Chemical Control and Safety in Food Manufacturing
Why Should You Attend:
CFR 21 Part 110 aka cGMP requires that manufacturers prevent contamination and adulteration of foods by chemicals in the manufacturing environment. Chemical contamination is one of the key hazards identified by HACCP. OSHA also requires the protection of personnel against hazardous exposure to chemicals in the work environment. Education is necessary to allow team members to work safely with the necessary substances that are required for formulation, processing and cleaning etc.
During this 60-minute webinar, the presenter will highlight the various types of chemicals used and stored in food manufacturing facilities in order to protect food and team members from accidental and unsafe exposure.
Learning Objectives:
- Gain an understanding of the types of chemicals commonly used and the risks involved
- Select and maintain chemicals in a safe manner
- Understand labeling with respect to safe usage
- Employ GMPs to prevent cross contamination
Areas Covered in the Webinar:
- Regulations
- GFSI Requirements
- Types and hazards associated with commonly used chemicals
- Best practices required to manage chemicals
- Results of exposure to hazards
- Basic labeling warnings
