Module 2: Good Manufacturing Practices and Plant Sanitation Cooperative Extension Services of Purdue University and Virginia Tech

Good Manufacturing Practices GMPs are minimum sanitary and processing requirements necessary to ensure the production of wholesome food. Prescribed requirements for personnel building and facilities equipment and utensils production and process controls

GMPs: Personnel Knowing how and when to wash hands Understanding the importance of clean uniforms Proper use of hair and beard nets Policy on jewelry Policy on chewing tobacco, smoking, and eating

GMPs: Building and Facilities Handwashing stations Storage of ingredients (refrigerated and on pallets) Separation of raw ingredients from processed foods Pest management program

GMPs: Equipment and Utensils Easily cleaned and sanitized Easily maintained Meet food grade standards

GMPs: Production and Process Controls Time/temperature control charts Records on food ingredients Lot identification and coding Product weight controls

Good Manufacturing Practices Examples Of GMPs

Why is this Important?

What’s Wrong with this Picture?

Standard Operating Procedures Standard Operating Procedures (SOPs) are established or prescribed methods to be followed routinely for the performance of designated operations or in designated situations.

Standard Operating Procedures SOPs relate to specific tasks and should address the following: the purpose and frequency of doing a task who will do the task a description of the procedure to be performed that includes all the steps involved the corrective actions to be taken if the task is performed incorrectly

Standard Operating Procedures Examples Of SOPs

Sanitation SOPs Sanitation Standard Operating Procedures (SSOPs) are prescribed methods specifically for cleaning and sanitizing.

Sanitation SOPs Examples Of Sanitation SOPs

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.

Sanitizing Sanitizing is the process that results in reduction/destruction of microbes. Different sanitizers will be used for different food products. Chlorine, iodophors, and quaternary ammonia compounds are the most common sanitizers used.

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

Why is this Important?