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PART II PART II GOOD MANUFACTURING GOOD MANUFACTURING PRACTICES (GMP) PRACTICES (GMP)

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Page 1: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

PART IIPART II

GOOD MANUFACTURING GOOD MANUFACTURING

PRACTICES (GMP)PRACTICES (GMP)

Page 2: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

GMPGMP

Prerequisite programs which will provide Prerequisite programs which will provide the basic environmental and operating the basic environmental and operating conditions that are necessary for the conditions that are necessary for the production of safe and wholesome food. production of safe and wholesome food.

Page 3: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

SSOPSSOP

Sanitation Standard Sanitation Standard

Operating ProceduresOperating Procedures

Page 4: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

* * General maintenanceGeneral maintenance

* * Substances used in cleaning and sanitizing; Substances used in cleaning and sanitizing;

* * storage of toxic materialsstorage of toxic materials

* * Pest control: Pest control:

* * Sanitation of food-contact surfacesSanitation of food-contact surfaces

* * Storage and handling of clean portable Storage and handling of clean portable

equipment and utensilsequipment and utensils

* * Rubbish disposalRubbish disposal

According to FDA, the SSOP should include:According to FDA, the SSOP should include:

Page 5: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

The SSOP adopted by FSIS cover the The SSOP adopted by FSIS cover the

pre-operational and operational pre-operational and operational

sanitation procedures that sanitation procedures that anan

establishment establishment shallshall implement to implement to

prevent direct contamination or prevent direct contamination or

adulteration of productsadulteration of products

Page 6: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

FOOD SAFETY ON

PRIMARY

PRODUCTION

Page 7: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

DEFINITIONDEFINITION

CoversCovers all steps of the food all steps of the food

chain, from production to chain, from production to

harvest, slaughter, milking or harvest, slaughter, milking or

fisheryfishery

Page 8: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

OBJECTIVEOBJECTIVE

Ensures that food is safe and Ensures that food is safe and

suitable for its intended usesuitable for its intended use

Page 9: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

CHALLENGECHALLENGE

The integration of governmentThe integration of government agencies agencies

with primary producerwith primary producerss..

Page 10: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

IMPORTANT ASPECTSIMPORTANT ASPECTS

• ENVIRONMENTAL HYGIENEENVIRONMENTAL HYGIENE

–Water Water

–LandLand

• HYGIENIC PRODUCTION OF FOODHYGIENIC PRODUCTION OF FOOD

• HANDLING, STORAGE AND HANDLING, STORAGE AND

TRANSPORTATIONTRANSPORTATION

• CLEANING, MAINTENANCE AND CLEANING, MAINTENANCE AND

PERSONNEL HYGIENEPERSONNEL HYGIENE

Page 11: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

ENVIRONMENTAL HYGIENEENVIRONMENTAL HYGIENE

– Water: Water: irrigation, application of pesticides irrigation, application of pesticides and fertilizers, cooling, frost control, drinking and fertilizers, cooling, frost control, drinking water, cleaning of buildings, personal water, cleaning of buildings, personal hygiene, etc hygiene, etc

– Has the potential to be a direct source of Has the potential to be a direct source of contamination and a vehicle for spreading contamination and a vehicle for spreading contaminationcontamination

– Irrigation Irrigation wwater source and supplyater source and supply

Page 12: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

HYGIENIC PRODUCTION OF FOODHYGIENIC PRODUCTION OF FOOD

• Control contamination from air, soil, water, Control contamination from air, soil, water,

foodstuffs, fertilizers (including natural foodstuffs, fertilizers (including natural

fertilizers), pesticides, veterinary drugs or any fertilizers), pesticides, veterinary drugs or any

other agent used in primary productionother agent used in primary production; ;

• Control plant and animal health so that it does Control plant and animal health so that it does

not pose a threat to human health through food not pose a threat to human health through food

consumption, or adversely affect the suitability consumption, or adversely affect the suitability

of the product; of the product;

Page 13: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

• Protect food from fecal and other Protect food from fecal and other contamination;contamination;

• Manage wastes, and store harmful Manage wastes, and store harmful substances appropriately. substances appropriately.

