GMP and Preventive Food Safety Controls For Food Handling Employees

Price: $625.00
Item Number: 2011-8

This 1.5 day lecture/workshop class provides supervisory and production shift employees with understanding of the causes and prevention of food-borne illness and injury.  It presents the components required for implementation of GMPs and food safety prerequisite programs as part of 21CFR 117.3 and 117.4 (b) & (c)  that meets requirements that facility management ensures that all individuals who manufacture, process, pack or hold food meet the requirements of these sections of the Food Drug and Cosmetic Act and the Food Safety and Modernization Act of 2011.  GMPs are fundamental for effective implementation of preventive control & HACCP programs - this course is also pre-requisite for employees scheduled for HACCP training and certification to meet GFSI audit requirements.  The employee food safety training manual we offer in both English and Spanish is recommended reading for this class.
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