Good Laboratory Practices for Food Manufacturing

Instructor: Kristina Lauzon
Product ID: 703810
  • Duration: 60 Min

recorded version

1x Person - Unlimited viewing for 6 Months
(For multiple locations contact Customer Care)
Recorded Link and Ref. material will be available in My CO Section

Training CD

One CD is for usage in one location only.
(For multiple locations contact Customer Care)
CD and Ref. material will be shipped within 15 business days

Customer Care

Fax: +1-650-565-8542


Read Frequently Asked Questions

Food manufacturers and food processors are constantly collecting data for quality analysis. This data collection process often needs to be analyzed. GLPs are used for data collection and data quality. It is not to be confused with laboratory safety (such as PPE). This training session will focus on fundamental areas of focus of GLP, the history of GLP principles, and the importance of compliance with GLP regulations.

Why Should You Attend:

This session is designed for manufacturers interested in learning more about the fundamentals of good lab practices for food manufacturing. Regulatory requirements, inspection and enforcement practices are quite complex. Regulations change, but more often, it is the inspection practices that change. While in the early 90’s the focus of inspections was on basic requirements of GLP and GMP, it later moved to equipment hardware and on to software and computer systems.

Today, the clear focus is on data security, traceability and integrity of electronic records, driven mainly but not only by FDA’s regulation 21 CFR Part 11. This webinar will explore the current GLP principles and its importance to the food industry.

Areas Covered in the Webinar:

  • Fraud and misinterpreted data
  • Fundamental points of GLP (5 key points)
  • Compliance with GLP regulations
  • History of GLP principles
  • FDA investigative findings
  • GLP principles - importance to the food industry
  • Fundamentals of a good organization
  • Master schedules
  • SOPs

Who Will Benefit:

  • Regulatory affairs
  • Food packaging suppliers and manufacturers
  • Labeling
  • Documentation
  • Food technologists
  • Food safety professionals
  • Food inspectors
  • Marketing
  • QA/QC

Instructor Profile:

Kristina Lauzon is a certified chef and nutrition manager. Her areas of expertise include: clinical nutrition, nutrition education, food technology and food manufacturing, HACCP, GMPs, quality assurance, and food production. Ms. Lauzon has experience working in the healthcare, hospitality and food processing industries. Before becoming a nutrition manager in Canada, she worked as a food production manager at a privately owned food processing facility in Ontario.

Topic Background:

GLPs were first introduced in New Zealand and Denmark in 1972. GLPs apply to non-clinical studies conducted for the assessment of the safety or the efficiency of laboratory practices within food manufacturing. GLPs embody a set of principles that provide a framework within which lab studies are planned, performed, monitored, recorded, reported and archived.

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