GLP specifically refers to a quality system of management�to ensure the uniformity, consistency, reliability, quality and integrity. Food manufacturing involves testing and nature of products and specific instructions on SOPs, statistical procedures, instrumentation validation.
Good Laboratory Practices for Food Manufacturing This 90-minute webinar will show how you can apply FDA's Good Laboratory Practices in a food quality laboratory setting. It will review differences, highlight specific needs of a food lab and provide guidelines for implementation. Description Why Should You Attend: By definition “good laboratory practice or GLP specifically refers to a quality system of management controls for research laboratories and organizations to try to ensure the uniformity, consistency, reliability, reproducibility, quality, and integrity of chemical (including pharmaceuticals) non-clinical safety tests; from physio-chemical properties through acute to chronic toxicity tests”. Food laboratories should operate within these guidelines to be prepared for customer, regulatory or internal challenges to its test results. This training will compare guidelines for food labs with those of labs dealing with medical products (esp. pharma) and show how they are different due to the nature of the products and testing involved. By attending this webinar, participants will understand these differences and the specific needs of a food lab. You will receive specific instructions on SOPs, statistical procedures, instrumentation validation and more. Free Hand-outs: Sample SOP Quiz Sign In Sheet Learning Objectives: Participants will gain an understanding of General Employee Practices Management Responsibilities Facilities Management Test Planning Test Performance Test Monitoring Data Records Report Archiving Reporting Areas Covered in this Webinar: Attendees will receive instruction on the following topics: Standard Operating Procedures (SOP's). Statistical procedures for data evaluation. Instrumentation validation. Reagent/materials certification. Analyst certification. Lab facilities certification. Specimen/Sample tracking. Who Will Benefit: Quality assurance Plant Operations Production Regulatory Affairs Lab managers in food manufacturing plants Auditors who review facilities quality assurance programs Food chemists Microbiologists Documentation Instructor Profile: Melinda Allen, is an Independent Quality Assurance and Food Safety Consultant. She has provided services to some of the top Brands in QSR and Food Manufacturing. Melinda specializes in Quality Systems Audits and Programs across a wide variety of product categories. From Meat and Poultry to Bakery, Spices and Produce, she has been an integral part of raising industry standards and helping manufacturers take their programs and facilities to World Class. Working with suppliers to obtain and maintain some of the largest QSR customers has been her passion. She has twenty years experience including leadership with Taco Bell/YUM Brands and Quiznos Quality Assurance in partnering with Marketing Engineering and Testing Laboratories to commercialize and monitor compliance of Food, Premiums, Packaging and Equipment. Her expertise has been sought out by and benefitted major brands such as Burger King, Panda Express and Popeyes. Melinda has a degree in Biology from Oberlin College and numerous certifications in SPC, HACCP as well as continuing education in GFSI auditing and Tortilla Baking.
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