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Open for Enrollment

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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

Good Manufacturing Practices for Cidery Employees
Open for Enrollment

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 3 weeks 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 three weeks upon registration.


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

Open for Enrollment

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
Grading Policy
Course Great Breakdown Chart
Total: 100.00%

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

Instructors And Guests
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.