Online resources from the Good Manufacturing Practices Part 117 Online Course
Online Resources in Module 1: GMP Regulation & Training
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Module 1 Page 3
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Module 1 Page 4
Adjust Computer Settings for Chrome
Adjust Computer Settings for Firefox
Adjust Computer Settings for Safari
Adjust Computer Settings for Internet Explorer (not recommended)
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Module 1 Page 6
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Module 1 Page 8
Food Safety Modernization Act Webpage
Online Resources in Module 2: Food Safety: Microbes & Allergens
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Module 2 Page 10
USDA: Compliance Guidelines for Cooling Heat-Treated Meat and Poultry Products (Appendix B)
FDA: FDA Seafood Products Hazards and Controls Guide
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Module 2 Page 15
FDA: Information about Food Allergens
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Module 2 Page 17
FDA: FDA’s Food Labeling Guide
FDA: Allergen Labeling Requirements
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Module 2 Page 19
Training Information from the Food Allergy Research and Resource Program
Online Resources in Module 3: Personnel: Health & Hygiene
No online resources are provided in Module 3.
Online Resources in Module 4: Plant Grounds & Pest Control
No online resources are provided in Module 4.
Online Resources in Module 5: Plant Construction & Design
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Module 5 Page 5
Online Resources in Module 6: Sanitary Facilities: Water, Plumbing & Toilets
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Module 6 Page 4
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Module 6 Page 22
American Backflow Prevention Association
American Society of Sanitary Engineering (ASSE) International
Online Resources in Module 7: Sanitary Operations: Cleaning & Sanitizing
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Module 7 Page 27
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
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Module 7 Page 32
Allergen Validation: Analytical Methods and Scientific Support for a Visually Clean Standard
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Module 7 Page 35
FDA-Approved Sanitizers in 21 CFR Part 178
EPA-Tolerance Exemptions 40 CFR Part 180
Online Resources in Module 8: Equipment & Utensils
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Module 8 Page 4
American National Standards Institute
National Sanitation Foundation
USDA Agriculture Marketing Service Equipment List
Baking Industry Sanitary Standards
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Module 8 Page 11
Food Processing Suppliers Association
Association for Packaging and Processing Technologies
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Module 8 Page 28
Water Base Boiling Point Calculator
National Institutes of Standards and Technology
Thermometer Calibration Guide Kansas State University Extension Publication
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Module 8 Page 29
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Module 8 Page 31
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
Online Resources in Module 9: Plant Operations & Raw Materials
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Module 9 Page 10
USDA Food Safety and Inspection Service List of Accredited Laboratories
Food Testing Laboratory Database
Association of Public Health Laboratories
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Module 9 Page 19
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Module 9 Page 21
FDA: Action levels for Poisonous or Deleterious Substances in Human Food and Animal Feed
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Module 9 Page 22
FDA: Compliance Manual on Mycotoxins in Domestic Food
FDA: Fish and Fishery Products Hazards and Control Guides
Online Resources in Module 10: Manufacturing Operations: Process Controls
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Module 10 Page 11
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Module 10 Page 12
FDA: FDA Fish and Fishery Products Hazards and Controls Guide
USDA: USDA Food Safety and Inspection Service Compliance Guides
FDA: FDA Juice HACCP Guidelines
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Module 10 Page 19
FDA: FDA Compliance Policy Guide on Hard or Sharp Objects
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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
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Module 10 Page 26
USDA: Compliance Guidelines for Cooling Heat-treated Meat and Poultry Products (Appendix B)
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Module 10 Page 34
FDA: Measure water activity in foods
University of California at Davis: Water Activity in Food
Cornell Food Venture Center: Water Activity Measurement of Foods
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Module 10 Page 38
Cornell University Food Venture Center: Fact sheet on pH meters and how to purchase them
Microbiology Laboratory Guidebook information on measuring pH in meat and poultry products
FDA: Regulation for acidified foods, how to establish a validated process, how to measure pH
Online Resources in Module 11: Warehousing, Food Disposition & Defects
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Module 11 Page 3
USDA: Federal Meat Inspection Act
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Module 11 Page 4
FDA: Inspection Operations Manual – Subchapter 8.5 Disaster Procedures
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
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Module 11 Page 5
https://www.fda.gov/downloads/ICECI/Inspections/IOM/UCM123515.pdf
USDA: Requirements for meat, poultry and egg products
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Module 11 Page 13
Online Resources in Module 12: Building Sanitation Procedures
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Module 12 Page 2
FDA: What should I expect during an inspection?
FDA: Reports, Manuals, and Forms
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Module 12 Page 6
USDA/FSIS Federal Grant of Inspection guide
HACCP Alliance GMP and SSOP Guidelines
Seafood HACCP Alliance’s Sanitation Control Procedures Course Manual
Sanitation Resources at the Seafood Network Info Center
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Module 12 Page 7
FDA Food Security Preventive Measures Guidance
NMPA 2013 Pest Management Standards for Food Plants
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Module 12 Page 8
Preventive Controls Training Course Schedule
Food Safety Preventive Controls Alliance
FDA Factsheet on Preventive Controls
FDA Frequently Asked Questions on FSMA
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Module 12 Page 9
FDA Factsheet on Sanitary Transportation Rule
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Module 12 Page 10
FDA Guidance on Fresh Fruits and Vegetables
FDA Sanitary Scorecard for Milk Plants
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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
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Module 12 Page 12
USDA: FDA/FSIS Sanitation Performance Standards Compliance Guide
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Module 12 Page 13
Western Growers Association Industry Guidance Documents
USDA Internet Resources on Sanitation and Pest Control
Pennsylvania State University Database
Links to State Food Safety Agencies
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Module 12 Page 16
PDF of All GMP Requirements & What You Can Do & How to Monitor Sections of this Course
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Module 12 Page 17
Seafood Network Info Center SSOP Generic Models and Forms
FDA: FDA Self Inspection Checklist
Perdue University Food Safety Toolkit: Equipment, Facilities and Premises Cleaning Checklists
University of Wisconsin SSOP Model for Meat Processing
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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
Grocery Manufacturer’s Association