Transcript Prerequisite Programs and Good Manufacturing Practices (GMPs)

Prerequisite Programs and
Good Manufacturing Practices
(GMPs)
HACCP must be based on a solid
foundation
NC State Department of Food Science
Prerequisite Programs
• Provide the basic environmental and
operational conditions
• Some conditions are specified in
regulations and guidelines
• Industry adopts procedures specific to
their own operations
• May address wholesomeness and
suitability for consumption
Prerequisite Programs
Assessment
• Check existence and effectiveness
during design and implementation of
HACCP plan
• Document and regularly audit programs
• Aspects may be incorporated into
HACCP plan
Common Prerequisite
Programs
• Facilities construction, maintenance and
design
• Supplier controls, guarantees, and
HACCP system verification
• Specifications for ingredient products
and packaging materials
• Production equipment design,
maintenance and calibration
More Prerequisite Programs
• Cleaning and sanitation-- Written SSOP
required by FDA and FSIS
• Personal hygiene and employee health
• Documented training in personal
hygiene, GMPs, cleaning and sanitation,
personal safety, and the employee’s
role in HACCP
• Chemical control
• Receiving, storage and shipping
Prerequisite Programs
Continued
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Traceability and recall
Pest control
Quality assurance procedures
Other standard operating procedures
Glass control
Food and ingredient handling practices
Good Manufacturing Practices
• 21 CFR 110
• Determines whether the facilities,
methods, practices and controls used to
process food are safe and whether the
food has been processed under sanitary
conditions
• Determines whether food is adulterated
under the Food , Drug and Cosmetic Act