Good Manufacturing Processes (GMP) and Personal Hygiene are critical in the food and beverage production environment. Our hands are the number one vector for cross-contamination, with the potential to impact the food safety of the product being manufactured.
This advanced course explores the principles of personal care, the behavioural mistakes that often put the product being manufactured at risk and the changes and processes required to reduce the risk of contamination.
All employees involved in food and beverage production
Contamination sources in a processing plant
Good Manufacturing Practices and standards for the Food and Beverage facilities
The need for hand hygiene and the role it plays in reducing cross-contamination
The common behavioural mistakes and how to change them
How to implement a robust hand hygiene strategy and what components to include