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Subscribe NewsletterFarm to Fork Food Safety: Good Manufacturing Requirements for the Food Chain Post Slaughter and Harvest; Packers, Suppliers, Processors and Retail
Product Id
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W12
Overview: Learn the basic sanitation methods employed by the food industry from the packinghouse to the plate in a global overview of basic sanitation and hygiene focusing on the key segments of the food chain.
The food chain is continuous from primary producer through to the consumer. Each link in this chain is subject to hazardous conditions. Controls over basic food safety are found in Good Manufacturing Programs or GMP, Good Retail Practices GRP, and Good Agricultural Practices GAP. The common thread throughout this system is the control over contamination. Standard Operating Procedures placed at critical points at each link in the chain, protects the next link from contamination.
Who Will Benefit:
Managers of food facilities of all types including packinghouses, processors, chefs, dietary managers, and retail store managers. Third party auditors, internal quality assurance personnel, trainers, government inspectors and others with food safety responsibility will benefit from a systems view of the food safety continuum, and will understand how Good Manufacturing Practices support the safety of the supply chain.
The food chain is continuous from primary producer through to the consumer. Each link in this chain is subject to hazardous conditions. Controls over basic food safety are found in Good Manufacturing Programs or GMP, Good Retail Practices GRP, and Good Agricultural Practices GAP. The common thread throughout this system is the control over contamination. Standard Operating Procedures placed at critical points at each link in the chain, protects the next link from contamination.
Areas Covered in the Session:
- Worker hygiene
- Environmental contamination
- Safe water
- Safe waste disposal
- Pest control
- The cold chain
- Sanitation Standard Operating Procedures
- Supplier controls
Who Will Benefit:
Managers of food facilities of all types including packinghouses, processors, chefs, dietary managers, and retail store managers. Third party auditors, internal quality assurance personnel, trainers, government inspectors and others with food safety responsibility will benefit from a systems view of the food safety continuum, and will understand how Good Manufacturing Practices support the safety of the supply chain.