Good Manufacturing Practices for Food
Manufacturing Practices for food (GMP) course is designed to review the requirements of Part 117 – Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food in Title 21 of the U.S. Code of Federal Regulations. As part of the FDA's Food Safety Modernization Act (FSMA), several revisions were made to the Current Good Manufacturing Practice regulation to update and clarify it. The regulation outlines the basic sanitary controls that are required for all food processing plants, wholesale or distribution firms, and warehouses or food storage facilities that handle, store or process FDA regulated food. The course provides the text of each section of this regulation along with an explanation of its intent, examples and strategies for compliance with these requirements, and resources for additional information.