Food Plant Floor Leaders - GMPs
Course specification
About this training
What You’ll Learn in This Food Plant Floor Leaders GMPs Training
Training on Food Plant Leaders GMPs has the following learning objectives:
- Why to adopt Good Manufacturing Practices?
- Personal Hygiene or Avoiding Cross Contamination
- GMPs or Value of Good Hygiene Practices
- Good Manufacturing Practices or Food Safety Culture
- Exploring Food Defense and its application
- Food Plant Supervision
- Role & Responsibilities of Production Lead Hands or Supervisors and QA Specialists
Course sample
Training OverView
Course outline
- Basic Instructions
- Training OverView
- MODULE 1 – INTRODUCTION – WHY TO ADOPT GOOD MANUFACTURING PRACTICES?
- Module 2 – Food Hazards, Contamination and their Impacts
- Module 3 – Employee Obligations - Illnesses and Injuries
- Module 4 –How to achieve and maintain Personal Hygiene
- Part 1 - How to achieve Personal Hygiene
- Part 2 - Employee Good Hygiene Practices
- Part 3 - Correct Handwashing and Use of Gloves
- Part 4 - Employee Breakrooms and Amenities
- Module 5 – Handling Chemicals – Best Practices
- Module 6 – Handling Allergens and their cross contact
- Module 7 – Understanding Food Defense
- Module 8 – Understanding Fundamentals of Food Safety Management/ HACCP and its requirements
- Part 1 - Food Safety Fundamentals
- Part 2 – HACCP
- Module 9 – Documentation and Record keeping – Best Practices
- Module 10 – Employees, Visitors and Contractors, Roles and Responsibilities – Floor leadership role as an escort/ supervisor.
- Module 11 – Role of Lead hands, Technicians, line Operators, area Supervisors, QA Specialists & QA Supervisors in ensuring GMPs
- Module 12 – Traits and Characteristics in Coaching and Supervision
- Final Qualification Exam
Frequently asked questions
This training is completely self-paced, so you can begin at any time and set your own pace. Training duration is 30 days from signup/assigned date.
On purchase, or if company enrols you in a training, you will receive an email invitation to signup on the portal. Upon login you can access assigned/purchased trainings from "My Courses/Trainings" tab. You can access the trainings from any device with a live Internet connection. The training will work on a desktop, laptop, tablet, and smartphone.
Online trainings provide unparalleled convenience and flexibility. You can take the training anytime and anywhere; on any device you own.
You can email your instructor directly at training@foodvisioninc.com or utilize the training discussion board.
Currently trainings are offered in English language only.
Training is in audio visual format. You need to watch all the videos.
Trainee must have basic understandings of English language. Trainee must have a computer/mobile/tablet along with stable internet connection to attempt the training. Trainee must be familiar with basic use of computer.
Conceptual understanding from video lectures will be examined by an exam (where applicable) (multiple choice, true/false etc). You need to watch all the videos to complete the course.
Soft copy of test results (if applicable) will be emailed right after test submission. You can always access your current and previous results from your portal using your credentials.
Course completion/qualification certificates will be awarded to qualifying trainees right after course completion or exam submission through email. Trainees can download and print it later from their respective portals.
Full refund before the course is attempted, No refund will be processed if a candidate has started a course.
GMPs are the foundation of food safety. Floor leaders set the example for their teams, ensuring compliance with hygiene, sanitation, and operational controls. Module 1 of the course explains the importance.
Proper handwashing, correct use of gloves, clean uniforms, illness reporting, and avoiding cross‑contamination are essential. Module 4 covers achieving and maintaining personal hygiene. for detailed employee training, see Personal Hygiene Practices.
When GMPs are consistently followed and championed by floor leaders, they become embedded in daily operations, creating a proactive safety culture. The fourth learning objective directly addresses this connection.
Floor leaders help identify and report suspicious activities, control visitor access, and ensure security protocols are followed. Module 7 covers food defense fundamentals. explore Food Defense for Supervisors for advanced training.
Lead hands supervise daily operations and ensure GMP compliance, while QA specialists audit and verify that standards are met. The final learning objective details these roles. Learn more about the regulatory framework at the FDA GMP Regulations (21 CFR Part 117).
Floor leaders must ensure accurate completion of production logs, sanitation records, temperature checks, and corrective action reports. Module 9 covers documentation best practices. see Document Control & Record Keeping for comprehensive training.
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