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GMP
Prerequisite programs which will provide the basic environmental and operating conditions that are necessary for the production of safe and wholesome food.
The SSOP adopted by FSIS cover the prepre-operational and operational sanitation procedures that an establishment shall implement to prevent direct contamination or adulteration of products
DEFINITION
Covers all steps of the food chain, from production to harvest, slaughter, milking or fishery
OBJECTIVE
Ensures that food is safe and suitable for its intended use
CHALLENGE
The integration of government agencies with primary producers. producers
IMPORTANT ASPECTS
ENVIRONMENTAL HYGIENE Water Land HYGIENIC PRODUCTION OF FOOD HANDLING, STORAGE AND TRANSPORTATION CLEANING, MAINTENANCE AND PERSONNEL HYGIENE
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
Protect food from fecal and other contamination; Manage wastes, and store harmful substances appropriately.
- Protect food and food ingredients from contamination by pests, chemical, physical or microbial contaminants or other objectionable substances during handling, storage and transportation. transportation.
CLEANING, MAINTENANCE AND PERSONNEL HYGIENE Appropriate facilities and cleaning procedures
OBJECTIVES
- Minimize contamination; - Permit appropriate maintenance, cleaning and sanitizing
BUILDING
Establishments should be built away from ) Polluted areas and industrial activities which pose a threat for contamination of food; food; ) Areas subject to floods, unless sufficient safeguards are provided; ) areas prone to infestations by pests; pests; ) Areas where waste (solid or liquid) cannot be removed effectively.
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.
PREMISES AND WORKING AREAS Design and layout - protect against cross-contamination cross- control process flow
Ceilings and overhead fixtures; Windows; Doors; Working surfaces; Establishments; Sewage lines.
EQUIPMENT
Sanitation and maintenance to avoid contamination: contamination: Construction material Durability Maintenance, Sanitation, Monitoring Monitoring
FACILITIES
Water supply Drainage and waste disposal Cleaning Facilities for personnel hygiene Toilets Temperature control Air quality and ventilation Lighting Storage
CONTROL OF OPERATIONS
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.
identify any points in the operations which are critical to the safety of food; implement effective control procedures; ensure effectiveness of procedures; procedures; review procedures periodically.
Food additives
Manufacturer should guarantee that all additives in use:
Label accuracy
The manufacturer should ensure that the label provides provides: accurate information of net contents; manufacturers, packers and/or distributors names and addresses; and addresses; instructions for proper handling by the consumer
Specify limits for time and temperature variation Calibration and verification of equipment and instruments
Metrologic verification
Set of operations needed to assure that a measuring equipment complies with standards and requirements for the intended use.
chilling thermal processing irradiation drying chemical preservation packaging in vacuum or modified atmospheer atmospheer
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.
Contamination of food by foreign matters such as glass or metal particles, particles, dust, harmful fumes and unwanted chemicals.
Reception:
Manufacturer
PACKAGING
WATER
Aspects to be considered:
adequate source appropriate temperature and pressure separated system according to use allowed disinfecting agents control of drinking water
RECALL PROCEDURES
Storage
Temperature conditions Relative humidity Air velocity FIFO (First In First Out)
OBJECTIVES
To establish effective systems to ensure appropriate maintenance and cleaning, cleaning, pest control, waste management and control, effective monitoring.
Biofilm:
Adhesion Protection Resistance
Cleaning and sanitizing normally require the following steps: 1. Dry clean 2. Pre-rinse Pre3. Detergent application (may include scrubbing) 4. Post-rinse; and Post5. Sanitizer application.
CLEANING PROGRAMS
CLEANING OF EQUIPMENT
CLEANING OF PREMISES
areas to be cleaned; methods of cleaning; person responsible; and frequency of the activity
DETERGENTS
General use Alkaline or chlorinated detergents Acid detergents Enzymatic detergents Enzymatic
SANITATION AGENTS
Chlorine Quaternary Ammonium Compounds Iodophors, Acid sanitizers including acidincluding acidanionium,carboxylic anionium,carboxylic and peroxyacetic acid types Ozone Ultraviolet(UV) irradiation Hot (hot water)
PEST CONTROL
Preventing access
Entrance sites External and Internal inspection Assess the facilitys capacity for excluding pests.
Eradication
Agents:
Chemical Physical Biological
Waste Management
Storage Areas Waste bins, tubs and dumpsters Proper cleaning and sanitizing
PERSONAL HYGIENE
Objective
To ensure that those who come directly or indirectly into contact with food are not likely to contaminate it.
HEALTH STATUS
PERSONAL CLEANLINESS
UNIFORM
Uniform Uniforms should be kept clean and in good condition. Masks and gloves should be used when a ready-to-eat ready-tofood is prepared
PERSONAL BEHAVIOR
VISITORS
Adhere to the same personal hygienic hygienic provisions described for food handlers.
TRANSPORTATION
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. toxins.
Requirements
design and construction construction clean and/or disinfect separate foods from non-food items nonmaintain temperature verification of temperature prevent contamination
VERIFICATION
- Inspection of vehicle
- Program describing effective cleaning and sanitation procedures - Restrain transportation of non-food items non- Loading/unloading Loading/ - Design and construction of tank vehicles construction - Materials used in vehicles for food transportation transportation
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 identification of the lot or batch in order to facilitate any necessary recall.
Lot identification
A lot is a defined quantity of a commodity produced under the same conditions. conditions. Lot identification is essential to product recall and also contributes to effective stock rotation. rotation.
Product information
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.
Labeling
Codex of General Standard for the Labeling of Prepackaged Foods (CODEX STAN 1-1985). 1-
Name and address of manufacturer, packager, distributor, importer, exporter or vendor of the food Country of origin; origin; Lot identification; identification; Date and storage instructions; instructions; Instructions for use. use.
Consumer education
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
TRAINING
Awareness and responsibilities Training programs Instruction and supervision Refreshing training Refreshing Minimum program for GMP training courses Code of Hygyenic Practices - Codex Alimentarius Commission
Minimum program for GMP training courses Primary production; Design of plant and facilities Control of operations; Plant maintenance and sanitation; maintenance
Transportation; Product information and consumer awareness; Training; Training; GMP evaluation. evaluation.
Verification Audit