Good Manufacturing Practices – Focus on Hazard Analysis and Critical Control points (HACCP)

01:00 PM ET | 10:00 AM PT | 12:00 PM CT Duration 90 Minutes

Webinar Includes : All the training handouts , certificate ,Q/A and 90 mins Live Webinar

"Herberto Dutra, Engineer with 30 years of experience in the Food Industry, having worked for the following companies: World’s Finest Chocolate, Kraft Foods, Nestlé, Bay Valley y Sensient."

How to develop a Food safety program

Description

This 90 minutes course will teach the students how to develop a Food safety program. The course will focus on sanitary design, good manufacturing practices and HACCP programs for Food manufacturing plants.

Module 1 – Good Manufacturing Practices (GMPs). 
•      The importance of Good Manufacturing Practices for a food manufacturing facility.
•      Pest Control programs,
•      Employees hygienic practices.
•      Cleanliness and organization: Introduction to 5S Practices.
•      The plant Sanitation department.
•      Cleaning and inspection of equipment. 
Module 2 – Hazard analysis and critical control points (HACCP).
•      Risks that are present in a food plant.
•      Thermal processing for Food safety.
•      Control methods.
•      Allergens.
Module 3 – Principles of Sanitary Design
•      Equipment Sanitary Design.
•      Sanitary construction design practices.
•      HVAC Systems.
•      Automated Clean in Place (CIP) systems

Areas Covered

•      Learn the fundamentals of Good Manufacturing Practices for a food manufacturing facility.
•      Learn about Food Safety Programs in a Food plant.
•      Learn the principles of Sanitary Design and Construction.
•      Develop a program for risks analysis and management.
•      Learn to identify critical control points.

Who will Benefit

Food Industry Professionals who work in the areas of
•      Quality Control
•      Engineering
•      Operations
•      R&D

Industries who can attend

This 90-minute online course is intended for professionals in the Food Industry


Speaker Profile

Herberto Dutra

Herberto Dutra, Engineer with 30 years of experience in the Food Industry, having worked for the following companies: World’s Finest Chocolate, Kraft Foods, Nestlé, Bay Valley y Sensient. Mr. Dutra has many years of experience in the design, construction and operations of Food manufacturing facilities, which includes the development of GMPs, Food Safety programs and sanitary design, etc. Academically, Mr. Dutra holds a Bachelor’s Degree in Mechanical Engineering from UERJ (Rio de Janeiro, Brazil), a MBA from Keller Graduate School and is concluding his Master’s program in Mechanical Engineering at Purdue University. Mr. Dutra has many years of experience developing and teaching training programs on his job locations.

Back to Top