Good Manufacturing Practices (GMP) in Food Processing Training Course
Introduction
In the intricate world of food processing, the consistent production of safe, high-quality food products relies fundamentally on adherence to robust operational and environmental controls. While advanced food safety management systems like HACCP provide a scientific framework for hazard control, their effectiveness is heavily dependent on strong foundational programs. These foundational programs are collectively known as Good Manufacturing Practices (GMP). GMPs are a set of principles and procedures that ensure products are consistently produced and controlled according to quality standards. In food processing, GMPs cover all aspects of manufacturing, from the raw materials, premises, and equipment to the training and personal hygiene of staff, ensuring that products are produced in a hygienic environment and are fit for human consumption. They address the operational conditions required to produce safe food, preventing contamination, mislabeling, and adulteration. Implementing robust GMPs is not only a regulatory requirement in most countries but also a critical prerequisite for any advanced food safety system (like HACCP, ISO 22000, or GFSI-benchmarked standards). Without a thorough understanding and consistent application of GMP principles, food businesses face increased risks of contamination, product recalls, regulatory non-compliance, and damage to their brand reputation. Many individuals working in food processing may perform tasks without a full appreciation of the critical role each GMP requirement plays in ensuring overall food safety and quality.
Conversely, mastering Good Manufacturing Practices (GMP) in Food Processing equips professionals with the essential knowledge and practical skills to implement and maintain the foundational operational and environmental controls necessary for producing safe, wholesome, and consistent food products. This critical skill set is crucial for preventing contamination, ensuring product quality, meeting regulatory requirements, and serving as a robust prerequisite for advanced food safety management systems. Our intensive 5-day "Good Manufacturing Practices (GMP) in Food Processing" training course is meticulously designed to equip food production personnel, quality assurance staff, supervisors, sanitation teams, and management with the comprehensive theoretical knowledge and extensive practical insights required to confidently understand, apply, and monitor GMPs throughout the food processing environment.
Duration
5 Days
Target Audience
The "Good Manufacturing Practices (GMP) in Food Processing" training course is ideal for a broad range of professionals and individuals directly involved in the operations, quality, and management of food processing and manufacturing facilities. This includes:
- Production Line Workers: All personnel involved in the direct handling and processing of food.
- Production Supervisors and Team Leaders: Overseeing daily operations and ensuring GMP adherence.
- Quality Assurance and Quality Control Technicians/Personnel: Monitoring and verifying GMP compliance.
- Sanitation and Hygiene Teams: Responsible for facility and equipment cleaning.
- Food Safety Managers and Coordinators: For strengthening the foundational elements of their FSMS.
- Maintenance Staff: Responsible for equipment upkeep and facility integrity.
- Warehouse and Logistics Personnel: Involved in storage and distribution of food products.
- New Employees: In food processing facilities, as part of their onboarding training.
- Anyone seeking a comprehensive understanding of the operational prerequisites for food safety.
Course Objectives
Upon successful completion of the "Good Manufacturing Practices (GMP) in Food Processing" training course, participants will be able to:
- Understand the fundamental principles and importance of Good Manufacturing Practices (GMP).
- Identify the key regulatory and industry requirements for GMP in food processing.
- Apply personal hygiene standards critical for all food handlers.
- Comprehend and implement requirements for premises, facilities, and equipment design and maintenance.
- Understand and control potential sources of contamination throughout the processing chain.
- Execute effective cleaning, sanitation, and pest control programs.
- Implement robust process controls, including raw material handling, storage, and traceability.
- Contribute to building a culture of quality and safety through consistent GMP adherence.
Course Modules
Module 1: Introduction to Good Manufacturing Practices (GMP)
- Definition and purpose of GMP in the food industry.
- Why GMPs are essential for food safety and quality.
- Regulatory context and global standards requiring GMPs.
- The relationship between GMPs, HACCP, and other food safety management systems.
- Benefits of effective GMP implementation for businesses and consumers.
Module 2: Premises and Facilities
- Site location and external environment considerations.
- Layout and design of food processing facilities for optimal flow and contamination prevention.
- Requirements for floors, walls, ceilings, doors, and windows.
- Lighting, ventilation, and air quality controls.
- Segregation of different processing areas (e.g., raw vs. cooked, allergen control).
Module 3: Equipment Design, Maintenance, and Calibration
- Hygienic design principles for food processing equipment (cleanability, material compatibility).
- Installation considerations to prevent harborage of pests and microorganisms.
- Scheduled and preventive maintenance programs.
- Calibration and verification of measuring and monitoring equipment.
- Managing temporary repairs and foreign material control related to equipment.
Module 4: Personal Hygiene and Personnel Practices
- Importance of personal hygiene for all food handlers.
- Handwashing procedures and frequency.
- Protective clothing requirements (uniforms, hairnets, beard snoods, footwear).
- Health status and illness reporting procedures.
- Controlling personal effects, jewelry, and eating/drinking in processing areas.
