Part 1: GMPs

1) Introduction to GMPs

2) Documentation & Record-keeping

3) Root Cause Analysis & Corrective Action

4) Personal Practices

5) Sanitation

6) Facility Design & Construction

7) Allergen Control

8) Equipment & Preventive Maintenance

9) Pest Control

10) Supplier Approval Program

11) Water Control

12) Shipping, Receiving & Transportation

13) Training Program

14) Storage & Handling

15) Recall Program

Part 2: HACCP

1) Introduction to HACCP

2) Biological, chemical and physical hazards

3) Food preservation methods

4) Gain management commitment and

assemble HACCP team

5) Product description and identify intended use

6) Draw and verify flow diagrams

7) Hazard analysis

8) Conducting a risk assessment

9) Identification of CCPs

10) CP critical limits

11) Establish monitoring procedures

12) Establish corrective action and verification

13) Validation

Highlights

• Implement HACCP Step-by-Step

• Incorporate common food preservation methods

• Develop a finished product description

• Create steps in a process flow diagram

• Identify hazards associated with raw

materials/process steps and assign controls

• Determine the likelihood/severity of raw material

and process hazards

• Conduct a risk assessment