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    Good Manufacturing Practice in Food Industry PDF

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    rakesh kumar
    This document outlines good manufacturing practices for food industry personnel, facilities, equipment, and processes. It details requirements for personnel hygiene and training, plant and grounds maintenance, sanitary operations and facilities, equipment cleaning, and control of raw materials and manufacturing processes to prevent food contamination and protect public health. Personnel must practice good hygiene and be trained. Facilities must be cleaned and well-maintained. Equipment must be cleanable and maintained. Raw materials and processes must be controlled to prevent adulteration and the growth of harmful microorganisms in foods.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Good Manufacturing Practice in Food Industry PDF

    Uploaded by

    rakesh kumar
    50 views5 pages
    This document outlines good manufacturing practices for food industry personnel, facilities, equipment, and processes. It details requirements for personnel hygiene and training, plant and grounds maintenance, sanitary operations and facilities, equipment cleaning, and control of raw materials and manufacturing processes to prevent food contamination and protect public health. Personnel must practice good hygiene and be trained. Facilities must be cleaned and well-maintained. Equipment must be cleanable and maintained. Raw materials and processes must be controlled to prevent adulteration and the growth of harmful microorganisms in foods.

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    Good Manufacturing Practice in Food Industry.pdf

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    This document outlines good manufacturing practices for food industry personnel, facilities, equipment, and processes. It details requirements for personnel hygiene and training, plant and grounds maintenance, sanitary operations and facilities, equipment cleaning, and control of raw materials and manufacturing processes to prevent food contamination and protect public health. Personnel must practice good hygiene and be trained. Facilities must be cleaned and well-maintained. Equipment must be cleanable and maintained. Raw materials and processes must be controlled to prevent adulteration and the growth of harmful microorganisms in foods.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    50 views5 pages

    Good Manufacturing Practice in Food Industry PDF

    Uploaded by

    rakesh kumar
    This document outlines good manufacturing practices for food industry personnel, facilities, equipment, and processes. It details requirements for personnel hygiene and training, plant and grounds maintenance, sanitary operations and facilities, equipment cleaning, and control of raw materials and manufacturing processes to prevent food contamination and protect public health. Personnel must practice good hygiene and be trained. Facilities must be cleaned and well-maintained. Equipment must be cleanable and maintained. Raw materials and processes must be controlled to prevent adulteration and the growth of harmful microorganisms in foods.

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    © All Rights Reserved
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    Good Manufacturing Practice in Food Industry

    Personnel
    a) Disease control: Any person who, appears to have, an illness, open lesion,
    including boils, sores, or infected wounds shall be excluded from any operations
    which may be expected to result in food contamination.

    b) Cleanliness: All persons working in direct contact with food shall conform to
    following hygienic practices while on duty :
    l) Wearing garments suitable to the operation to avoid contamination of food.
    2) Maintaining adequate personal cleanliness.
    3) Washing hands thoroughly in an adequate hand-washing facility.
    4) Removing all unsecured jewellery and other objects that might fall into food,
    equipment, or containers.
    5) Maintaining gloves, if they are used in food handling, in an intact, clean, and
    sanitary condition. The gloves should be of an impermeable material.
    6) Wearing, where appropriate, in an effective manner, hair nets, headbands,
    caps, beard covers, or other effective hair restraints.
    7) Storing clothing or other personal belongings in areas other than where
    food is exposed or where equipment or utensils are washed.
    8) Confining the following to areas other than where food may be exposed :
    eating food, chewing gum, drinking beverages, or using tobacco.
    9) Taking any other necessary precautions to protect against contamination of
    food by perspiration, cosmetics, tobacco, chemicals, medicines applied to
    skin.

    c) Education and training: Personnel responsible for identifying sanitation failures


    should have a background of education or experience to provide a level of
    competency necessary for production of clean and safe food.

    d) Supervision: Responsibility for assuring compliance by all personnel with all


    requirements of this part shall be clearly assigned to competent supervisory
    personnel.

