GHP & GMP Practices

Category: Food & Safety
Affiliation: ICD-NSDC (Industry-Oriented Programme)
Training Mode: Classroom + Practical Lab + Industry Exposure
Programme Type: Certificate / Short-Term Course

Programme Overview

The GHP (Good Hygiene Practices) & GMP (Good Manufacturing Practices) Training programme equips learners with essential skills to maintain hygiene, safety, and quality standards in food production and handling.

This course emphasizes cleanliness, contamination prevention, process standardization, and regulatory compliance, making it ideal for food handlers, supervisors, quality assurance professionals, and industry aspirants seeking roles in food safety management.

Course Duration

• Certificate / Short-Term Training: 1 – 3 Months

Key Learning Areas

• Principles of Good Hygiene Practices (GHP)
• Principles of Good Manufacturing Practices (GMP)
• Food contamination prevention techniques
• Regulatory compliance and documentation
• Workplace hygiene and safety protocols

Subjects / Syllabus Covered

• Introduction to GHP & GMP Standards
• Personal Hygiene and Sanitation Practices
• Facility Hygiene and Equipment Cleanliness
• Contamination Control in Food Handling and Processing
• Process Standardization and Quality Assurance
• Compliance with Food Safety Regulations
• Documentation and Record-Keeping Practices

Practical Training

• Hands-on exercises in hygiene and sanitation practices
• Facility and equipment inspection simulations
• Implementation of GHP & GMP standards in real scenarios
• Mock audits and corrective action exercises

Eligibility Criteria

• 10th / 12th Pass or Equivalent
• Interest in food safety, quality assurance, or production management
• No prior experience required

Career Opportunities

Graduates can work as:

• Food Safety Supervisor
• Quality Assurance Officer
• GHP / GMP Compliance Executive
• Kitchen / Production Hygiene Coordinator
• Food Safety Auditor (Entry-Level)

Employment Sectors

• Food Processing and Manufacturing Units
• Hotels, Restaurants, and Catering Services
• Cafeterias, Institutional Kitchens, and Hospitality Units
• Food Audit and Regulatory Agencies
• Small-Scale Food Businesses and Startups

Why Choose This Course?

• High demand for professionals trained in GHP & GMP standards
• Strong emphasis on practical, hands-on hygiene and quality practices
• Prepares learners for supervisory and compliance roles in food production
• Enhances employability and credibility in the food industry