in food production facilities
Importance of implementing GMPs effectively to prevent and control introduction and growth of Lm in food production facilities
Role of personnel behaviors/practices and management in implementing effective GMPs in food production
Role of key production policies and procedures in implementing effective GMPs in food production
Critical importance of controlled use of water in the facilities to mitigate Lm-related risks
Course length: 1.25 hours
Details the role of GMPs to control the risks associated with the presence and growth of Lm in food production facilities.
After completing this course, you will be able to recognize the:
Key elements of GMPs with special reference to the risks associated with the presence and growth of Listeria monocytogenes (Lm) in food production facilities
Importance of implementing GMPs effectively to prevent and control introduction and growth of Lm in food production facilities
Role of personnel behaviors/practices and management in implementing effective GMPs in food production
Role of key production policies and procedures in implementing effective GMPs in food production
Critical importance of controlled use of water in the facilities to mitigate Lm-related risks
Course length: 1.25 hours
Fees collected through the sales of all the training resources offered are used to help further IFPTI’s mission to protect public health and the global food supply by building workforce capacity. This includes the development and delivery of additional training resources.
If the cost of any of our training resources is prohibiting you from enrolling, please contact us (contact@ifpti.org) - it is likely that we will be able to find a price point that will accommodate your budget.
Learn at your own pace online (24/7).
Print your certificate of completion.
You have 30 days to complete the training
