Good Manufacturing Practices (GMP) training is a standard requirement for current and prospective workers in the food industry. If you are looking to expand or refresh your knowledge in food safety, then this GMP training course is the perfect starting point. In this course, you will learn all about the best practices and food safety guidelines for the operation of food establishments, including its facilities, equipment, and personnel practices.
| College | Alison |
| Course ID | 192038 |
| Course Category | Business |
| Course Type | Online Learning |
| Course Qualification | CPD Certificate |
| Course Duration | 1.5-3 hours |
| Course Fee | Free |
| Entry Requirements | Like all courses on the Alison Free Learning platform this is a free, CPD-accredited course. A Graduate can choose to buy a certificate or diploma upon successful completion of a course, but this is not required or necessary. At Alison we believe that free education, more than anything, has the power to break through boundaries and transform lives. Alison is the world’s largest free online empowerment platform for education and skills training, offering over 5000 CPD accredited courses and a range of impactful career development tools. It is a for-profit social enterprise dedicated to making it possible for anyone, to study anything, anywhere, at any time, for free online, at any subject level. Through our mission, we are a catalyst for positive social change, creating opportunity, prosperity, and equality for everyone. |
| Career Path | In This Free Course, You Will Learn How To • Identify and apply good personnel practices while working in a food establishment • Describe the general requirements for the premises and facilities of a food establishment • Identify the storage and transportation conditions required to ensure the safety of foods at a food establishment • Outline the training requirements for general food industry workers • Define Good Manufacturing Practices and its importance in the food manufacturing industry • Describe the cleaning, sanitation, and general housekeeping practices for food establishments • Outline the food safety requirements for food equipment and utensils • Explain the different methods of controlling pests at food establishments • Identify key steps necessary to ensure plant security and food defense • Discuss the importance of adequate documentation and recordkeeping practices |
| Course Code | 677 |
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