Module 5: Sanitation and Cleaning Programs
- Difference between cleaning, sanitizing, and disinfecting.
- Developing and implementing Master Cleaning Schedules (MCS).
- Selection and safe use of cleaning chemicals.
- Cleaning procedures for equipment and surfaces.
- Verification of cleaning and sanitation effectiveness (e.g., ATP testing, visual inspection).
Module 6: Pest Control and Waste Management
- Integrated Pest Management (IPM) principles for food facilities.
- Pest monitoring, prevention, and control measures.
- Requirements for waste storage, removal, and disposal.
- Preventing contamination from waste materials.
- Maintaining a clean and hygienic external environment around the facility.
Module 7: Receiving, Storage, and Traceability
- Requirements for receiving raw materials and ingredients (temperature, packaging integrity, supplier approval).
- Safe storage practices: Temperature control, segregation, FIFO (First-In, First-Out).
- Allergen storage and segregation.
- Traceability system: From raw materials through processing to finished product.
- Product identification and labeling during all stages.
Module 8: Process Controls, Foreign Material Control, and Continuous Improvement
- General process controls: Temperature, time, pH, water activity.
- Prevention of physical contamination (e.g., metal detectors, sieves, magnets, glass/plastic control).
- Control of chemical contamination (e.g., chemical storage, allergen cross-contact).
- Monitoring GMP compliance through regular inspections and audits.
- Continual improvement of GMPs and documentation.
CERTIFICATION
- Upon successful completion of this training, participants will be issued with Macskills Training and Development Institute Certificate
TRAINING VENUE
- Training will be held at Macskills Training Centre. We also tailor make the training upon request at different locations across the world.
AIRPORT PICK UP AND ACCOMMODATION
- Airport pick up and accommodation is arranged upon request
TERMS OF PAYMENT
Payment should be made to Macskills Development Institute bank account before the start of the training and receipts sent to info@macskillsdevelopment.com
Good Manufacturing Practices (gmp) In Food Processing Training Course in Kenya
| Dates | Fees | Location | Action |
|---|---|---|---|
| 14/07/2025 - 18/07/2025 | $2,900 | Kigali |
|
| 21/07/2025 - 25/07/2025 | $1,250 | Nairobi |
|
| 04/08/2025 - 08/08/2025 | $4,950 | Dubai |
|
| 18/08/2025 - 22/08/2025 | $1,750 | Mombasa |
|
| 25/08/2025 - 29/08/2025 | $1,250 | Nairobi |
|
| 01/09/2025 - 05/09/2025 | $4,000 | Johannesburg |
|
| 15/09/2025 - 19/09/2025 | $2,900 | Kigali |
|
| 22/09/2025 - 26/09/2025 | $1,250 | Nairobi |
|
| 06/10/2025 - 10/10/2025 | $4,950 | Instanbul |
|
| 20/10/2025 - 24/10/2025 | $1,750 | Mombasa |
|
| 27/10/2025 - 31/10/2025 | $1,250 | Nairobi |
|
| 03/11/2025 - 07/11/2025 | $4,000 | Pretoria |
|
| 17/11/2025 - 21/11/2025 | $2,900 | Kigali |
|
| 24/11/2025 - 28/11/2025 | $1,250 | Nairobi |
|
| 01/12/2025 - 05/12/2025 | $1,750 | Mombasa |
|
| 08/12/2025 - 12/12/2025 | $1,250 | Nairobi |
|
| 05/01/2026 - 09/01/2026 | $4,950 | Dubai |
|
| 19/01/2026 - 23/01/2026 | $2,900 | Kigali |
|
| 26/01/2026 - 30/01/2026 | $1,250 | Nairobi |
|
| 02/02/2026 - 06/02/2026 | $4,000 | Johannesburg |
|
| 16/02/2026 - 20/02/2026 | $1,750 | Mombasa |
|
| 23/02/2026 - 27/02/2026 | $1,250 | Nairobi |
|
| 02/03/2026 - 06/03/2026 | $4,950 | Instanbul |
|
| 16/03/2026 - 20/03/2026 | $2,900 | Kigali |
|
| 23/03/2026 - 27/03/2026 | $1,250 | Nairobi |
|
| 06/04/2026 - 10/04/2026 | $4,000 | Pretoria |
|
| 13/04/2026 - 17/04/2026 | $1,750 | Mombasa |
|
| 20/04/2026 - 24/04/2026 | $1,250 | Nairobi |
|
| 04/05/2026 - 08/05/2026 | $4,950 | Dubai |
|
| 18/05/2026 - 22/05/2026 | $2,900 | Kigali |
|
| 25/05/2026 - 29/05/2026 | $1,250 | Nairobi |
|
| 01/06/2026 - 05/06/2026 | $4,000 | Johannesburg |
|
| 15/06/2026 - 19/06/2026 | $1,750 | Mombasa |
|
| 22/06/2026 - 26/06/2026 | $1,250 | Nairobi |
|
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