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GMP for the Food Industry

 
  June 29, 2017  
     
 
CfPA-The Center for Professional Advancement, Chicago, IL
October 4-5, 2017


Who Should Attend?
This 2-day course is intended for professionals involved in manufacturing in the food and beverage industry. It will be especially valuable to:

  • Quality Assurance Managers
  • Plant Supervisors
  • Process Engineers
  • Food Inspectors
  • Lab Chemists and Technicians

Course Description
This intensive 2-day course offers a basic understanding of GMP guidelines commonly used to implement, manage and improve quality standard programs in food and beverage manufacturing. It also provides specific case studies on GMP systems in different food operations, including procedures and documentation for product safety, hygienic product manufacture and handling, packaging and labelling within specifications, as well proper documentation and record keeping. It also will cover GMP guidelines for premises and equipment and preventive and corrective actions for customer complaints and product recall.
 
 
Organized by: CfPA-The Center for Professional Advancement
Invited Speakers:
Dr. Ernesto M. Hernandez, Principal Consultant, Advanced Lipid Consultants

Dr. Hernandez is currently Principal Consultant with Advanced Lipid Consultants. Formerly Director of Process Development at Omega Protein Inc. and Head of the Fats and Oils Program/ Food Science Faculty at Texas A&M University. 

His education includes a Ph.D. in Food Engineering from the University of Massachusetts; M.S. in Food Science and Technology from Oregon State University; and a B.S. in Chemical Engineering from the University of Guanajuato, Mexico.

Dr. Hernandez is coauthor of 2 books on advanced lipid products and technologies: “Processing and Nutrition of Fats and Oils” and “Omega 3 Oils: Applications in Functional Foods”. He also has published several book chapters on concentration and processing of liquid foods by evaporation and membrane techniques. He has extensive expertise in new technologies food processing including membrane processing of fruits and juices by ultrafiltration and reverse osmosis, new purification techniques, chemical and enzymatic modification of lipids, process optimization, quality assurance, and good manufacturing practices.
 
Deadline for Abstracts: N/A
 
Registration: Please click here for registration information.
E-mail: Jmorbit@cfpa.com
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