Gmp Ghp Sop.pptx

GMP, GHP AND SOP

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Contents Good manufacturing practices Good hygiene practices Standard operating procedure  Definition  Objectives  Principles  Good manufacturing practices in food industry  Conclusion

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GMP GOOD MANUFACTURING PRACTICES www.myinfovet.com

Definition  A GMP is a system for ensuring that products are consistently

produced and controlled according to quality standards.  GMP covers all aspects of production

materials, premises and personal hygiene of staff

from the starting equipment to the training and

Objectives Guaranty high quality products to the consumer Delivering products free of all possible contamination www.myinfovet.com

GMP covers following areas:

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GMP contains ten principles 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Writing procedures Following written procedures Documenting for traceability Validating works Designing facilities and equipment Maintaining facilities and equipment Job competence Cleanliness Component control Auditing for compliance

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Who needs GMP:  Company, chairmen, presidents, chief executives, General

managers, Plant managers, Technical managers, Quality assurance managers, Food hygiene managers, Production managers, Plant engineers, Warehouse managers, Distribution managers, Everyone involved in training.  All involved in food legislation and food law

enforcement

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Good Manufacturing Practice in food industry Personnel Plant and grounds Sanitary operations Sanitary facilities and control Equipment's and utensils Processes and controls Warehousing and distribution Maximum defect action level www.myinfovet.com

Personal hygiene Without personal hygiene there is no food safety Food borne illness outbreaks have been linked to food

contaminated by food handlers.  Healthy humans are covered with bacteria. Certain resident bacteria are part of the natural skin flora.  In addition, transient microorganisms reside for a short time on the skin after the skin has come into contact with contaminated surfaces or objects. Both transient and resident microorganisms can be transferred by humans to food and food production www.myinfovet.com utensils.

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Both direct and indirect routes of contamination exist

Direct Direct contamination involves transfer of microorganisms from people to food through direct physical contact. Indirect Indirect contamination is possible by various pathways. In the above image the knife and the board might have been in contact with raw poultry harboring Campylobacter and would then contaminate the tomato.

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Grounds Proper methods of storing equipments. Removing litter and waste. Maintaining roads , yards and parking lots. Maintaining draining areas. Operating systems for waste treatment and disposal

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Plant construction and design Plant buildings and structures should be suitable in,  Size  Construction  Design Should be constructed in a way that, 1. Provide sufficient space for placement of

equipments and storage of materials. 2. Taking proper precautions to reduce contamination of food, food contact surfaces of food packaging materials with microorganisms, chemicals and filth. www.myinfovet.com

3. Floors, walls, ceilings, ducts, pipes must be kept clean and kept in good repair. 4. Provide adequate lighting in hand washing areas, dressing, locker rooms, toilet rooms, all areas where food is examined , processed or stored and where equipments and utensils are cleaned.

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Sanitary operations Toxic materials used in a plant are,

-Sanitizing agents required to maintain clean and sanitary conditions. -Chemicals necessary for use in laboratory testing procedures. -Chemicals necessary for plant and equipment maintenance and operation. (Pesticide chemicals)  These materials should be, -Free from undesirable microorganisms. -Purchase under a supplier’s guarantee or certification www.myinfovet.com

Identified , hold and stored in a manner that protect

against contamination of food , food contact surfaces or packaging materials. Use of insecticides or rodenticides under precautions

and restrictions for pest controlling.

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Sanitary facilities and controls –  Water supply Running water at a suitable temperature and

pressure. Should be provided to all areas where required for, -Processing of food -Cleaning of equipments , utensils and food packaging materials -Employee sanitary facilities -Plumbing Adequate sewage disposal system Toilet facilities, Hand-washing facilities www.myinfovet.com

Product and process design Products and processes should

be so designed to ensure that the end-product meets consumer expectation within the intended duration & circumstances of use.

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storage and movement of product in GMP The following points are highlighted in GMPs with respect to

the storage and movement of raw materials, intermediate products and finished products.

Access to material and product storage areas should be restricted

to persons working in the designated area and to authorized persons.

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 Materials

and products should be stored under conditions specified and protected from contamination especially microbiological cross-contamination.

 Effective

cleaning of storage premises and equipment must be carried out with the frequency and in well-designed cleaning schedules and instructions.

 Products

that have been recalled or returned, and batches that have been rejected should be marked, physically segregated and placed in an entirely separate storage facility. www.myinfovet.com

GHP GOOD HANDLING PRACTICES

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GHP compliance covers the minimum sanitary and hygiene

practices for food processors, such as hotels and restaurants, to ensure that food is safe and suitable for human consumption.

