Cider & Perry Production: Good Manufacturing Practice, Safety & Sanitation

CINA Advanced Certificate in Cider & Perry Production: Core Module 1.2: GMPs, Safety & Sanitation in Cider & Perry Production

How can you ensure that your product is safe for consumers?  How can you ensure that your workplace is safe for employees?  How can you ensure that your sanitation program is adequate to prevent spoilage?  How can you prove any of the above to customers or government inspectors?

The modern marketplace and regulatory environment demands that cider & perry producers adopt documented, repeatable procedures to ensure that products and production environments are safe and sanitary.  Fortunately, there are a number of programs that have been developed with these specific issues in mind.  This course offers an introduction to key quality, safety and sanitation terms and techniques, as well as the formal approaches that underpin modern food production.  The online content will cover current Good Manufacturing Practices (cGMPs), preventive controls, occupational safety, sanitation and record-keeping.

This course aims to teach students to:

1. Understand the importance of Good Manufacturing Practice (GMP), Quality Assurance (QA) & Quality Control (QC) in all aspects of the cider and perry production process to ensure product and process safety and quality.
2. Have a fundamental knowledge and understanding about the principles, range and application of GMP, QA and QC systems and methods.
3. Recognize and review the development and implementation of GMP operations throughout the whole cider and perry manufacturing process.
4. Understand the importance and application of HACCP.
5. Operate safe and effective working practices throughout the production of cider and perry.
6. Understand the importance and effective application of sanitization and plant & equipment maintenance.
7. Recognize the importance of good record keeping.

Dates: Course will be available online from March 16 - April 20, 2020