About The Course

This course covers Chapter 3 Good Manufacturing Practices and Other Prerequisite Programs, found in the Food Safety Preventive Controls Alliance, Preventive Controls for Human Food, Participants Manual. 

GMPs are the foundation of your Food Safety Plan and are required in the Food Safety Modernization Act (FSMA). Without GMPs or by not following GMPs, food safety cannot be achieved. 

In this course you will survey your facility using a Basic Compliance Checklist and record your results in the Food Safety Plan Builder. We will cover training and personnel, plant and grounds, sanitary operations, equipment and utensils, manufacturing operations, warehousing and distribution and by-produts for use as animal food. 

Course Curriculum

  • 1
    Course Introduction
  • 2
    3-1 Good Manufacturing Practices Getting Started
  • 3
    3-2 Training and Personnel
  • 4
    3-3 Plant and Grounds and Sanitary Operations
  • 5
    3-4 Equipment and Utensils
  • 6
    3-5 Manufacturing Operations, Warehousing and Distribution
  • 7
    3-6 GMPs for By-product for Use as Animal Food
  • Welcome and Course Overview FREE PREVIEW Description of the course FREE PREVIEW Food Safety Plan Builder Food Safety Inspections: Basic Compliance Checklists Secrets to Success FSPCA PC Course Participant Manual_V1.2_2016.02.23
  • Course Overview and Important Terms GMPs & Other Prerequisite Programs Objectives Components of Good Manufacturing Practices Food Safety Plan Builder Download and Set-up Discussion
  • Training Personnel Training and Personnel Discussion
  • Plant and Grounds & Sanitary Operations Sanitary Facilities and Controls Condition and Cleanliness of Food-contact Surfaces Sanitary Facilities and Controls Water Supply and Plumbing Hand Washing, Hand Sanitizing and Toilet Facilities Plant and Grounds, and Sanitary Operations
  • Equipment and Utensils Processes and Controls Raw Materials and Ingredients Equipment and Utensils
  • Manufacturing and Operations Warehousing and Distribution Manufacturing Operations, Warehousing and Distribution
  • GMPs for By-Products Sent to Animal Food Defect Action Levels Other Prerequisite Programs Other Regulatory Considerations GMP and Prerequisite Programs Summary GMPs for By-products for use as Animal Food

About Your Instructor

  • Jill Golden MS RDN

    Jill Golden MS RDN

    Jill Golden recently retired from Orange Coast College (OCC) were taught Food Science and was the Faculty Online Coordinator. She is an active member of the American Dietetic Association, the Institute of Food Technology and the Research Chef's Association. She is a Preventive Controls Instructor and teaches the Preventive Controls for Human Food in Southern California.

    In her spare time she sails with an all woman's sailing team, and volunteers at her Yacht Club. In addition she competes in Ballroom Dancing, in waltz, tango, foxtrot and Viennese Waltz. Her new passion.

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FSMA is now the law for all food manufacturing facilities

  • $45.00

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