GMP and Haccp Handbook For Small and Medium Scale PDF
GMP and Haccp Handbook For Small and Medium Scale PDF
GMP and Haccp Handbook For Small and Medium Scale PDF
published by
written by
on behalf of
i
GMP AND HACCP
ISBN 978-955-604-037-1
written by,
Eresha Mendis, PhD and Niranjan Rajapakse, PhD
on behalf of,
Ind-Expo Certification (Pvt) Ltd.
Ind-Expo Certification (Pvt) Limited is a joint project of the Ceylon National Chamber of Industries
(CNCI) and National Chamber of Exporters (NCE) under the project, "Strengthening international
certification capacity in Sri Lanka with particular reference to Social Accountability Standard (SA 8000)
and Food Safety (HACCP/ISO 22000) Standard” supported by the United Nations Industrial
Development Organization (UNIDO ) IP Program in Sri Lanka implemented with the Ministry of Industrial
Development and funded by the Royal Norwegian Government.
printed by,
Cybergate Services (Pvt) Ltd.
Tel : 011-2801283 / 0777-730889
Disclaimer:
The information contained in this book is solely for guidance purpose.
CCC disclaims all and any liability to any persons using the information in
this book as a basis for making or taking an action.
While all efforts have been made to make the information contained in the
book accurate, CCC seeks your understanding for any errors or omission.
ii
GMP AND HACCP
iii
GMP AND HACCP
Foreword
Having realized the problems faced by the food processing sector, the
Ceylon Chamber of Commerce in consultation with its constituent members,
the National Agribusiness Council and the Sri Lanka Food Processors
Association has taken steps to publish this user friendly Handbook,
particularly focusing on the SME sector with funding from the European
Commission under the Asia Invest Project „South Europe Meets South Asia‟
(SEMSA).
The export industry in the food processing sector depends largely on the
supply chain, which comprises a large number of SMEs. Although these
industries have the resources and the know how to comply with Food
Safety Management Certification Systems such as HACCP and ISO 22000,
SMEs have much less access to information and know how to initiate
actions to install the foundations for HACCP and Good Manufacturing
Practices (GMPs).
Harin Malwatte
Secretary General/CEO
The Ceylon Chamber of Commerce
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GMP AND HACCP
Acknowledgements
The book has been written and proof read by Dr. Eresha Mendis and Dr.
Niranjan Rajapakse on behalf of Ind-Expo Certification (Pvt) Ltd .We
express our gratitude to Ind-Expo and the writers for taking up the challenge
of preparing this handbook within a very short period of time.
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GMP AND HACCP
Contents
Foreword iv
Acknowledgements v
Contents vi
Preamble xi
Chapter One
1. Introduction 1
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Chapter Two
Checklist 28
Chapter Three
HACCP System 35
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Appendices
References 64
Sources of information 66
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Allergy
Implies an abnormal sensitivity to certain substances and foods and
represents some response of the body‟s immune system. Typical allergic
responses include development of redness, heat, swelling, pain and itchy
feeling in the body.
Cleaning
Removal of soil, dust, food residue, dirt, grease, or other objectionable
matter from utensils, food processing equipment, and structures (Codex
Alimentarius, 1997b).
Codex Alimentarius
A set of internationally recognized food standards developed by the Codex
Alimentarius Commission.
Contaminant
Any extraneous or unwanted physical, chemical or biological substance, or
object, encountered in food, which may compromise food safety or food
suitability.
Critical limit
In HACCP, a dividing line between what is safe and unsafe with respect to
food preparation. A maximum or minimum value to which a biological,
chemical, or physical parameter must be controlled at a CCP to prevent,
eliminate, or reduce to an acceptable level, the occurrence of a food safety
hazard.
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GMP AND HACCP
Cross-contamination
The transfer of contaminant from one food to another; common means of
cross-contamination include personnel, utensils and equipment.
Food hygiene
All conditions and measures necessary to ensure the safety and suitability
of food at all stages of the food chain (Codex Alimentarius, 1997b).
Food safety
The assurance that food will not cause harm to the consumer when it is
prepared and/or eaten according to its intended use (Codex Alimentarius,
1997b).
