Part III of the GFSI Benchmarking Requirements defines the key elements required in a Certification Programme in relation to Hazard Analysis and Critical Control Points (HACCP) or HACCP based systems; Food Safety Management Systems; and Good Industry Practices, Good Manufacturing Practices, Good Agriculture Practices.
In this webinar we will cover Good Manufacturing Practice Requirements including: Facility environment, Local environment, Facility design, construction, layout and product flow, Fabrication (input and material handling, preparation, product handling, packing and storage areas), Equipment, Maintenance, Employee facilities, Physical, chemical and biological product contamination risk, Segregation and cross-contamination, Stock management, Housekeeping, cleaning and hygiene, Water quality and utility management (including Ice), Waste management, Pest control, Transport, Personal hygiene, protective clothing and medical screening, Training, Packing and storage of product.
Download the Presentation Slides and Certificate of Attendance in the files library:
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