Objectives of GHP To identify essential principles of food hygiene - throughout

the food chain. Recommend a HACCP-based approach as a means to enhance food safety. Indicate how to implement those principles Provide guidance for specific codes which may be needed for - sectors of the food chain; processes; or commodities; to amplify the hygiene requirements www.myinfovet.com

Scope and use Protect consumers from illness/injury caused by

food

Polices need to consider the vulnerability of different

groups within the population

Provide assurance that food is suitable for human

consumption

Provide health education programs which effectively

communicate the principles of food hygiene to industry and consumers

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Elements of GHP  Primary production  Establishment design facilities  Control of operation  Establishment personal and hygiene  Transportation  Product information consumer awareness  Training

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Primary production Environmental hygiene Hygienic production of food sources Handling, storage and transport Cleaning, maintenance and personnel

hygiene

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Establishment Location Equipment Premises and rooms

Design and layout Internal structures and fittings Temporary/ mobile premises and vending machines Equipment Food control and monitoring equipment Containers for waste and inedible substances

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Facilities Water supply Drainage and waste disposal Cleaning Personnel hygiene facilities and toilet Temperature control Air quality and ventilation Lighting Storage

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Control of operation  Control of hazards  Time and temperature control  Specific process control  Water  In contact with food  As a ingredient  Management and supervision  Documentation and records  Recall procedures

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Establishment, maintenance and sanitation Maintenance and cleaning Cleaning procedures and methods Cleaning programmes Pest control systems Prevent access Monitoring and detection Waste management Monitoring effectiveness

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What is a pest ? A pest is any living organism which competes with

human, domestic animals or desirable plants for food or water.  At the same time they spread diseases to mankind and harms the environment.  What is Pest control?  Pest control refers to the regulation or management of a species defined as a pest, usually because it is perceived to be detrimental to a person’s health, the ecology or the economy. www.myinfovet.com

Types of pests Insects Arthropods Microbial organism Weeds Mollusks Cockroach, termites, beetles &flies Spiders Bacteria Any plant growing where they are unwanted Snails ,slugs &ship worms www.myinfovet.com

Why to control pests? For clean environment. Disease free environment. To stop the rapid growth of pests. Methods for pest control Mechanical methods for pest control Environmental method for pest Chemical method for pest control

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Mechanical methods •  Hand picking:- Method of choice when pests are slowly crawling and are not able to fly. Eg;caterpillars Trapping:- Is used for flying pests which cant be

picked by hand or burned. Burning :- Is used for flying pests which cant be

picked by hand and can cause damage. Pests are burned and waste is removed frequently

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Environmental methods The surrounding of the pest is changed in such a way it becomes unfavorable for its growth. It can be achieved by removing food stuff needed for the growth of the pest of draining swamps. Eg; mosquito control Chemical methods  In this method, certain chemicals are used for controlling pests. Eg:  Rodenticides  Insecticides  Herbicides  Fungicides www.myinfovet.com

Rodent control  Use of bait station/ traps most common  Place traps inside production areas

a) Sticky pads for small rodents b) Check & empty weekly(min.) Bait stations in non-food areas

a) Use approved baits only b) Place in secured station

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Bird control Eliminate roots or nesting sites Use netting or screens under eaves or structures open to

outsid

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 Insect

control

Physical i. UV light attracts insects ii. Mount at right height /location iii. Charged electric grids kill insects iv. Sticky pads hold insects after impact

chemical i. Handle pesticides with care ii. Use only approved chemicals iii. Don’t contaminate food iv. Use correct methods to target pest www.myinfovet.com

Establishment, personal hygiene Heath status Illness and injuries Personal cleanliness Personal behavior Visitors

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Transportation Do not contaminate foods and packaging Effective cleaning and disinfected  Effective separation of different foods from non food

items Protect from contamination – dust and fumes  Maintain temperature, humidity, atmosphere and other conditions to protect the food from microbial growth Check temperature, humidity and other conditions

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Product information and consumer awareness Lot identification Product information Labeling Consumer education

Training Awareness and responsibilities Training programmes

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SOP Standard operating procedure

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Standard Operating Procedures (SOP) Written procedures for a laboratories program. They define how to carry out protocol- specified

activities.  Most often written in a chronological listing of

action steps. They are written to explain how the procedures are

suppose to work. www.myinfovet.com

Routine inspection, cleaning, maintenance, testing

and calibration. Actions to be taken in response to equipment

failure. Keeping records, reporting, storage, mixing, and

retrieval of data. Definition of raw data. Analytical methods. www.myinfovet.com

Who needs SOP’s? The person who will perform a particular job such as:

 managers  Engineers  Planners  safety officers  company representatives  anybody performing the work.

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Where do you use SOP’s?  Training new staff  Guiding all staff in daily processes  Monitor’s review  Confidential Documents (internal review only)

 Regulatory body’s review  Confidential Documents (internal review only)

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Why are SOP’s important? Describe how to perform routine activities Provide a training aid Guide & standardize working procedures Ensure quality & integrity of data generated/information

captured Reconstruction/repeatability Provide an auditing tool Consistency Written documentation of proper procedures Toolbox for staff www.myinfovet.com

Documentation of staff training

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

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Sanitizing Sanitizing

is the process that reduction/destruction of microbes.

results

in

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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Flow chart

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Conclusion Good Manufacturing Practices are the basis of the production and

preparation of safe food Good Hygienic Practices deal with safety and suitability

requirements to be followed world-wide Each food operation should adapt existing codes to their specific

set of conditions Food operations should also decide which practices are critical for

the safety of a product and thus have to be included in the HACCP plan. www.myinfovet.com

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