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This training defines and describes Current Good Manufacturing Practices (cGMPs) and equips attendees to comprehend what these practices are, why they are important for beverage safety and quality, and how brewing operations can implement these practices to comply with the appropriate federal regulations. This will also include an extra office hour with the trainers during which industry members can discuss in greater detail their food safety needs within their operation, in addition to a certificate recognizing the individual as receiving food safety training deemed appropriate by the FDA.
Schedule
8:00 am Introductions/Housekeeping
8:30 am Overview/Background
9:00 am Introduction to Foodborne Illnesses and Foodborne Hazards
10:00 am Break
10:15 am Employee Training Requirements
10:45 am Current Good Manufacturing Practice
11:30 am Plants and Grounds
12:00 pm LUNCH
1:00 pm Activity
1:30 pm Sanitary Facilities and Controls
2:00 pm Equipment and Utensils
2:30 pm Processes and Controls
3:00 pm Break
3:15 pm Warehouse and Storage and Defect Action Levels
3:30 pm Questions
5:00 pm Adjourn
