Good Documentation Practices (GDP) for Food Businesses
Creating, completing, reviewing and controlling documents and records
A practical introduction to creating, completing, reviewing and controlling documents and records in food operations, supporting clear information and traceable implementation.
Ask about this program on WhatsAppExamples and exercises can be adapted to the establishment, participant level and client needs. Contact us to confirm the final content, dates, fees and delivery format before registration.
Who is this program for?
- Food safety, quality assurance and management-system personnel.
- Production, operations, warehouse and laboratory supervisors who create or use records.
- Document-control coordinators, HACCP team members and internal auditors.
What the program covers
- Distinguish documents from records and explain their role in a system.
- Identify practices that improve record clarity, accuracy and traceability.
- Recognize elements of document and record control, review and retention.
- Spot common documentation weaknesses and suggest improvements.
Key topics
- Documents versus records and the role of documentation in food safety and management systems.
- Creating and controlling documents: responsibilities, review, versions and current copies.
- Completing records accurately, clearly and on time, including how to handle corrections.
- Storing, retrieving and retaining records under site procedures.
- Reviewing practical examples, identifying documentation weaknesses and suggesting improvements.
Common question
Does GDP here mean Good Distribution Practices?
No. Here GDP means Good Documentation Practices in the context of food businesses. It is different from Good Distribution Practices used in other contexts, including pharmaceutical distribution.
General official references
For context on relevant primary references; these do not replace competent-authority requirements or an authorized copy of a standard.
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