Introduction

In the intricate and highly regulated food manufacturing industry, adherence to Good Manufacturing Practices (GMP) is not merely a compliance checkbox but a fundamental pillar for ensuring product quality, consumer safety, and operational excellence. Mastering GMP (Good Manufacturing Practices) for Food Facilities is absolutely critical for production managers, quality assurance personnel, line operators, and all staff involved in food processing, seeking to uphold the highest standards of hygiene, prevent contamination, and comply with national and international food safety regulations. This essential training course is designed to equip food production supervisors, quality control technicians, sanitation crews, warehouse managers, R&D staff, and factory floor personnel with the specialized knowledge and practical skills required for understanding personal hygiene requirements, implementing effective sanitation programs, controlling cross-contamination risks, ensuring proper equipment maintenance, and maintaining comprehensive documentation and record-keeping. Participants will gain a comprehensive understanding of GMP principles, the nuances of maintaining a hygienic production environment, the challenges of preventing allergen cross-contact, and the critical role of every employee in contributing to a safe and quality food product. This program emphasizes practical application, adherence to industry standards, and real-world scenarios pertinent to everyday food manufacturing operations, empowering you to confidently implement and maintain GMP compliance within your facility.

This food quality assurance and hygiene best practices course is crucial for individuals and organizations striving to move beyond basic operational procedures towards a proactive, systematically applied, and risk-aware approach to food production. Mastering environmental monitoring protocols, implementing effective raw material control and traceability systems, and understanding strategies for internal auditing and continuous improvement in GMP are indispensable for mitigating product recalls, enhancing consumer trust, optimizing production efficiency, and ultimately achieving significant advancements in brand reputation and sustainable market presence. This program offers an unparalleled opportunity to elevate your expertise in food manufacturing hygiene and operational food safety, positioning you for unparalleled success in producing safe and high-quality food products and driving significant long-term value creation through enhanced product integrity, improved regulatory adherence, and more efficient and trustworthy food manufacturing operations for the 21st century.

Target Audience

• Food Production Managers & Supervisors
• Quality Assurance (QA) & Quality Control (QC) Personnel
• Food Safety Officers & Technicians
• Line Operators & Production Staff
• Sanitation & Hygiene Crews
• Warehouse & Logistics Staff in Food Facilities
• Research & Development (R&D) Staff
• Regulatory Compliance Officers

Course Objectives

• Master the fundamental principles and regulatory basis of Good Manufacturing Practices (GMP) for food.
• Learn sophisticated techniques for implementing robust personal hygiene programs for all food handlers.
• Develop proficiency in designing and executing effective sanitation and cleaning verification protocols.
• Understand advanced strategies for preventing cross-contamination (microbial, allergen, physical) in food production.
• Explore best practices in facility design, maintenance, and pest control for hygienic operations.
• Grasp advanced techniques for controlling raw materials, processing, packaging, and finished product storage.
• Learn about robust approaches to documentation, record-keeping, and traceability in a GMP environment.
• Identify the critical role of equipment design, calibration, and maintenance in ensuring product safety.
• Develop skills in conducting internal GMP audits and implementing corrective and preventive actions.
• Understand the evolving global regulatory landscape for GMP in food manufacturing.
• Formulate strategies for building a strong GMP compliance culture across the entire food facility.

Duration

5 Days

Course Outline

Module 1. Introduction to GMP for Food Facilities

• Defining Good Manufacturing Practices (GMP) and their importance in food safety and quality
• Regulatory basis for GMP (e.g., Codex Alimentarius, FDA, EU regulations)
• The link between GMP, HACCP, and other food safety management systems
• Benefits of implementing strong GMP: consumer trust, brand reputation, regulatory compliance
• Consequences of GMP non-compliance: recalls, legal action, brand damage

Module 2. Personnel & Personal Hygiene

• Requirements for health, hygiene, and conduct of food handlers
• Proper handwashing techniques and frequency
• Use of protective clothing, hairnets, and footwear
• Illness reporting procedures and exclusion policies
• Training and competency requirements for all personnel

Module 3. Facility Design & Environmental Controls

• Hygienic design principles for food processing areas: floors, walls, ceilings
• Zoning: separating high-risk from low-risk areas
• Lighting, ventilation, and air quality control
• Water quality management and ice production
• Pest control programs for food manufacturing environments

Module 4. Equipment & Utensils

• Hygienic design principles for food contact equipment
• Proper installation, calibration, and maintenance of machinery
• Preventing contamination from lubricants, coolants, and other non-food chemicals
• Storage and handling of utensils and portable equipment
• Verification of equipment cleanliness after sanitation

Module 5. Sanitation & Housekeeping

• Developing comprehensive cleaning and sanitation programs (SSOPs)
• Cleaning agents and disinfectants: selection and proper use
• Sanitation methods: manual, Clean-in-Place (CIP), Clean-out-of-Place (COP)
• Waste management and refuse disposal procedures
• Environmental monitoring for pathogens and indicator organisms

Module 6. Raw Material Control & Storage

• Receiving and inspection procedures for raw materials and ingredients
• Supplier approval and management programs
• Proper storage conditions to prevent deterioration and contamination
• Allergen management for incoming materials and segregated storage
• Traceability requirements for raw materials

Module 7. Production & Process Controls

• Managing cross-contamination during processing (microbial, physical, chemical, allergen)
• Time and temperature controls during all stages of production
• Preventing foreign material contamination (e.g., metal detection, sieving)
• Packaging material control and integrity
• Finished product storage and dispatch controls

Training Approach

This course will be delivered by our skilled trainers who have vast knowledge and experience as expert professionals in the fields. The course is taught in English and through a mix of theory, practical activities, group discussion and case studies. Course manuals and additional training materials will be provided to the participants upon completion of the training.

Tailor-Made Course

This course can also be tailor-made to meet organization requirement. For further inquiries, please contact us on: Email: info@skillsforafrica.org, training@skillsforafrica.org  Tel: +254 702 249 449

Training Venue

The training will be held at our Skills for Africa Training Institute Training Centre. We also offer training for a group at requested location all over the world. The course fee covers the course tuition, training materials, two break refreshments, and buffet lunch.

Visa application, travel expenses, airport transfers, dinners, accommodation, insurance, and other personal expenses are catered by the participant

Certification

Participants will be issued with Skills for Africa Training Institute certificate upon completion of this course.

Airport Pickup and Accommodation

Airport pickup and accommodation is arranged upon request. For booking contact our Training Coordinator through Email: info@skillsforafrica.org, training@skillsforafrica.org  Tel: +254 702 249 449

Terms of Payment: Unless otherwise agreed between the two parties’ payment of the course fee should be done 10 working days before commencement of the training.