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Principles of GHP and GMP

Good Manufacturing Practices (GMP) Training

This course teaches GHP requirements including personal hygiene of personnel, production environment hygiene, pest control, waste management, water and wastewater hygiene, and facility maintenance and repair. These are the foundational principles of a food safety management system.

Good Manufacturing Practices (GMP) courses in the food industry

This course covers GMP requirements related to facility design, equipment qualification, process control, documentation, inspection, and product testing. GMP ensures that products are manufactured consistently and in accordance with standards.

GHP/GMP implementation and deployment workshops

This practical workshop will teach the steps involved in implementing GHP and GMP systems in a manufacturing facility. Through a case study and practical project, participants will learn about the challenges of implementation and how to overcome them.

HACCP system

Training on the seven principles of the HACCP system:
This course provides step-by-step instruction on the seven principles of HACCP, including hazard analysis, identification of critical control points (CCPs), identification of critical limits, monitoring system, corrective actions, validation, and documentation.
Critical Control Point Identification and Control Courses
This course teaches techniques for identifying biological, chemical, and physical hazards and determining actual critical control points. The use of decision trees and determining critical limits are discussed in detail.
HACCP plan development workshops for production units
This workshop teaches how to develop a HACCP plan for a specific product or process. Participants work in teams, from the product description stage to the development of the final HACCP plan.

Audit and improvement

Internal audit courses for food safety systems
This course teaches the principles and techniques of internal auditing of food safety management systems. Topics include audit planning, audit execution, report writing, and follow-up on corrective actions.
Corrective and Preventive Action (CAPA) Training
This course teaches the systematic process of taking corrective actions to address existing nonconformities and preventive actions to prevent problems from recurring. Root cause analysis methods are also taught.
Continuous system update and improvement workshops
This workshop teaches methods for periodically reviewing and updating a food safety management system, analyzing monitoring data, and evaluating the effectiveness of the system. Continuous improvement based on data-driven decision-making is emphasized.

final output

Granting a specialized certificate along with a sample HACCP plan and related documentation.