FSPCA Current Good Manufacturing Practices for Animal Food
This course will focus on one of the seven FSMA foundational rules referred to as “Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventative Controls for Food for Animals .”The regulatory authority for these improvements is codified in 21 Code of Federal Regulations (CFR) Part 507, Subpart B titled, Current Good Manufacturing Practice.
This course will introduce you to the provisions within Subpart B on current good manufacturing practices. Each of the requirements will be discussed and examined in detail. Requirements for personnel, plants and grounds, sanitation, plumbing and the water supply, equipment, plant operations, holding and distribution are all introduced within this course. Learners will be exposed to requirements for facilities that process both human and animal food.
Course length: 2.5-3.5 hours
This course will focus on one of the seven FSMA foundational rules referred to as “Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventative Controls for Food for Animals .”The regulatory authority for these improvements is codified in 21 Code of Federal Regulations (CFR) Part 507, Subpart B titled, Current Good Manufacturing Practice.
This course will introduce you to the provisions within Subpart B on current good manufacturing practices. Each of the requirements will be discussed and examined in detail. Requirements for personnel, plants and grounds, sanitation, plumbing and the water supply, equipment, plant operations, holding and distribution are all introduced within this course. Learners will be exposed to requirements for facilities that process both human and animal food.
Course length: 2.5-3.5 hours
This course will focus on one of the seven FSMA foundational rules referred to as “Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventative Controls for Food for Animals .”The regulatory authority for these improvements is codified in 21 Code of Federal Regulations (CFR) Part 507, Subpart B titled, Current Good Manufacturing Practice.
This course will introduce you to the provisions within Subpart B on current good manufacturing practices. Each of the requirements will be discussed and examined in detail. Requirements for personnel, plants and grounds, sanitation, plumbing and the water supply, equipment, plant operations, holding and distribution are all introduced within this course. Learners will be exposed to requirements for facilities that process both human and animal food.
Course length: 2.5-3.5 hours
