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FDA GMP: Human Food


Current food good manufacturing practices (GMPs) are published in Title 21 of the Code of Federal Regulations, Part 110 (21 CFR 110). GMPs describe the methods, equipment, facilities, and controls for producing processed food. As the minimum sanitary and processing requirements for producing safe and wholesome food, they are an important part of regulatory control over the safety of the nation's food supply. GMPs also serve as one basis for FDA inspections.The current GMPs are the result of an extended rulemaking process that spanned decades

Course Objective

This training course has been designed for individuals involved in food industry. It offers an introduction to food security for state and local sanitarians, USDA FSIS field inspectors, and HHS FDA field inspectors. With the current threat of terrorism against the US, it is critical that the food industry from growers to retail be aware of the threat and of the guidance materials available from regulatory agencies to help address food security concerns.

Course length

2-3 days (doing a couple of hours/day) are required to complete the ISO 22000 :2005 course.

Who should attend

This 7Step/CALISO online training course is for you if you:

  • Anyone who does not have time to allocate a full day to take a LIVE class on the cGMP and 21CFR110, wants to quickly and efficiently understand what the FDA's GMP for human food manufacturers is about,
  • Want to quickly and efficiently be trained on FDA GMP: Human Food and implement the GMP without using a consulting firm
  • Want to train more of your staff on FDA GMP economically and without having to immobilize them in a class for a full day

Course Benefits

By participating in this 7 Step/CALISO online course, you will be able to:

Major topics include:

The structure of the training is as follows:

  • Subpart A--General Provisions
  • 110.3 - Definitions.
  • 110.5 - Current good manufacturing practice.
  • 110.10 - Personnel.
  • 110.19 - Exclusions.
  • Subpart B--Buildings and Facilities
  • 110.20 - Plant and grounds.
  • 110.35 - Sanitary operations.
  • 110.37 - Sanitary facilities and controls.
  • Subpart C--Equipment
  • 110.40 - Equipment and utensils
  • Subpart D [Reserved]
  • Subpart E--Production and Process Controls
  • 110.80 - Processes and controls.
  • 110.93 - Warehousing and distribution.
  • Subpart F [Reserved]
  • Subpart G--Defect Action Levels
  • 110.110 - Natural or unavoidable defects in food for human use that present no health hazard.

Authors: CALISO Corporation


Required Prerequisites

This is an internet-delivered course featuring graphical presentation screens with text-based instruction, videos, and on-going quizzes to reinforce learning and retention and gauge your understanding of a topic before you move forward. Convenient and portable, this course provides instruction without the expense of travel and time away from the workplace.

  • Internet Access
  • Browser cookies enabled
  • Recent browser such as Internet Explorer, Firefox, Chrome or Safari recommended

Award of Certificate

An online training certificate will be issued upon successful completion of the course and obtaining 70% or above on the final average of the ongoing quizzes. A final Exam is provided for trainees who have less that 70%.

With your registration, you will receive online access to the course until you complete it. The limit on course completion and access to your certificate is three years.

Quantity Discounts

Quantity discounts of 15% for 10 or more students registered. The discount is automatically calculated during registration by credit card.

Course Registration

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