3. Food Safety
Module 1 is intended to teach the participant the following objectives:
Define food safety and food quality
Define and provide examples of biological, chemical and physical
hazards
Provide examples of preventative measures for biological hazards
Provide examples of preventative measures for chemical hazards
Provide examples of preventative measures for physical hazards
Use a demonstration to show how fast bacteria can grow

4. Food Safety and Food Quality
Food Safety: making a food safe to eat; free of disease causing agents
Food Quality: making a food desirable to eat; good taste, color, and texture
Food safety and food quality are two very important terms used in t the food industry.
The goal of food safety is to make a food safe to eat and ensure that it does not contain contaminants that could make a person sick.
The goal of food quality is to produce a food product that is desirable to eat. Food of High quality has the best taste, color, and texture possible.
Food quality can also be determined by the product shelf life.
It is the goal of food inspection (USDA, FDA) to ensure that foods are produced that are safe and wholesome to consume. Food safety is regulated by the government.
Good food quality is an important goal for any food company. The quality of your food sells your product and makes you different from the competition. Good food quality makes money.

5. Unacceptable Foods Poor Quality Unsafe bad color too many bacteria
wrong texture toxic chemicals
smells bad foreign objects
Unacceptable foods include foods that are of poor quality or are unsafe to eat.
If a person eats a poor quality food, they probably won’t get sick, but the food will not taste or look good. Poor quality foods may have a bad appearance (bad color), wrong texture or bad odors.
If a person eats an unsafe food, they may get sick. Unsafe foods may contain too many bacteria, toxic chemicals, or foreign objects such as glass or metal pieces.

6. What are the Hazards in our Food?
Biological: bacteria, viruses, parasites
Chemical: sanitizers, pesticides, antibiotics
Physical: bone, rocks, metal
There are many different types of contamination that can make a food unsafe or change the quality.
There are biological, chemical, and physical hazards.
Biological hazards include bacteria like Salmonella, viruses like Hepatitis, and parasites like those that cause trichinosis. Biological hazards pose the most concern to the food industry.
Chemical hazards include natural chemicals that may be in a food or chemical agents that we may add to a food (cleaning agents).
Physical hazards include foreign objects that can be introduced into food during growing, harvest/slaughter, and or processing. Physical hazards may include objects like rocks (vegetables), bone (animal products), and metal (from processing equipment).
Keeping food safe and of high quality is dependent on the ability to remove and reduce these hazards in food.

7. How Do Foods Become Contaminated?
Foods can be contaminated in many different ways.
Contamination is the presence of an unwanted substance that could affect food safety and/or food quality.
Anything that comes in contact with foods is a potential source of contamination.
Examples include water (on fields or in processing), a food handler, equipment used to transport and process foods, air, and pests.

8. Controlling the Hazards
Time and Temperature
Separation
These hazards are best prevented by controlling time and temperature, and by physical separation.
Temperature is very important because it can be used to kill bacteria (cooking), and for reducing bacterial growth (refrigeration). Keeping foods out of the “temperature danger zone” is the key to success. Foods that are kept cold should be kept below 40oF, and foods that are to be cooked need to be cooked at the correct temperature/time requirements.
Certain physical hazards can be separated and removed by using a screen (rocks from vegetables), filter (bone from ground beef), or water bath (dirt from vegetables).

9. Biological Hazards “Biological” means “living”
Biological hazards in foods include:
Bacteria: Salmonella in chicken and eggs, E. coli in beef, Shigella in water
Viruses: Hepatitis in water
Parasites: Cryptosporidium and Cyclospora in water and produce
The word “biology” refers to the study of “living things”
The living things that concern us in the food industry include bacteria, viruses, and parasites. They are considered to be biological hazards.
Bacteria include examples such as Salmonella in poultry products, E. coli in ground beef, and Shigella in untreated water. Bacteria can come from animals, manure, water, human hands, etc.
Viruses that can cause foodborne illness include Hepatitis and Norwalk agent. Viruses usually come from human hands or from untreated water (and seafood products).
Parasites usually come from animal products or contaminated foods by contact with manure or untreated water. The most common example is Trichinella spiralis in undercooked pork products.

