GMP is a system for ensuring that products are consistently produced and controlled according to quality standards. It is designed to minimize the risks involved in any food production & manufacturing industries that cannot be eliminated through testing the final product. GMP addresses the provisions to ensure that food is safe and has been prepared, packed and stored under hygienic conditions. It is also a pre-requisite program for the Hazard Analysis Critical Control Point System for Food Safety, commonly known as HACCP. In the event of customer complaint or a legal case, evidence of an effective GMP would present a strong point that due diligence has been exercised. This training provides an overview of the purpose and requirements of a Hazard Analysis and Critical Control Points (HACCP) certification scheme. The training also covers the Codex Alimentarius Commission Good Manufacturing Practices and preliminary steps to full Hazard Analysis Critical Control Point (HACCP) systems. We introduce you to procedure writing workshops and an overview of GMP audits. COURSE OBJECTIVES: The programme aims to provide delegates with learning how to: • Increase awareness in food safety. • Understand the elements of Pre-requisite program (GMP & SSOP), Food Safety Hazard (Microbiological, Chemical & Physical) & HACCP 7 principles. • Enhance compliance of food safety and hygiene standards. • Recognize potential food safety issues at the workplace. • To ensure food industry meet the relevant clause MS 1514:2009 GMP for food. WHO SHOULD ATTEND: • Managing Directors • Chief Executive Officers • General Managers • Food Management representative / Food Safety Officer • QA/QC Personnel • Food Safety Officers and Supervisors • GMP team members • Production Supervisors • Warehouse personnel • Maintenance personnel • Academician • Those involved in manual handling • Those interested to improve their knowledge in this area