Good Manufacturing Practices

L/O/G/O
Shahida Hussain

Good Manufacturing Practices

What Is HACCP? H A C C P azzard nalysis ritical ontrol oint

Good Manufacturing Practices

HACCP is a systematic, preventative approach to food safety. It aims to prevent biological, chemical and physical hazards, instead of relying on finished product inspection. HACCP is used in the food industry to identify potential food safety hazards HACCP was developed in the 1960s when NASA asked Pillsbury to design and manufacture the first food for space flights. KEY CONCEPTS OF A HACCP PLAN Good Manufacturing Practices (GMPs) Standard Operating Procedures (SOPs)

Good Manufacturing Practices

We can control many of the potential hazards in a processing plant by using a standard set of principles and hygienic practices for the manufacturing and handling of food. A good manufacturing practice (GMP) is a production and testing practice that helps to ensure a quality product.

GMP are.. Preventative measures to ensure food safety Based on practical experience over a long period of time

Requirements for GMP

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

Building facilities
Equipment and utensils Production andeprocess controls

Personnel practices
Every person working in the food industry to produce, pack and distribute food for consumption has to understand and apply basic principles of sanitation. Disease control Cleanliness Education and training Supervision

Disease control

Disease control is an important point in personnel management. Health and eye examinations Any person who, by medical examination or supervisory observation, is shown to have, an illness, other abnormal source of microbial shall be excluded from any operations which may be expected to result in such contamination until the condition is corrected. Personnel shall be instructed to report such health conditions to their supervisors.

Cleanliness
Wearing outer garments suitable. Washing hands thoroughly. Removing all unsecured jewelry and other objects Maintaining gloves, if they are used in food handling. Eating food, chewing gum, drinking beverages, or using tobacco not allowed.

Personnel practices
Education and training

Supervision
In many cases very simple mistakes made during food handling and cleaning procedures results with important outbreaks. Personnel responsible for identifying sanitation failures or food contamination should have a background of education or experience or combination to perform Supervisory personnel who have all the compliance with the previous requirements should be present in the plant. Performing regular inspections are also important.

Building facilities
Providing Food processing plants has to be constructed in the condition that they should be easy to clean and have the right design to prevent contamination. Grounds walls and ceilings Ventilation Sanitation Water supply Sanitizing and cleaning chemicals Pest control Waste Control

Equipment and utensils

Equipment and utensils shall be so designed and made of such material ,the to be adequately cleanable, and shall be properly maintained. During the manufacturing operations, equipment and utensils and finished food containers shall be maintained in an acceptable condition through appropriate cleaning and sanitizing. Food-contact surfaces shall be corrosion-resistant when in contact with food. They shall be made of nontoxic materials and designed to withstand the environment of their intended use and the action of food.

Equipment and utensils

Each freezer and cold storage compartment used to store shall be fitted with an indicating thermometer, temperature-measuring device, or temperature-recording device. Instruments and controls used for measuring, regulating, or recording temperatures, pH, acidity, water activity, or other conditions that control or prevent the growth of undesirable microorganisms in food shall be accurate and adequately maintained. Compressed air or other gases mechanically introduced into food or used to clean food-contact surfaces or equipment shall be treated in such a way that food is not contaminated with unlawful indirect food additives.

Production and process controls

All operations in the receiving, inspecting, transporting, segregating, preparing, manufacturing, packaging, and storing of food shall be conducted in accordance with adequate sanitation principles. Appropriate quality control operations shall be employed to ensure that food is suitable for human consumption

and that food-packaging materials are safe and suitable.

All reasonable precautions shall be taken to ensure that production procedures do not contribute contamination from any source.. All food that has become contaminated to the extent shall be rejected.

Production and process controls

Two major subdivisions: Raw materials and other ingredients Manufacturing operations.

Raw materials and other ingredients

Descriptions of required inspection, storage and handling of ingredients. Specific information regarding the treatment of ingredients subject to microbiological activity. Requirements on storage of frozen raw materials and ingredients, and bulk liquid and dry ingredients are also given

 Manufacturing operations:
1. The manufacturing operations subsection requires conditions and controls necessary to minimize the potential for growth of microorganisms, or for the contamination of food. 2. Equipment and utensils and finished food containers shall be maintained in an acceptable condition through appropriate cleaning and sanitizing, as necessary. 3. Monitoring of factors such as time, temperature, humidity, water activity, pH, pressure and flow rates is important for the control of conditions. Refrigerated foods must be kept at or under 45' F (7.2 0 C) as appropriate for the particular food involved. Frozen foods must be maintained in a frozen state.

Warehousing and distribution

Storage and transportation of finished food shall be under conditions that will protect food against physical, chemical, and microbial contamination as well as against deterioration of the food and the container.

Productions Goals
Safety Product is free of unwanted side effects when used appropriately by consumers. Identity Product exactly matches the labelling and related documents Strength Product has correct concentration, potency or therapeutic activity of active ingredient Purity Product is free from contamination Quality Product meets all standards, expectations; performs as claimed

Thank You!
L/O/G/O