10. Examples of Biological Hazards
In Meat and Poultry:
Salmonella bacteria (poultry and eggs)
E. coli bacteria (beef and ground beef)
Trichinella spiralis parasite (pork)
The most common hazards that we associate with meat and poultry products are Salmonella, Campylobacter, E. coli bacteria, and the parasite that causes Trichinosis.
Salmonella and Campylobacter are thought to be the two most common bacteria that cause illness in foods. These bacteria are common in poultry products and eggs.
E. coli can be found in red meat and red meat products.
Trichinella spiralis is most commonly associated with pork products.
Biological hazards are usually associated with the animal’s intestinal tract and contaminate the food during processing.

11. Examples of Biological Hazards
On Fruits and Vegetables:
Salmonella bacteria (bean sprouts)
E. coli bacteria (apple juice)
Cyclospora parasite (raspberries)
Hepatitis A virus (strawberries)
The most common hazards that we associate with fruits and vegetables are Salmonella, E. coli, parasites and viruses.
Salmonella and E. coli can be transferred to fruit and vegetables from untreated manure or with contact with the soil. Manure can be an important source of harmful microorganisms. Parasites and viruses can be carried to foods by contact with manure or water.
To prevent contamination of fruits and vegetables, control of manure and water are very important.
Fruit and vegetables can also be washed and placed in a chlorinated bath to reduce the contamination.

12. Examples of Biological Hazards

13. Control of Biological Hazards
Hazards are controlled by:
Controlling and monitoring storage and processing temperature
Preventing cross-contamination
Following the cleaning and sanitation program
Biological hazards can be controlled by:
Controlling and monitoring storage and processing temperatures
(coolers, freezers, ovens, etc.)
Preventing cross-contamination
(contact with dirty utensils and surfaces)
Following the cleaning and sanitation programs

14. Control Using Temperature
Cooking helps to kill microbes
>165oF for poultry and eggs
>155oF for ground beef
>160oF for pork
Holding at low temperatures (<40oF) prevents microbes from growing
Cooling from 140o-40oF quickly helps prevent microbes from growing
Temperature is one of the most important ways that you can help control biological hazards.
Temperature is important for cooking, cooling, and cold-holding of product.
The key is to avoid the temperature danger zone of 40o -140o. Food products should be in the temperature danger zone for as little time as possible.
Cooking is done to destroy microorganisms and to make foods taste good. Foods are cooked at temperatures well above 140oF to kill microbes. Poultry and eggs are cooked to >165oF, beef is cooked to >155oF, and pork to >160oF to ensure safety.
Food is held safe during cold holding. Foods should be kept at <40oF to prevent microbes from growing.
Cooling is also important since foods must pass through the temperature danger zone during cooling. Care should be taken to decrease cooling time to less than 4 hours.

15. Chemical Hazards
Chemical hazard: a toxic substance that is produced naturally, is added intentionally or non-intentionally
Naturally-occurring: toxic substances produced by other living organisms
Added intentionally: nitrates in meat, pesticide residues in feed
Added non-intentionally: any unwanted substance (cleaning agents)
Unidentified / wrong ingredient (colors)
A chemical hazard is any substance that is toxic to humans.
Chemical hazards can be produced naturally by living organisms, or can be added intentionally or non-intentionally to a food.
Naturally-occurring chemicals are produced by living organisms such as bacteria and molds. Several different types of bacteria produce toxins that can cause illness or even death. Some molds can produce toxins called mycotoxins, which simply means mold toxins. A certain type of mycotoxin (called aflatoxin) is a concern on vegetable products and on feed for animals.
Other toxic chemicals can be intentionally added to a food. Food ingredients have a level of safety. If this level is exceeded, the substance may be toxic. Nitrate agents, which are added to meats to improve color and prevent bacteria from growing, are a good example. They are safe at certain levels, but if they are added in excess of safety limits, they can be toxic to humans.
The third type of chemicals that can be toxic are those that should not be in a food at any level. Cleaning and sanitizing agents are a good example. These chemicals are intended to be applied to equipment and then rinsed off. If cleaning and sanitizing agents are not rinsed off, they can contaminate food during processing.

16. Examples of Chemical Hazards
In Meat and Poultry
Nitrate agents (red meat)
Aflatoxins, pesticides (feed)
Growth hormones (livestock)
Growth promoting drugs (poultry)
Cleaners, sanitizing agents (meat and poultry)
A wide variety of chemical agents can be present in foods.
Cleaning and sanitizing agents are always a concern in any food processing operation.
There are also chemical hazards that need to be controlled on the farm since they can end up in the final food product. Growth hormones and pesticides can be given to livestock and plants. For animal feed, aflatoxin (a toxin produced by molds) can be a concern since it has been shown to be toxic and cause cancer.

