Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP) Training

Course Objectives

• Understand the principles of GMP and GHP.
• Learn how to apply GMP and GHP in daily operations to ensure food safety and quality.
• Enhance awareness of compliance with food safety regulations and standards.
• Identify and control hazards in the food production environment.

Target Audience

• Production staff
• Quality assurance and quality control personnel
• Facility managers
• Supervisors and team leads

Course Outline

Day 1: Introduction to GMP/GHP

Topic	Description
Overview of GMP and GHP	Definitions and importance, Regulatory frameworks and standards (e.g., Codex Alimentarius, ISO, FDA, etc.)
GMP Principles	Facility design and maintenance, Equipment hygiene and maintenance, Personnel hygiene and training
GHP Principles	Cleaning and sanitation practices, Pest control management, Raw material handling and storage
Case Studies and Group Discussion	Examples of GMP and GHP non-compliance and corrective actions

Day 2: Practical Application and Implementation

Topic	Description
Implementing GMP and GHP in Daily Operations	Documentation and record-keeping, Monitoring and verification processes
Hazard Identification and Risk Management	Types of hazards (biological, chemical, physical), Preventive measures
Internal Auditing and Continuous Improvement	Preparing for GMP/GHP audits, Handling non-conformities and corrective actions
Workshop: Mock Audit and Role-Playing	Conducting a mock GMP/GHP audit, Evaluating findings and reporting
Feedback and Q&A Session	Open discussion with participants

Two-Day Training Schedule

Time	Topic	Activity	Facilitator
Day 1	08:30 - 09:00	Registration and Opening Remarks	Registration, Introductions	Trainer/Host
09:00 - 10:00	Overview of GMP and GHP	Lecture and Q&A	Trainer A
10:00 - 10:15	Tea Break	Networking	-
10:15 - 11:15	GMP Principles: Facility and Equipment	Lecture and Case Studies	Trainer B
11:15 - 12:15	GMP Principles: Personnel Hygiene	Group Discussion	Trainer B
12:15 - 01:15	Lunch Break	-	-
01:15 - 02:15	GHP Principles: Cleaning and Sanitation	Lecture and Activity	Trainer A
02:15 - 03:15	Pest Control and Raw Material Handling	Interactive Session	Trainer A
03:15 - 03:30	Tea Break	Networking	-
03:30 - 04:30	Case Studies and Group Discussion	Group Activity	Trainer A & B
Day 2	08:30 - 09:30	Implementing GMP/GHP in Daily Operations	Lecture	Trainer B
09:30 - 10:30	Hazard Identification and Risk Management	Workshop	Trainer A
10:30 - 10:45	Tea Break	Networking	-
10:45 - 12:00	Internal Auditing and Continuous Improvement	Role-Playing Activity	Trainer A & B
12:00 - 01:00	Lunch Break	-	-
01:00 - 02:30	Workshop: Mock Audit and Evaluation	Group Activity	Trainer A & B
02:30 - 03:30	Feedback and Q&A Session	Open Discussion	Trainer A & B
03:30 - 04:00	Closing Session	Certificates and Feedback	Trainer/Host