Page 14: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

HANDLING, STORAGE AND HANDLING, STORAGE AND TRANSPORTATIONTRANSPORTATION

Procedures should be in place to:Procedures should be in place to:

- Sort Sort out out food and food ingredients food and food ingredients fromfrom material material

which is clearly unfit for human consumption;which is clearly unfit for human consumption;

- Dispose of any rejected material in a hygienic Dispose of any rejected material in a hygienic

manner; and;manner; and;

Page 15: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

- Protect food and food ingredients from Protect food and food ingredients from

contamination by pests, chemical, physical or contamination by pests, chemical, physical or

microbial contaminants or other objectionable microbial contaminants or other objectionable

substances during handling, storage and substances during handling, storage and

transporttransportationation..

Page 16: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Appropriate facilities and cleaning Appropriate facilities and cleaning

procedures procedures

CLEANING, MAINTENANCE AND CLEANING, MAINTENANCE AND PERSONNEL HYGIENEPERSONNEL HYGIENE

Page 17: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

ESTABLISHMENT: DESIGN ESTABLISHMENT: DESIGN AND FACILITIESAND FACILITIES

Page 18: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

OBJECTIVESOBJECTIVES - - Minimize contamination;Minimize contamination;

- - PPermit appropriate maintenance, ermit appropriate maintenance, cleaning and cleaning and sanitizingsanitizing

Page 19: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

BUILDINGBUILDING

Establishments should be built away fromEstablishments should be built away from

PPolluted areas and industrial activities olluted areas and industrial activities which which

pose a threat for contamination of foodpose a threat for contamination of food;;

AAreas subject to floods, unless sufficient reas subject to floods, unless sufficient

safeguards are provided;safeguards are provided;

areas prone to infestations by pestsareas prone to infestations by pests;;

AAreas where waste (solid or liquid) cannot be reas where waste (solid or liquid) cannot be

removed effectively.removed effectively.

Page 20: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

MAINTENANCEMAINTENANCE

– Maintain roads, yards, and parking to avoid Maintain roads, yards, and parking to avoid

contamination of areas where food is exposed;contamination of areas where food is exposed;

– Adequately drain areas that may Adequately drain areas that may

contribute to contamination of food by contribute to contamination of food by

foodborne filth, or provide conditions for nesting foodborne filth, or provide conditions for nesting

and breeding of for pests;and breeding of for pests;

– Operate systems for waste treatment and Operate systems for waste treatment and

disposal in an adequate mannerdisposal in an adequate manner..

Page 21: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

PREMISES AND PREMISES AND WORKING AREASWORKING AREAS

• Design and layoutDesign and layout

- protect against cross-contaminationprotect against cross-contamination

- control process flowcontrol process flow

Page 22: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Internal structures and fittingsInternal structures and fittings

WWalls and floors;alls and floors; Ceilings and overhead fixtures;Ceilings and overhead fixtures;Windows;Windows; DDoors;oors; Working surfaces; Working surfaces; Establishments;Establishments; SSewage lines. ewage lines.

Page 23: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

EQUIPMENTEQUIPMENT

SanitationSanitation and and maintenance maintenance to avoid to avoid contaminationcontamination::

– Construction materialConstruction material

– DurabilityDurability

– MMaintenance, aintenance, Sanitation, MSanitation, Monitoringonitoring

Page 24: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Program of pProgram of preventive maintenancereventive maintenance

-ListList of equipment requiring regular of equipment requiring regular

maintenance.maintenance.

-PProcedures and frequencies of maintenance rocedures and frequencies of maintenance

are based on are based on instructions from the instructions from the

mmanufacturers or on operating conditions.anufacturers or on operating conditions.

Page 25: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

FACILITIESFACILITIES

• Water supplyWater supply• Drainage and waste disposalDrainage and waste disposal• CleaningCleaning• Facilities for pFacilities for personnel hygieneersonnel hygiene• TToiletsoilets• Temperature controlTemperature control• Air quality and ventilationAir quality and ventilation• LightingLighting• StorageStorage

Page 26: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

CONTROL OF CONTROL OF

OPERATIONSOPERATIONS

Page 27: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

ObjectivesObjectives

Production of safe and suitable food for Production of safe and suitable food for human consumption ensuring:human consumption ensuring:

requirements requirements forfor raw materials, raw materials, composition, processing, distribution, composition, processing, distribution, and consumer use; and consumer use;

designing, implementing, monitoring designing, implementing, monitoring and reviewing control systems. and reviewing control systems.

