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Good Manufacturing Practices: Food Processing Basics

NEW ONLINE COURSE!

Course Code: LF0416WA21

Workers on the line at a fish processing plant

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Date & Time

February 11, 2021 NEW DATE: June 25, 2021
9:00am - 4:00pm EDT (Log in time: 8:30am EDT)

Description

A Practical Approach to Understanding Current Good Manufacturing Practices

A Good Manufacturing Practice, or GMP, is a system designed to ensure that products are consistently produced and handled in accordance with quality standards. In the food industry, GMPs are the foundation of any HACCP or food safety plan. Compliance with these requirements is critically important to the production of safe, wholesome foods. This 6-hour online class provides an overview of the current GMPs, which are part of the Food Safety Modernization Act (FSMA).

By participating in this class, you will learn the basic regulatory requirements on Good Manufacturing Practices that all food employees need to know and follow in USDA and FDA regulated companies. This includes:

  • Personal hygiene practices for employees
  • Sanitary operations for the production of safe food
  • Food plant sanitation basics
  • Safe and sanitary conditions of the plant, equipment, and surrounding grounds

Adverse health conditions in employees and the reportable illnesses and symptoms that affect food safety will also be covered.

This is an interactive class during which you will have opportunities to engage with your instructor and classmates, ask questions, and share your "best practices." In addition, practical examples will make it easy to understand your role as far as meeting the conditions set forth in the GMP regulations and how to best comply with this important regulatory requirement.

Upon the conclusion of this course, you will receive a certificate of completion. Displaying this document during a regulatory inspection will affirm that you and your employees are trained in food processing basics, employee hygiene, and adverse health.

Who Should Attend this Course?

Any food plant manufacturing and food safety professional whose responsibilities include ensuring that a facility is following current GMPs will benefit from attending this course. This may include quality control personnel and production, maintenance or sanitation supervisors/managers, food handlers, or anyone who oversees food handlers or works in a food processing facility, especially an FDA-inspected facility.

Meet Your Instructor
Eva Rodriguez Szewczyk, Good Manufacturing Practices Course Instructor

Eva Rodriguez Szewczyk

With over 30 years of experience working in food safety and quality, Eva Rodriguez Szewczyk joined the Food Innovation Center at Rutgers University in 2018 as a Food Safety and Training Specialist. She is responsible for training and consulting the food industry on FDA and USDA regulations. A native Spanish speaker, Eva earned a BS in Microbiology and a MS in Food Science as well as many other professional certifications.

Credits

In addition to 0.6 Rutgers CEUs, this food safety course has been approved for the following credits:

HEALTH OFFICERS AND REGISTERED ENVIRONMENTAL HEALTH SPECIALISTS: Rutgers University, NJAES, Office of Continuing Professional Education has been approved by the New Jersey Department of Health as a provider of NJ Public Health Continuing Education Contact Hours (CEs). Participants who complete this course will be awarded 6.0 CEs.

Fees
Early Registration Fee $295.00 Register on or before May 28, 2021 and save!
Registration Fee $350.00 After May 28, 2021
Cancellation Fee $100.00  

Substitutions are permitted. View cancellation policy.

Meals

No meals will be provided.

Accessing this Online Course

This online class will be delivered via Webex. You will receive more information as we move close to the course date and on June 24, you will receive an email with a link to access the course. You will also receive a document with tips on how to use Webex.

Equipment you will need to access this training:

  • A laptop or desktop computer is required for this class
  • Cameras are required for this course
  • Speakers and microphone are not necessary as a call in option is available

Photo ID Requirement:

Each registrant will be asked provide a photo of him/herself holding their government-issued photo ID. This is required by credit boards so that you may receive credits for participating in this online course.

  • You will receive a reminder email prior to the start of the class with further instructions. Wait to receive these instructions before you attempt to upload your ID.
  • The photo must be clear enough that we can read your name and verify that the person pictured on the ID is in fact the person holding it.
  • After an OCPE staff member reviews the picture and verifies your identity, you will have access to participate in the course when it begins.

IMPORTANT: A UNIQUE EMAIL ADDRESS IS REQUIRED FOR EACH REGISTRANT TO ACCESS OUR ONLINE COURSES

  • If this is your first time registering with us, please provide your own unique email address when registering; do not provide an email address that you share with co-workers.

  • If you have previously taken classes with us and have used an email address that you share with your co-workers or supervisor, you must update your account with a unique email address. Click the Register Online button below and sign into your account. On the left side toolbar, click My Account. On the drop-down menu, click Edit Profile/Password. Scroll down to the Email Address field (not the secondary email address field!) and enter your own, individual (not shared!) email address here. Click the Submit button at the bottom to save. If you need assistance updating your account, please email or call (848-932-9271, option 2) our Registration Department.

Pre-registration is required.

Register

Registration will close on June 25, 2021.

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For Registration Assistance:

Please call 848-932-9271, option 2.

Program Questions? Contact Us!

Program Coordinator: Suzanne Hills, 848-932-7234
Administrative Assistant: Sarah McCarthy, 848-932-7703