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HACCP
cGMP SSOP
INGREDIENTS
FACILITIES PREMISES EQUIPMENT AND
RAW MATERIALS
CLEANLINESS
CHEMICAL PERSONAL
AND
CONTROL HYGIENE
SANITATION
WAREHOUSING TRACEABILITY
SUPPLIER
AND AND PEST CONTROL
CONTROL
DISTRIBUTION RECALL
•cont
GOOD MANUFACTURING PRACTICES
sets of principles
on controls,
conditions for quality
and hygienic
handling/processing/
service of foods
SANITATION STANDARD OPERATING
PROCEDURES
establishment-specific
sanitation and hygienic
procedures and practices
interpretation and
implementation of GMP
by establishment
HACCP
cGMP SSOP
FACILITIES
Facilities
building
sanitary facilities
lighting
floors, walls, ceilings, doors
ventilation
water supply
waste disposal system
Facilities
Things to consider:
- design Includes programs for the
- materials following:
Building
Must be designed & constructed to ensure:
- hygienic food handling
- effective cleaning & sanitation
- prevention of entry of pests
- safety of personnel
Facilities
Building
• Location, construction,
maintenance according to
sanitary design principles
• cleaned on a regular With the following areas:
basis - rest & dining areas
• Lay-out follows a straight-
line process flow - locker rooms
- landscape garden/trees
- comfort rooms
- medical clinic
Facilities
Building
Areas of a Plant:
• Receiving area
• Ingredient storage area
• Processing area
• Finished product
warehousing area
• Toilet area
Plant Lay-out
Facilities
Main entrance
A simple
factory layout Laboratory Administration
with all
departments
housed within a
single
compound
Production Area EA
Raw
Raw Material Storage FPS
materials
EA = Employee amenities
Final
FPS = Finished Products Storage products
GOOD MANUFACTURING PRACTICES
Raw
materials
Alternative
arrangements Raw Material Storage
of
departments Main
entrance A
under a single
compound Production Area
A = Administration
L = Laboratory L
Finished Product Storage
EA = Employee EA
amenities
Final
products
Facilities
Sanitary Facilities
• Supplied with running water
• Handwashing sink near
processing area & comfort
rooms
• Sinks provided with soap, nail
brush & clean towels
• Facilities for washing &
disinfecting equipment
Facilities
Lighting
• Source: fluorescent light with no
glare & shadow
• Provided with a cover
• Adequate
• Required in food preparation area,
warewashing area, handwashing
stations, restrooms
Facilities
Floors
• Concrete, kept clean regularly, free
of debris, & properly drained
• Durable & water resistant
• No cracks, depression, or low areas
• Drains & gutters carefully planned &
located
Facilities
Walls & Ceilings
• Impervious to moisture, easily
cleanable, smooth & light colored
• Walls can be tiles, cement blocks,
bricks, concretes & metals
• Roof is simple, watertight, sufficiently
high, & adequately vented
• Coving between walls, walls & floors
& walls & ceilings should be sealed
Facilities
Doors
• Wide
• Open outward
• Made of corrosion-resistant or
suitable metal with adequate impact
strength
• Self-closing
• With air screen or plastic curtain
Facilities
Ventilation
• Remove obnoxious odors, heat, &
moisture from the plant
• Introduce fresh air, free of any
foreign odors & product
contaminants
• Provide a comfortable environment
for the employees
• Exhaust fan made of rustproof-
coated steel
Facilities
Water Supply
• Sufficient for operations from
adequate source
• Safe & sanitary quality
• Suitable temperature
• Under pressure as needed
• Supplied by a reputable source
Facilities
Waste Disposal System
• Must meet regulatory requirements
• Must not cause pollution problems or
create breeding places for pests
• Sewage system is connected to the
public sewerage system
HACCP
cGMP SSOP
FACILITIES PREMISES
•cont
Premises
• area where the plant is
located and its
Includes programs for
surroundings the following:
cleaning and
sanitation
maintenance and
repair
pest control
Premises
• maintained such that food
is kept from adulteration
and contamination
• should also consider
security and safety • location & size must
support & facilitate
maintenance & sanitary
operations
Premises
Other considerations…
- no domestic animals
- free from garbage/ waste - free from objectionable
- free from pollution and dirt odors, smokes, dust &
other contaminants
- no flooding
- no weeds or grass
- concrete roads & parking
space
HACCP
cGMP SSOP
PRODUCTION
FACILITIES PREMISES
EQUIPMENT
•cont
Production Equipment
Documents provided
by the supplier to a
client receiving a
product based on
compliance to a set
of specifications
agreed upon
FCC Products,Inc.