Page 28: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Control of Food Hazards

Page 29: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

identify any points in the operations identify any points in the operations

which which are critical to the safety of are critical to the safety of

food;food;

implement effective control procedures; implement effective control procedures;

ensure effectivenessensure effectiveness of procedures of procedures;;

review procedures periodically.review procedures periodically.

Page 30: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Examples of general proceduresExamples of general procedures

Product Product compositioncomposition current written current written compositioncomposition details of details of formulationformulation

Page 31: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Food additivesFood additives

MManufacturer should guarantee that all anufacturer should guarantee that all additives in use:additives in use:

are approved for the food being are approved for the food being produced;produced;

complycomply with the specific laws with the specific laws and and regulationsregulations; ;

are pure;are pure;

provideprovide certifications for each lot certifications for each lot comply comply with legal limits.with legal limits.

Page 32: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Label accuracyLabel accuracy

The manufacturer should ensure that the label The manufacturer should ensure that the label provideprovidess::

• accurate information of net contents; accurate information of net contents; • manufacturer’s, packer’s and/or manufacturer’s, packer’s and/or

distributor’s namesdistributor’s names and addresses and addresses; and; and• instructions for proper handling by the instructions for proper handling by the

consumerconsumer

Page 33: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Time and temperature Time and temperature controlcontrol

Page 34: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Time and temperature Time and temperature

controlcontrol

Such controls include time and Such controls include time and

temperature of: temperature of: CookingCooking

CoolingCooling

Processing Processing

StorageStorage

Page 35: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Temperature control systems Temperature control systems should take into account:should take into account:

nature of the foodnature of the food

intended shelf-life of the productintended shelf-life of the product

method of packaging and processingmethod of packaging and processing

intended useintended use

Page 36: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

SSpecify limits for time and temperature pecify limits for time and temperature variationvariation

Calibration and verification of Calibration and verification of equipment and instrumentsequipment and instruments

Page 37: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Metrologic verificationMetrologic verification

Set of operations needed to assure that a Set of operations needed to assure that a

measuring equipment complies with measuring equipment complies with

standards and requirements for the standards and requirements for the

intended use.intended use.

Page 38: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Specific process stepsSpecific process steps

Page 39: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

• cchillinghilling

• thermal processingthermal processing

• irradiationirradiation

• dryingdrying

• chemical preservation chemical preservation

• packaging in packaging in vacuum or modified vacuum or modified atmospheatmospheerer

Page 40: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Microbiological cross Microbiological cross contaminationcontamination

Page 41: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Pathogens can be transferred from Pathogens can be transferred from

one food to another, either by direct one food to another, either by direct

contact, by food handlers, through contact, by food handlers, through

common contact with surfaces, or common contact with surfaces, or

through the air.through the air.

Page 42: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Chemical and physical Chemical and physical contaminationcontamination

Page 43: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Contamination of food by foreign Contamination of food by foreign

mattersmatters such as glass or metal such as glass or metal

particlesparticles, dust, harmful fumes and , dust, harmful fumes and

unwanted chemicals.unwanted chemicals.

Page 44: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

RAW MATERIAL AND INGREDIENTS

Page 45: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Reception:

– Manufacturer

– Specifications

– Chemicals

– Inspection of raw material

Page 46: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

PACKAGING

Page 47: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

• Packaging materials

• Protection of food

• Prevent recontamination

Page 48: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

WATERWATER

Page 49: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

• Water Quality Water Quality

• ChlorineChlorine

• AnalysisAnalysis

• Cleaning of reservoirsCleaning of reservoirs

Page 50: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

• Ice Ice makingmaking

• Steam productionSteam production

• DrainageDrainage

• PlumbingPlumbing

Page 51: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Aspects to be considered:Aspects to be considered: adequate sourceadequate source

appropriate temperature and appropriate temperature and

pressurepressure

separated system according to useseparated system according to use

allowed disinfecting agents allowed disinfecting agents

control of drinking watercontrol of drinking water

Page 52: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

• MonitoringMonitoring• Correcting deviationsCorrecting deviations• RecordsRecords• Water standards: WHOWater standards: WHO

Page 53: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

MANAGEMENT AND MANAGEMENT AND SUPERVISIONSUPERVISION

Page 54: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

• The type of control and supervision The type of control and supervision

needed will depend on the size of the needed will depend on the size of the

business, the nature business, the nature of theof the activities activities

and the types of food and the types of food being produced. being produced.

