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Good Manufacturing Practices - Focus on Hazard Analysis and Critical Control points (HACCP) - Webinar (Recorded)

  • Webinar

  • 90 Minutes
  • March 2019
  • World Compliance Seminar
  • ID: 4755604
This 90 minutes course will teach the students how to develop a Food safety program. The course will focus on sanitary design, good manufacturing practices and HACCP programs for Food manufacturing plants. Module 1 – Good Manufacturing Practices (GMPs).
  • The importance of Good Manufacturing Practices for a food manufacturing facility.
  • Pest Control programs,
  • Employees hygienic practices.
  • Cleanliness and organization: Introduction to 5S Practices.
  • The plant Sanitation department.
  • Cleaning and inspection of equipment. Module 2 – Hazard analysis and critical control points (HACCP).
  • Risks that are present in a food plant.
  • Thermal processing for Food safety.
  • Control methods.
  • Allergens. Module 3 – Principles of Sanitary Design
  • Equipment Sanitary Design.
  • Sanitary construction design practices.
  • HVAC Systems.
  • Automated Clean in Place (CIP) systems


  • Learn the fundamentals of Good Manufacturing Practices for a food manufacturing facility.
  • Learn about Food Safety Programs in a Food plant.
  • Learn the principles of Sanitary Design and Construction.
  • Develop a program for risks analysis and management.
  • Learn to identify critical control points.


  • Herberto Dutra
  • Herberto Dutra,

Who Should Attend

  • Food Industry Professionals who work in the areas of
  • Quality Control
  • Engineering
  • Operations
  • R&D