Current Good Manufacturing Practices (cGMP)
Focus: cgmp, cgmp guideline, gmp seminar, current good manufacturing practices
TIME: 9:00 am – 4:00 pm
VENUE: Unit 201 Richbelt Tower, 17 Annapolis St., Greenhills, San Juan City, Metro Manila
SCHEDULE: Please call (02) 727.88.60, (02) 727.56.28, (02) 701.70.01 or (02) 701.70.02 or call/text mobile numbers 0926.622.0768 or 0933.584.7266. You may also click here to view schedule of the Training Program
PROGRAM DESCRIPTION: It is the policy of the Philippine government to regulate and control the manufacture, packing, repacking or holding of human foods to ensure their quality and safety. It is therefore necessary that all food establishments follow the regulations set by FDA, Phil. (Food and Drug Administration, Philippines). These are all embodied in the set of required Good Manufacturing Practices (GMP).
METHODOLOGY: Lecture-Discussion and Workshop, Case Study
• to enable participants to better understand the importance of GMP.
• to be able to impart to seminar participants the different types of food hazards that affect food safety.
• to enable the participants to understand and adopt the required good manufacturing practices in their workplace.
• to enable to update participants on the recent BFAD Administrative Order regarding GMP implementation.
MODULE 1. INTRODUCTION TO GMP
• Common GMP-Related Problems in the Food Industry
• Benefits from GMP Implementation
MODULE 2. DIFFERENT TYPES OF FOOD HAZARDS AND THEIR EFFECTS ON FOOD
• Physical, Chemical and Biological Food Hazards
• Significance of Microbiology in Foods and Food Handling
a. Sources of Microorganisms
b. Classification of Microorganisms
c. Effects of Microorganisms on Food
d. Factors that Influence Microbial Activity
• Some Recent Food Poisoning Cases
MODULE 3. PERSONAL HYGIENE AS A BIG FACTOR IN GMP
• Personal responsibilities/grooming
• Proper Washing of Hands
• Prescribed Uniform
MODULE 4.SANITATION AND DISINFECTION
• Some Recommended Sanitizers and Disinfectants
• How to Handle and Store Disinfectants and Sanitizers
MODULE 5. BFAD AO. 54 AND OTHER BFAD PLANT REQUIREMENTS
• BFAD AO NO. 54
• Other BFAD Plant Requirements
a. Plant and grounds
b. Utensils and Equipment
c. Water and Raw Material Supply
d. Operations and Processing Procedure
e. Storage and Distribution
SEMINAR FEE: Php 3,000 per person (inclusive of snacks, lunch, drinks, seminar kit, handouts, certificate of attendance)
DISCOUNT: 10% Discount if FULL AMOUNT is paid at least five (5) days before the event.
MODE OF PAYMENT:
- Deposit payment at Banco de Oro. FAX deposit slip (indicate name of participant and seminar title) to confirm reservation.
- On-site payment (CASH only)
- Company checks are accepted, provided that they are received at least five (5) banking days before the event.
RESERVATION: Please call telephone (02) 727.88.60, (02) 727.56.28, (02) 701.70.01, (02) 701.70.02, 0926.622.0768 or 0933.584.7266. For other inquiries, kindly send a message by filling-up the form below.
CANCELLATION BY ATTENDEE: Registrant may refund amount paid, with less 30% processing charge from the LISTED AMOUNT within 30 days, or opt to use the payment for a seminar of equal value within 60 days. Cancellation must be done at least 2 days before the event. Non-appearance or failure to inform us of cancellation will result to forfeiture of full amount paid.
CANCELLATION BY BUSINESSCOACH: Registrant may refund full amount paid within 30 days, or may opt to use the payment for a seminar of equal value within sixty days of cancellation.
REFUND POLICY: Payment may be refunded upon presentation of the original copy of bank deposit slip and a valid ID. Cash refund is strictly implemented, and may be availed only at the BusinessCoach office in San Juan City, Metro Manila. BusinessCoach does not deposit refunds.
SCHEDULE: Schedule may change without prior notice. Please call to confirm. BusinessCoach, Inc. is not liable for any expense incurred by seminar registrant resulting from cancellation of any of our events.