Good Manufacturing Practices - for Food Industry

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The Good Manufacturing Practices (GMP) course  for the Food Industry aims to provide a solid understanding of the requirements of establishing a management system that ensures the safety and purity of food. 

Customers and consumers increasingly choose suppliers who can offer assurance of the safety and quality of their food products.  GMPs safeguard consumers by keeping harmful substances out of food and drugs. 

To meet these increasing expectations from consumers, customers and regulatory bodies, GMPs should be an part of your food safety management system.  .

  • Introduction to Code of Practice General Principles of Food Hygiene
  • Personnel – Qualification, Responsibilities, Personal Hygiene & Training
  • Design & Facilities - Location, Premises, Design & Layout, Equipment, Facilities
  • Maintenance and Sanitation – Cleaning Programmes, Pest Control Systems, Waste Management, Monitoring Effectivenesss
  • Storage of Materials (Starting, Packaging, Intermediates) - Bulk Products and Finished Products
  • Production – Process Validation, Batch & Lot Numbering System/Identification
  • Control of Operation – Hygiene Control Systems, Incoming Material Requirements, Water, Recall Procedures, Packaging Operations, Finished Product Quarantine & Delivery to Warehouse, Transportation
  • Quality Control
  • Documentation & Records
  • Guidelines for Handling of Product Complaints, Product Recall and/or Returned Products
  • Self-Inspection or GMP Audit


Upon successful completion of this course, you are expected to:

  • Identify the food manufacturing practices and instructions throughout the whole food manufacturing process
  • Identify the overall framework binding employees in his individual practices in a food manufacturing facility
  • Understand how you can ensure the food products that your organization manufactures and stores comply with legal regulations, meet client-specific quality and safety requirements


This foundation course is relevant to personnel who work in food and beverage processing and packaging organizations regardless of size (from small to large) and regardless of product mix. 

Managers, supervisors, non-technical or technical personnel involved in production, procurement, quality assurance and marketing of foods will find this course helpful as they develop strong and sustainable food management systems.

Note: SGS shall provide only generic information and advice which are freely available in the public domain.

SGS will not provide company-specific advice towards any development and implementation of managements systems for eventual certification, which contravenes requirements of the IAF Guidance (i.e. provision of consultancy services).


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