Training Pages

HPCSA Accredited Implementation of Good Manufacturing Practices (GMP) Course (FS33)

This Implementation of Good Manufacturing Practices training gives learners a practical and structured understanding of how to implement GMP requirements in food handling environments, with emphasis on SANS 10049:2019 aligned requirements, documentation, operational controls, infrastructure, hygiene systems, verification activities, non-conformities and food defence for South African and similar food industry environments.

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16h Planned online self-paced option

2 days Virtual classroom duration

2 days Physical classroom duration

70% Pass rate for certificate

Implementation of Good Manufacturing Practices Course

Course focus A practical implementation-focused GMP course covering documentation requirements, management requirements, non-operational and operational controls, verification, corrective action, food defence and high-risk area expectations in food handling environments.

Our classroom options

Choose the GMP implementation training format that suits your learner needs, technical depth and business planning

This FS33 training page supports planned online self-paced learning, virtual instructor-led classroom training and physical classroom or onsite company training.

Option 1

Online Self-paced Training

A flexible self-paced GMP implementation learning option for learners who need convenient access to intermediate-level GMP implementation training and structured progression at their own pace.

✓Estimated duration: 16 hours
✓Designed for flexible completion
✓Useful for individual learners and planned internal upskilling
✓Please enquire for availability and access details

Enquire About Online Access

Option 2

Virtual Classroom Training

Instructor-led GMP implementation training delivered online via Zoom for learners, supervisors, QA teams and food safety teams who prefer guided learning and direct trainer interaction.

✓Duration: 2 days
✓Presented virtually via Zoom
✓Suitable for teams and structured learner groups
✓Ideal for scheduled technical development planning

View Training Dates Contact for Registration

Option 3

Physical Classroom Training

Onsite or in-house delivery for companies that need practical GMP implementation training presented to teams in a physical classroom or operational environment.

✓Duration: 2 days
✓Onsite or in-house delivery available
✓Well suited to company groups and implementation teams
✓Minimum classroom size may apply

Enquire About Onsite Training

Course overview

Designed to strengthen practical GMP implementation capability for food businesses and technical teams

This programme gives learners a practical implementation framework for Good Manufacturing Practices in food handling environments, with emphasis on the system and control requirements needed in real operations.

Built around implementation depth

Learners are guided beyond introductory GMP awareness into the implementation requirements linked to documentation, infrastructure, operations, management control and verification activities.

Useful for FSMS development and maintenance

This course supports learners actively involved in developing, maintaining or improving food safety systems and prerequisite programme structures within food businesses.

Relevant to South African GMP expectations

The programme is mainly based on the requirements referred to in SANS 10049:2019 and reflects practical GMP expectations relevant to South African food handling and food manufacturing environments.

Course Introduction

This intermediate-level GMP course teaches learners how to implement Good Manufacturing Practices effectively in a food handling environment. The emphasis is on documentation requirements, management requirements, operational and non-operational controls, layout, hygiene systems, verification and corrective action in line with recognised GMP requirements.

✓Practical implementation-focused GMP training
✓Supports food safety management system maintenance and improvement
✓Useful for technical, supervisory and food safety roles

Who Should Attend?

This course is suitable for learners who are actively involved in the development, implementation, auditing or maintenance of food safety management systems and prerequisite programme controls in food businesses.

✓Supervisors and managers
✓QA / QC managers
✓HACCP and food safety teams
✓Internal and supplier auditors
✓Top management and business owners

Minimum prerequisites: Learners should have completed FS01, FS31, FS02, FS30 or FS03, or have equivalent knowledge and/or experience.

Course content

Key topics covered in the FS33 GMP implementation training programme

The outline below reflects the practical GMP implementation topics covered during this intermediate-level training course.

