Good Manufacturing Practices

Good manufacturing Practices and Good Hygienic Practices followed in inudtries

1. GMP & GHP By Selvaprakash N 2015008040

2. What is GMP? GMPs provide for systems that assure proper design, monitoring, and control of manufacturing processes and facilities. This should be utilized when preparing, packaging or holding food for human consumption.

3. Principles in GMP Employee training Environmental monitoring Sanitation practices Allergen management Temperature monitoring

4. GMP in food industry Personnel control Plant and grounds Sanitary operations s a nitary facilities and controls E quipment and utensils Processes and controls Manufacturing operations Ware housing and distribution Product details

5. Personnel control Disease Control Cleanliness Education and Training

6. Plants and grounds Grounds - Properly store equipment by removing waste and clearing weeds/grass within the vicinity. Maintain roads, parking lots etc. so that they do not constitute a source of contamination where food is exposed. Adequate drainage that could contribute to contamination by sewage , food-borne filth, breeding places for pests, etc. Proper areas for waste disposal so that they do not contribute as a source of contamination in areas where food is exposed.

7. Plant construction and design Provide adequate space. Take precautions to reduce the potential of cross contamination Permit the taking of adequate precautions to protect food in installed outdoor bulk vessels. Be constructed in a manner that floors, walls, and ceilings may be cleaned and kept clean and kept in good repair Provide adequate lighting, should have a hand-washing areas, dressing and locker rooms Provide adequate ventilation . Provide , where necessary, adequate screening or other protection against pests.

8. Sanitary operations General maintenance Substance used in cleaning and sanitizing Pest control Sanitation of food contact surfaces Storage and handling of cleaning portable equipment and utensils

9. Equipments and utensils Equipment Food contact surfaces Freezer and cold storage Instrument and controls Compressed air or other gases

10. Processes and controls Raw materials and other ingredients- Raw materials must be washed to remove soil and/or other contaminations. Material used must be of safe sanitary quality. Water may be reused if it does not cause allergen cross-contact or increase the level of contamination of the food. Raw materials must be pasteurized . Raw materials and other ingredients susceptible to contamination with aflotoxin or other natural toxins must comply with FDA regulations for poisonous substances before these materials are incorporated into finished food.

11. Product details Containers and equipment used for human food by-product for use as animal food before distribution must be designed, constructed of appropriate material, cleaned, and maintained to protect against contamination. Labeling that identifies the by-product by the common or usual name must be affixed to or accompany human food by-products for use as animal food when distributed. Shipping containers and bulk vehicles used for distribution must be examined prior to protect against contamination of the human by-products for use as animal food from the container when the facility is responsible for transportation, or arranges for a third party to transport the human by-products for use an animal food.

12. Contd … Raw materials, other ingredients, and rework susceptible to contamination with pests, undesirable microorganisms, or extraneous materials must comply with FDA regulations for natural or unavoidable defects if a manufacturer wishes to use the materials in manufacturing food. Manufacturing operations ware housing and distribution

13. Establishment of GMP in milk industry 1.Evaluation of processing plant Heat processing plants standardization plants milk processing plants 2.Evalution of raw material (Milk) 3.Evalution of Heat treatment 4.Evalution of product standardization 5.Evalution in the in plant transport processes 6.Evalution of fluid milk packaging 7.Evalution of further processing 8.Evaluation of the elimination and/ or utilization of waste materials.

14. Results of the establishment of GMP The whole production/processing system will be organised and documented(traceability ) Improvement of the quality of products (technological quality) The final product will meet consumer requirements (consumer’s quality) Decrease losses (improvement of efficiency) Elimination of waste materials concurs with the decrease of environmentalloading criteria.

15. GHP Good Hygienic Practices

16. GHP All practices regarding the conditions and measures necessary to ensure the safety and suitability o food at all stages of food chain. Identify the essential principles of food hygiene applicable throughout the food chain, to achieve the goal of ensuring food is safe and suitable for human consumption.

17. Terminologies Food safety –assurance that food will no cause harm to the consumer when it is prepared and or eaten according to its intended use. Food suitability -assurance that food is acceptable for human consumption according to its intended use. Contaminant –any biological or chemical agent ,foreign matter ,or substances not intentionally added to food which may compromise food safety or suitability.

18. Contamination –the introduction or occurrence o a contaminant in a food o food environment. Disinfection –the reduction, by means of chemical agents and/or physical methods of the number of microorganisms in the environment ,to a level that does not compromise food safety or suitability.

19. Areas examined under GHP Primary production Establishment :design and facilities Control of operation Establishment –maintenance and sanitation Establishment-personal hygiene Transportation Product information and consumer awarness

20. Primary production Avoidance of contamination /pests/disease from the environment adopting different hygienic restrictions. 1.environmental hygiene 2.hygienic production food sources 3.handling ,storage & transport

21. Establishment :design and facilities Location Equipment Facilities – water,air , lighting,storage

22. Control of operation Control of food hazards-( identify,implement,monitor,review ) Hygiene control systems Packaging Management and supervision Documentation and records

23. Establishment –maintenance and sanitation Maintenance and cleaning Pest control systems Waste management Establishment-personal hygiene Health status Personal cleanliness Personal behaivour and visitors

24. Transportation Protective measures should be taken ( contamination damage the growth of pathogenic or spoilage micro-organisms and the production of toxins in food .) Design of transport Use and maintenane

25. Product information and Consumer Awareness Product information Labelling Consumer education

26. Thank you……for listening ….