Handout MK.

Pengawasan Mutu
2011/2012

Good Practices
in Food Industries
Inneke Hantoro

Prerequisites for Food

Safety:

Good Agricultural Practices (GAPs)

Good Manufacturing Practices (GMPs) or
Good Hygiene Practices (GHPs)
Other GPs (GTP, GDP, GRP, etc)
HACCP

GAP

GHP

GMP

Other
GPs

Good Agricultural
Practices
A collection of principles to apply for onfarm production (pre-planting, planting,
harvest) and post-harvest (sorting,
packing and storage operations), resulting
in safe and healthy food and non-food
agricultural products, while taking into
account economical, social and
environmental sustainability.

Good Agricultural
Practices
GAPs may be applied to a
wide range of farming
system and at different
scales.
They are applied through
sustainable agricultural
methods, such as
Integrated pest
management
Integrated fertilizer
management
Conservation agriculture.

Good Agricultural
Practices
GAPs rely on four principles:
Economically and
efficiently produce
sufficient (food security),
safe (food safety) and
nutritious food (food
quality);
Sustain and enhance
natural resources;
Maintain viable farming
enterprises and contribute
to sustainable livelihoods;
Meet cultural and social
demands of society.

GAPs focus on:

Soils
Maintaining clean soil reduces the risk of
contaminating produce with illness-causing
microorganisms found in soil during stages of
growth and harvesting.
Improper manure management and application
can cause an increase in risks of product
contamination.
Although manure is a good fertilizer, all
manure contains pathogens.

 Water
Water used for irrigation, cooling, processing, or for
cleaning equipment and facilities should be free of
microbial contaminants.
Water quality and safety can be dependent on
water sources.
Regularly testing water sources provides
documentation that the water is not a source of
contamination.
The method and timing of water use also has an
effect on its contribution to product contamination.
Water quality becomes more important as harvest
approaches and water contact with the product
occurs or increases.

 Hands
Having clean hands refers to the human
element involved in food safety during
production and processing.
The food producer and handler each have an
important role in ensuring the safety and
quality of foods grown and processed.
Poor hygiene and health, unclean clothing or
shoes, or unsafe practices on the part of
workers can threaten food safety.
Providing clean and appropriately stocked
restroom and hand-washing facilities to field
and processing employees helps prevent
product contamination.

 Surfaces
Produce items will have physical contact
with many surfaces during harvest and
processing.
These may include harvest equipment
and containers, transport bins, knives
and other utensils, sorting and
packaging tables, product packaging,
and storage areas.

GAP implementation covering:

Water quality
Land history and
surrounding
properties
Soil amendments
Field sanitation
Pest control
Agricultural chemicals
Worker sanitation
facilities

Worker health and

hygiene
Tools and equipment
Container and
packaging materials
Transport
Post-harvest cooling
Storage
Product traceability
(Sperber, 2005)

Good Manufacturing
Practices
GMPs are applied as
criteria to determine
whether a food is
adulterated (FDCA).
That the food prepared
and packed under
unsanitary conditions
where the food may
become contaminated
with filth, or where the
food may be rendered
injurious to human
health

GMPs describe the

methods, equipment,
facilities, and controls
for producing processed
food.

Good Manufacturing
Practices
GMPs are guidelines for the production of safe
food products.
The umbrella GMPs address the basic sanitary
requirements for food processing, handling
and storage GHP
The GMP regulations are generally principles
identifying the problem areas of sanitation in
the food industry.
For performing GMPs, Standard Operating
Procedure (SOP) and Sanitation Standard
Operating Procedure (SSOP) are required.

Range of Processor-Level
Problems
by Type of Food Safety Hazard
Posed
Microbiological
Safety

Inefficient employee hygiene practices

Ineffective training of employees
Biofilms
Plant renovations
Ineffective use of cleaning
agents/disinfectants
Lack of sanitary equipment design
Reactive instead of routine maintenance
Contamination of raw materials
Post-processing contamination

Chemical
Safety

Raw material contamination with

pesticides
Spillage of pesticides
Adding too much of an approved
ingredient
Raw material contamination with an
allergen
In-line cross-contamination with an
allergen
Cross-contamination from maintenance
tools,
conveyor belts
Older equipment (more difficult to clean)
Raw material contamination with natural
toxins
Mycotoxin infestation due to drought,
insect
damage, delayed harvesting, mechanical

Physical
Safety

Foreign matter in raw materials

Poorly maintained equipment/lines
Light fixture breakage
Foreign matter introduction during
storage
Source: FDA, 2004

Good Manufacturing
Practices
The food industry, and particularly the food processing sector,
has relied on the use of GMPs in its efforts to ensure the
safety of processed foods.
Most of these GMPs are used by many national governments
worldwide for monitoring the safety of consumer foods and
for inspection of establishments that process, package,
handle, and store foods.
A good example of GMPs that are part of government
regulations at the national level is the Current Good
Manufacturing Practice In Manufacturing, Packing, Or Holding
Human Food of the U.S. Code of Federal Regulations (CFR).
The Current Good Manufacturing Practice can be considered
the minimum criteria for the monitoring and inspection of
food processing establishments by the U.S. Food and Drug
Administration (FDA).

