Quality Control Workshop (GMP)
In order for HACCP to be successful, proper understanding and implementation of prerequisite programs, including GMP, must be in place. The GMP Workshop will provide the necessary training to insure solid, basic understanding of current good manufacturing practices, sanitation standard operating procedures, product identification, traceability and recall, preventative maintenance, and education training of employees. The workshop will include classroom lecture, hands-on demonstrations, and specific topic breakout sessions.
HACCP - The Big Picture
- History of GMPs
- Scope of GMPs
- Plant and Grounds
- Sanitary Operations
- Sanitary Facilities and Controls
- Equipment & Utensils
- Processes & Controls
- Warehouse & distribution
Practical Information, Plant Application
In order to have a successful HACCP plan each plant must have a fully implemented prerequisite program. Prerequisite programs are at the heart of plant quality and include such programs as Good Manufacturing Practices. This workshop provides detailed, practical information for plant personnel and will be immediately available for plant implementation.
Benefits of Attending
Participants will learn why GMPs are important and how they are interrelated in the production of high quality products. Plant managers, supervisors, line-leads, and maintenance personnel will all benefit by attending this training.
Learn Practical Solutions
The focus of this course is to train all participants to the ideas of GMP. To this end all participants will be expected to fully participate in the hands on training and application exercises. Anyone wishing to bring an issue from his or her plant or other "real-life" experience is welcome to do so.
Take Home Valuable Materials
All lecture materials, notes, and examples will be supplied to participants. These resources will assist you back at the plant to ensure that your prerequisite programs are up-to-date.
David A. Irish is the Dairy Processing Specialist for the Western Dairy Center at Utah State University. He has over 20 years of experience as a Production and Quality Manager in various aspects of the food industry. He has a BS degree in Food Science from Utah State University and is currently working on a Master Degree in Food Microbiology and Safety. Dave is a sanitation expert with a diverse background in plant sanitation and trouble shooting. He has developed and taught the material in the course over the last three-years.
For a brochure containing information regarding all Short Courses, Workshops, and Symposia, click here.