Current Good Manufacturing Practices

SEMINAR-WORKSHOP TITLE: Current Good Manufacturing Practices
DATE: September 30, 2011                    
TIME: 9:00 am - 4:00 pm
VENUE:Suite 201 Richbelt Tower, 17 Annapolis St., Greenhills, San Juan City, Metro Manila
ORGANIZER: BusinessCoach Inc.


MODULE 1. INTRODUCTION TO GMP

• Common GMP-Related Problems in the Food Industry
• Benefits from GMP Implementation

MODULE 2. DIFFERENT TYPES OF FOOD HAZARDS AND THEIR EFFECTS ON FOOD

• Physical, Chemical and Biological Food Hazards
• Significance of Microbiology in Foods and Food Handling
a. Sources of Microorganisms
b. Classification of Microorganisms
c. Effects of Microorganisms on Food
d. Factors that Influence Microbial Activity

• Some Recent Food Poisoning Cases

MODULE 3. PERSONAL HYGIENE AS A BIG FACTOR IN GMP

• Personal responsibilities/grooming
• Proper Washing of Hands
• Prescribed Uniform

MODULE 4.SANITATION AND DISINFECTION

• Some Recommended Sanitizers and Disinfectants
• How to Handle and Store Disinfectants and Sanitizers

MODULE 5. BFAD AO. 54 AND OTHER BFAD PLANT REQUIREMENTS

• BFAD AO NO. 54
• Other BFAD Plant Requirements
a. Plant and grounds
b. Utensils and Equipment
c. Water and Raw Material Supply
d. Operations and Processing Procedure
e. Storage and Distribution


SEMINAR FEE: Php 3,000.00 per person (inclusive of snacks, lunch, drinks, seminar kit, handouts, certificate of attendance)
DISCOUNT: 10% Discount if FULL AMOUNT is paid at least five (5) days before the event.
RESERVATION: Phone reservation is required. Please call telephone 727-5628, 727-8860 or 496-6949.
SCHEDULE CONFIRMATION: Schedule may change without prior notice. Please call to confirm seminar schedule.