17. Examples of Chemical Hazards

18. Control of Chemical Hazards
Approved and legal chemicals (cleaners, sanitizers, hormones, pesticides)
Use a safe level
Letters of guarantee and vendor certification
Proper procedures and rinsing (cleaners and sanitizers)
Storage of feed (aflatoxin)
Storage and labeling for ingredients and raw materials
Chemicals that are added to a food intentionally (ingredient) or non-intentionally (cleaner and sanitizer residues) must be:
Approved, legal and safe for use in foods
Used at safe levels
A food company will often require letters of guarantee or vender certification to help control the quality of incoming raw materials.
Cleaner and sanitizer residuals are controlled though proper sanitation procedures and good rinsing.
Non-food products should be stored separately from food products. Food ingredients should be stored in a cool, dry place in a sealed container. This helps to prevent growth of molds that can produce aflatoxins.

19. Physical Hazards
Physical hazard: a hard foreign object that can cause illness or injury
Inherent to the food or ingredient
Contaminant during processing
A physical hazard is a hard foreign object (bone, metal, glass) that can be harmful to a person’s health. Physical objects can cause illness, induce choking, break teeth, damage the digestive tract, etc.
Physical hazards can be part of the food or added as a food ingredient. Just like chemical hazards, there is an acceptable limit (size) for a physical object.
Physical hazards can also be introduced during harvesting, distribution, and processing.

20. Examples of Physical Hazards
In the food or ingredients
Bone fragments (ground beef)
Feathers from animal carcass (turkey)
Contamination during processing
Stones, rocks, dirt in vegetables
Metal from processing equipment (ground beef)
Jewelry, fingernails (food handler)
Many types of physical hazards can be present in foods.
Physical hazards that are associated with the food include bone fragments or feathers from animal products.
Stones, rocks and dirt are commonly found in foods that are grown close to the soil like fruits and vegetables.
Metal is a common physical hazard that can be introduced during processing in cutting, slicing, or grinding operations.
Physical hazards can be introduced from anything that comes in contact with the food. Physical hazards can come from the person that handles the food. Jewelry and fingernails are common physical hazards that may be present due to poor food handling.

21. Control of Physical Hazards
Separate and remove physical objects
Filter or sieve (meat grinder)
Water bath (vegetables)
Metal detector (all foods)
Good employee practices (jewelry)
Good sanitation and quality control programs
The key to controlling physical hazards is to be able to find them if they are present and remove them. Physical objects are best removed by some kind of separation technique. Separation can be done in many ways:
A filter or sieve can be used to remove physical objects such as in a meat grinder. The sieve plate allows small particles to pass and removes larger objects.
A water bath can be used to remove debris such as rocks, stones, and dirt from fruits and vegetables. Heavy objects like stones and rocks fall to the bottom of the bath where they can be removed.
When metal is a concern, a metal detector can be used. A metal detector can identify a food that contains a metal object so that food can be examined more closely.
Good food handler training is needed since the food handler is an important source of physical hazards. Food handlers should be aware of the physical hazards that could be on their clothing or hands (such as jewelry and fake fingernails) and other items that could end up in food.
A good sanitation program includes good procedure for cleaning and sanitizing equipment. Good sanitation also helps to reduce the possibility of physical hazards in the food.

22. 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
Good manufacturing practices are required by law for all food manufacturing companies. Information on GMPs is contained in section 21 of CFR, part 110.
GMPs are requirements that must be performed during processing to ensure production of safe and wholesome food of high quality.
GMPs are prescribed for 4 main areas of food processing
personnel
building and facilities
equipment and utensils
production and process controls
GMPs are the foundation and prerequisites for all food safety and food quality programs.

23. 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
There are many examples of GMPs that are important in the food processing plant that you work in. Some examples are procedures for handwashing, clean uniforms, policies regarding smoking and eating, proper use of hair nets, and policy on wearing jewelry.
There are specific procedures in place for GMPs and personnel. It is important that procedures are followed to prevent the food from becoming contaminated and to ensure that the food processing plant is maintained in a sanitary condition.

24. GMPs: Building and Facilities
Handwashing stations
Storage of ingredients (refrigerated and on pallets)
Separation of raw ingredients from processed foods
Pest management program
The food processing building also needs to meet certain requirements before food can be processed. For example, handwashing stations must be provided for all food workers. There should also be storage facilities that permit separation of raw food ingredients and processed foods. A good Pest Management Program ensures that pests (like rats and mice) are kept out of the food processing plant. Pests can be a significant source of food contamination.

