module2 haccp, gmp and ssop

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Module 2: Good Manufacturing Practices and Plant Sanitation

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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

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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

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GMPs: Building and Facilities

• Handwashing stations

• Storage of ingredients (refrigerated and on pallets)

• Separation of raw ingredients from processed foods

• Pest management program

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GMPs: Equipment and Utensils

• Easily cleaned and sanitized

• Easily maintained

• Meet food grade standards

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GMPs: Production and Process Controls

• Time/temperature control charts

• Records on food ingredients

• Lot identification and coding

• Product weight controls

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Why is this Important?

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What’s Wrong with this Picture?

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What’s Wrong with this Picture?

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What’s Wrong with this Picture?

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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.

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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

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Sanitation SOPs

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

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Sanitation SOPs

Examples Of

SanitationSOPs

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Cleaning and Sanitizing

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

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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.

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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.

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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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Next, Module 3