Implementation of Good Manufacturing Practices Course

About Course

Accredited? Yes | Accreditation: HPCSA-Accredited

Welcome to our online self-paced course, “Implementation of Good Manufacturing Practices (GMP) Course,” This intermediate-level course will teach the learner to implement Good Manufacturing Practices in a food handling environment effectively and is mainly based on the requirements referred to in the SANS 10049: 2019 standard.

The emphasis is on construction, layout, operational requirements, non-operational requirements, management commitment, etc.

We highly recommend this course to anyone actively involved in developing and maintaining the company’s food safety management system.

Module 1: Apply good manufacturing practices as part of a food safety system.
Module 2: Maintain personal hygiene, health and presentation in a food handling environment.
Module 3: The role that GMPs play in the supplier quality assurance (SQA) program.
Module 4: Cleaning and Sanitising Programs.
Module 5: The various Acts that regulate the food processing and production industry are detailed in terms of their relevance to different sectors of the food industry.
Module 6: Practical Application.

Course Content

MODULE 1: APPLY GOOD MANUFACTURING PRACTICES AS PART OF A FOOD SAFETY SYSTEM

LESSON 1: LEARNING OUTCOMES

03:01
LESSON 2: WHAT IS FOOD SAFETY AND WHY IS IT IMPORTANT?

11:29
LESSON 3: WHAT ARE FOOD SAFETY HAZARDS AND THEIR RELATED CORRECTIVE PROCEDURES?

09:28
Knowledge Test 1 For Module 1 Lesson 1 – 3
LESSON 4: WHAT ARE GOOD MANUFACTURING PRACTICES (GMPS)?

56:52
LESSON 5: THE EQUIPMENT AND FACILITIES MAINTENANCE SCHEDULES

06:37
LESSON 6: PRODUCTION AND PROCESS CONTROLS

23:14
Knowledge Test 2 For Module 1 Lesson 4 – 6

MODULE 2: MAINTAINING PERSONAL HYGIENE, HEALTH AND PRESENTATION

MODULE 3: THE ROLE OF THE SUPPLIER QUALITY ASSURANCE (SQA) PROGRAM

LESSON 1: LEARNING OUTCOMES

02:11
Lesson 2: BENEFITS OF QUALITY ASSURANCE FOR SUPPLIERS

03:54
LESSON 3: THE NECESSITY OF INCLUDING A HYGIENE MANAGEMENT SYSTEM IN THE GMP PROGRAM

01:35
LESSON 4: THE ROLE THAT THE VARIOUS QUALITY MANAGEMENT SYSTEMS PLAY IN THE ACHIEVEMENT OF GMP

04:28
LESSON 5: THE OBJECTIVES AND SCOPE OF A TYPICAL TQM PROGRAM

02:02
LESSON 6: THE 8 PRINCIPLES OF TOTAL QUALITY MANAGEMENT

02:47
LESSON 7: THE RELATED ASPECTS OF GOOD MANUFACTURING PRACTICES

01:46
Knowledge Test 1 For Module 3 Lesson 1 – 7

MODULE 4 : CLEANING AND SANITISING PROGRAMS

MODULE 5: OVERVIEW OF ACTS THAT REGULATE FOOD PROCESSING AND PRODUCTION

Course Assignment and Feedback

Student Ratings & Reviews

5.0

Total 3 Ratings

3 Ratings

0 Rating

David de abreu

2 months ago

Very well explained course and was easy to navigate

Matthys Du Toit Fourie

2 months ago

Course was very well put together and tested you newly gained knowledge extensively

Nolusindiso Putuma

4 months ago

I thoroughly enjoyed the course content, as it gave me a better understanding on the current tasks that i'm carrying out

About Course

What Will You Learn?

Course Content

MODULE 1: APPLY GOOD MANUFACTURING PRACTICES AS PART OF A FOOD SAFETY SYSTEM

LESSON 1: LEARNING OUTCOMES

LESSON 2: WHAT IS FOOD SAFETY AND WHY IS IT IMPORTANT?

LESSON 3: WHAT ARE FOOD SAFETY HAZARDS AND THEIR RELATED CORRECTIVE PROCEDURES?

Knowledge Test 1 For Module 1 Lesson 1 – 3

LESSON 4: WHAT ARE GOOD MANUFACTURING PRACTICES (GMPS)?

LESSON 5: THE EQUIPMENT AND FACILITIES MAINTENANCE SCHEDULES

LESSON 6: PRODUCTION AND PROCESS CONTROLS

Knowledge Test 2 For Module 1 Lesson 4 – 6

MODULE 2: MAINTAINING PERSONAL HYGIENE, HEALTH AND PRESENTATION

LESSON 1: LEARNING OUTCOMES

LESSON 2: IMPORTANCE OF HYGIENE IN THE FOOD INDUSTRY

LESSON 3: DEFINITION OF PERSONAL HYGIENE

Knowledge Test 1 For Module 2 Lesson 1 – 3

MODULE 3: THE ROLE OF THE SUPPLIER QUALITY ASSURANCE (SQA) PROGRAM

LESSON 1: LEARNING OUTCOMES

Lesson 2: BENEFITS OF QUALITY ASSURANCE FOR SUPPLIERS

LESSON 3: THE NECESSITY OF INCLUDING A HYGIENE MANAGEMENT SYSTEM IN THE GMP PROGRAM

LESSON 4: THE ROLE THAT THE VARIOUS QUALITY MANAGEMENT SYSTEMS PLAY IN THE ACHIEVEMENT OF GMP

LESSON 5: THE OBJECTIVES AND SCOPE OF A TYPICAL TQM PROGRAM

LESSON 6: THE 8 PRINCIPLES OF TOTAL QUALITY MANAGEMENT

LESSON 7: THE RELATED ASPECTS OF GOOD MANUFACTURING PRACTICES

Knowledge Test 1 For Module 3 Lesson 1 – 7

MODULE 4 : CLEANING AND SANITISING PROGRAMS

LESSON 1: LEARNING OUTCOMES

LESSON 2: WHAT IS SANITATION?

Lesson 3 CIP and COPs

Knowledge Test 1 For Module 4 Lesson 1 – 3

MODULE 5: OVERVIEW OF ACTS THAT REGULATE FOOD PROCESSING AND PRODUCTION

LESSON 1: LEARNING OUTCOMES

LESSON 2: SOUTH AFRICAN FOOD INDUSTRY LEGISLATION PART I

LESSON 3: SOUTH AFRICAN LEGISLATION AND THE FOOD INDUSTRY PART II

Knowledge Test 1 For Module 5 Lesson 1 – 3

Course Final Assessment: Implementation of Good Manufacturing Practices

Course Assignment and Feedback

GMP Assignment and Instructions

Implementation of GMP Assignment Submission Form

Course Feedback

Student Ratings & Reviews