Module2 HACCP, GMP and SSOP
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Transcript of Module2 HACCP, GMP and SSOP
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Module 2: Good Manufacturing Practices and Plant Sanitation
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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
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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
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GMPs: Building and Facilities
• Handwashing stations
• Storage of ingredients (refrigerated and on pallets)
• Separation of raw ingredients from processed foods
• Pest management program
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GMPs: Equipment and Utensils
• Easily cleaned and sanitized
• Easily maintained
• Meet food grade standards
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GMPs: Production and Process Controls
• Time/temperature control charts
• Records on food ingredients
• Lot identification and coding
• Product weight controls
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Why is this Important?
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Why is this Important?
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What’s Wrong with this Picture?
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What’s Wrong with this Picture?
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What’s Wrong with this Picture?
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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.
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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
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Sanitation SOPs
• Sanitation Standard Operating Procedures (SSOPs) are prescribed methods specifically for cleaning and sanitizing.
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Sanitation SOPs
Examples Of
SanitationSOPs
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Cleaning and Sanitizing
Cleaning and sanitation programs are keys to successful GMPs and SSOPs.
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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.
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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.
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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
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Why is this Important?
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Why is this Important?
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Why is this Important?
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Next, Module 3