Current Good Manufacturing Practices For Human Food
Title 21 Part 117 Subpart B
123 Food Handler cares about people and food safety and strives to deliver the best food safety training and exams available. We have adopted a farm to table frame of mind. This means at every level, from the farm to the table, Food Safety is key.
This online course has been designed for you to review the requirements of Title 21 Part 117 subpart B Current Good Manufacturing Practices for Human Food. Title 21 Part 117 subpart B outlines the basic sanitary controls that are required for all food processing facilities, wholesale food or food distribution firms, and food warehouses or food storage facilities that handle, store or process FDA regulated food.
This course covers each section of Title 21 Part 117 subpart B with a detailed explanation of its intent and examples and strategies for compliance. The course is an excellent course to take prior to a HACCP or PCQI course.
This course was designed for food production supervisors, HACCP coordinators, food safety managers, quality control/assurance personnel and anyone else who has responsibilities for ensuring that a food processing facility, wholesale food distribution firm and warehouse operation meets current GMP requirements.
Download the module notes and listen to each module lecture to prepare for the module quiz. Be sure to review each attachment in each and every module.
When all module videos and answers to the quiz questions for all 10 modules have been completed by the individual who registered and paid for the course please request a course review by email at [email protected] . Once a course review has been completed to verify the completion of all quizzes and required exercises a certificate will be issued to the individual person who registered for the course, and will contain the date of completion. The certificate should be kept on file to show that this individual has received training on GMP regulations.
StartIntroduction to GMP's (9:33)
StartModule 1 Personnel 117.10 (18:05)
StartModule 2 Plants and Grounds 117.20 (7:10)
StartModule 3 Sanitary operations 117.35 (10:51)
StartModule 4 Sanitary facilities and controls 117.37 (10:54)
StartModule 5 Equipment and utensils 117.40 (7:09)
StartModule 6 Processes and controls 117.80 (19:06)
StartModule 7 Warehousing and distribution 117.93 (4:04)
StartModule 8 Holding and distribution of human food by-products for use as animal food 117.95 (4:47)
StartModule 9 Defect action levels 117.110 (3:10)