GOOD  MANUFACTURING  PRACTICES  AND  OTHER  PREREQUISITE  PROGRAMS  FOR  PREVENTIVE  CONTROLS  FOR  HUMAN  FOOD

Chapter  3

Definitions  (Slide  3-­‐1  a)FSPCA  definitions• Prerequisite  programs  

§ Procedures,  including  Good  Manufacturing  Practices  (GMPs),  that  provide  the  basic  environmental  and  operating  conditions  necessary  to  support  the  Food  Safety  Plan.

• Food  safety  system§ The  outcome  of  implementing  the  Food  Safety  Plan  and  its  supporting  elements

• Note:  This  chapter  alone  will  not  satisfy  the  training  requirements  on  The  Principles  of  Food  Hygiene  and  Food  Safety for  Qualified  Individuals.

Textbox 3-­‐1

Personnel  (Slide  3-­‐4  a)

• The  most  common  organisms  that  result  in  exclusion  of  food  handlers  from  the  food  handling  environment:§ Norovirus§ Hepatitis  A§ Salmonella§ Shigella§ Entehemorrhagic E.  coli

3-­‐4Instructor’s  Notes

Personnel  (Slide  3-­‐4  b)

• Direct  contamination:  transfer  of  human  pathogens  (e.g.,  after  using  the  restroom)

• Cross-­‐contamination:  Unintentional  transfer  of  a  pathogen  from  a  food  or  surface  to  another  food  or  surface

• Allergen  cross-­‐contact:  Unintentional  incorporation  of  a  food  allergen  into  a  food

Textbox 3-­‐4

What’s  Wrong  with  this  Picture?  (Slide  3-­‐4  c)Food  Handler’s  Hand

• The  hand  is  infected  with  Coxsackie  virus,  which  can  live  in  the  human  digestive  tract  and  can  spread  from  person  to  person,  usually  on  unwashed  hands  and  surfaces  contaminated  by  feces.

• Other  types  of  boils  seen  on  hands  are  commonly  caused  by  Staphylococcus  aureus infection,  which  can  cause  foodborne  illness  if  it  grows  in  food.  

3-­‐4FSPCA  Collection

What’s  Wrong  with  this  Picture?  (Slide  3-­‐5  a)Waste  Disposal  and  Drain  Area

Improper  waste  disposal  and  drainage  • Exterior  drain  

clogged  with  borne  waste.

• Potential  source  of  contamination  of  food  by  seepage,  foodborne  filth,  and  a  breeding  place  for  pests.

FSPCA  Collection 3-­‐5

What’s  Wrong  with  this  Picture? (Slide  3-­‐5  b)Ceiling  Light  Fixture

• Broken  light  bulb  in  raw  material  storage  area

• Hit  by  fork  lift  driver  with  a  full  load  of  incoming  product

3-­‐5FSPCA  Collection

What’s  Wrong  with  this  Picture?  (Slide  3-­‐6a)  White  and  Brown  Sugar  at  a  Bakery

• Improper  storage  of  chemicals  

• Even  when  properly  labeled,  these  chemicals  do  not  belong  in  a  food  preparation  area  to  prevent  accidental  use

FSPCA  Collection 3-­‐6

What’s  Wrong  with  this  Picture? (Slide  3-­‐7  a)Cleaning  and  Sanitation

• Apron  “cleaning”  on  the  floor  and  over  a  floor  drain,  which  is  a  potential  contamination  source!

• Employee  is  focused  on  cleaning  but  needs  training  on  potential  sources  of  contamination.

FSPCA  Collection 3-­‐7

What’s  Wrong  with  this  Picture?  (Slide  3-­‐9  a)Warewashing Sink

Inadequate  water  supply• Leaky  faucet• Open  holes  are  potential  contamination  sources

FSPCA  Collection 3-­‐9

What’s  Wrong  with  this  Picture? (Slide  3-­‐10  a)Employee  Toilet

• Inadequately  cleaned  toilet

• Soiled  toilet  may  contain  bacterial  and  viral  pathogens  that  can  aerosolized  when  the  toilet  is  flushed

FSPCA  Collection 3-­‐10

What’s  Wrong  with  this  Picture?  (Slide  3-­‐10  b)Handwashing  Sink

• Hand  sink  must  be  dedicated  to  handwashing

• A  tofu  firm  inappropriately  used  the  handwashing  sink  to  store  the  colander  used  to  collect  soy  curds  for  pressing.

• Also  note  the  bar  of  soap,  which  is  not  sanitary  and  should  not  be  used  in  food  facilities.  

FSPCA  Collection 3-­‐10

What’s  Wrong  with  this  Picture?  (Slide  3-­‐13  top  a)Poly  Bags  Containing  of  Pita  Chips

• Pita  chips  may  become  contaminated  because  of  numerous  tears  in  poly  bags.  

• Need  for  rigid  containers  to  protect  the  product.

FSPCA  Collection 3-­‐13  top    

Compliance  Dates  of  Revised  GMP  (21  CFR  117  Subpart  B)  (Slide  3-­‐19  bottom  a)

Food  Facility Description Compliance  Dates

Very  small  business <$1million  average  in  both  annual  sales  of  human  food  plus  the  market  value  of  human  food  manufactured,  processed,  packed,  or  held  without  sale,  adjusted  for  inflation  

September  17,  2018

Small  businesses  and  businesses  subject  to  PMO

<  500  full-­‐time  equivalent  employees

September  17,  2017

All  other  businesses September 19,  2016

141-­‐11Instructor’s  Notes 3-­‐19  bottom

Note:  Consult  your  legal  counsel  about  your  compliance  dates!