Introduction
Good Manufacturing Practice (GMP) as the minimum sanitary and processing requirements for producing safe and wholesome food, they are an important part of regulatory control over the safety of the nation's food supply. GMP systems cover the design, manufacture, packaging, labelling, storage, delivery, installation and servicing of finished products and delivery of services.
This GMP training programme is designed for participants to acquire fundamental knowledge on the significance of process and hygienic practices in product handling and processing of spices and spices products.
The training will also equip participants with the knowledge on crucial elements of the pre-requisite programmes (PRP) of spice and spices product related industries and aid the company towards future implementation of a HACCP system/ Food Safety Management System.
Objectives
- To provide knowledge on Food Hygiene
- To facilitate industry to establish Good Manufacturing Practices (GMP) to build customer confidence
- To strengthen industries for Legal compliance
- To attract market through effective implementation of GMP
Course Content
- Introduction to Good Manufacturing Practices (GMP)
- General Principles of Food Hygiene in the Food Processing Environment
- Requirements of SLS 1327:2008, SLS 1562:2017 and SLS 81:2021 standards
- Interaction of GMP with SLS Certification Scheme, HACCP and ISO 9001 Quality Management System Certification
- Food Act and its Regulations, Documentation of GMP System
- Installation and implementation of GMP System
- Certification of GMP System