Foodborne illnesses
Diseases, usually either infectious or toxic in nature, caused by agents that
enter the body through the ingestion of food. (World Health Organization).
Hazard
A biological, chemical, or physical agent in, or condition of, food with the
potential to cause an adverse health effect (Codex Alimentarius, 1997b).
Pest
Any living creature, such as, rodents, crawling and flying insects, and birds,
capable of contaminating food by direct or indirect contact.
Prerequisite programs
Procedures, including good manufacturing practices that address
operational conditions providing the foundation for the HACCP system.
Sanitizing
Killing of microorganisms present on equipment, utensils and structures
using a chemical agent or a specific technique.
Utensils
Include knives, spoons, whisks and other items used by hand in food
manufacture and catering processes.
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Preamble
The food industry
Machinery and
Storage and
utensils
transportation
Air
Raw material
and Water, ice
ingredients and steam
Food
Food
Contamination Packaging
handling materials
Employees Plant
and visitors structure and
Pests environment
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Food contaminants become hazards if they pose risk to the human health or
cause injuries or illnesses.
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GMP AND HACCP
The physical entities that can impair the safety of foods include solid
particles of material from soil, glass, metals etc entering food from the
environment and process equipment. Attention to prevent the entry of these
materials during handling practices forms the key to ensure food safety from
physical factors.
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Chapter One
1. Introduction
Food processing establishments worldwide are directly or indirectly
governed by national food laws and regulations to maintain good sanitary
conditions in the process and to implement food safety practices assuring a
safe food for the consumer. With globalization of the food trade, the national
standards are developed in line with Codex food standards developed by
the joint Codex Alimentarius Commission of the World Health organization
(WHO) and the Food and Agriculture Organization (FAO). Many food safety
and sanitary practices are regarded as good manufacturing practices
(GMPs) that eliminate health hazards from foods or avoid unacceptable
levels of hazards. In addition to the GMPs governed by national food laws
and regulations, food processing and handling establishments need to
develop and implement their own programs of GMPs to address specific
food safety requirements. Traditionally the food processing sector has relied
on practicing GMPs in its efforts to ensure the safety of processed foods.
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Requirements not
satisfied by
current GMPs
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Area covered
Importance
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Grounds
Building exterior
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Building interior
(B) Floors
Floors should be rigid and free of cracks for easy cleaning and
maintenance.
Floors should be even but appropriate slopes need to be designed
towards exterior to allow easy draining of waste-water to outlets.
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GMP AND HACCP
(E) Structures
The design and construction of floors, walls, ceilings, overhead
structures, windows, doors, and stairs, and all utilities and service
structures such as ducts, pipes and drains should meet all basic
requirements for easy cleaning and safety.
The materials used for construction and finishing of these structures
should be durable, impervious, smooth and easily cleaned and
maintained.
The materials used for construction of walls and floors need to
withstand the rigorousness of the production processes such as
heat, vibrations and the routine cleaning and sanitizing conditions.
.
(F) Glass
Glass or glass-like materials such as breakable plastic should not be
used in items such as clocks, lights, and gauges that are placed in
processing areas where there is a likelihood of breakage that will
result in contamination of food product.
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(J) Lighting
In areas where processing, handling, storage, testing, inspection
and cleaning activities take place, adequate natural daylight or
adequate amount of lighting with day light type bulbs and intensity of
about 750 lux needs to be facilitated to permit employees to carry
out their designated tasks.
Adequate lighting facilities need to be provided in hand-washing
areas, change-rooms, locker rooms and toilet rooms.
Bulbs should be covered to prevent bulbs from breaking on raw
materials and into the product.
Access to premises
Employee facilities
(A) Hand-washing
Adequate and accessible hand-washing stations need to be placed
at the appropriate locations, with clean running water, soap or other
hand-cleaning and sanitizing materials and need to provide hand-
drying facilities or disposable paper towels.
Hand-washing facilities are suitably trapped and plumbed directly to
drains.
Notices need to be placed with easily understandable signs
reminding the necessity to wash hands.