106 Naylon Avenue
Livingston, NJ 07039
CERTIFICATE OF ANALYSIS
To:
Lot No:
Quantity:
Product: Apple Cider Vinegar
DESCRIPTION: A composition made from maltro-dextrin, distilled vinegar, and natural flavor. The vinegar
is truly entrapped in a non-hygroscopic matrix.
SPECIFICATIONS: All components of this flavor are approved for use in foods by the
Food & Drug Administration.
Manufacturing Date:
Expiration Date: 18 Months from Manufacturing Date
PERSONAL HYGIENE
Personal Hygiene
•cont
Personal Hygiene
Management’s Responsibility
• To evaluate employee training program,
ask these questions:
– Did the training produced results on the job?
– If intended results ere not produced, why not?
•cont
Personal Hygiene
Management’s Responsibility
• Hiring the right employees
• Using task analysis to determine the food safety
and sanitation requirements for each job
• Establishing employee rules
for personal hygiene
• Supervising and training employees
in good personal hygiene and
food safety practices
•cont
…Personal Hygiene
•cont
HACCP
cGMP SSOP
INGREDIENTS
FACILITIES PREMISES EQUIPMENT AND
RAW MATERIALS
CHEMICAL PERSONAL
CONTROL HYGIENE
Chemical Control
• Follow appropriate
segregation, labeling,
use & storage
procedures of food &
non-food chemicals
HACCP
cGMP SSOP
INGREDIENTS
FACILITIES PREMISES EQUIPMENT AND
RAW MATERIALS
CLEANLINESS
CHEMICAL PERSONAL
AND
CONTROL HYGIENE
SANITATION
Cleanliness and Sanitation
Effective management of sanitation
programs includes education,
participation & proper delegation of
responsibilities among employees
Written detailed plans, procedures,
schedules & checklists regarding
cleaning & sanitizing of food & non-food
processing equipment & facilities
Evaluation of existing cleaning
procedures
Detailed program of control for storage
& use of cleaning & sanitizing chemicals
Cleanliness and Sanitation
FOOD PLANT SANITATION IS EVERYONE’S
CONCERN!
TOP
MGT.
MIDDLE
MANAGEMENT
Sanitation Plant
Manager Manager
HRD
QA
Manager
Manager
Safety
Production
Manager
Manager
HACCP
cGMP SSOP
INGREDIENTS
FACILITIES PREMISES EQUIPMENT AND
RAW MATERIALS
CLEANLINESS
CHEMICAL PERSONAL
AND
CONTROL HYGIENE
SANITATION
WAREHOUSING
AND
DISTRIBUTION
•cont
Warehousing and Distribution
•cont
…Warehousing and Distribution
Lot Identification
• Lot – a definitive quantity of a commodity
produced under essentially the same
conditions
• Each container should be embossed or
permanently marked in code or in clear to
identify producing factory and lot
•cont
…Warehousing and Distribution
Lot Identification
• Permanent, legible and dated records and
pertinent processing details should be kept
for a period exceeding the shelf-life of the
product but not exceeding two years
• Records regarding initial distribution of the
lot should be kept
• Necessary for warehousing
•cont
…Warehousing and Distribution
Storage Principles
• First-in-First-Out (FIFO) System should be
implemented.
• Goods should be used in the order in
which they are delivered
• Create a system, such as dating goods on
receipt and placing new deliveries behind
those already in storage to
guarantee that FIFO is followed
•cont
…Warehousing and Distribution
Storage Principles
• Keep potentially hazardous foods out of
the temperature danger zone
(40˚F - 140˚F or 4.4˚C - 60˚C).
