Module2 HACCP, GMP and SSOP
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This document discusses Good Manufacturing Practices (GMPs) and plant sanitation. GMPs establish minimum requirements for personnel, facilities, equipment, and production controls to ensure the production of wholesome food. They prescribe policies for worker hygiene, storage and separation of ingredients, cleaning and sanitizing equipment, and record keeping. Standard Operating Procedures (SOPs) and Sanitation SOPs (SSOPs) provide prescribed methods for routine operations and cleaning/sanitizing tasks. Cleaning removes dirt while sanitizing destroys microbes through chemicals like chlorine or quaternary ammonia. Comprehensive sanitation programs address buildings, materials, processing, pests, waste, hygiene,
Module2 HACCP, GMP and SSOP
- 1. 1 Module 2: Good Manufacturing Practices and Plant Sanitation
- 2. 2 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
- 3. 3 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
- 4. 4 GMPs: Building and Facilities • Handwashing stations • Storage of ingredients (refrigerated and on pallets) • Separation of raw ingredients from processed foods • Pest management program
- 5. 5 GMPs: Equipment and Utensils • Easily cleaned and sanitized • Easily maintained • Meet food grade standards
- 6. 6 GMPs: Production and Process Controls • Time/temperature control charts • Records on food ingredients • Lot identification and coding • Product weight controls
- 7. 7 Why is this Important?
- 8. 8 Why is this Important?
- 9. 9 What’s Wrong with this Picture?
- 10. 10 What’s Wrong with this Picture?
- 11. 11 What’s Wrong with this Picture?
- 12. 12 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.
- 13. 13 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
- 14. 14 Sanitation SOPs • Sanitation Standard Operating Procedures (SSOPs) are prescribed methods specifically for cleaning and sanitizing.
- 15. 15 Sanitation SOPs Examples Of Sanitation SOPs
- 16. 16 Cleaning and Sanitizing Cleaning and sanitation programs are keys to successful GMPs and SSOPs.
- 17. 17 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.
- 18. 18 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.
- 19. 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 19
- 20. 20 Why is this Important?
- 21. 21 Why is this Important?
- 22. 22 Why is this Important?
- 23. 23 Next, Module 3