Good Distribution Practices (GDPs)
Good Distribution Practices (GDPs)
Good Distribution Practices (GDPs) describe the minimum standards which a distributor must meet to ensure that the quality and safety of food is maintained throughout the supply chain.
During warehousing, distribution and shipping, incidents can affect food safety resulting in increased risk of microbiological, chemical, or physical hazards. Developing and implementing consistent best practices throughout the operation, from truck to warehouse to delivery, is key to mitigating food safety and quality risks.
This training covers the best practices for: Site location and approval; Site Operations; Personnel Hygiene and Welfare; Personnel Processing Practices; Water, Ice and Air Supply; Receipt, Storage and Transport; Separation of Functions; Waste Disposal; and Product Recall Program.
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- Course Details
- Identify the hazards and assess risks
- Describe Good Distribution Practices and how to apply them in your facility
- Know requirements for personnel hygiene, sanitation, pest control, preventive maintenance programs and more
- Recognize the importance of traceability and the components of a recall program
- Define and describe HACCP preliminary steps and principles
Who Should Attend:
Warehouse and distribution personnel, supervisors and managers and any industry members needing a better understanding or a refresher of GDPs.
Prerequisites: None. This is a basic food safety training.
Q - How do I get “certified” to HACCP?
A - Attending a HACCP training class does not grant “certification” to the attendee. A “Certificate” of Attendance (or Completion) is presented to attendees for completing the course. Having the ability to show an auditor or government inspector your issued Certificate of Attendance for the 16-hour HACCP course will satisfy training requirements for third-party audits, including GFSI programs like SQF, BRCGS, PrimusGFS, etc..
Q- How do Good Manufacturing Practices (cGMPs) relate to HACCP?
A - GMPs are food safety and quality goals published in Title 21 of the Code of Federal Regulations, Part 117 – Subpart B. The “c” in cGMP stands for current which indicates that the most recent standards. GMPs describe the methods, equipment, facilities, and controls for producing processed food. Five key elements, which are often referred to as the 5 P's of GMPs —people, premises, processes, products and procedures (or paperwork). And if all five are done well, there is a sixth P… profit! Some GMP Guidelines include Quality management, Sanitation and hygiene, Building and facilities/premises, Equipment, Raw materials, Personnel, and more. GMPs are part of the foundational programs, known as Pre-Requisite Programs, that support HACCP-based Food Safety Management Systems.
Q - What are Standard Operating Procedures (SOP)?
A - Directions, or practices, are directed by written SOPs. An SOP should be procedural and narrow in scope so easy to follow. Numbered procedure should correspond with numbered corrective action.
Q - What is an SSOP?
A - Sanitation Standard Operating Procedures — SSOPs — are the specific, written procedures necessary to ensure sanitary conditions in the food plant. They include written steps for cleaning and sanitizing to prevent product adulteration. SSOPs serve primarily to guide and orientate supervisors, management, regulators, and auditors, not necessarily the employees. An SSOP is a fundamental part of a Food Safety Plan. It may be a stand-along procedure or may be a Prerequisite Program (PP). It shall be updated whenever there is a change in processes or chemicals used. It should be reviewed annually with the Food Safety Plan.
- An SSOP may written for
- A piece of equipment
- Several pieces of equipment in a process
- An environmental area
- As a Master Sanitation Plan for the whole facility.
Q. When does my HACCP certificate expire?
A - There is no government (FDA/USDA) regulation regarding time, but industry practice likes to see some food safety training every 3 years. If you have HACCP training, and it’s been 3 years, you might take a different food safety training that complements your work. If there are new updates, such as the FSMA rules that apply to your job, then its recommended to keep up with relevant training. All of the GFSI programs (i.e SQF, PrimusGFS, BRCGS, etc.) does require HACCP training every 5 years.
Q. Do Liquor companies have to comply with FSMA’s Preventive Controls rule?
A - Manufacturers (distillers) of alcoholic beverages are exempt from this rule. Unless you are processing, manufacturing, packaging food for human consumption this FDA regulatory requirement does not apply. However, if you are diverting your edible waste to animal feed operations, your company may be affected by FSMA.
These discounts can be applied at checkout when you register through SCS Learning Hub, our online training registration portal.
- For All Registrants: If you are registering for multiple trainings, you can receive a $25.00 off your total when you apply the following code at checkout: MULTIFSCOURSES
- For Administrators: If you are registering multiple attendees for a training, you can use the discount code to receive $25.00 off your total: MULTIATTENDEE
Disclaimer: Only one discount code applicable at checkout