Transcript Module 2: ·Good Manufacturing Practices and Plant Sanitation

Module 2:
Good Manufacturing Practices
and Plant Sanitation
Cooperative Extension Services
of Purdue University and Virginia Tech
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
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
GMPs: Building and Facilities
• Handwashing stations
• Storage of ingredients
(refrigerated and on pallets)
• Separation of raw ingredients from
processed foods
• Pest management program
GMPs: Equipment and Utensils
• Easily cleaned and sanitized
• Easily maintained
• Meet food grade standards
GMPs: Production and Process
Controls
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Time/temperature control charts
Records on food ingredients
Lot identification and coding
Product weight controls
Good Manufacturing Practices
Examples
Of
GMPs
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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.
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
Standard Operating Procedures
Examples
Of
SOPs
Sanitation SOPs
• Sanitation Standard Operating Procedures
(SSOPs) are prescribed methods specifically
for cleaning and sanitizing.
Sanitation SOPs
Examples
Of
Sanitation
SOPs
Cleaning and Sanitizing
Cleaning and sanitation programs are keys to
successful GMPs and SSOPs.
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.
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.
Sanitation Programs
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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
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