GMPs Part 117 Online Resources

Module 1: GMP Regulation & Training

Module 1 – Page 1

• FSPCA's website

Module 1 – Page 3

• What are the basic computer specifications for Canvas?
• Which browser does Canvas support?
• How do I clear my browser cache on a Mac?
• How do I clear my browser cache on a PC?

Module 1 – Page 6

• Food Safety Modernization Act Webpage

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Module 2: Food Safety: Microbes & Allergens

Module 2 – Page 12

• USDA: Compliance Guidelines for Cooling Heat-Treated Meat and Poultry Products (Appendix B)
• FDA: FDA Seafood Products Hazards and Controls Guide

Module 2 – Page 16

• FALCPA

Module 2 – Page 17

• FDA: Information about Food Allergens

Module 2 – Page 19

• FDA: Food Labeling & Nutrition
• FDA: Allergen Labeling Requirements

Module 2 – Page 21

• Training Information from the Food Allergy Research and Resource Program

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Module 3: Personnel: Health & Hygiene

Module 3 – Page 22

• Hand-washing video from the World Health Organization

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Module 4: Plant Grounds & Pest Control

Module 4 – Page 24

• How rats can enter your building video from the National Geographic

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Module 5: Plant Construction & Design

Module 5 – Page 5

• FPSA
• Thomas Net

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Module 6: Sanitary Facilities: Water, Plumbing & Toilets

Module 6 – Page 4

• National EPA Regulation

Module 6 – Page 22

• American Backflow Prevention Association
• American Society of Sanitary Engineering (ASSE) International

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Module 7: Sanitary Operations: Cleaning & Sanitizing

Module 7 – Page 27

• University of Florida: Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations
• JIFSAN Effective Cleaning and Sanitizing Procedures
• Seafood Network Info Center at Oregon State University
• Arizona Dept. of Public Health Services: Food Equipment Cleaning and Sanitizing
• Sanitation Tools
• Food Manufacturing
• MacRae’s Blue Book
• Thomas Net

Module 7 – Page 33

• White Paper developed by the United Fresh Produce Association entitled Microbiological Testing of Fresh Produce
• Information on Sampling and Testing can be found on the International Fresh Produce Association's website
• Allergen Validation: Analytical Methods and Scientific Support for a Visually Clean Standard

Module 7 – Page 36

• FDA – Approved Sanitizers in 21 CFR Part 178
• EPA – Tolerance Exemptions 40 CFR Part 180

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Module 8: Equipment & Utensils

Module 8 – Page 4

• American National Standards Institute
• National Sanitation Foundation
• Underwriters Laboratories
• USDA Agriculture Marketing Service Equipment List
• 3-A Sanitary Standards
• Baking Industry Sanitary Standards

Module 8 – Page 12

• Food Processing Suppliers Association
• Food Online
• Association for Packaging and Processing Technologies
• The Thomas Register
• Food Processing Magazine
• Selection and Purpose of Used Food Processing Equipment Kansas Cooperative Extension Service Fact Sheet

Module 8 – Page 29

• Water Base Boiling Point Calculator
• FDA Food Code 2017 Edition
• National Institutes of Standards and Technology
• Thermometer Calibration Guide Kansas State University Extension Publication

Module 8 – Page 30

• Food Logistics
• Thomas Net

Module 8 – Page 32

• Compressed Gas Association Publications: Guide to Food Gas Regulations and Industry Practices
• U.S. Dept of Labor, Occupational Safety & Health Administration regulations for compressed gases
• Compressed gases self-inspection checklist for schools

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Module 9: Plant Operations & Raw Materials

Module 9 – Page 10

• USDA Food Safety and Inspection Service List of Accredited Laboratories
• Food Testing Laboratory Database
• Association of Public Health Laboratories

Module 9 – Page 19

• FDA Bad Bug Book

Module 9 – Page 21

• FDA: Action levels for Poisonous or Deleterious Substances in Human Food and Animal Feed

Module 9 – Page 22

• FDA: Compliance Manual on Mycotoxins in Domestic Food
• FDA: Fish and Fishery Products Hazards and Control Guides

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Module 10: Manufacturing Operations: Process Controls

Module 10 – Page 11

• Food Processing Authorities

Module 10 – Page 12

• USDA: Compliance Guidance
• USDA: FSIS Salmonella Compliance Guidelines for Small and Very Small Meat and Poultry Establishments that Produce Ready-to-Eat (RTE) Products and Revised Appendix A
• USDA: USDA Food Safety and Inspection Service Compliance Guides
• Dairy Grade A Voluntary HACCP
• FDA: FDA Fish and Fishery Products Hazards and Controls Guide
• FDA: FDA Juice HACCP Guidelines
• FDA: FDA Food Code

Module 10 – Page 19

• FDA: FDA Compliance Policy Guide on Hard or Sharp Objects

Module 10 – Page 21

• Metal Detectors in Food Processing – Oklahoma State University Food Technology Factsheet
• Food Processing Buyer’s Guide to Metal Detection Systems
• Thomas Net Food Inspection Systems