• Managers and supervisors should Managers and supervisors should have enough knowledge of have enough knowledge of principles principles of of food hygienefood hygiene

Page 55: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

DOCUMENTATION AND DOCUMENTATION AND RECORDSRECORDS

Page 56: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Monitoring timeMonitoring time

LegibilityLegibility

Revising and updating recordsRevising and updating records

Page 57: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

RECALL PROCEDURESRECALL PROCEDURES

Page 58: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Recall information should include the Recall information should include the following:following:

- Amount of product produced, in inventory Amount of product produced, in inventory and distributed.and distributed.

- Name, size, code or lot numbers of food Name, size, code or lot numbers of food recalledrecalled

- Area of distributionArea of distribution

- Reason for the recallReason for the recall

- Final disposition of the product (rework, Final disposition of the product (rework, discharge, etc.)discharge, etc.)

Page 59: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Storage Storage

Page 60: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

• Temperature conditionsTemperature conditions

• Relative humidityRelative humidity

• Air velocityAir velocity

• FIFO (First FIFO (First IIn First n First OOut)ut)

Page 61: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

BUILDINGBUILDINGMAINTENANCE AND MAINTENANCE AND

SANITATIONSANITATION

Page 62: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

OBJECTIVESOBJECTIVES

To establish effective systems to ensure To establish effective systems to ensure

appropriate maintenance and cleanappropriate maintenance and cleaning,ing,

pest controlpest control,, waste management and waste management and

effective monitoring.effective monitoring.

Page 63: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Biofilm:Biofilm:

• AdhesionAdhesion• ProtectionProtection• ResistanceResistance

Page 64: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

CLEANING PROCEDURES CLEANING PROCEDURES ANDAND METHODSMETHODS

Page 65: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Cleaning and sanitizing normally Cleaning and sanitizing normally requirerequire the following steps: the following steps:

1.1. Dry cleanDry clean

2. Pre-rinse 2. Pre-rinse

3. Detergent application (may include 3. Detergent application (may include scrubbing)scrubbing)

4. Post-rinse; and4. Post-rinse; and

5. Sanitizer application.5. Sanitizer application.

Page 66: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

CLEANING PROGRAMSCLEANING PROGRAMS

Page 67: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Where written cleaning programs are Where written cleaning programs are used, they should specify:used, they should specify:

- areas, items of equipment and utensils areas, items of equipment and utensils

to be cleanedto be cleaned

- responsibility for responsibility for specificspecific tasks tasks

- method and frequency of cleaningmethod and frequency of cleaning

- monitoringmonitoring

Page 68: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

CLEANING OF EQUIPMENTCLEANING OF EQUIPMENT

Page 69: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

• CIP (CIP (clean-in-placeclean-in-place). ).

• manualmanual

• automaticautomatic

• immersionimmersion

• drydryinging

Page 70: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

CLEANING OF PREMISESCLEANING OF PREMISES

Page 71: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

• areas to be cleaned;areas to be cleaned;

• methods of cleaning;methods of cleaning;

• person responsible; andperson responsible; and

• frequency of the activityfrequency of the activity

Page 72: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

DETERGENTSDETERGENTS

Page 73: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

• General useGeneral use

• Alkaline or chlorinated detergentsAlkaline or chlorinated detergents

• Acid Acid detergents detergents

• EnzymEnzymaticatic detergents detergents

Page 74: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

• Contact timeContact time

• TemperatureTemperature

• Physical disruption of the soil Physical disruption of the soil (scrubbing)(scrubbing)

