GMP Training Programme (Level 1 & 2): Awareness to Implementation

GMP Awareness Learning Overview : 

This awareness learning overview covers the fundamentals of Good Manufacturing Practice (GMP) in the context of food safety and quality management. It begins with an Introduction to GMP, emphasizing its significance in ensuring safe food production. Participants will delve into the Importance of GMP, which lay the foundation for effective hygiene control. This learning journey equips individuals with the knowledge necessary to enhance food safety practices and compliance within their respective industries.

Learning Outcome: 

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

• Explain the concept and purpose of Good Manufacturing Practice (GMP) in food safety management.

• List down types of hazards

• Describe GMP Elements

Who should attend?

• General Managers, QA/QC Personnel, Production Managers and Executives of Hotels, Restaurants, Catering, Packaging, Hospitals, Food Handlers, Importers, Distributors, Agriculture and fishing

• Food Manufacturers and Processors

Course Outline: 

• Introduction to GMP & Related Legislation

• Food Contamination

• What are hazards and their sources

• Requirements of MS1514:2022

• GMP Elements

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  GMP Understanding & Implementing Training

  Learning Overview : 

  This competency learning overview covers the fundamentals of Good Manufacturing Practice (GMP) in the context of food safety and quality management. It begins with an Introduction to GMP, emphasizing its significance in ensuring safe food production. Participants will delve into the Importance of GMP, which lay the foundation for effective hygiene control. This learning journey equips individuals with the knowledge necessary to implement food safety practices and compliance within their respective industries.

  Learning Outcome: 

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

  • Explain the concept and purpose of Good Manufacturing Practice (GMP) in food safety management.

  • List down types of hazards

  • Describe the requirements of GMP

  • Implement elements of GMP

  
  

  Target Participants: 

  This program is designed for:

  • Food Safety Team members

  • Key personnel in food industry

  • Individuals involved in food safety management and operations

  • Students who are interested in food safety management and certification

  • Public

    
    

    
    

    Course Outline: 

    • Introduction to GMP & Related Legislation

    • Food Contamination

    • What are Hazards and their Sources

    • Requirements, Application and Implementation of MS1514/CXC 1969

    - Premises, Infrastructure Design & Facilities

    - Equipment & Maintenance Program

    - Cleaning & Sanitation Program

    - Personnel Hygiene

    - Waste Management and Pest Control

    - Operation and Process Control

    - Receiving, Storage & Distribution

    - Chemical Management

    - Labelling, Identification & Traceability

    - Product Complaints & Recalls, Training

    - Internal Inspection and review