>Documentation and Records: uPreparation of process documents: Productive Process Plan (HACCP) uGenerate, file, conserve and store process records >Production and Process Control: uFood risks control uRequirements of raw material - relationship with suppliers & conservation of raw materials uProduction process control - control of the processes of production uStorage and distribution control Good Manufacture Practices FOOD INDUSTRY

>GMP is based on the processing activities of the enterprise. >Taking as a reference the Recommended General Principles of Food Hygiene of Codex Alimentarius (FAO/OMS): CAC/RCP , Rev. 3 (1997) >Following the Systems Focus >Following the Continuous Improvement route Good Manufacture Practices FOOD INDUSTRY

>General hygiene status of Infrastructure: >Building & Surroundings in Good Repair >Production Area With Adequate Drainage >Storage (Raw & Cooked Products, Packaging Materials, Clothing, Personal Belongings, Chemicals Etc) >Toilet and Hand Washing Facilities With Self- closing Doors, Dressing Rooms >Eating Area >Signs Good Manufacture Practices FOOD INDUSTRY

sGeneral hygiene status of Infrastructure sEquipment (tools and utensils) Good Manufacture Practices FOOD INDUSTRY

 General hygiene status of SERVICES/ UTILITIES:  Water (meets municipal standard)  Waste (collection, treatment and disposal),  Chemicals - labelling & residues,  Lighting,  Screening and ventilation to avoid contamination Good Manufacture Practices FOOD INDUSTRY

>Sanitation plan for: >food contact surfaces >Floors >Equipment & utensils Good Manufacture Practices FOOD INDUSTRY

>Pest control - no pests in plant

>Staff Hygiene FDisease Control: health condition of personnel ensuring that no communicable infections, infected lesions and other source of microbial contamination occur. FCleanliness: FHand washing before start of work, after each absence from the workstation and after hands are soiled or contaminated. FMaintaining adequate personal cleanliness Good Manufacture Practices FOOD INDUSTRY

 Cleanliness cont’d FAppropriate Clothing, Suitable to the Operation in a Manner That Protects Against Contamination of Food, Food-contact Surfaces or Food Packaging Materials. This Includes Gloves, Boots, Aprons, Hair Restraints, No Jewelry or Other Objects That May Fall Into the Product FDesignated Eating & Smoking Areas - Outside of Production Area FDesignated Storage Area for Clothing and Personal Belongings

Good Manufacture Practices FOOD INDUSTRY >Training: FNecessity for systematic detection of contamination caused by biological, physical and chemical contaminants FPlanned Training in Food Hygiene - education and training are important elements in developing and implementing a good food hygiene programme

Good Manufacture Practices FOOD INDUSTRY Training –Personnel responsible for identifying sanitation failure or food contamination should have a background of education or experience, or a combination thereof, to provide a level of competency necessary for production of clean and safe food. –Food handlers and supervisors should receive appropriate training in proper food handling techniques and food-protection principles and should be informed of the danger of poor personal hygiene and unsanitary practices

Good Manufacture Practices FOOD INDUSTRY Supervision –Responsibility for assuring compliance by all personnel with all requirements of good manufacturing practices shall be clearly assigned to competent supervisory personnel

>Control of measuring devices: >Equipment Control, Maintenance and Calibration >Traceability of calibrated equipment > Identification and traceability of products: >Processes identification and traceability of product at all stages of production and delivery. >Mechanisms for Recall: to remove products from the market when necessary. Good Manufacture Practices FOOD INDUSTRY

HACCP System Systematic system to guarantee food safety. Applicable to any food chain from primary production to final consumer. The idea of “Farm to Fork” Commitment of top management and involvement of people (staff) SGC - ISO 9001:2000 Management system of the organization focused to the continuous improvement. Applicable to any organization, independent of its size and activity area. Management commitment to the development and improvement of the Quality Management System; people involvement. HACCP - ISO 9001:2000

HACCP System Seven Principles: Conduct Hazard Analysis Determine Critical Control Points in the Process Establish Critical Limits Monitor Each Critical Control Point Establish Corrective Actions Establish Verification Procedures Establish Record Keeping and Documentation Procedures. SGC- ISO 9001:2000 Based on Eight Quality Principles: Customer Focus Leadership Involvement of People Process Approach System Approach to Management Continuous improvement Factual Approach to Decision Making Mutually beneficial supplier relationships HACCP - ISO 9001:2000

HACCP System Operative structure based on processes, applying the PDCA cycle. Multidisciplinary HACCP Team, to formulate an efficient Plan. Application of a Plan: process control. Specific Correctives Measurements for each CPC of the system. SGC- ISO 9001:2000 Processes management, forming a system, applying it to PDCA. cycle Multidisciplinary team work philosophy, using quality tools. Realization process of product and/or service. Not conformities control: immediate and corrective actions. HACCP - ISO 9001:2000

HACCP System Proving procedures to determine if HACCP System functions efficiently. Establishment of a documentation and records system of : >processes documentation and procedures; >records:controls, not conformities, corrective actions and system evaluation. Staff training. SGC- ISO 9001:2000 Auditing to assure the adequacy and effectiveness of the QMS toward continuous improvement. Documentation in relation to: >Size and type of organization; >Complexity of processes; >Staff competence; >Effectiveness of the implementation and evaluation of the processes. Management Commitment. HACCP - ISO 9001:2000