• Water chemistryWater chemistry

Cleaning effectiveness will depend Cleaning effectiveness will depend upon several basic factors: upon several basic factors:

Page 75: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

SANITATION AGENTSSANITATION AGENTS

Page 76: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

• ChlorineChlorine

• Quaternary Ammonium CompoundsQuaternary Ammonium Compounds

• Iodophors, Iodophors,

• Acid sanitizers includAcid sanitizers includinging acid- acid-anionianionium,um,carboxylic and peroxyacetic acid carboxylic and peroxyacetic acid typestypes

• OzoneOzone

• Ultraviolet(UV) irradiationUltraviolet(UV) irradiation

• Hot (hot water)Hot (hot water)

Page 77: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

PEST CONTROLPEST CONTROL

Page 78: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Preventing accessPreventing access

Page 79: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

• Entrance sitesEntrance sites

• External and Internal inspection External and Internal inspection

• Assess the facility’s capacity for Assess the facility’s capacity for excluding pests.excluding pests.

Page 80: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Harborage and Harborage and infestationinfestation

Page 81: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

• Availability of food and waterAvailability of food and water

• Effectiveness of cleaning andEffectiveness of cleaning and

sanitation proceduressanitation procedures

Page 82: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Monitoring and Monitoring and detectiondetection

Page 83: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

• Observations of the presenceObservations of the presence

• Evidence of the presenceEvidence of the presence

Page 84: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Eradication

Page 85: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Agents:Agents:

• ChemicalChemical

• PhysicalPhysical

• Biological Biological

Page 86: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Waste Management

Page 87: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

• Storage AreasStorage Areas

• Waste bins, tubs and dumpstersWaste bins, tubs and dumpsters

• Proper cleaning and sanitizingProper cleaning and sanitizing

Page 88: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

SANITATION SANITATION MONITORING MONITORING

EFFECTIVENESSEFFECTIVENESS

Page 89: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Sanitation systems program Sanitation systems program periodically verified periodically verified

– Audit pre-operational inspections,Audit pre-operational inspections,

– Microbiological sampling of environment Microbiological sampling of environment and food contact.and food contact.

Page 90: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

PERSONAL HYGIENE

Page 91: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

ObjectiveObjective

To ensure To ensure that that those who come directly or those who come directly or

indirectly into contact with food are not indirectly into contact with food are not

likely to contaminate it.likely to contaminate it.

Page 92: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

HEALTH STATUSHEALTH STATUS

Page 93: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

• IllnessIllness

• InjuriesInjuries

• Individual Health CardIndividual Health Card

Page 94: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

PERSONAL CLEANLINESSPERSONAL CLEANLINESS

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Personal effectsPersonal effects

Hand washingHand washing

Use of antiseptic on Use of antiseptic on

handshands

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UNIFORMUNIFORM

Page 97: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

• UniformUniform– Uniforms should be kept clean and in good Uniforms should be kept clean and in good

condition.condition.

• Masks and glovesMasks and gloves

– should be used when a ready-to-eat food is should be used when a ready-to-eat food is preparedprepared

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PERSONALPERSONALBEHAVIORBEHAVIOR

Page 99: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

• Trained to be conscious of the Trained to be conscious of the importance of GMPimportance of GMP

• Unacceptable ActionUnacceptable Action

Page 100: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

VISITORS

Page 101: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Adhere to the same personal Adhere to the same personal

hygienhygienicic provisions described for provisions described for

food handlers. food handlers.

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TRANSPORTATIONTRANSPORTATION

Page 103: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

OBJECTIVESOBJECTIVES

• To protect food from potential sources of To protect food from potential sources of contamination and from damage likely to render contamination and from damage likely to render food unsuitable for consumption;food unsuitable for consumption;

• To provide an environment which limits growth To provide an environment which limits growth of pathogenic or spoilage microorganisms and of pathogenic or spoilage microorganisms and the production of toxins. the production of toxins.

