Food Plant Handler - GMPs
Course specification
About this training
What You’ll Learn in This Food Plant Handler GMPs Training
This training on Food Plant Handler GMPs covers the essential Good Manufacturing Practices every food plant employee must follow. You will explore the following learning objectives:
- Why to be a Safe Food Handler?
- Food Borne Illnesses or Food Contamination
- GMP or Food Hygiene Practices
- Personal Hygiene or Value of Good Hygiene Practices
- Good Manufacturing Practices or Food Safety Culture
- Prevention of Cross Contamination
- Responsibilities of a Safe Food Handler
- Hygienic workplace Environment & Your Role
Course sample
Training OverView
Course outline
- Basic Instructions
- Training OverView
- Module 1 – Introduction – Why to be safe Food Hander?
- Module 2 – Food Contamination/ Cause of Food Borne Illnesses
- Module 3 – Illnesses and Injuries – Employee Obligation
- Module 4 – How to Achieve Personal Hygiene?
- Module 5 – Employee Hygiene Practice
- Module 6 – Handling Chemicals – Best Practices
- Module 7 – Handwashing and the correct use of gloves
- Module 8 – Handling Allergens and their cross contact
- Module 9 – Employee Breakrooms and Amenities
- Module 10 – Understanding Food Defense
- Module 11 – Employees, Visitors and Contractors, Roles and Responsibilities
- Module 12 – The lessons learned
- 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 a company enrolls you in a training, you will receive an email invitation to sign up on the portal. Upon login you can access assigned/purchased training from the “My Courses/Trainings” tab. You can access the training from any device with a live Internet connection. for a broader look at food safety, see our Food Safety Fundamentals course.
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.
Key GMPs include proper personal hygiene, preventing cross‑contamination, handling allergens correctly, and maintaining a clean work environment. Module 12 covers food defense as well.
Prevent cross‑contamination by separating raw and ready‑to‑eat foods, sanitizing equipment, and following proper work flows. Module 9 addresses allergen cross‑contact specifically. see Prevention of Cross Contamination for more details.
Employees must report illnesses and injuries to a supervisor and avoid handling food when sick. Module 3 covers employee obligations in detail.
FDA regulations require proper handwashing, clean attire, hair restraints, and exclusion of ill employees. For complete details, up-to-date best practices, and a question-and-answer format for food managers and employees, refer to the official FDA Employee Health and Personal Hygiene Handbook.
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