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MS1514:2009 Good Manufacturing Practices (GMP) for Food


Introduction
The ever-increasing interest amongst consumers, pressure groups, retailers and enforcement authorities in the conditions and practices of food preparation and distribution, increases the need for the food industry to operate with clearly defined policies and principles.  Hence, the importance and necessity for GMP to all in the Food Industry.

GMP comprises the basic, universal steps and procedures that control operating conditions within establishments and ensure favourable conditions for the production of safe food. It is also a pre-requisite program for the Hazard Analysis Critical Control Point System for Food Safety, commonly known as HACCP.  In the event of customer complaint or a legal case, evidence of an effective GMP would present a strong point that due diligence has been exercised.

This course is a MUST for all in the food industry as it provides an overview of what GMP entails as well as practical know-how on how to get started.


Objectives 
This course aims to provide participants with:
• An understanding of MS 1514:2009 requirements
• Changes compare to the previous version
• Understanding and interpretation of the changes
• Impact of the changes to the organization 

Delegates will also be guided on how to develop a GMP programs that will meet regulatory and customer expectations.

 
Course Content 
• Introduction
• Overview of MS 1514 include key changes
• Design & Facilities
• Control of operation
• Maintenance, Cleaning & Sanitisation
• Personal Hygiene
• Transportation & Distribution
• Product Information
• Training
• Internal Inspection
• Management Review
• Legal Requirements
 

Benefits 
Upon completion of the training, participants will be able to:
• Have an understanding of GMP requirements and an overview of its development and implementation
• Get started on the application of GMP for their organisations


For Whom
This course is specially designed for HACCP Team Leader, HACCP Team members, Food Hygiene Officers, Internal auditors and other personnel involved in the development of GMP/HACCP program in Food and Beverage companies.


Tutor 
All Neville Clarke tutors are full time consultants, auditors and trainers.  The tutor assigned is always an experienced professional with practical application of the subject matter, who will be able to understand and meet the unique requirement of your industry.


Duration 
This is a one-day course running from 9.00 am to 5.00 pm.


Admin. Details

HRDF scheme : SBL scheme

 

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