    Plant and Grounds


    a) Grounds: shall be kept in a condition that will protect against the contamination
    of food. The methods for maintenance of grounds are as follows :
    1) Properly storing equipment, removing litter and waste, and cutting weeds
    or grass within the immediate vicinity of the plant buildings or structures
    that may constitute an attractant, breeding place, or harborage for pests.
    2) Maintaining roads, yards, and parking lots so that they do not constitute a
    source of contamination in areas where food is exposed.
    3) Adequately draining areas that may contribute to contamination to food by
    seepage, food-borne filth, or providing a breeding place for pests.
    4) Operating systems for waste treatment and disposal so that they do not
    constitute a source of contamination in areas where food is exposed.

    b) Plant construction and design: The plant and facilities shall:


    1) Provide sufficient space for such placement of equipment and storage of
    materials as is necessary for the maintenance of sanitary operations.
    2) Permit the taking of proper precautions to reduce the potential for
    contamination of food, food-contact surfaces, or food-packaging materials.
    3) Permit the taking of proper precautions to protect food in outdoor bulk
    fermentation vessels.
    4) Be constructed in such a manner that floors, walls, and ceilings may be
    adequately cleaned and kept clean and kept in good repair.
    5) Provide adequate lighting in hand-washing areas, dressing and locker rooms,
    and toilet rooms and in all areas where food is examined, processed, or
    stored.
    6) Provide adequate ventilation or control equipment to minimize odors
    and
    vapors in areas where they may contaminate food.
    7) Provide, where necessary, adequate screening or other protection against
    pests.

    Sanitary Operations
    a) General Maintenance: Buildings, fixtures, and other physical facilities of the
    plant shall be maintained in a sanitary condition.

    b) Substances used in cleaning and sanitizing; storage of toxic materials :


    1) Cleaning compounds and sanitizing agents used in cleaning and sanitizing
    procedures shall be free from undesirable microorganisms.
    2) Toxic cleaning compounds, sanitizing agents shall be identified, held, and
    stored in a manner that protects against contamination of food.

    c) Pest control: No pests shall be allowed in any area of a food plant. The use of
    insecticides or rodenticides is permitted only under precautions and restrictions
    that will protect against the contamination of food, food-contact surfaces, and
    food-packaging materials.

    d) Sanitation of food-contact surfaces: All food-contact surfaces, including


    utensils and food-contact surfaces of equipment, shall be cleaned frequently to
    protect against contamination of food.
    1) Food-contact surfaces used for manufacturing or holding low-moisture food
    shall be in a dry, sanitary condition at the time of use.
    2) In wet processing, when cleaning is necessary to protect against the
    introduction of micro-organisms into food, all food-contact surfaces shall
    be cleaned and sanitized before use and after any interruption during which
    the food-contact surfaces may have become contaminated.
    3) Non-food-contact surfaces of equipment used in the operation of food plants
    should be cleaned frequently to protect against contamination of food.
    4) Single-service articles should be stored in appropriate containers.
    5) Sanitizing agents shall be adequate and safe under conditions of use.

    e) Storage and handling of cleaned portable equipment and utensils: Cleaned


    and sanitized portable equipment with food-contact surfaces and utensils should
    be stored so as to protect food-contact surfaces from contamination.

    Sanitary facilities and controls


    Each plant shall be equipped with adequate sanitary facilities and accommodations
    including, but not limited to:

    a) Water supply: The water supply shall be sufficient for the operations intended
    and shall be derived from an adequate source. Any water that contacts food or
    food-contact surfaces shall be safe and of adequate sanitary quality.

    b) Plumbing: Plumbing shall be of adequate size and design and adequately installed
    and maintained to:
    1) Carry sufficient quantities of water to required locations throughout the plant.
    2) Properly convey sewage and liquid disposable waste from the plant.
    3) Avoid constituting a source of contamination to food, water supplies,
    equipment, or utensils or creating an unsanitary condition.
    4) Provide adequate floor drainage in all areas where floors are subject to
    flooding-type cleaning or where normal operations release or discharge water
    or other liquid waste on the floor.
    5) Provide that there is no backflow from, or cross-connection between, piping
    systems that discharge waste water or sewage and piping systems that carry
    water for food or food manufacturing.

    c) Sewage disposal: Sewage disposal shall be made into an adequate sewerage


    system or disposed of through other adequate means.

    d) Toilet facilities: Each plant shall provide its employees with adequate, readily
    accessible toilet facilities.

    e) Hand washing facilities: Hand washing facilities shall be adequate and


    convenient and be furnished with running water at a suitable temperature.

