Laboratories
Good Manufacturing Practice (GMP)
An introductory programme in good manufacturing practice in food manufacturing plants, based on the General Principles of Food Hygiene of the Codex Alimentarius Commission: the basic requirements for premises, equipment, personnel and operations, GMP documentation, and its relationship with HACCP.
Overview
About the programme
Duration
2 days
Training hours
6 hours
Delivery
Training hall · Virtual · At your premises
Language
Arabic or English
Objectives
Training outcomes
- Explain the concept of good manufacturing practice and its importance for product safety and quality.
- Recognise the main GMP terms and definitions.
- Identify the basic requirements: design of premises and equipment, personal hygiene, cleaning and disinfection, pest control and process control.
- Understand GMP documents and records, including batch and traceability records.
- Understand the place of GMP as the prerequisite programmes on which HACCP is built.
Content
What the programme covers
Day 1: principles and requirements
- The concept of good manufacturing practice and its basis in the General Principles of Food Hygiene (CXC 1-1969).
- Main terms and definitions.
- Basic requirements: premises and facilities, equipment, water supply, personal hygiene and staff health, cleaning and disinfection, pest control and waste management.
Day 2: documentation and application
- GMP documents: procedures, work instructions, batch records, traceability and product recall.
- The relationship between GMP, HACCP and the food safety management system.
- Internal auditing of GMP with a checklist, followed by the assessment.
Who it is for
Target audience
Production and quality staff in food plants, production line supervisors, food safety team members, and new quality officers.
Method
Delivery method
Short lectures and case studies, and an exercise in which participants apply a GMP checklist to photographs and situations from production lines. When delivered on site, the exercise can be carried out on a walk through the organisation’s plant. Delivered in person or online, in Arabic or English.
Questions
FAQ
Is the programme suitable for pharmaceutical plants?
The programme is built on good manufacturing practice in the food industry. Pharmaceutical plants are subject to pharmaceutical GMP guidelines with wider requirements, and a dedicated programme for them can be discussed with the centre.
Do participants need a background in food safety?
No. The programme is introductory and suits new production and quality staff, and it serves as a starting point for the HACCP and ISO 22000 food safety management system programmes.
A programme tailored to your organisation
The duration and topics of the programme are adjusted to the organisation's needs, and it is delivered at its site, in a training hall arranged by the Center, or virtually.