Introduction to GMP

Description

***From July onwards, SGS also provide e-certificate and e-document (e-document will be provided for In-house training only). This enables leaners to be free from certificate loss, to reduce storage space, and ultimately to be environmental-friendly to which SGS’s current policy is attached.***

The course gives a clear overview of the requirements of code to allow the delegates gain a practical understanding of the requirements.

Objectives

The GMP training course objectives are to provide delegates with a concept of good manufacturing practice for food industry in accordance with the Recommended International Code of Practice, General principle of food hygiene (CAC/RCP 1-1969, Rev 4 (2003),.   The course gives a clear overview of the requirements of code to allow the delegates gain a practical understanding of the requirements.

Audience

• Implementers and users

• Quality manager

• System auditors

• Any individual or representative of an organization who wishes to understand the concepts of Recommended International Code of Practice, General principle of food hygiene (CAC/RCP 1-1969, Rev 4 (2003).