The 5G Training covers essential food safety practices including Good Manufacturing Practice (GMP) for ensuring standardized production and compliance, Good Laboratory Practice (GLP) for reliable testing and data integrity, Good Production & Processing Practice (GPPP) for safe and consistent food processing, Good Hygiene Practice (GHP) for personal and environmental hygiene, and Good Storage & Transportation Practice (GSTP) for maintaining food quality and safety across the supply chain.
1. Good Manufacturing Practice (GMP)
- Introduction to GMP and regulatory requirements (FSSAI, Codex, WHO)
- Facility design & layout requirements for food safety
- Equipment selection, installation, and maintenance
- Raw material control & supplier approval
- Production process controls & standardization
- Documentation and record keeping (SOPs, work instructions)
- Employee training and competency development
- Quality assurance and continuous improvement
2. Good Laboratory Practice (GLP)
- Principles of GLP in food testing and R&D labs
- Laboratory layout and contamination control
- Handling, calibration, and validation of lab equipment
- Sampling methods and chain of custody
- Test methods: validated and standardized procedures
- Documentation: lab notebooks, reports, and traceability
- Data integrity and record retention
- Laboratory safety and waste disposal practices
- Internal and external audits for lab compliance
3. Good Production & Processing Practice (GPPP)
- Standardized processing methods for food safety & quality
- Raw material handling and pre-processing requirements
- Food allergen management in processing
- Cross-contamination prevention during production
- Process control systems (temperature, pressure, pH monitoring)
- Cleaning-In-Place (CIP) and sanitation procedures
- Traceability and batch coding
- Corrective and preventive actions (CAPA) in production
- Integration with HACCP and ISO 22000
4. Good Hygiene Practice (GHP)
- Importance of personal hygiene in food safety
- Handwashing techniques and use of sanitizers
- Use of protective clothing and PPE
- Illness and injury reporting policy
- Pest control measures inside and outside facilities
- Waste handling and disposal practices
- Cleaning and disinfection schedules
- Hygiene zoning (low-risk vs. high-risk areas)
- Training food handlers on hygiene culture
5. Good Storage and Transportation Practice (GSTP)
- Principles of food storage & transport safety
- Storage facility requirements: temperature, humidity, ventilation
- FIFO (First In, First Out) and FEFO (First Expired, First Out) methods
- Packaging requirements for safe storage & transport
- Temperature-controlled storage and cold chain management
- Vehicle hygiene and maintenance
- Loading and unloading best practices
- Preventing physical, chemical, and microbiological contamination
- Traceability during distribution
- Monitoring, documentation, and corrective actions
Training details
- Training date: 27 Sep to 01 Oct, 2025
- Time: 07:30 PM to 09:30 PM
- Fee: 2499/-
