Good Manufacturing Practices (GMP) in Food & Beverage – Compliance, Quality & Operational Excellence
Curriculum
- 4 Sections
- 20 Lessons
- 1 Day
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- Foundations of GMP in Food & Beverage5
- 1.1Introduction to GMP principles and their role in food safety
- 1.2Key regulatory frameworks: Codex Alimentarius, FSSAI, FDA (21 CFR Part 110/117), EU GMP
- 1.3Key concepts: HACCP, SSOPs, CCPs, PRPs, validation, verification
- 1.4Role of GMP in FSMS (Food Safety Management Systems) and GFSI standards (BRCGS, FSSC 22000, SQF)
- 1.5Consequences of non-compliance – recalls, penalties, reputational risks
- GMP Implementation & Situational Awareness6
- 2.1Facility design & environmental controls (zoning, air & water quality, pest control)
- 2.2Personnel hygiene, training, and behavioral compliance
- 2.3Raw material handling & supplier controls
- 2.4Sanitation, cleaning, and equipment maintenance
- 2.5Documentation & record-keeping practices – ensuring traceability
- 2.6Managing audits – internal, regulatory, and third-party inspections
- Real-Life Examples & Industry Case Studies5
- 3.1Case study: Contamination incident – root cause analysis & corrective actions
- 3.2Case study: Labeling/packaging non-compliance – lessons learned
- 3.3Global brand example – how a leading food company built a culture of GMP excellence
- 3.4Practical challenges in multi-site GMP standardization
- 3.5Common pitfalls in GMP audits and how to avoid them
- Interactive Exercises4
- 4.1Group activity: GMP Audit Walkthrough Exercise – teams identify potential risks in a mock facility layout
- 4.2Role-play: Auditor vs. Plant Manager – defending compliance practices during inspection
- 4.3Building a GMP Compliance Checklist for participants’ organizations
- 4.4Scenario solving: Responding to a hypothetical GMP violation – corrective and preventive action plan (CAPA)