MS 1514:2022 Good Manufacturing Practice (GMP) For Food Awareness Course

1. INTRODUCTION
   The GMP [MS1514:2022] acts as one of the most fundamental requirements in food industries today. It lists down a series of requirements to be adhered by food-related industries that conforms to the most basic practices to ensure food safety. Also, it demands documentation to support effective means for food safety.

   GMP can be either a stand-alone requirement or it is being used as a standard for developing Pre-requisite Programmes for HACCP and ISO 22000 systems. By utilizing GMP for the latter, it will smoothen the development and the execution of HACCP and ISO22000 standards by removing excessive Critical Control Points. GMP will not be successfully implemented without management and staff commitment.

2. COURSE OBJECTIVES
   At the end of this lesson, participants are expected to have an essential understanding on the requirements of GMP and how these requirements are will be used to control food safety in production floor.

3. COURSE CONTENTS

   1. Introduction to Food Safety

      • Common food safety issues
      • Introduction to GMP

   2. The GMP requirements [Includes Personal Hygiene, Cleaning and Sanitation, Pest Control, Hazard Control, Buildings, Equipment and Facilities, Non-conformance, Document Control, Allergens etc]

   3. Hands-on exercises

   4. Discussions and Q& A

4. WHO SHOULD ATTEND
   Food Safety Committee, management staff and supervisory staff are deemed suitable to attend this course.

5. METHOD AND MEDIUM
   Lectures form the basic method of presentation. Comprehensive training notes are provided. The medium of instruction is English and Bahasa Malaysia. Mandarin is available if required.

6. ADMINISTRATIVE DETAILS
   

   Time	: To be advised
   Duration	: To be advised