Enrollment Closed

Join Now

Would you like to enroll?

Enrollment for this course has closed. But you can enroll in a future offering (please select)

Enrollment has closed

Go at your own pace

5 Sessions / 1 hours of work per session

Price

$150 USD

Skill Level

Beginner

Topics

This online, self-directed course is designed for cidery staff and will cover key concepts of current Good Manufacturing Practices as they apply to cider production.

GMPL00001: Good Manufacturing Practices for Cidery Employees

Would you like to enroll?

Enrollment for this course has closed. But you can enroll in a future offering (please select)

Enrollment has closed

Go at your own pace

5 Sessions / 1 hours of work per session

Price

$150 USD

Skill Level

Beginner

Topics

This online, self-directed course is designed for cidery staff and will cover key concepts of current Good Manufacturing Practices as they apply to cider production.

Course Description

This online course - developed by CINA instructors at Cornell's College of Agriculture & Life Sciences - is designed primarily for cidery staff to meet annual safety requirements. It focuses on the eight key sanitary conditions and practices found in current Good Manufacturing Practices as they apply in a cidery. The course will also cover quality assurance, quality control and touch on fundamentals of HACCP.

This training is entirely self-directed without a live component. The recorded content will be available for one month upon registration. Note that this class is a scaled-down version of GMPs, Safety, and Sanitation for Cidery Owners and Operatorsdesigned for employees. It does not count towards CINA’s Advanced Certificate in Cider & Perry Production.

LEARNING OBJECTIVES

This course aims to teach students to:

Understand the importance of Good Manufacturing Practice (GMP), Quality Assurance (QA) & Quality Control (QC) in all aspects of the cider and perry production process to ensure product and process safety and quality
Have a fundamental knowledge and understanding about the principles, range, and application of GMP, QA and QC systems and method
Recognize and review the development and implementation of GMP operations throughout the whole cider and perry manufacturing process

COURSE FORMAT

Length: This online course is self-directed and open for one month upon registration. There is about 90 minutes of recorded content, plus an estimated two hours of independent study.

Evaluation: Receive a score of 80% or higher on the the 20-questions multiple-choice quiz at the end of the course

Modular Credit: None. If you choose to take the advanced course, GMPs, Safety, and Sanitation for Cidery Owners & Operators, at a later time, you will receive a $150 discount on your registration (1.0 Module Credits towards the Advanced Certificate in Cider & Perry Production).

Prerequisite: none

schedule

Enrollment Closed

Session 1: Class Introduction & Industry Resources

Please review the video introducing this course and the Cider Institute of North America.

2 lessons

1. Orientation video.mov

2. Good Manufacturing Practices For Cidery Employees.mp4

Session 2: Know Your Initials: GMPs, QA, QC, HACCP

This session will review elements of a Quality Management System and introduction and introduce Good Manufacturing Practices and Hazard Analysis & Critical Control Points.

1 lessons

1. QA, QC, HACCP and GMPs

Session 3: Good Manufacturing Practices

The videos in this session will cover the 8 areas of focus in cGMPs, provide examples of poor employee practice, and review management and personnel's roles in compliance.

2 lessons

1. Good Manufacturing Practices, part 1

2. Good Manufacturung Practices, part 2

Session 4: Workplace Safety

This session will discuss potential hazards in the cidery and occupational health and safety policies and procedures.

2 lessons

1. Occupational Health and Safety

2. Workplace Hazards

Session 5: Standard Operating Procedures and Records

The 2 videos of this final session will describe SOPs, SSOPs, and additional records. Please submit Quiz #2 and your HACCP plan at the end of this session.

1 lessons

1. SOPs, SSOPs and Other Records

Read More Read Less

Grading Policy

Total: 100.00%

The assessment for this course is a 20-question multiple-choice exam. A minimum of 80% is required to pass.

View More View Less

Instructors And Guests

Chris Gerling

instructor

Chris Gerling is a Senior Extension Associate in the Department of Food Science at Cornell University. He works at Cornell AgriTech in Geneva, NY, where he manages the Vinification & Brewing Laboratory and the Cornell Craft Beverage Analysis Lab. He is a member of the Cider Institute of North America's executive committee.

View More View Less

Cortni K M Stahl

instructor

I work at Cornell Agritech in Geneva, NY. If I'm not helping out with our wine, cider, and distilling extension courses then I am running samples in the lab!

I have been making cider for over 10 years now (woa!) My husband and I started a commercial cidery- Star Cider in 2014, and opened a tasting room two years ago in Canandaigua, NY.

View More View Less

Brighid O'Keane

instructor

Brighid O'Keane has been the Executive Director of the Cider Institute of North America since December 2017. She has worked in non-profit organizational development for over 15 years throughout the United States and in Thailand. Prior to joining CINA, Brighid managed a certification program for sustainable wineries and vineyards in the Pacific Northwest. She sits on the board of directors for the Educational Network for Global & Grassroots Exchange and is an advisor to the American Specialty Tea Association. Brighid is from Rochester, New York and currently lives in Portland.

View More View Less

What You Need to Take This Course

This course is designed for individuals currently working at a cidery. There are no pre-requisites for this class.

Note that this is class is not the core module for CINA's Advanced Certificate in Cider & Perry Production. The core module is GMPs, Safety, & Sanitation for Cidery Owners and Operators, which is offered online twice per year and includes the development of a HACCP plan.

If you decide to take this introductory course first and then sign up for the advanced module at a later time, you will be credited the full cost of your registration towards enrollment in the other course.

Enrollment Closed

Would you like to enroll?

Enrollment has closed

GMPL00001: Good Manufacturing Practices for Cidery Employees

Would you like to enroll?

Enrollment has closed

Enrollment Closed

OH NO!

OH NO!

Starting Soon

Hang Tight!