The FDA requires organizations to plan, implement, and maintain processes and procedures to keep consumers safe from foodborne illness. Establishing and maintaining a well-functioning documentation system for this plan can be a big challenge for businesses. Documentation provides legal evidence that you and your employees are following the practices and procedures that are deemed necessary for safety. This course reviews good documentation practices (GDPs), including the do’s and don’ts of creating records, document control, common errors, and key characteristics of GDPs.
Food and beverage quality assurance professionals, production staff, document control, doc review, safety supervisors, regulatory affairs personnel, auditors, and anyone involved in implementing or managing food and beverage production.
- Regulatory Standards
- Types of Documents
- Document Control
- Record Keeping Requirements for CGMPs
- Good Documentation Practices
- Electronic Records
- Recognize common mistakes made in documentation.
- Explain what good documentation practices are.
- Identify commonly used documents.
- Utilize measures for document control.
Group exercises include:
- Handwashing SOP critique
- Documentation do’s and don’ts review
- Documentation Error identification
Delivered online with a live instructor at a scheduled date and time.
Intermediate
