Good Manufacturing Practices (GMPs) for Cannabis

Good Manufacturing Practices (GMPs) for Cannabis

This course is based on FDA regulation 21 CFR 117, and provides knowledge on GMPs, the foundation of all food safety programs. The training is relevant to products like solvent or mechanically extracted oils, and infused products such as beverages, chocolate and baked goods. Most State and Health Department regulations require employees to demonstrate an understanding of basic food safety handling practices. This training course is a step up! Earn a GMP Certificate of Attendance.

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Course Details
FAQs
Instructor-Led Live

Learning Objectives:

Understand cannabis issues related to the management of a food safety and quality program including the plant, terpenes, testing, and dosage

Know responsibilities: management, quality assurance, operations, regulatory

Describe GMPs, and how to apply them in your facility

Create SOPs (Standard Operating Procedures) and other relevant documentation

Recognize the importance of traceability and the components of a recall program

Introduction to the Hazard Analysis Critical Control Point (HACCP) method

Agenda: Download

Who Should Attend:

Individuals working in the production area of a hemp, CBD or THC cannabis manufacturing facility (e.g. oil extraction, edibles, etc.).

Prerequisites: None

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.

Private Group

Classroom / Virtual

Save when you have 6 or more team members for training. SCS trainers can present a live, interactive webinar for your team or, when safe, come to your facility. Contact us to discuss options, get a quote and schedule a training for your team.