Page 104: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

RequirementsRequirements

• design and constructdesign and constructionion• clean and/or disinfectclean and/or disinfect• separate foods from non-food itemsseparate foods from non-food items• maintain temperaturemaintain temperature• verification of temperatureverification of temperature• prevent contaminationprevent contamination

Page 105: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

VERIFICATIONVERIFICATION

- - Inspection of vehicleInspection of vehicle

- Program describing effective cleaning and - Program describing effective cleaning and sanitation proceduressanitation procedures

- Restrain transportation of non-food items - Restrain transportation of non-food items

- Loading- Loading//unloadingunloading

- Design and construct- Design and constructionion of tank vehicles of tank vehicles

- Materials used- Materials used in in vehicles vehicles for for food tfood transportationransportation

Page 106: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

PRODUCT INFORMATION PRODUCT INFORMATION AND CONSUMER AND CONSUMER

AWARENESSAWARENESS

Page 107: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

OBJECTIVESOBJECTIVES

– All products should be labeled with sufficient All products should be labeled with sufficient

information to ensure that the information to ensure that the person in the person in the next next

step ofstep of the food chain will understand how to the food chain will understand how to

handle, store, process, prepare and display the handle, store, process, prepare and display the

product safely and correctlyproduct safely and correctly ; ;

– This information should This information should contain a clearcontain a clear

identifidentificationication of of the lot or batch in order to the lot or batch in order to

facilitate any necessary recall.facilitate any necessary recall.

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Lot identificationLot identification

Page 109: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

A lot is a defined quantity of a commodity A lot is a defined quantity of a commodity produced under the same conditionsproduced under the same conditions..

Lot identification is essential to product Lot identification is essential to product recall and also contributes to effective recall and also contributes to effective stock rotationstock rotation. .

Page 110: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Product informationProduct information

Page 111: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Adequate label information on food products Adequate label information on food products enables the next person in the food chain to enables the next person in the food chain to handle, display, store, prepare and use the handle, display, store, prepare and use the product safely and correctly.product safely and correctly.

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LabelingLabeling

Page 113: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

““Codex of General Standard for the Codex of General Standard for the

Labeling of Prepackaged Foods” Labeling of Prepackaged Foods”

(CODEX STAN 1-1985). (CODEX STAN 1-1985).

Page 114: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

The minimum information required on The minimum information required on prepackaged labels is: prepackaged labels is:

Name of the foodName of the food

IngredientsIngredients

Net contents and drained weightNet contents and drained weight

Page 115: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Name and address of manufacturer, Name and address of manufacturer, packager, distributor, importer, exporter packager, distributor, importer, exporter or vendor of the foodor vendor of the food

Country of origin;Country of origin;

Lot identification;Lot identification;

Date and storage instructions;Date and storage instructions;

Instructions for use.Instructions for use.

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Consumer Consumer educationeducation

Page 117: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

• Health education programs should cover Health education programs should cover general food hygiene;general food hygiene;

• Helping consumers to understand the Helping consumers to understand the importance of reading labels, following importance of reading labels, following instructions for use, and making correct instructions for use, and making correct choices;choices;

• Information on the relationship between Information on the relationship between time/temperature control and foodborne time/temperature control and foodborne diseasesdiseases

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TRAININGTRAINING

Page 119: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

• Awareness and responsibilitiesAwareness and responsibilities

• Training programsTraining programs

• Instruction and supervisionInstruction and supervision

• RefreshRefreshinging training training

• Minimum program for GMP training coursesMinimum program for GMP training courses

• Code of Code of Hygyenic Hygyenic Practices Practices -- Codex Codex

AlimentariusAlimentarius Commission Commission

Page 120: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

Minimum program forMinimum program for

GMP training coursesGMP training courses

• Primary Primary pproduction;roduction;• Design of plant and facilitiesDesign of plant and facilities• Control Control oof f ooperations;perations;• Plant mPlant maintenance aintenance aand nd ssanitation;anitation;

Page 121: PART II GOOD MANUFACTURING PRACTICES (GMP). GMP Prerequisite programs which will provide the basic environmental and operating conditions that are necessary

• Transportation;Transportation;

• Product information and consumer Product information and consumer awareness;awareness;

• Training;Training;• GMP evaluation.GMP evaluation.

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GOOD MANUFACTURING GOOD MANUFACTURING PRACTICE EVALUATIONPRACTICE EVALUATION

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VerificationVerification

AuditAudit