AIB GMP's for Food Plant Employees - DVD Training (Spanish)

This five-part video series begins with an introduction to GMPs and definitions, then goes on to review specific sections of the GMPs: personnel, plant and grounds, sanitary operations, equipment and utensils, process and controls, warehousing, and distribution.

• Tape #l: Definitions - Provides the definitions necessary to understand the meaning of GMPs.
• Tape #2: Personnel and Personnel Practices - Covers selection of personnel, delegation of responsibilities, development of plant policies for employees, and operational practices.
• Tape #3: Building and Facilities - Discusses guidelines for the construction and maintenance of the manufacturing plan and grounds around the plant.
• Tape #4: Equipment and Utensils - Provides guidelines for the construction, installation, and maintenance of processing equipment.
• Tape #5: Production and Process Controls - Covers establishing a food safety committee, in-house inspections, analysis of raw materials and ingredients, cleaning schedules and procedures, and more.