Good Manufacturing Practices (cGMP)

Following Current Good Manufacturing Practices (cGMPs) supports the safe manufacturing of food. Current GMPs (cGMPs) provide the conditions for the safe production of high quality food by providing basic norms in sanitation, environment and production. This cGMPs course will review and explain this regulation (21 CFR 117) and cover the following:  Personnel, facility and grounds, plant equipment, sanitary operations, facility sanitation, and production and process controls during the production of food, as well as warehouse and distribution. The course will also provide examples and strategies for compliance with 21 CFR 117.

Learning objectives

• Identify hazards and evaluate risks during food processing
• Define CGMPs and explain how they are part of a Food Safety Plan
• Understand the role that employees play in producing safe food using CGMPs
• Recognize the importance of documenting CGMPs
• Know how to follow other programs (SOPs) to document and support CGMPs
• Understand the importance of CGMPs and product traceability
• Define and describe HACCP and explain why CGMPs are part of a Pre-requisite program

Please click the following for a downloadable flyer of the Food Safety class schedule: Food Safety Summer/Fall 2026