Good Manufacturing practices in food industry

Good Manufacturing Practices L/O/G/O

Shahida Hussain

Good Manufacturing Practices •

What Is HACCP? H azzard A nalysis C ritical C ontrol P 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 is used in the food industry industry to identify potential food safety hazards

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HACCP was developed in the 1960 ’s when NASA asked Pillsbury to design and manufacture the first food for  space flights.

KEY CONCEPTS OF A HACCP PLAN 

Good Manufacturing Practices (GMP ( GMPs) s)



Standard Operating Procedures (SOP ( SOPs) s)

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 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. ?

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

Disease control

control is an important point in personnel management.

 Health

and eye examinations

 Any

person who, 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. supervisors.

Cleanliness  Wearing

outer garments suitable.

 Washing

hands thoroughly.



Removing all unsecured jewelry and other objects

 Maintaining  Eating

gloves, if they are used in food handling.

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.



Supervisory personnel who have all the compliance with the previous requirements should be present in the plant.



Personnel responsible for  identifying sanitation failures or food contamination contamination should have a background of  education or experience or combination to perform

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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.

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Grounds walls and ceilings

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Ventilation

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Sanitation

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Water supply

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Sanitizing and cleaning chemicals

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Pest control



Waste Control

Equipment and utensils  Equipment

and utensils shall be so designed and made of such material ,the to be adequately cleanable, cleanable, and shall be properly maintained.

 During

the manufacturing operations, equipment and utensils and finished food containers shall be maintained in an acceptabl acceptable e 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 indicating thermometer, temperature-measuring temperature-measurin g 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 operation s in the receiving, receiving, inspecting, inspecting, transporting, segregating, preparing, manufacturing, packaging, and storing of food shall be conducted in accordance with adequate sanitation principles.

  Appropriate

quality qual ity control operations operations shall be employed employed to ensure that food is suitable for human consumption and that food-packaging materials are safe and suitable .

 All

reasonable reasonab le precautions shall shall be taken to ensure ensure that production procedures do not contribute contamination contamination from any source..

 All

food that has become contaminated contaminated to the the extent shall be rejected.

Production and process controls •

Two major subdivisions:

 Raw 

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materials and other ingredients

Manufacturing operations.

Raw materials and other ingredients

 Descriptions

of required inspection, storage and handling of ingredients. 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

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Manufacturing operations:

1. The manufa manufactu cturin ring g operat operation ions s subsec subsectio tion n requi requires res conditions and controls necessary to minimize the potential for growth of microorganisms, or for the contamination contamination of food. 2. Equip Equipmen mentt and uten utensi sils ls and and finis finished hed food food cont contain ainers ers shall be maintained in an acceptable condition through appropriate cleaning and sanitizing, as necessary. 3. Monito Monitorin ring g of fact factors ors such such as as time, time, temper temperatu ature, re, 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.

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Identity



Product exactly matches the labelling and related documents

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Strength



Product has correct concentration, potency or therapeutic activity of active ingredient

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Purity



Product is free from contamination



Quality



Product meets all standards, expectations; performs as

Thank You!

L/O/G/O