25. GMPs: Equipment and Utensils
Easily cleaned and sanitized
Easily maintained
Meet food grade standards
Equipment and utensils are also covered under GMP policies. Equipment and utensils should be approved for use in food processing environments and should be easily cleaned, sanitized, and maintained.

26. GMPs: Production and Process Controls
Time/temperature control charts
Records on food ingredients
Lot identification and coding
Product weight controls
Production and processing controls are important for all food safety and food quality programs. Keeping food records of time/temperature will help to ensure a high quality, safe product. Records should be kept when all raw ingredients are received. You also need to have a method of tracking your product. Lot identification and product coding can be used to identify when and where the product was produced.

27. Good Manufacturing Practices
Examples Of
GMPs
Present examples of procedures for GMPs in your food processing plant.

28. Why is this Important?
Handwashing is important because it helps to prevent contamination of foods that are handled by human hands. Think of all the places a hand is during the course of a day: it takes out the trash, covers a sneeze, and wipes hair from the face. Employees need to know when and how their hands should be washed.
Review handwashing policies in your plant.

29. Why is this Important?
Hair nets are important for two reasons. They help keep hair out of food and help keep human hands away from hair. Both help to reduce the chance of food contamination.
Review your policies on use of hair and beard nets.

30. What’s Wrong with this Picture?
The human mouth is a great place for bacteria to hide. Since hands may be contaminated, instruct employees to wash their hands before continuing work.

31. What’s Wrong with this Picture?
The employee is touching his mouth during smoking. Since the human mouth is a great place for bacteria to hide, instruct the employee to wash their hands before continuing work.
Review your policies on smoking and eating.

32. What’s Wrong with this Picture?
Jewelry should be limited to a plain wedding band. Jewelry can be a physical hazard and can be heavily contaminated with bacteria. Wearing jewelry can also be dangerous to the employee. For example, a necklace could get caught in a mixing machine and cause harm to the operator.

33. 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) are established or prescribed methods to be followed routinely for the performance of designated operations or in designated situations.
SOPs are simply a set of step-by-step directions for doing a job correctly.
Have you ever seen SOPs written for your plant?

34. 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
SOPs are specific step-by-step directions that need to answer five main questions:
What is the purpose of doing the task?
How often should the task be done?
Who is responsible for doing the task?
What are the specific steps needed to get the job done correctly?
What should be done if the task is not done correctly?

35. Standard Operating Procedures
Examples Of
SOPs
Present examples of procedures for SOPs in your food processing plant.
These are the step-by-step directions to be followed to do the job properly.

36. Sanitation SOPs
Sanitation Standard Operating Procedures (SSOPs) are prescribed methods specifically for cleaning and sanitizing.
There are specific types of SOPs called Sanitation Standard Operating Procedures, or SSOPs.
SSOPs are specific step-by-step procedures needed for processes related to sanitation.
Have you ever seen SSOPs written for your plant?

37. Examples Of Sanitation SOPs Sanitation SOPs
Present examples of procedures for SSOPs in your food processing plant.

38. Cleaning and Sanitizing
Cleaning and sanitation programs are keys to successful GMPs and SSOPs.
Cleaning and sanitizing are part of food plant sanitation programs that are included in GMPs.
Cleaning and sanitizing are mainly done for food contact surfaces (equipment) and for the areas of the food processing facility.
A good cleaning and sanitizing program can greatly improve the safety and quality of food.
The specific processes for cleaning and sanitizing may be contained in SSOPs.
Cleaning and sanitizing are very different processes. BOTH need to be done correctly to expect the safest and highest quality products.

39. 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.
Cleaning is the first step in the process. Cleaning removes the visible dirt and most of the bacteria that may be present on the surface.

40. 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.
After a surface has been properly cleaned, it is ready to be sanitized.
Sanitizing is the step that destroys many of the remaining bacteria still present on a surface after cleaning.

41. 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
Good cleaning and sanitizing programs are important in all areas of food receiving, production, storage, and transportation. Good sanitation programs must be established for:
Buildings and grounds
Raw material handling and storage
Processing hygiene and finished product handling
Pest control
Waste disposal
Employee hygiene and facilities
Finished product storage
Transportation

42. Why is this Important?
Cleaning is important because it removes the visible dirt.
Sanitizing is important because it destroys microorganisms left on a properly cleaned surface.