• Store food products and raw materials
separately only in designated areas for
storage in order to eliminate the risk of
contamination
•cont
…Warehousing and Distribution
•cont
…Warehousing and Distribution
•cont
…Warehousing and Distribution
•cont
HACCP
cGMP SSOP
INGREDIENTS
FACILITIES PREMISES EQUIPMENT AND
RAW MATERIALS
CLEANLINESS
CHEMICAL PERSONAL
AND
CONTROL HYGIENE
SANITATION
WAREHOUSING TRACEABILITY
AND AND
DISTRIBUTION RECALL
•cont
Traceability and Recall
System which implements
proper coding or labeling
of raw materials and
finished products in the
anticipation of
circumstances which will
require complete traces of
product retrievals
Traceability and Recall
Benefits:
• Lower cost of distribution
• Reduced recall expenses
• Expanded sales of high-value
products
• Larger net revenues
Farmer’s markets/
Consumers
Roadside stands
Intermediaries:
Wholesalers/brokers/
Exports Imports
repackers/exporters/
importers
Shippers
Growers Processors
RECALL
- It is a firm’s voluntary removal of product
from trade or consumer channels (e.g.
importers or manufacturers) to protect the
public from consuming adulterated or
misbranded products
Traceability and Recall
RECALL
any corrective action by a company
needed to protect consumers from
potentially adverse effects of a
contaminated, adulterated, or
misbranded product
Traceability and Recall
RECALL
- It may be an alternative detention or
seizure of adulterated or misbranded
product
- Does not include a market withdrawal or
stock recovery
a Successful Recall Process
• Planning ahead
• Acting quickly
• Effective communication during a recall
• Recall assessment
Traceability and Recall
Market withdrawal
• Used when a minor violation is
not subject to legal action
Precautionary Hold
• Product suspected of adulteration/
contamination restricted for use, held
& labeled pending confirmation of
test results, risk assessment, etc.
Complaint Source
Government Agency Vendor/
Vendor Product Recall
Obtain Manufacturer
Customer Withdrawal Y Batch Info Distributor
Consumer Distribution
Lot Number Broker
Employee Reversal
Container Label Customer
Routine Lab Results needed
Caterer
Other
N
Formally notify customers thru mail or phone call:
1. Product number/ volume produced
2. Batch number, lot number, production date,
spec number
3. Container label
Handle as appropriate 4. Reasons for recall/ withdrawal
5. Manufacturing location
6. Location of distribution
7. Number of cases sent to locations
8. What is its brand
Product Recall/Hold/Withdrawal 9. What to do with products
Communication Flow Chart 10. Notify authorities as appropriate
Traceability and Recall
Recall Classifications
• Class 1 – health hazard situation where there is a
reasonable probability that use of the product will cause
serious adverse health consequences or death
ex. E. coli O157:H7 in ground beef
• Class 2 – health hazard situation where there is a remote
probability that use of the product will cause adverse
health consequences
ex. Histamine (undeclared)
• Class 3 – health hazard situation where the use of the
product will not cause adverse health consequences
ex. GRAS (undeclared), excess water
Traceability and Recall
Depth of Recall
1. Consumer level (consumer)
2. Retail level (retail stores)
3. User level (hotel, restaurants)
4. Wholesale level (between manufacturer & retailer)
Health Hazard Evaluation
• Nature of the violation or defect
• Occurrence of illnesses or injuries
• Likelihood that illnesses may result
• Type of illnesses or injuries that may result
• Procedure to determine the need for a recall
Traceability and Recall
Recall Notice Report (RNR)
• Provide consumers & public health community with
information related to product in question
• Posted in Regulation Agency Recall website
• Electronically distributed to public health & inspection
program officials throughout the country with the date &
recall case numbers
Parts of RNR
• Specific product recalled with identifying codes
• Name of recalling firm, contact person & phone nos.
• Quantity of product recalled
• Reason for recall, how & when it was discovered
Traceability and Recall
Recall Notice Report (RNR)
HACCP
cGMP SSOP
INGREDIENTS
FACILITIES PREMISES EQUIPMENT AND
RAW MATERIALS
CLEANLINESS
CHEMICAL PERSONAL
AND
CONTROL HYGIENE
SANITATION
WAREHOUSING TRACEABILITY
SUPPLIER
AND AND
CONTROL
DISTRIBUTION RECALL
•cont
Supplier Control
•cont
…Supplier Control
•cont
…Supplier Control
•cont
…Supplier Control
•cont
Pest Control
Documentation
Training
Verification Activities
MANAGING PREREQUISITE PROGRAMS
Documentation
Written guidelines &
procedures
Records of previously
encountered problems &
solutions that were
implemented
MANAGING PREREQUISITE PROGRAMS
Training
Periodic
Well-designed
Will cater to all level of employees
MANAGING PREREQUISITE PROGRAMS
Verification Activities
Routines performed by supervisors
that guarantee the implementation
of corrective actions & that
programs are functioning as
intended
PREREQUISITE PROGRAM ASSESSMENT