GMPs, Safety & Sanitation for Cidery Owners and Operators
Advanced Safety, Sanitation, and Food-Production Systems
Develop the documented systems, procedures, and operational practices needed to run a safer, more sanitary, and more accountable cider or perry business.
Build Documented Systems for Safer Cidery Operations
Cidery owners and operators are responsible for more than day-to-day production. They must also protect employees, customers, products, equipment, facilities, and the long-term integrity of the business.
GMPs, Safety & Sanitation for Cidery Owners and Operators provides an in-depth introduction to the formal safety, sanitation, quality, and food-production systems used in modern cider and perry operations.
Participants will study current Good Manufacturing Practices, preventive controls, occupational safety, sanitation, record-keeping, Quality Assurance, Quality Control, and HACCP principles while applying these systems to the realities of their own businesses.
Turn Safety Requirements into Working Systems
Develop documented, repeatable procedures that help protect your products, employees, customers, and production environment.
The emphasis is not only on understanding safety and sanitation requirements, but on turning that knowledge into practical systems that can be implemented within a working cidery.
What This Course Helps You Build
Safer Production Systems
Create documented and repeatable procedures that support safer production, stronger accountability, and more consistent operations.
Stronger Sanitation Practices
Understand how cleaning, sanitization, maintenance, and monitoring help prevent contamination, spoilage, and avoidable production problems.
Regulatory Readiness
Build the records, procedures, and operational systems needed to demonstrate safe practices to customers, auditors, and government inspectors.
Applied HACCP Principles
Learn to identify potential hazards, establish appropriate controls, and develop a HACCP plan that reflects your own cider or perry operation.
Develop a HACCP Plan for Your Business
As part of the course, each participant will develop and submit a HACCP plan specific to their cider or perry operation.
Participants will receive customized feedback to help strengthen the plan and connect course concepts to the risks, processes, and operating conditions within their business.
What You Will Learn
Whatβs Inside the Course
Course Introduction
2 lessons, including the course welcome and syllabus.
Quality Systems and Preventive Controls
3 lessons covering formal quality systems and preventive approaches to production safety.
Good Manufacturing Practices
4 lessons exploring how cGMP requirements apply across cider and perry production.
Workplace Safety
2 lessons addressing safer workplace practices and employee protection.
Sanitation Practices
4 lessons covering cleaning, sanitization, monitoring, maintenance, and contamination prevention.
Standard Operating Procedures and Records
3 lessons focused on documented procedures and consistent, accessible record-keeping.
Developing a HACCP Plan
2 lessons guiding participants through hazard identification, control planning, and HACCP development.
Who This Course Is For
Commercial Production Experience Required
Participants should have completed the Foundation Certificate in Cider & Perry Production or have relevant experience owning, managing, or operating a cidery.
This advanced course assumes familiarity with commercial cider production environments.
A Shorter Course Is Available for Cidery Staff
Employees seeking shorter training for annual safety requirements should enroll in Good Manufacturing Practices for Cidery Employees.