This free online course covers food safety across the food chain, focusing on Good Manufacturing Practices (GMP). The way food is manufactured plays a vital role in ensuring food safety, which can be achieved through Good Manufacturing Practices (GMP). This course covers every stage of the food production chain, teaching proven GMP methods to control hazards, maintain sanitation, and meet key standards. This course was reviewed and approved by a qualified subject matter expert, Youssef Bensghir, MSc Food Quality Management. Enrol to enhance food safety.
| College | Alison |
| Course ID | 195313 |
| Course Type | Online Learning |
| Course Qualification | CPD Certificate |
| Course Duration | 4-5 hours |
| Course Fee | Free |
| Entry Requirements | Like all courses on the Alison Free Learning platform this is a free, CPD-accredited course. A Graduate can choose to buy a certificate or diploma upon successful completion of a course, but this is not required or necessary. At Alison we believe that free education, more than anything, has the power to break through boundaries and transform lives. Alison is the world’s largest free online empowerment platform for education and skills training, offering over 5000 CPD accredited courses and a range of impactful career development tools. It is a for-profit social enterprise dedicated to making it possible for anyone, to study anything, anywhere, at any time, for free online, at any subject level. Through our mission, we are a catalyst for positive social change, creating opportunity, prosperity, and equality for everyone. |
| Career Path | What You Will Learn In This Free Course • Explain the purpose and principles of Good Manufacturing Practices (GMP) in food safety • Identify regulatory standards governing Good Manufacturing Practices in food production environments • Recognise the roles and responsibilities of personnel in maintaining GMP compliance • Assess facility design and maintenance elements that support sanitation and contamination control • Apply proper cleaning and sanitisation procedures for food contact and non-contact surfaces • Outline controls to prevent cross-contamination from physical, chemical, and biological hazards • Create equipment operation and calibration practices that ensure safe and consistent performance • Analyze traceability, labelling, and documentation required for regulatory compliance • Evaluate pest control measures that minimise risks to products and the environment |
| Course Code | 7746 |
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