GSFIN Level 2 International Award in GMP & GHP for Food Industries – CPD

Course Overview

This foundational course offers an introduction to Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP), focusing on their critical role in ensuring food safety and quality across the food industry. Designed as an awareness course, it covers key principles, regulatory standards, and best practices essential for maintaining hygiene and manufacturing standards within food production, processing, and handling environments. This course is ideal for individuals new to food safety or those seeking to understand the basic requirements for compliance and safe food production.

Learning Objectives:

By the end of the course, participants will be able to:

1. Understand the importance of GMP and GHP in food safety and quality assurance.
2. Recognize key elements and principles of GMP and GHP.
3. Identify basic regulatory requirements related to GMP and GHP in food industries.
4. Outline essential hygiene practices and sanitation standards.
5. Understand personnel hygiene standards and their impact on food safety.
6. Recognize the importance of facility design and maintenance in supporting GMP and GHP.
7. Identify control measures to prevent contamination in food production.
8. Understand the role of documentation and record-keeping in GMP and GHP compliance.
9. Recognize the significance of staff training and awareness in maintaining food safety.
10. Gain awareness of common food safety hazards and preventive measures.

Course Outcomes:

Participants will gain a foundational understanding of GMP and GHP, enabling them to support compliance and contribute to a safer food production environment.

Target Audience:

Entry-level food industry personnel, new hires, and individuals seeking a basic understanding of GMP and GHP in food safety.

Prerequisites:

No prior experience in food safety is required.

Course Content / Syllabus Outline:

1. Introduction to GMP and GHP
2. Regulatory Standards and Compliance Basics
3. Hygiene Practices in Food Handling and Processing
4. Personnel Hygiene and Facility Design
5. Documentation and Record-Keeping in GMP and GHP

Assessment and Evaluation Methods:

Participants will be assessed through quizzes and a final assessment to ensure comprehension of GMP and GHP principles.

Certification / CPD Points:

Upon completion, participants receive a CPD-certified certificate with associated CPD points.

Course Duration:

The course spans 6 hours, including training and assessment.