1. GOOD MANUFACTURING PRACTICES Training about our Food Safety Plan

2. H azzard A nalysis C ritical C ontrol P oint HACCP ACRONYM
Good Management Practices Dec-07

3. HISTORY OF THE HACCP SYSTEM
HACCP was developed in the 1960’s when NASA asked Pillsbury to design and manufacture the first food for space flights
The growing concern about food safety from public health authorities, the Food Industry and consumers world wide has been the major force in the introduction of the HACCP system. Today HACCP is accepted internationally as a useful tool for adapting traditional inspection methods to a modern, science based, food safety system. HACCP has become the globally recognized method to ensure food safety
Good Management Practices Dec-07

4. WHAT IS HACCP? With HACCP the food processor systematically:
HACCP is a systematic, preventative approach to food safety. It aims to prevent biological, chemical and physical hazards, instead of relying on finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs) can be used to reduce or eliminate the identified hazards.
With HACCP the food processor systematically:
Identifies potential food safety hazards (Hazard Analysis).
Determines the key steps in their operation where the hazards can be prevented, eliminated or reduced to an acceptable level. (The key steps are known as Critical Control Points or CCPs)
Good Management Practices Dec-07

5. KEY CONCEPTS OF A HACCP PLAN
Good Manufacturing Practices (GMPs)
Standard Operating Procedures (SOPs)
Good Management Practices Dec-07

6. SOP’s ALLOW YOU TO: SAY what you do DO what you say PROVE it
Good Management Practices Dec-07

7. WHAT ARE CCPs (Critical Control Points)?
A CCP is a key step where hazards can be prevented, eliminated or reduced to an acceptable level.
Good Management Practices Dec-07

8. THE SUCCESS OF HACCP AND THE SEVEN PRINCIPLES
Identify Hazards
Determine Critical Control Points (CCPs)
Establish Critical Limits
Establish Monitoring Procedures
Establish Corrective Action Procedures
Establish Verification Procedures
Establish Record Keeping
Good Management Practices Dec-07

9. PREREQUISITE PROGRAMS
Premises (including water supply)
Transportation, Receiving and Storage
Equipment Design, Installation and Maintenance
Personnel Training
Sanitation & Pest Control
Recall
Good Management Practices Dec-07

10. GOOD MANUFACTURING PRACTICES (GMPs)
You can control many of the potential hazards in a processing plant by using a standard set of principles and hygienic practices for the manufacturing and handling of food. These standard principles and practices are called Good Manufacturing Practices (GMPs)
Good Management Practices Dec-07

11. GMPs ARE: Preventative measures to ensure food safety
Based on practical experience over a long period of time
The foundation on which to build a HACCP program
Good Management Practices Dec-07

12. STANDARD OPERATING PROCEDURES (SOP’s)
The purpose and frequency of doing a task
Who will do the task
A description of the procedure to be performed
What paperwork is to be completed (documentation)
The method by which you show that task is satisfactorily completed
And the corrective actions to be taken of the task is performed incorrectly
Good Management Practices Dec-07

13. CORRECTIVE ACTION REQUEST
A CAR must be completed for each deviation from the SOP
CAR Form
CAR Instructions
State deviation
Use objective Evidence
Develop an action plan to prevent deviation reoccurrence
Set a deadline
Verify that the action plan has been effective
Good Management Practices Dec-07

14. PREREQUISITE PROGRAM: PREMISES
Building Exterior
Building Interior: Design, Construction, Lighting, Ventilation, Waste Disposal, Inedible Areas
Sanitation Facilities: Employee Facilities, Equipment Cleaning & Sanitizing Facilities
Water/Ice Quality and Supply
Good Management Practices Dec-07

15. PREREQUISITE PROGRAM: PREMISES
Premises SOP
Monitoring Procedure: part of internal audit procedures
Good Management Practices Dec-07

16. PREREQUISITE PROGRAM: TRANSPORTATION, RECEIVING & STORAGE
Receiving: Food Carriers, Temperature Control, Approved Suppliers
Storage: Ingredient, Allergen, Finished Product and Chemical Storage
Transportation: Food Carriers, Temperature Control
Good Management Practices Dec-07

17. PREREQUISITE PROGRAM: TRANSPORTATION, RECEIVING & STORAGE
Transportation Receiving and Storage SOP
Monitoring Procedures: check each shipment,
CAR: example
Allergen Program
Approved Suppliers Program
Good Management Practices Dec-07

18. PREREQUISITE PROGRAM: EQUIPMENT
Equipment Design and Installation
Equipment Maintenance and Calibration
Equipment SOP
Temperature Monitoring Log
Thermometer Calibration
Good Management Practices Dec-07

19. PREREQUISITE PROGRAM: PERSONNEL
Training: Hygiene and Technical
Hygiene and Health Requirements
Personnel SOP
Employee Sanitation SOP
Visitor Log Book
Good Management Practices Dec-07

20. PREREQUISITE PROGRAMS: Sanitation & Pest Control
SOP
PREOPS CHECKLIST
TRUCK CLEANING LOG
Good Management Practices Dec-07

21. PREREQUISITE PROGRAM: RECALL
The Recall System
Complaints Log
Complaints Log SOP
Recall Template
Recall Notice
Allergen Alert Notice
Good Management Practices Dec-07

22. CRITICAL LIMITS
Is a value which separates acceptability from unacceptability
Critical Limits must meet or exceed government regulations
One or more critical limit must be met to ensure a CCP is controlling the hazard
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23. CRITICAL LIMITS Temperature / Time pH Aw (available water)
Preservatives
Available chlorine
Sensory observations
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24. SOURCES OF CRITICAL LIMITS
Regulatory Standards
Company Standards
Literature Surveys
Experimental Studies
Expert Advice
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25. CRITICAL LIMITS Individual Product Profiles Process Control Sheet
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26. PRODUCTION RECORDS
Using CIMS to record ingredients, batch processing and finished product information
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27. IMPORTANCE OF VERIFICATION
Ensures that all major processing steps have been identified
Validates the assumptions made regarding the movement of employees and product
Works towards continual improvement of the GMP system
Good Management Practices Dec-07

28. IMPORTANCE OF VERIFICATION
Internal Audit
Internal Audit Template
Label Review
Good Management Practices Dec-07