Documentation, management and non-operational requirements

✓Control of documents and records
✓PRP policy, responsibilities, authorities and management review
✓Construction, layout and conditions of the food handling organisation
✓Location, size, hygienic design and conditions
✓Separation of processes and facilities
✓Floors, drainage, staircases, mezzanine floors, illumination, ventilation and extraction
✓Hand-washing, storage, comfort, waste and cleaning facilities
✓Maintenance of equipment and control of hazardous substances
✓Pest management, waste management and personnel hygiene controls

Operational requirements, verification and control of non-conformities

✓Processing aids, raw material and packaging specifications
✓Final product specification and supplier approval
✓Purchasing, receiving, storage, food handling and processing controls
✓Food safety hazards, traceability and emergency preparedness
✓Packaging, labelling, dispatch and transportation
✓Calibration, verification and control of monitoring and measuring devices
✓Requirements for high-risk areas and food defence
✓Testing, internal audits, corrective action, withdrawal and recall
✓Control of non-conforming materials, products, rework and assessments

Benefits

What learners gain from this GMP implementation course

The aim is stronger practical GMP implementation capability, improved technical confidence and useful training evidence after successful completion.

Stronger implementation understanding

Learners should leave with a clearer understanding of how to implement Good Manufacturing Practices effectively in food handling and food production environments.

Certificate of achievement

Learners receive a certificate after successful completion. A course pass rate of 70% is required.

Useful workplace relevance

This course supports practical system implementation, technical team development and stronger food safety compliance performance in operational settings.

Helpful note: this course is positioned at an intermediate implementation level and is highly suitable for food businesses building or strengthening GMP structures, prerequisite programmes and broader FSMS support controls.

Upcoming dates

Upcoming virtual classroom training events

Bookings in advance are recommended. If no public scheduled dates are listed, on-demand virtual and physical classroom delivery can still be arranged for companies and groups.

Important: this course may also be arranged through on-demand classroom planning. Use the enquiry form below for pricing, learner numbers, preferred dates and delivery format requirements.

14 to 15 May 2026

29 to 30 July 2026

22 to 23 September 2026

Venue: Virtual via Zoom
Time: 09:00 am to 04:30 pm (Timezone UTC/GMT +2 hours)

Course enquiry

Need FS33 pricing, registration support or onsite delivery details?

If you need support with FS33 course registration, Implementation of GMP training enquiries, virtual classroom arrangements, onsite delivery, pricing or learner planning, complete the form and ASC will review your request.

Course code FS33 – HPCSA Accredited Implementation of Good Manufacturing Practices (GMP)

Training formats Planned online self-paced, virtual instructor-led classroom, physical classroom / onsite delivery

Useful for Pricing enquiries, learner registrations, GMP implementation planning, group bookings and delivery format guidance

Course structure Intermediate-level practical GMP implementation training with virtual classroom and physical classroom delivery options, plus planned self-paced access where available

Virtual support Book a virtual consultation

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Helpful details: course code FS33, learner count, delivery format, preferred date, business type and location.

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Please include the course code FS33, learner numbers, preferred delivery format, preferred dates, location and whether you require virtual, physical classroom or planned self-paced access.

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Frequently asked questions

Common questions about the FS33 GMP implementation course

It covers the practical implementation of Good Manufacturing Practices in food handling environments, including documentation, management requirements, hygiene controls, operational requirements, verification, corrective action, food defence and non-conformity management.

It is intended for supervisors, managers, QA or QC managers, HACCP and food safety teams, internal auditors, supplier auditors, business owners and others involved in food safety system implementation or maintenance.

Yes. The course is mainly based on the requirements referred to in SANS 10049:2019 and is relevant to South African food handling and related operational environments.

Yes. Learners should ideally have completed FS01, FS31, FS02, FS30 or FS03, or have equivalent knowledge and/or practical experience before attending this course.

Yes. Learners receive a certificate after successful completion. A pass rate of 70% is required.

Yes. Virtual instructor-led and physical classroom or onsite arrangements can be discussed for businesses, teams and group learner intakes.

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