Module 10 – Page 26

• USDA: Compliance Guidelines for Cooling Heat-treated Meat and Poultry Products (Appendix B)

Module 10 – Page 34

• FDA: Measure water activity in foods

Module 10 – Page 38

• Purchasing pH Meters Guidance | Cornell Food Venture Center
• Oklahoma State University: Choosing and Using a pH Meter for Food Products
• USDA Microbiology Laboratory Guidebook
• Physical Examination of Meat and Poultry Products
  • View section 2.3 Determination of pH in Meat and Poultry Products
• FDA: Regulation for acidified foods 21 CFR 114
  • § 114.90 Methodology - Explains How to Measure pH

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Module 11: Warehousing, Food Disposition & Defects

Module 11 – Page 3

• USDA: Federal Meat Inspection Act

Module 11 – Page 4

• USDA: Food Safety and Inspection Service Guide for Developing a Food Defense Plan for Meat and Poultry Processors
• USDA: FSIS Emergency Response
• FDA: Investigations Operations Manual – Subchapter 8.5 Disaster Procedures
  • (Select Chapter 8 - Investigations and view Subchapter 8.5 - Disaster Procedures starting on page 8-23.)
• FDA: Notice on the Safety of Food Affected by Hurricanes, Flooding, and Power Outages
• FDA: Notice on How to Dispose of Contaminated or Spoiled Food

Module 11 – Page 5

• FDA: Reconditioning FDA regulated foods after a disaster or emergency from the FDA Investigations Operations Manual Section 8.1.5.8
  • (Select Chapter 8 - Investigations and view Subchapter 8.1.5.8 - Disaster/Emergency Response – How do we protect the consumer
    during a disaster or emergency? This section begins on page 8-10. Reconditioning after a disaster or emergency is described on page 8-17.)
• USDA FSIS: A Sanitation Standard Operating Procedure Model

Module 11 – Page 13

• Defect Levels Handbook at fda.gov/pchfrule and at fda.gov
• FDA: Defect Level Handbook

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Module 12: Building Sanitation Procedures

Module 12 – Page 2

• FDA Self-Inspection Guide
• FDA: What should I expect during an inspection?
• FDA: Reports, Manuals, and Forms

Module 12 – Page 6

• USDA/FSIS Federal Grant of Inspection guide
• HACCP Alliance Food Safety Information
• Seafood HACCP Alliance’s Sanitation Control Procedures Course Manual
• Sanitation Resources at the Seafood Network Info Center

Module 12 – Page 7

• NMPA 2016 Pest Management Standards for Food Plants

Module 12 – Page 8

• FSMA Preventive Controls Rule
• Preventive Controls Training Course Schedule
• Food Safety Preventive Controls Alliance
• FSMA Training
• FDA Factsheet on Preventive Controls
• FDA Frequently Asked Questions on FSMA

Module 12 – Page 9

• FDA Factsheet on Sanitary Transportation Rule
• Sanitary Transport Final Rule
• FSMA Final Rules

Module 12 – Page 10

• FDA Produce Safety Rule
• FDA Guidance on Fresh Fruits and Vegetables
• Produce Safety Alliance
• FDA Guidance for Sprouts
• Sprout Safety Alliance
• Dairy Grade A Voluntary HACCP
• FDA Sanitary Scorecard for Milk Plants

Module 12 – Page 11

• FDA Guidance for Industry to Control Listeria in Ready-to-Eat Foods
• Compliance Policy Guide for Listeria
• FDA Requirements for Low Acid Canned Foods and Acidified Foods
• FDA Inspection Reference Guides
• FDA NSSP Guide for the Control of Molluscan Shellfish

Module 12 – Page 12

• USDA: FDA/FSIS Sanitation Performance Standards Compliance Guide
• USDA: USDA/FSIS Compliance Guidelines to Control Listeria Monocytogenes in Post-lethality Exposed Ready-to-eat Meat and Poultry Products

Module 12 – Page 13

• AIB Consolidated Guidelines
• Western Growers Association Industry Guidance Documents
• USDA FSIS Small and Very Small Plant Guidance Resources
• USDA FSRIO Food Safety Topics
• USDA FSRIO FAQs
• Pennsylvania State University Database
• Links to State Food Safety Agencies
• AFDO Resources

Module 12 – Page 16

• PDF of All GMP Requirements & What You Can Do & How to Monitor Sections of this Course

Module 12 – Page 17

• University of Georgia Cleaning, Sanitizing, and Pest Control in Food Processing and Storage and Service Areas Fact Sheet
• Seafood Network Info Center SSOP Generic Models and Forms
• FDA: FDA Self Inspection Checklist
• National Sea Grant Library
• Purdue University Food Safety Toolkit: Equipment, Facilities and Premises Cleaning Checklists
• University of Wisconsin SSOP Model for Meat Processing

Module 12 – Page 24

• Seafood Network Information Center
• Food Safety Information Center Education and Training Materials Database
• International Dairy Foods Association
• Institute of Food Technologies
• Pennsylvania State University Food Safety Database Search for Training for Food Processors
• Consumer Brands Association (formerly Grocery Manufacturers Association) 
• American Institute of Baking
• International Association for Food Protection