BT 215 GMP Foundations for Food Operations
Basic Good Manufacturing Practices are essential to all food manufacturing facilities. This class will provide participants with industry best practices with regard to Sanitation Standard Operating Practices (SSOP); Operational Sanitation; Employee Hygiene; Allergen Handling and other relevant practices. Designed to provide a basis for plant inspection and auditing programs, this class is designed for operational and quality employees alike.
Course ID: BT 215
Semester Hours: 0