    Compliance with this requirement may be accomplished by providing:


    1) Hand washing facilities and, where appropriate hand-sanitizing facilities at each
    location in the plant where good sanitary practices require employees to wash
    and/or sanitize their hands.
    2) Effective hand-cleaning and sanitizing preparations.
    3) Sanitary towel service or suitable drying devices.
    4) Devices or fixtures, such as water control valves, so designed and constructed
    to protect against recontamination of clean, sanitized hands.
    5) Readily understandable signs directing employees to wash and, where
    appropriate, sanitize their hands.
    6) Refuse receptacles that are constructed and maintained in a manner that protects
    against contamination of food.

    f) Rubbish and offal disposal: Rubbish and any offal shall be so conveyed,
    stored, and disposed of as to minimize the development of odor, minimize the
    potential for the waste becoming so an attractant and harborage place for pests.

    Equipment and Utensils

    a) All plant equipment and utensils shall be so designed and of such material and
    workmanship as to be adequately cleanable.
    b) Seams on food-contact surfaces shall be smoothly bonded or maintained so as
    to minimize accumulation of food particles, dirt and organic matter.
    c) Equipment that is in manufacturing area and that does not come into contact
    with food shall be so constructed that it can be kept in a clean condition.
    d) Holding, conveying, and manufacturing systems shall be of design and construction
    that enables them to be maintained in sanitary condition.
    e) Each freezer used to store and hold food capable of supporting growth of microorganisms
    shall be fitted with an indicating temperature recording device.
    f) Instruments and controls shall be accurate and adequately maintained, and
    adequate in number for their designated uses.
    g) Compressed air or other gases introduced into food shall be treated in such a
    way that food is not contaminated.

    Processes and Controls


    a) Raw materials/ ingredients
    1) Raw materials shall be inspected and segregated to ascertain that they are
    clean and suitable for processing into food;
    2) Raw materials shall either not contain levels of micro-organisms that may
    produce food poisoning or other disease in humans;
    3) Raw materials susceptible to contamination with aflatoxin, undesirable microorganisms,
    or extraneous material shall comply with regulations;
    4) Raw materials shall be held so as to protect against contamination and shall
    be held at such temperature and humidity as to prevent food adulteration;
    5) Frozen raw materials shall be kept frozen. If thawing is required it shall be
    done in a manner that prevents the raw materials from becoming adulterated;
    and
    6) Liquid or dry raw materials and other ingredients received and stored in
    bulk form shall be held in a manner that protects against contamination.

    b) Manufacturing operations
    1) Equipment and utensils and finished food containers shall be maintained in
    an acceptable condition through appropriate cleaning and sanitizing.
    2) Manufacturing shall be conducted under such conditions and controls as are
    necessary to minimize the potential for the growth of micro-organisms,
    3) Food that can support the rapid growth of undesirable micro-organisms,
    shall be held in a manner that prevents the food from becoming adulterated.
    i) Maintaining refrigerated foods at 7.2°C or below, frozen foods in a
    frozen state and hot foods at 60°C or above.
    ii) Heat treating acid or acidified foods to destroy mesophilic microorganisms.
    4) Work-in-process shall be handled so as to protects against contamination.
    5) Effective measures shall be taken to protect finished food from contamination
    by raw materials, other ingredients, or refuse.
    6) Equipment, containers, and utensils shall be maintained during manufacturing
    or storage in a manner that protects against contamination.
    7) Effective measures shall be taken to protect against the inclusion of metal or
    other extraneous material in food.
    8) Mechanical manufacturing steps shall be performed so as to protect food
    against contamination.
    9) Filling, assembling, packaging and other operations shall be performed in
    such a way that food is protected against contamination.
    10) Ice shall be made from water that is safe and of adequate sanitary quality.
    11) Manufacturing areas/equipment used for manufacturing human food should
    not be used to manufacture non-human use food.

    Warehousing and Distribution


    Storage and transportation of finished food shall be under conditions that will protect
    food against physical, chemical and microbial contamination as well as against
    deterioration of the food and the container.

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