Good Manufacturing Practices (GMP) for the Food Industry

HACCP only works if the ground beneath it is solid. This course covers the prerequisite programmes, known as GMP, that control the general conditions in a food plant: building fabric and layout, equipment design and maintenance, cleaning and sanitation, personal hygiene, pest management, waste, water quality and storage.

Each module is structured the way an auditor walks a site, so the course doubles as a self-inspection framework. There is heavy emphasis on the practical: what a hygienic weld looks like, why a floor-to-wall junction matters, how to write a cleaning instruction that a night-shift operative can actually follow, and how to evidence pest control performance rather than just filing the reports from the contractor.