Module 2: Good Manufacturing Practices and Plant Sanitation

Cooperative Extension Services

of Purdue University and Virginia Tech

Good Manufacturing Practices

GMPs are minimum sanitary and processing requirements necessary to ensure the production of wholesome food.

Prescribed requirements for• personnel• building and facilities• equipment and utensils

• production and process controls

GMPs: Personnel

• Knowing how and when to wash hands

• Understanding the importance of clean uniforms

• Proper use of hair and beard nets

• Policy on jewelry

• Policy on chewing tobacco, smoking, and eating

GMPs: Building and Facilities

• Handwashing stations

• Storage of ingredients (refrigerated and on pallets)

• Separation of raw ingredients from processed foods

• Pest management program

GMPs: Equipment and Utensils

• Easily cleaned and sanitized

• Easily maintained

• Meet food grade standards

GMPs: Production and Process Controls

• Time/temperature control charts

• Records on food ingredients

• Lot identification and coding

• Product weight controls

Good Manufacturing Practices

Examples Of

GMPs

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Standard Operating Procedures

• Standard Operating Procedures (SOPs) are established or prescribed methods to be followed routinely for the performance of designated operations or in designated situations.

Standard Operating Procedures

SOPs relate to specific tasks and should address the following:• the purpose and frequency of doing a task• who will do the task• a description of the procedure to be performed that includes all

the steps involved • the corrective actions to be taken if the task is performed

incorrectly

Standard Operating Procedures

Examples Of

SOPs

Sanitation SOPs

• Sanitation Standard Operating Procedures (SSOPs) are prescribed methods specifically for cleaning and sanitizing.

Sanitation SOPs

Examples Of

SanitationSOPs

Cleaning and Sanitizing

Cleaning and sanitation programs are keys to successful GMPs and SSOPs.

Cleaning

Cleaning is the chemical or physical process of removing dirt or soil from surfaces.

Cleaning removes 90-99% of the bacteria, but thousands of bacteria may still be present.

Sanitizing

• Sanitizing is the process that results in reduction/destruction of microbes.

• Different sanitizers will be used for different food products. Chlorine, iodophors, and quaternary ammonia compounds are the most common sanitizers used.

Sanitation Programs

• Buildings and grounds

• Raw material handling and storage

• Processing hygiene and handling finished goods

• Pest control

• Waste disposal

• Employee hygiene and facilities

• Finished product storage

• Transportation

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