43. Why is this Important?
A foot bath is used to prevent contamination from shoes or boots from one area of a food processing plant to another. A foot bath will contain a sanitizing solution that comes in contact with the shoe or boot.
Are there any foot baths in your food processing plant? Where and why?

44. Why is this Important?
Any kind of pest can bring harmful microorganisms with them into your plant. Rats, mice, bugs and insects should be kept out of a food processing plant. If you keep pests out, you eliminate the chance of contamination.
How do you keep pests out of your plant?

45. Food Safety and HACCP Hazard Analysis and Critical Control Point
The purpose of HACCP is to help ensure the production of safe food
The goal of HACCP is to prevent and/or minimize risks associated with biological, chemical, and physical hazards... to acceptable levels
It is based on PREVENTION rather than detection of hazards
HACCP is a program that the food industry uses to help ensure that the production and handling of foods (from the farm to the consumer’s plate) is safe to consume.
HACCP works by preventing and eliminating biological, chemical, and physical hazards in finished food products.
Two main questions are asked:
What types of hazards are expected to be present?
How can I control these hazards so the food is safe to consume?
HACCP is based on controlling the processing and handling of food in order to control hazards.
HACCP is not based on detection of food hazards.

46. History of HACCP Pioneered in the 1960’s
First used for the space program - Pillsbury and NASA
Adopted by many food processors and the U.S. government
HACCP began in the 1960’s.
HACCP was developed primarily by the Pillsbury Food Company and NASA for foods that were sent into space with the astronauts.
The goal of this project was to provide a program that could nearly guarantee that a food does not contain a biological, chemical, or physical hazard that could cause illness.
Soon after people were sent into space, HACCP was implemented in the food industry because it made good sense.
HACCP continues to be the most effective and manageable program that the food industry can use to control food safety hazards.

47. Uses of HACCP? A “farm-to-the-fork approach” On-farm agriculture
Transportation
Food preparation & handling
Food processing
Meat and poultry regulations
Seafood regulations
Food service
Consumer handling & use
HACCP has been called a “farm-to-the-fork” approach and has been used to control hazards in the entire food production chain.
In the past, HACCP has been used mainly by food processors for shelf-stable foods (canned foods) and other foods that do not require cooking (lunch meat).
Today, the development and implementation of HACCP programs is mandatory in meat, poultry, and seafood slaughter and processing operations.
In the future, HACCP is expected to be used on the farm, in retail food establishments, and in the homes of consumers.

48. HACCP Regulations
USDA - HACCP regulations for meat and poultry slaughter and processing: “Pathogen Reduction Act”
FDA - HACCP regulations for inspection of seafood products
FDA requirements for fruit juice that is not heat-processed
Within the past few years, development and implementation of HACCP has been made mandatory for meat and poultry operations and in seafood processing operations.
The USDA is responsible for overseeing the “Pathogen Reduction Act” for meat and poultry slaughter and processing plants.
The FDA is responsible for overseeing the Seafood HACCP regulations.
Mandatory HACCP is expected in the fruit and vegetable industry in the next couple of years. There are currently special requirements for fruit juices that are not heat-processed.

49. Steps of HACCP 1. Organize a HACCP team
2. Describe the product, ingredients, and the process
3. Develop a HACCP flow diagram for
each product
4. Perform the 7 principles of HACCP
5. Train employees how to implement
HACCP properly
Development and implementation of HACCP is not an easy process.
The first step in the process is to develop a HACCP team. A team may consist of quality assurance, quality control, maintenance, purchasers, line workers, plant management, etc.
The next step is to describe the product that you make, including all ingredients and processes.
Following the description of the product, a flow diagram picture of the process flow is generated.
Start the long process of developing and implementing the seven principles of HACCP. This may take several weeks or months to complete.
Lastly (and most importantly) is education and training. In order for HACCP to work, employees need to know how and why they need to do certain tasks to control food safety.

50. HACCP Principles 1. Identify hazards
2. Determine Critical Control Points (CCPs)
3. Determine safety limits for CCPs
4. Monitor CCPs
5. Corrective action
6. Record data
7. Verify that the system is working
The HACCP team will address seven principles:
1. Identify hazards: biological, chemical and physical hazards in the
product and from the process.
2. Determine Critical Control Points (CCPs). Where are the points in the
process where we can control the hazards?
3. Determine safety limits for CCPs: Specifically, how can we assure
that these hazards are under control? Control is usually done
through time and temperature or through a separation process.
4. Monitor CCPs: You need to know what and how to monitor the
CCP limits.
5. Corrective action: What should be done if you do not meet the
safety limits? Discard the product? Re-process the food?
6. Record data: How should the data be recorded? Who should
do it? How often should it be done?
7. Verify that the system is working. Someone on the HACCP team
needs to periodically evaluate the whole system to be sure that it is
working properly.
The most important parts of HACCP that you will be involved with is monitoring, corrective action, and record keeping procedures. This is the “heart” of HACCP.