Good Manufacturing
Practices
The recognized practices relating to food safety are described
in the Recommended International Code of Practice, General
Principles of Food Hygiene of the Codex Alimentarius
Commission, Food and Agricultural Organization/World Health
Organization (FAO/WHO) Food Standards Programme.
These practices are covered in the following Sections of this
standard :
Primary Production;
Establishment: Design And Facilities;
Control of Operation;
Establishment: Maintenance And Sanitation;
Establishment: Personal Hygiene;
Transportation;
Product Information and Consumer Awareness; and
Training.

Good Manufacturing
Practices
Indonesia also has GMPs guidance, such
as:

KEPUTUSAN KEPALA BADAN PENGAWAS OBAT DAN

MAKANAN REPUBLIK INDONESIA NOMOR : HK. 00
.05.5.1639

for small scale food industry.

Current GMPs
Subpart
A.
General
Provision
s

Definitions

Acid foods, adequate, batter,

blanching and etc.

Current good
manufacturing
practices

Criteria for determining

adulteration.
Food covered by specific GMP
is also covered by umbrella
GMPs.

Personnel

Requirements for: disease

control, cleanliness,
education & training,
supervision of personnel with
regards to these
requirements.

Exclusions

Excluded operations (raw

agricultural commodities)
FDA can issue special

Subpart B. Plants and

Grounds
Buildings
and
Facilities

Description of adequate
maintenance of grounds
Plant construction and design
to facilitate sanitary operations
and maintenance

Sanitary
Operations

Requirements for:
Cleaning/sanitizing of physical
facilities, utensils & equipments
Storage of cleaning & sanitizing
substances
Pest control
Sanitation of contact surfaces
Storage & handling of cleaned
portable equipment & utensils

Sanitary
Facilities
and Controls

Requirements for: water

supply, plumbing, sewage
disposal, toilet facilities, hand
washing facilities, rubbish
disposal

Subpart C. Equipment Requirements for the design,

Equipment and utensils construction, and maintenance
of equipment and utensils

Subpart E. Processes
and
Production controls
and
Process
Controls
Warehousin
g and
distribution

Delineates processes and

controls for:
Raw materials and other
ingredients
Manufacturing operations
Storage and transportation of
food must protect against
contamination and deterioration
of the food and its container

Subpart G.
Defect
Action
Levels

FDA has established maximum

defect action levels (DALs) for
some natural or unavoidable
defects
Compliance with DALs does not
excuse violation of 402 (a)(4)
Food containing defects above
DALs may not be mixed with other
foods

GMP Food Industry

 Example of equipment design

SOPs

A set of written instructions document a

routine activity used by an organization (US.
EPA, 2001).
SOPs detail the work processes that are to be
conducted.
They document the way activities are to be
performed to facilitate consistent performance
to safety and quality system requirements.
SOPs are intended to be specific.
They assist an organization in maintaining
their safety and quality control and in ensuring
compliance with regulations.

SSOPs
The procedures that must be followed in order to
make sure that cleaning and sanitation activities
are performed correctly.
SSOPs is a key component of a safety plan.
Involving the development of detailed
descriptions of the cleaning procedures and
sanitation operations that must be performed to
prevent contamination or adulteration of the
product.
SSOPs also describe the frequency with which
each procedure is to be conducted and identify
the employee(s) responsible for the
implementation and maintenance of each
procedure.

 An SSOP usually includes:

o Activity name
o Place where it is performed
o List of the equipment and material necessary to
perform it
o Frequency of performance
o Approximate time to perform it
o Responsible individual
o Description of every step necessary to perform the
procedure
The SSOPs for an operational should detail the sanitation
procedures to be used:
1. Pre operational sanitation: cleaning the facilities,
equipments and utensils prior to starting the operation
2. Operational sanitation

Good Hygiene Practice

A guide for food manufacturers on
compliance with food safety
regulations (general food hygiene).
GHP is prerequisite for GMP
implementation.

GHP Food Services

Retail

References
Alli, I. 2004. Food Quality Assurance: Principles and
Practices. CRC Press, Boca Raton.
Swanson, B. G. (2003). Good Manufacturing Practices:
Prerequisites for Food Safety. Food Safety Handbook.
Schmidt, R.H. and Rodrick, G. E. John Wiley & Sons, Inc.
Da Cruz, A.G, Cenci, S. A. and Maia, M. C. A. (2005).
Good agricultural practices in a Brazilian produce plant.
Food Control. (inpress).
FDA. (2004). Good Manufacturing Practices (GMPs) for
the 21st Century Food Processing.
von Bockelmann, B. and von Bockelmann, I. (1998).
Long-Life Products: Heat-Treated, Aseptically Packed: A
Guide to Quality. Sweden.