Mastering GHP : A Guide to Excellence in Manufacturing

Mastering GHP : A Guide to Excellence in Manufacturing, available at $19.99, with 16 lectures, 10 quizzes.

You will learn about The abilities I want my students to have in order to research the product and the capacity to evaluate the product in light of all potential hazards Apply the hygienic practices and food safety principles to develop, implement and verify processes that provide food is safe and suitable for its intended Here at udemy, we offer an Online GHP Certification Course that was designed for anyone working where food is made, served, or needs adequate GHP training build a positive food safety culture by demonstrating their commitment to providing safe and suitable food and encouraging appropriate food safety practices This course is ideal for individuals who are Beginners in food safety field or have experience in food safety and need more skill and knowledge It is particularly useful for Beginners in food safety field or have experience in food safety and need more skill and knowledge.

Enroll now: Mastering GHP : A Guide to Excellence in Manufacturing

Summary

Title: Mastering GHP : A Guide to Excellence in Manufacturing

Price: $19.99

Number of Lectures: 16

Number of Quizzes: 10

Number of Published Lectures: 16

Number of Published Quizzes: 10

Number of Curriculum Items: 28

Number of Published Curriculum Objects: 28

Number of Practice Tests: 1

Number of Published Practice Tests: 1

Original Price: £19.99

Quality Status: approved

Status: Live

What You Will Learn

The abilities I want my students to have in order to research the product and the capacity to evaluate the product in light of all potential hazards
Apply the hygienic practices and food safety principles to develop, implement and verify processes that provide food is safe and suitable for its intended
Here at udemy, we offer an Online GHP Certification Course that was designed for anyone working where food is made, served, or needs adequate GHP training
build a positive food safety culture by demonstrating their commitment to providing safe and suitable food and encouraging appropriate food safety practices

Who Should Attend

Beginners in food safety field or have experience in food safety and need more skill and knowledge

Target Audiences

Beginners in food safety field or have experience in food safety and need more skill and knowledge

The “Mastering GHP: Building a Solid Foundation for Quality Assurance, course is designed to equip participants with the essential knowledge and skills to excel in Good Hygiene Practices (GHP).In this comprehensive course, participants will delve into the core principles and guidelines of GHP, focusing on ensuring product safety, quality, and regulatory compliance in manufacturing operations. The course will cover a wide range of topics, including documentation and record keeping, risk-based approaches, traceability and supply chain integrity, validation and qualification processes, and deviation management. Participants will also gain insights into quality control and quality assurance practices, effective cleaning and sanitation protocols, managing audits and inspections, continuous improvement, and lean principles in GHP. The course will emphasize the importance of effective training and competency development to foster a culture of compliance and quality within manufacturing organizations, Moreover, participants will learn about investigations and root cause analysis in GHP, as well as strategies for managing non-compliance and implementing corrective actions. Throughout the course, participants will engage in case studies, and practical exercises to reinforce their understanding and application of GHP principles. By the end of the course, participants will be equipped with the necessary tools and knowledge to implement and maintain high standards of GHP, ultimately enhancing operational efficiency, product integrity, and regulatory compliance in their organizations.

Course Curriculum

Chapter 1: Introduction

Lecture 1: Introduction

Chapter 2: Welcome introduction

Lecture 1: Use and read the resources

Chapter 3: Who has the responsibility ?

Lecture 1: Who is responsible for GHP?

Chapter 4: External resources associated with hazard

Lecture 1: kind of resources that can contain a hazard

Chapter 5: Section 2 :PRIMARY PRODUCTION

Lecture 1: SECTION 2: PRIMARY PRODUCTION

Chapter 6: SECTION 3: ESTABLISHMENT – DESIGN OF FACILITIES AND EQUIPMENT

Lecture 1: SECTION 3: ESTABLISHMENT – DESIGN OF FACILITIES AND EQUIPMENT

Lecture 2: SECATION 3 PART 2 :DESIGN OF FACILITIES AND EQUIPMENT

Chapter 7: SECTION 4: TRAINING AND COMPETENCE

Lecture 1: SECTION 4: TRAINING AND COMPETENCE

Chapter 8: Section 5

Lecture 1: ESTABLISHMENT MAINTENANCE, CLEANING AND DISINFECTION, AND PEST CONTROL

Chapter 9: 5.2 Pest control systems ,5.3 Waste management

Lecture 1: Pest control, Waste management

Chapter 10: SECTION 6: PERSONAL HYGIENE

Lecture 1: SECTION 6: PERSONAL HYGIENE

Chapter 11: SECTION 7: CONTROL OF OPERATION

Lecture 1: 7.1 Description of products and processes

Lecture 2: 7.2 Key aspects of GHPs

Lecture 3: 7.3 Water , 7.4 Documentation and Records,7.5 Recall Procedures

Chapter 12: SECTION 8: PRODUCT INFORMATION AND CONSUMER AWARENESS

Lecture 1: SECTION 8: PRODUCT INFORMATION AND CONSUMER AWARENESS

Chapter 13: SECTION 9: TRANSPORTATION

Lecture 1: SECTION 9: TRANSPORTATION

Instructors

sundus alshehabi
Quality assurance and food safety professional

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Frequently Asked Questions

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You can view and review the lecture materials indefinitely, like an on-demand channel.

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