INTRODUCTION FOR MS1514:2022 GOOD MANUFACTURING PRACTICES (GMP) FOR FOOD INDUSTRY
Good Manufacturing Practices*(GMPs) are the basic operational and environmental conditions required to produce safe foods. They ensure that ingredients, products and packaging materials are handled safely and that food products are processed in a suitable environment. GMPs address the hazards associated with personnel and environment during food production. They provide a foundation for any food safety system. Once GMPs are in place, processors can implement a Hazard Analysis Critical Control Point (HACCP) system to control hazards that may affect the ingredients and packaging material during food processing.
Hence its of paramount importance that food processing plants design and implement an effective GMP program in order to prevent product contamination throughout the lifecycle. This course will equip participants with the fundamentals required for GMP implementation.
COURSE OBJECTIVES
This course is specially designed to increase the understanding on requirements related to GMP for FOOD manufacturing industry. At the end of the course, participants will be able to:
- Define and interpret requirements related to Quality Management System principles in the respective working environment to ensure full compliance.
- Define and apply GMP requirements pertaining to various GMP key areas
- Interpret and apply requirements on product traceability
- Apply requirements on hygiene practices in GMP regulated industry
WHO MUST ATTEND
This course is ideal for Food Industry Personnel involved in:
Managers, Engineers, Executives and Supervisors from Production, QA/QC, Supply Chain, Warehousing, Maintenance/Engineering and GMP Auditors
LANGUAGE
English/Bahasa Malaysia (as appropriate)
METHODOLOGY
- Lively interactive two-way training facilitation.
- Group Exercises/Role play
- Actual Case Studies and Practice
- Power point Presentation
- Video Presentation
DURATION
2 Days [14 hours contact time]
PARTICIPANTS
Maximum of 20 participants
ATTENDANCE
Certificates of attendance will be provided to participants upon successful completion
COURSE CONTENT
DAY 1
- GMP Elements for Manufacturing:
- Clause 4- Design & Facilities
- Plant Layout, Construction and vicinity
- Design, vicinity and material and personnel flow
- Clause 5- Control of operation
- Production Processes
- In-Process and Final Inspection
- Process flow in SOP, In-process Quality Control and Finished Product Testing
- Clause 6- Maintenance, cleaning and sanitization
- SSOP
- Sanitization methods and challenges
- Schedule
- Clause 7- Personal Hygiene
- Do’s and Don’ts in food manufacturing
- Health and Cleanliness
- SOP for Medical Examination and Personnel Hygiene of personnel including hand washing, gowning and hand sanitization
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- Clause 8- Training:
- Training SOP & Records
- Training Needs Analysis (TNA)
- Annual Training Plan (ATP)
- Training Effectiveness Evaluation
- Documentation & record keeping
- Training SOP, Training Calendar technical training and Training record such as attendance, training material, effectiveness evaluation for technical
- APPLICATION WORKSHOP 1: OPERATION PROCESS CONTROL
- APPLICATION WORKSHOP 2: CLEANING AND SANITIZATION
DAY 2
- Clause 9- Product information & Traceability
- Incoming Raw Material Traceability to Finished Product Labelling
- Incoming manufacturer lot no tracking, manufacturer and distributor and recording of traceability information from product manufacturing record
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- Clause 10- Transportation
- Cold storage and ambient
- Warehouse environment monitoring
- Container or Truck monitoring for sensitive products
- Temperature and humidity of warehouse, transport container inspection for hygiene, odour and cleanliness, cold storage facilities
- Clause 11-Internal inspection
- Documented Procedure
- Audit Plan, Auditor qualification
- Audit findings, CAPA & Reporting to management
- Internal Audit Plan, SOP, Audit Report, Non-conforming Reports and action plan effectiveness follow up
- Clause 12- Management review
- Documented procedure
- Management review inputs and outputs
- Meeting Minutes and Follow-up action
- Meeting Inputs and Outputs
- Clause 13- Documentation & Records
- APPLICATION WORKSHOP 3: PRODUCT INFORMATION AND TRACEABILITY
- APPLICATION WORKSHOP 4: INTERNAL AUDIT
- Written Knowledge Assessment (MCQ AND SHORT ANSWERS)-1 hour
- Course Review & Wrap Up
