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
Learn at your own pace online (24/7).
Print your certificate of completion.
You have 30 days to complete the training