51. The Heart of HACCP Monitoring CCPs: Time/Temperature devices
Thermometers
Separation devices
filters, screens
In nearly all situations, the safety limits for the CCPs will be temperature and time. For example, a CCP limit might be “cooking to at least 165°F for at least 1 minute.” Another CCP limit may be “cool the chicken to less than 40°F in less than two hours.”
There are several different ways that temperature and time can be measured. Provide examples specific to your operation.
Physical hazards are usually removed by a separation process. There are several different ways to separate hazards from food. Provide examples specific to your plant.

52. The Heart of HACCP Record Keeping: Who records the data? How often?
What do you do if the data is not what it should be?
Who checks the data?
Records are important because they show that you have done all that you could to ensure safety of your food product. They are essentially your “receipt.”
It is important to know who should record the data. Normally the data is recorded automatically by a computer or other instrument, but monitoring can also be done by food workers. Someone needs to be responsible for recording the data.
WHO records the data, HOW OFTEN the data is recorded, and the CORRECTIVE ACTION to be taken will be outlined in the HACCP plan.
At the end of the processing day, all the HACCP records will be reviewed by management to ensure that the records are complete.

53. Examples of HACCP Implementation Of HACCP
Provide examples of HACCP implementation specific to your plant.

54. Food Safety and Food Quality
HACCP
GMP’s
SOP’s
Food safety and food quality are based on three main programs: HACCP, GMPs, and Sanitation programs.
To control food safety, GMPs and Sanitation are prerequisite programs that build the foundation for HACCP programs. Without the foundation of GMPs and Sanitation programs, HACCP programs will not be effective food safety programs.
HACCP is the program used for food safety. HACCP is not a program for food quality.

55. What is the role of GMPs?
GMPs are programs required by law for procedures related to:
personnel
building and facilities
equipment and utensils
production and process controls
GMPs are programs required by law for procedures related to:
personnel
building and facilities
equipment and utensils
production and process controls
While GMPs are specific procedures required by law, GMPs may differ from plant to plant.
Be sure to obtain a copy of the GMP procedures related to your plant and your job.
GMP procedures can be obtained by talking with plant management and/or those involved with quality control or quality assurance.

56. What is the role of SOP?
A good sanitation program will maintain a clean and sanitary environment for all areas of food production from receiving to processing, to storage and transportation.
Do you know what your responsibility is?
Good sanitation programs are established for all areas of your food product flow from receiving to processing, to storage and transportation.
Sanitation programs will differ from plant to plant, but the overall goal is to create a plant environment that is as clean and sanitary as possible.
It is important that you understand your responsibilities in assuring that the sanitation plan is working properly.

57. What is the role of HACCP?
HACCP is the program that is used in the food industry for FOOD SAFETY, not food quality.
HACCP cannot work if GMPs and good sanitation programs are not already in place.
HACCP is the program used for food safety. It is used as a measure to monitor and control a food process. HACCP is based mainly on controlling time and temperature, pH, or water activity of a food. These parameters of safety can be measured during the process to ensure a safe process.
While GMPs and sanitation programs are not strictly for food safety, both programs have a very strong influence on food safety.
GMPs and sanitation help to control the risks of poor personal hygiene, cross-contamination, cleaning and sanitation, and pests.
If these programs are not already in place, HACCP cannot control food safety effectively.

58. The key element is training
GMPs, SOPs, and HACCP programs cannot work if people are not properly trained to do the job.
GMPs, sanitation programs and HACCP are easily put down on paper. More importantly, the people who are involved in implementing these programs must be trained and trained in an effective way.
Make sure the person responsible for doing a task knows:
the REASON they are doing the task
the step-by-step process of HOW to do the task correctly
HOW OFTEN the task should be done
WHAT they need to do if the task is done incorrectly
how the task should be DOCUMENTED
A person that knows the answers to these questions will always do a better job!

59. Questions and discussion?
Use this time to ask questions or bring up important points of discussion related to food safety and food quality.

60. CONGRATULATIONS !!!
Hand out certificates and shake hands of each participant of the workshop.