About this course
Basic GMP/GDP introduces the Current Good Manufacturing Practice (CGMP) requirements that apply to every food manufacturing facility, along with the Good Distribution Practice (GDP) principles that protect product once it leaves production — proper vehicle sanitation, temperature control in transit, and load segregation to prevent contamination or damage.
CGMPs for human food are codified in 21 CFR Part 117, titled "Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food," established under the FDA Food Safety Modernization Act. These requirements cover personnel hygiene, plant and grounds maintenance, sanitary facility and equipment design, process controls, and warehousing and distribution. GMPs function as the foundation, or "prerequisite program," that HACCP and preventive control systems are built on top of — without consistent GMP compliance, more sophisticated food safety controls don't hold up.
This course is intended for all employees across production, warehousing, and shipping roles, since GMP and GDP responsibilities span the entire path a product takes from raw material to delivery.
After completing this course, learners will understand the core categories of GMP requirements, know their personal hygiene and hygienic practice obligations, understand facility and equipment sanitation expectations, and be able to describe good distribution practices that protect product integrity after it leaves the plant.
Topics covered
- Personnel hygiene and hygienic practices
- Plant, grounds, and equipment maintenance
- Process and production controls
- Warehousing and good distribution practices
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