Current Good Manufacturing Practices

Current Good Manufacturing Practices describes key components of Good Manufacturing Practices (GMPs) published in Title 21 of the FDA’s Code of Federal Regulations, Part
110 (21 CFR 117), which needs to be observed and practiced during fresh produce processing. The participants will gain the necessary skills to develop and implement effective GMPs and
describe the methods, equipment, facilities, and controls for producing processed food.

This course is not equivalent to the required preventive controls qualified individual training described in the FSMA Preventive Controls for Human Food Rule, 21 CFR 117.180(c)(1), but may satisfy employee training requirements, 21 CFR 117.4(b)(2).

Learning Outcomes
• Navigate key elements of Good Manufacturing Practices (GMPs) requirements for fresh produce production.
• Identify food safety risks associated with fresh produce processing.
• Understand requirements to minimize risks in a fresh produce processing environment.

Course administered by the Cornell Institute for Food Safety.

Course tuition: $200