Important to Know More on GMP and HACCP

Why is it important for us to know about Good Manufacturing Practice (GMP) and Hazard Analysis Critical Control Point (HACCP) in food safety? As both of these concepts are applied in the food industry, we are ensured that the food product are safe and very clean to be consumed. As a part of the food technologists community, we should know more on GMP and HACCP. 

What is GMP?

Good Manufacturing Practice is a system to ensure that products meet food safety, quality and legal requirements.

Guidelines on GMP

Provide a guide for the food industry on key hygiene practice, food safety and proper procedure for production of food.

What is GMP Requirements?

• Company profile
• Organization chart
• Layout factory
• Worker flow and material flow
• Process flow
• Sanitation facilities
• Food Safety Policy

What Should Be Included in GMP Manual?

• Elements in GMP
• Control and monitoring program for food safety, hygiene on each element
• Documents for clearing procedures, procedures for control and maintenance.

The Element of GMP

Building

The building shoud be designed and constructed according to its intended use and easy to    clean. Moreover, the building should be located at a suitable place. The ceiling should be easy to clean also. Floor should be smooth, impervous and easy to clean. Pipes and ducts should not contaminate the food and other utensil. The window, lighting and ventilation, water supply and an equate drainage must be take as primary consideration also.

Hygiene and Sanitation

Facilities should be provided in each factory such as adequate hand washing and drying facilities, toilets and changing rooms.

Equipment

Equipment must be a good design, food contact surface should be from non-toxic material. Moreover, the equipment should be placed away from wall to provide accessibility for cleaning.

What is HACCP?

Hazard Analysis and Critical Control Point can be part of GMP and is a systematic program to assure food safety.

HACCP's 7 Principles

1. Analyze hazards
2. Identify critical control points
3. Establish preventive measures with critical limits for each control
4. Establish procedures to monitor the critical control points
5. Establish corrective actions
6. Establish procedures to verify that the system is working properly
7. Establish effective recordkeeping

How to make HACCP work?

• Must make the commitment
• Must let everyone get involved
• Must be able to document all production steps
• Must be able to monitor...simple/validate