This document outlines Good Manufacturing Practices (GMP) for food safety. It discusses sanitation standard operating procedures, food safety on primary production, facility design and maintenance, control of operations including time/temperature, water quality, pest control, cleaning procedures, labeling, and training. The goal of GMP is to produce safe food through prerequisite programs that provide basic environmental and operating conditions.
2. GMP
Prerequisite programs which will provide
the basic environmental and operating
conditions that are necessary for the
production of safe and wholesome food.
4. According to FDA, the SSOP should include:
* General maintenance
* Substances used in cleaning and sanitizing;
* storage of toxic materials
* Pest control:
* Sanitation of food-contact surfaces
* Storage and handling of clean portable
equipment and utensils
* Rubbish disposal
5. The SSOP adopted by FSIS cover the
pre-operational and operational
sanitation procedures that an
establishment shall implement to
prevent direct contamination or
adulteration of products
10. IMPORTANT ASPECTS
• ENVIRONMENTAL HYGIENE
– Water
– Land
• HYGIENIC PRODUCTION OF FOOD
• HANDLING, STORAGE AND
TRANSPORTATION
• CLEANING, MAINTENANCE AND
PERSONNEL HYGIENE
11. ENVIRONMENTAL HYGIENE
– Water: irrigation, application of pesticides
and fertilizers, cooling, frost control, drinking
water, cleaning of buildings, personal
hygiene, etc
– Has the potential to be a direct source of
contamination and a vehicle for spreading
contamination
– Irrigation water source and supply
12. HYGIENIC PRODUCTION OF FOOD
• Control contamination from air, soil, water,
foodstuffs, fertilizers (including natural
fertilizers), pesticides, veterinary drugs or any
other agent used in primary production;
• Control plant and animal health so that it does
not pose a threat to human health through food
consumption, or adversely affect the suitability
of the product;
13. • Protect food from fecal and other
contamination;
• Manage wastes, and store harmful
substances appropriately.
14. HANDLING, STORAGE AND
TRANSPORTATION
Procedures should be in place to:
- Sort out food and food ingredients from
material which is clearly unfit for human
consumption;
- Dispose of any rejected material in a hygienic
manner; and;
15. - Protect food and food ingredients from
contamination by pests, chemical, physical or
microbial contaminants or other objectionable
substances during handling, storage and
transportation.
19. BUILDING
Establishments should be built away from
Polluted areas and industrial activities
which pose a threat for contamination of food ;
Areas subject to floods, unless sufficient
safeguards are provided;
areas prone to infestations by pests;
Areas where waste (solid or liquid) cannot be
removed effectively.
20. MAINTENANCE
– Maintain roads, yards, and parking to avoid
contamination of areas where food is exposed;
– Adequately drain areas that may
contribute to contamination of food by
foodborne filth, or provide conditions for
nesting and breeding of for pests;
– Operate systems for waste treatment and
disposal in an adequate manner.
21. PREMISES AND WORKING AREAS
• Design and layout
- protect against cross-contamination
- control process flow
22. Internal structures and fittings
Walls and floors;
Ceilings and overhead fixtures;
Windows;
Doors;
Working surfaces;
Establishments;
Sewage lines.
24. Program of preventive maintenance
-List of equipment requiring regular
maintenance.
-Procedures and frequencies of maintenance
are based on instructions from the
manufacturers or on operating conditions.
27. Objectives
Production of safe and suitable food for
human consumption ensuring:
requirements for raw materials,
composition, processing, distribution,
and consumer use;
designing, implementing, monitoring
and reviewing control systems.
29. identify any points in the operations
which are critical to the safety of food;
implement effective control
procedures;
ensure effectiveness of procedures;
review procedures periodically.
30. Examples of general procedures
Product composition
current written composition
details of formulation
31. Food additives
Manufacturer should guarantee that all
additives in use:
are approved for the food being
produced;
comply with the specific laws and
regulations;
are pure;
provide certifications for each lot
comply with legal limits.
32. Label accuracy
The manufacturer should ensure that the label
provides:
• accurate information of net contents;
• manufacturer’s, packer’s and/or distributor’s
names and addresses; and
• instructions for proper handling by the
consumer
35. Temperature control systems
should take into account:
nature of the food
intended shelf-life of the product
method of packaging and processing
intended use
36. Specify limits for time and temperature
variation
Calibration and verification of
equipment and instruments
37. Metrologic verification
Set of operations needed to assure that a
measuring equipment complies with
standards and requirements for the
intended use.
41. Pathogens can be transferred from
one food to another, either by direct
contact, by food handlers, through
common contact with surfaces, or
through the air.
51. Aspects to be considered:
adequate source
appropriate temperature and
pressure
separated system according to use
allowed disinfecting agents
control of drinking water
54. • The type of control and supervision
needed will depend on the size of the
business, the nature of the activities
and the types of food being produced.
• Managers and supervisors should
have enough knowledge of principles
of food hygiene
58. Recall information should include the
following:
- Amount of product produced, in inventory
and distributed.
- Name, size, code or lot numbers of food
recalled
- Area of distribution
- Reason for the recall
- Final disposition of the product (rework,
discharge, etc.)
62. OBJECTIVES
To establish effective systems to ensure
appropriate maintenance and clean ing,
pest control, waste management and
effective monitoring.
67. Where written cleaning programs
are used, they should specify:
- areas, items of equipment and utensils
to be cleaned
- responsibility for specific tasks
- method and frequency of cleaning
- monitoring
73. • General use
• Alkaline or chlorinated detergents
• Acid detergents
• Enzymatic detergents
74. Cleaning effectiveness will depend
upon several basic factors:
• Contact time
• Temperature
• Physical disruption of the soil
(scrubbing)
• Water chemistry
103. OBJECTIVES
• To protect food from potential sources of
contamination and from damage likely to render
food unsuitable for consumption;
• To provide an environment which limits growth
of pathogenic or spoilage microorganisms and
the production of toxins.
105. VERIFICATION
- Inspection of vehicle
- Program describing effective cleaning and
sanitation procedures
- Restrain transportation of non-food items
- Loading/unloading
- Design and construction of tank vehicles
- Materials used in vehicles for food transportation
107. OBJECTIVES
– All
products should be labeled with sufficient
information to ensure that the person in the next
step of the food chain will understand how to
handle, store, process, prepare and display the
product safely and correctly ;
– This information should contain a clear
identification of the lot or batch in order to
facilitate any necessary recall.
109. A lot is a defined quantity of a commodity
produced under the same conditions .
Lot identification is essential to product
recall and also contributes to effective
stock rotation.
111. Adequate label information on food
products enables the next person in the
food chain to handle, display, store,
prepare and use the product safely and
correctly.
113. “Codex of General Standard for the
Labeling of Prepackaged Foods”
(CODEX STAN 1-1985).
114. The minimum information required on
prepackaged labels is:
Name of the food
Ingredients
Net contents and drained weight
115. Name and address of manufacturer,
packager, distributor, importer, exporter
or vendor of the food
Country of origin;
Lot identification;
Date and storage instructions;
Instructions for use.
117. • Health education programs should cover
general food hygiene;
• Helping consumers to understand the
importance of reading labels, following
instructions for use, and making correct
choices;
• Information on the relationship between
time/temperature control and foodborne
diseases
119. • Awareness and responsibilities
• Training programs
• Instruction and supervision
• Refreshing training
• Minimum program for GMP training courses
• Code of Hygyenic Practices - Codex
Alimentarius Commission
120. Minimum program for
GMP training courses
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Primary production;
Design of plant and facilities
Control of operations;
Plant maintenance and sanitation;