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Good Manufacturing Practices (GMPs):
Regulatory requirement, HACCP pre-requisite, good food safety practices
Thursday, July 18, 2013 6:30 pm
Vermont Food Venture Center
140 Junction Road, Hardwick, VT 05483
Good Manufacturing Practices (GMPs) are the basic sanitary and processing requirements necessary to ensure the production of safe and wholesome food. They are a key pre-requisite for HACCP programs and are essential to meeting FDA and USDA food safety requirements. Therefore, it is very important that food processors understand and can implement these practices. This workshop will provide information on this topic and will also have an extended time of question and answers.
About the presenters:
Connor Gorham is the Professional Production Assistant at the VFVC which has led him to understanding the different procedures and policies that specialty food producers must follow. Along with writing the facility GMP for the VFVC, he assists specific clients on their own GMPs. Connor is a registered ServSafe instructor and holds a certification in Better Process Control School, which helps him shed light on various food safety concerns throughout the flow of food!
George Keener is the Operations manager for the VFVC and a member of the Vermont Food Safety Task force. Within the Task Force, he is part of the team reviewing the new regulations being rolled out by the FDA as part of the 2010 Food Safety Modernization Act (FSMA) that will affect essentially all food producers and processors. George also has also written GMP and additional food safety plans for the VFVC.
Please call 802-472-5362 for more information
or go to http://gmps.eventbrite.com to register.