Module4 HACCP, GMP and SSOP
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This document discusses the relationship between HACCP (Hazard Analysis and Critical Control Points), GMPs (Good Manufacturing Practices), and SSOPs (Sanitation Standard Operating Procedures). It states that GMPs are legal programs that establish procedures for personnel, facilities, equipment, and production processes. SSOPs involve maintaining a clean and sanitary environment throughout food production. HACCP is used specifically for food safety and cannot be effective unless GMPs and sanitation programs are already in place. It also stresses that training is essential for proper implementation of all three systems.
Module4 HACCP, GMP and SSOP
- 1. 1 Module 4: Putting it all Together: The Relationship of HACCP, GMPs and SSOPs
- 2. 2 Food Safety and Food Quality HACCP GMP’s Sanitation
- 3. 3 What is the role of GMPs? GMPs are programs required by law for procedures related to: • personnel • building and facilities • equipment and utensils • production and process controls
- 4. What is the role of Sanitation? • A good sanitation program will maintain a clean and sanitary environment for all areas of food production from receiving to processing, to storage and transportation. • Do you know what your responsibility is? 4
- 5. 5 What is the role of HACCP? • HACCP is the program that is used in the food industry for FOOD SAFETY, not food quality. • HACCP cannot work if GMPs and good sanitation programs are not already in place.
- 6. The key element is training • GMPs, Sanitation, and HACCP programs cannot work if people are not properly trained to do the job. 6
Editor's Notes
- #2: Module 4 is intended to teach the participant the following objectives: Understand the relationship of food safety and quality programs used in the food industry Define the purpose of HACCP programs Define the purpose of GMPs and Sanitation programs Understand the importance of training employees
- #3: Food safety and food quality are based on three main programs: HACCP, GMPs, and Sanitation programs. To control food safety, GMPs and Sanitation are prerequisite programs that build the foundation for HACCP programs. Without the foundation of GMPs and Sanitation programs, HACCP programs will not be effective food safety programs. HACCP is the program used for food safety. HACCP is not a program for food quality.
- #4: GMPs are programs required by law for procedures related to: personnel building and facilities equipment and utensils production and process controls While GMPs are specific procedures required by law, GMPs may differ from plant to plant. Be sure to obtain a copy of the GMP procedures related to your plant and your job. GMP procedures can be obtained by talking with plant management and/or those involved with quality control or quality assurance.
- #5: Good sanitation programs are established for all areas of your food product flow from receiving to processing, to storage and transportation. Sanitation programs will differ from plant to plant, but the overall goal is to create a plant environment that is as clean and sanitary as possible. It is important that you understand your responsibilities in assuring that the sanitation plan is working properly.
- #6: HACCP is the program used for food safety. It is used as a measure to monitor and control a food process. HACCP is based mainly on controlling time and temperature, pH, or water activity of a food. These parameters of safety can be measured during the process to ensure a safe process. While GMPs and sanitation programs are not strictly for food safety, both programs have a very strong influence on food safety. GMPs and sanitation help to control the risks of poor personal hygiene, cross-contamination, cleaning and sanitation, and pests. If these programs are not already in place, HACCP cannot control food safety effectively.
- #7: GMPs, sanitation programs and HACCP are easily put down on paper. More importantly, the people who are involved in implementing these programs must be trained and trained in an effective way. Make sure the person responsible for doing a task knows: the REASON they are doing the task the step-by-step process of HOW to do the task correctly HOW OFTEN the task should be done WHAT they need to do if the task is done incorrectly how the task should be DOCUMENTED A person that knows the answers to these questions will always do a better job!
- #8: Hand out certificates and shake hands of each participant of the workshop.