PART II GOOD MANUFACTURING PRACTICES (GMP)

1. PART II GOOD MANUFACTURING PRACTICES (GMP)

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

3. SSOPSanitation Standard Operating Procedures

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

6. FOOD SAFETY ON PRIMARY PRODUCTION

7. DEFINITION Covers all steps of the food chain, from production to harvest, slaughter, milking or fishery

8. OBJECTIVE Ensures that food is safe and suitable for its intended use

9. CHALLENGE The integration of government agencies with primary producers.

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.

16. CLEANING, MAINTENANCE AND PERSONNEL HYGIENE Appropriate facilities and cleaning procedures

17. ESTABLISHMENT: DESIGN AND FACILITIES

18. OBJECTIVES - Minimize contamination; - Permit appropriate maintenance, cleaning and sanitizing

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.

23. EQUIPMENT Sanitation and maintenance to avoid contamination: • Construction material • Durability • Maintenance, Sanitation, Monitoring

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.

25. FACILITIES • Water supply • Drainage and waste disposal • Cleaning • Facilities for personnel hygiene • Toilets • Temperature control • Air quality and ventilation • Lighting • Storage

26. CONTROL OF OPERATIONS

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.

28. Control of Food Hazards

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

33. Time and temperature control

34. Time and temperature control Such controls include time and temperature of: • Cooking • Cooling • Processing • Storage

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.

38. Specific process steps

39. chilling • thermal processing • irradiation • drying • chemical preservation • packaging in vacuum or modified atmospheer

40. Microbiological cross contamination

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.

42. Chemical and physical contamination

43. Contamination of food by foreign matters such as glass or metal particles, dust, harmful fumes and unwanted chemicals.

44. RAW MATERIAL AND INGREDIENTS

45. Reception: • Manufacturer • Specifications • Chemicals • Inspection of raw material

46. PACKAGING

47. Packaging materials • Protection of food • Prevent recontamination

48. WATER

49. Water Quality • Chlorine • Analysis • Cleaning of reservoirs

50. Ice making • Steam production • Drainage • Plumbing