Current Good Manufacturing Practices (CGMPs) under FDA Title 21 Part 117 (Subpart B) outlines the basic sanitary controls that are required for all food processing plants, wholesale or distribution firms, and warehouses or food storage facilities that handle, store or process FDA regulated food. GMPs also serve as one basis for FDA inspections.
In this one-day course, the following topics will be covered as they relate to CGMS, under Subpart B of Part 117:
- Basics of food safety
- Personnel: Health and hygiene
- Plant grounds and Pest control
- Sanitary operations: Cleaning and sanitizing
- Sanitary facilities and controls: Water, plumbing and toilets
- Equipment and utensils
- Processes and controls
- Warehousing and distribution
- Holding and distribution & defects
- Building sanitation procedures
The fee includes manual, certificate, lunch and refreshments.
These trainings are heavily subsidized by Washington State University and Washington State Department of Agriculture.
Please contact Cathy Blood, WSU Event Coordinator, blood@wsu.edu or 509-335-2845, if you have questions regarding registration.
Please contact Girish Ganjyal, girish.ganjyal@wsu.edu or 509-335-5613, if you have questions regarding program content.If you wish to be placed on our email distribution list to be notified of the training, please contact Cathy Blood, blood@wsu.edu.
Cancellations Policy
Cancellations will be accepted until 10 days to the course, and the registration fee, less $25 will be refunded. After that time, no refunds will be made for cancellations.
Substitution Policy
Substitutions will be allowed at any time. For additional information please contact our office at 509-335-2845, blood@wsu.edu.
Payment Policy
Your registration is not final until full payment is received. Please send check payments prior to beginning of the course. We accept check, Visa, or MasterCard. Course materials will only be available for paid attendees.