The FDA Food Safety Modernization Act (FSMA) Human Food 21 CFR Part 1 Subpart B—Current Good Manufacturing Practice (CGMP)
§ 117.10 Personnel.
§ 117.20 Plant and grounds.
§ 117.35 Sanitary operations.
117.37 Sanitary facilities and controls.
§ 117.40 Equipment and utensils.
§ 117.80 Processes and controls.
§ 117.93 Warehousing and distribution.
§ 117.95 Holding and distribution of human food by-products for use as animal food.
§ 117.110 Defect action levels.
This one class is provided on Zoom. Classes also can be provided on site. Please contact Alex to schedule for on site classes.
NTRODUCTION
CHAPTER 1 SAFETY OF WATER
CHAPTER 2 CONDITION AND CLEANLINESS OF
FOOD CONTACT SURFACES
CHAPTER 3 PREVENTION OF CROSS CONTAMINATION
CHAPTER 4 MAINTENANCE OF HAND WASHING,
HAND SANITIZING, AND TOILET FACILITIES
CHAPTER 5 PROTECTION OF FOOD FROM ADULTERANTS
CHAPTER 6 PROPER LABELING, STORAGE, AND
USE OF TOXIC COMPOUNDS
CHAPTER 7 CONTROL OF EMPLOYEE HEALTH CONDITIONS
CHAPTER 8 EXCLUSION OF PESTS
EXAMPLE SSOP PLAN AND SANITATION CONTROL RECORDS
Seafood HACCP Regulation (21 CFR, Part 123)
Current Good Manufacturing Practices (CGMP) Regulation (21 CFR, Part 117, Subpart B)
USDA FSIS Sanitation (9 CFR Part 416)
Environmental Monitoring Handbook for the Food and Beverage Industries – by Cornell University and 3 M
1st Editio
Schedule of classes for 2025. Classes for 2024 also con be arranged
2025 Classes
February 21, 2025 – EST
May 9, 2025 – PST
August 1, 2025 – EST
September 12, 2025 – PST
October 31, 2025 – EST
This course was developed through a National Sea Grant College Program project contained the core training manual and Curriculum developed by the Seafood HACCP Alliance (SHA) to teach Sanitation Control Procedures (SCP) for food safety. This curriculum referenced and incorporated recommendations from the National Advisory Committee on Microbiological Criteria for Foods (NACMCF), the U.S. Food and Drug Administration (FDA) Fish and Fishery Products Hazards and Control Guide, the U.S. Food and Drug Administration mandatory HACCP (21 CFR Part 123), and FDA Current Good Manufacturing Practices, and various sanitation standards operation procedures (SSOP’s) prepared by the government agencies, trade associations, academia, and individuals having expert knowledge of the concept and application of sanitation in food processing. This course also covers:
– FDA CGMP 21 CFR Part 1 Subpart B,
– FDA Listeria Control guidance and
– various sanitation standards operation procedures (SSOP’s) prepared by the
government agencies such as
– USDA FSIS Sanitation (9 CFR part 416),
– USDA FSIS Listeria Rule (9 CFR Part 430),
– trade associations,
– academia such as Cornell University and 3M collaboration Environment
Monitoring Handbook for the Food and Beverage Industries,
– and individuals having expert knowledge of the concept and application of
sanitation in food processing .
This course also explains the definition of Qualified Individual under the FDA Human Food Rule (21 CFR Part 117).
