GMP Training slide

• Training Agenda:
• Introduction to GMP/HACCP
• GMP/HACCP Benefits
• Implementation of GMP/HACCP
• GMP preparation :
• Team Management
GLOBAL NUTRI FOOD PVT LTD.
Prepared: Nagendar Vempa

GLOBAL NUTRI FOOD PVT LTD.

4
Benefits of GMP
• Consumer confidence – Regulatory Compliance
• Industry • Consistent quality and prevent re-work
• Increased efficiency
• Marketing tool
Grow business
Job security

5
HA - Hazard Analysis
• Hazard: The potential to cause harm.
• All food ingredients, food and processes are analyzed for
three types of hazards:
– Biological
– Chemical
– Physical
• Hazards may be
– a cause
– or a factor in food safety

6
Sources of Hazards
• Workers
• Ingredients & Materials
• Equipment
• Processes
• Building

7
Hazards from Source
• Processes
• Biological
– cross contamination
– inadequate heat treatment
– inadequate storage temperatures
• Chemical
– boiler chemicals in steam
– chemical residues
• Physical
– foreign material

8
Hazards from Source
• Equipment
• Biological
– poor sanitation procedures
– airflow
• Chemical
– lubricants
– cleaning material
– exhaust
• Physical
– metal filings
– parts

9
Hazards from Source
• Ingredients & Materials
• Biological
– microorganisms associated with ingredients & materials
– contamination
• Chemical
– allergens
– chemical contaminants
• Physical
– foreign materials

10
Hazards from Source
• Workers
• Biological
– skin, nail, hair
– colds, sores
– clothing
• Chemical
– soaps, grease, chemicals
• Physical
– jewellery, clothing, pens

11
How Bacteria Grow
Multiply by Dividing - every 20 minutes

12
Bacterial Growth
• If one bacteria was present on a food at 9 A.M. and was allowed
to grow in optimal conditions with enough food at 10 A.M. there
would be 8
Noon 512
4 P.M. 2 million
7 P.M. 1 billion
after 48 hrs. 2114
• This mass would weigh 4000 X the weight of our planet.

KEEP CLEAN

KEEP CLEAN
Core information Why?
• Wash your hands before
handling food and often during
food preparation
• Wash your hands after going to
the toilet
• Wash and sanitize all surfaces
and equipment used for food
preparation
• Protect kitchen areas and food
from insects, pests and other
animals.
Why?
• While most microorganisms do
not cause disease, dangerous
microorganisms are widely
found in soil, water, animals and
people. These microorganisms
are carried on hands, wiping
cloths and utensils, especially
cutting boards, and the slightest
contact
• can transfer them to food and
cause food borne diseases.

SEPARATE RAW AND COOKED

Core Information:
• Separate raw meat,
vegetables and
Ingredients from other
foods
• Use separate Equipment
and utensils such as knives
and cutting boards for
handling raw foods
• Store food in containers to
avoid contact b/w raw and
prepared foods.
Why?
• Raw food especially meat,
Vegetables and Ingredients
can contain dangerous
Microorganisms which may
be transferred onto other
foods during food
preparation and storage

How to keep Raw and Prepared
food separate
• While Shopping, keep Raw
Meat And Vegetables separate
from other foods.
• In the refrigerator store Raw
meat and vegetables below
cooked or ready to eat foods
to avoid cross-contamination.
• Store food in containers with
lids to avoid contact b/w Raw
and prepared foods.
• Wash plates used for Raw
food. Use a clean plate for
cooked foods.
Additional Informatison:
• Emphasize that separation
must occur not only when
cooking but during all
phases of food preparation
including Cooking process.
• Liquids used for maintain
Raw mat should be poured
over the meat when it is
cooked and ready to eat.

COOK THOROUGHLY

COOK THOROUGHLY
Core information:
• Cook food thoroughly
especially meat, eggs and
Vegetables.
• Bring foods like soups and
stews to boiling to make
sure that they have sure that
juices are clear, not pink,
ideally use a thermometer.
• Reheat cooked food
thoroughly
Why?
• Proper cooking can kill
almost all dangerous
microorganisms. Studies
have shown that cooking
food to a temperature of
700 C can help ensure it is
safe for consumption.
Foods that require special
attention include minced
meats, rolled roasts, large
joins of meat and whole
poultry.Prepared: Nagendar Vempa

KEEP FOOD AT SAFE TEMPERATURE

KEEP FOOD AT SAFE TEMPERATURE
Core Information:
• Do not leave cooked food at
room temperature for more
than 2 hours.
• Refrigerate promptly all cooked
and perishable food(preferably
below 50C)
• Keep cooked food piping hot(
More than 600C) prior to
serving.
• do not store food too long even
in the refrigerator.
• Do not thaw frozen food at
room temperature.
Why?
• Microorganisms can multiply
very quickly food is stored at
room temperature.
• By holding at temp. below 50C
or above 600C, the growth of
microorganisms is slowed
down or stopped. Some
dangerous microorganisms still
grow below 50C.

USE SAFE WATER AND RAW
MATERIALS

MATERIALS
Core Information:
• Use safe water or treat it
to make it safe
• Select fresh and
wholesome foods
• Choose foods processed
for safety, such as
pasteurized milk
• Wash vegetables
especially if eaten raw
• Do not use food beyond
its expiry date
Way?
• Raw materials, including
water and ice may be
contaminated with
dangerous microorganisms
and chemicals.
• Toxic chemical and mouldy
foods.
• Care in selection of raw
material s and simple
measures such as washing
and peeling may reduce
risk.

MATERIALS
What is the safe water:
• Untreated water from rivers or bore wells
and canal contain parasites and
pathogens which can cause diarrhoea
typhoid or dysentery. Untreated water
from rivers and bore wells is not safe.
• Rain water collected in clean tanks is
safe as long as the tanks are protected
from contamination from birds or other
animals.
Safe water is needed to:
• Wash vegetables
• Add to food
• Make up drinks
• Make ice
• Clean cooking and eating utensils
• Wash hands.
Additional information:
• Boiling chlorine and filtration are
important means to inactivate microbial
pathogens but do not remove harmful
chemicals.
To disinfect water:
• Add 3-5 drops of chlorine to 1 liter if
water or
• Physically remove pathogens with
appropriate filter.
Covering tanks and other receptacles with
netting prevents the breeding of dengue
mosquito vectors.

27
Remember
• Do as you say,
• Say as you do !
• Do it !

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