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GMP AND HACCP
Toilet areas are of good hygienic design and the floors, walls, ceiling
and sanitary equipment need to be clean and in good decorative
order.
The numbers and capacities of the facilities need to be established
according to the total number of employees and the scope of
production.
Sign boards messaging safety precautions need to be placed to
serve as reminders to employees.
(C) Change-rooms
All food handling operators and persons need to be provided with
designated changing areas at the entry to processing premises.
Adequate lockers need to be provided for all personnel for the safe
storage of personnel effects such as outdoor clothing, bags, etc.
Storage facilities
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GMP AND HACCP
Water
Ice used in food plant operations should be made from potable water
and should be handled and stored in a way to protect from
contamination.
Steam coming into contact with food during processing should be
generated from potable water and only approved chemicals should
be used in boilers which generate steam for these purposes.
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Area covered
Importance
Personnel training
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Personnel practices
(B) Hand-washing
Employees should wash, sanitize and dry their hands before they
start work, when re-entering the processing area, after a visit to the
toilet and at any other time when the hands may have become
contaminated.
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Area covered
This prerequisite program addresses all ongoing
and periodic activities and operations that are
directed at,
Importance
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Area covered
Importance
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2.3.5 Equipment
Area covered
Importance
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Processing equipment
(C) Installation
All equipment used for food processing operations should be
installed in a manner to facilitate its operation, and the cleaning and
maintenance.
(D) Maintenance
A program should be developed specifying the routine maintenance
such as cleaning, inspection, servicing and lubrication, repairs in the
case of equipment break-down during regular operations and
scheduled and planned preventive maintenance.
Handling equipment
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Storage equipment
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Area covered
Importance
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Transportation/shipping
(C) Delivery
Precautions need to be taken to ensure no damage, deterioration, or
contamination would occur to products during transportation.
During transportation temperature requirements of particular
products need to be taken into consideration.
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Area covered
Importance
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Identification
All raw materials and ingredients used for the production and
products at any stage, including intermediate, semi-finished, pre-
finished, finished, recycled, reworked, pre-packaged, and packaged
should be identified and the identification need to be recorded.
The identification should include the item number, possibly the
customers and the manufacturers, a description of the product, an
ingredient statement, analytical parameters, packaging and
palletizing requirements, shipping, storage, and shelf life information.
Traceability
Recall procedure
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GMP AND HACCP
Area covered
Importance
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(B) Preparation
Raw material washing need to be performed where necessary to
remove pests, undesirable microorganisms, or extraneous material
using running water. Regular testing needs to be carried to ensure
sanitary quality of water used for these operations.
(D) Storage
Raw materials and ingredients should be stored under appropriate
temperature and relative humidity conditions to protect against
contamination and to minimize deterioration.
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GMP AND HACCP
(D) Control of pH
Food that required control of pH such as acid and acidified food for
preventing the growth of undesirable microorganisms need to be
monitored and maintained at a pH of 4.6 or below.
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GMP AND HACCP
Chapter Two
Check list
This is a list to perform a self assessment of good practices in a food
manufacturing enterprise prepared based on areas covered by HACCP
prerequisite programs. You need to improve or take measures to correct the
situations for each question answered „No‟. You may mark N/A (not
applicable) in one of the columns, where the questions are not applicable to
your enterprise.
YES NO
1. The processing factory and the building premises are
located away from environmentally polluted areas.
2. The building perimeter is free of grass, lawns, hedges,
shrubs, or trees.
3. The surrounding premises are adequately sloped and
free of standing water.
4. Exterior walls are free of cracks and do not provide
breeding sites for pests.
5. There are no signs of tunneling or other rodent activity.
6. Scrap, pallets, or any equipment are not stored along
the building walls.
7. The surrounding area is clean and free of paper, trash,
and litter.
8. Areas for processing, packaging, raw materials storage
and finished product storage are clearly demarcated to
avoid cross-contamination.
9. Windows and doors that are required to keep open are
fitted with screens in good condition.
10. All doors are tight fitting to preclude pest entry.
11. The outside waste compactor is clean and properly
maintained.
12. Adequate exhaust fans are in place in the plant to
ensure adequate ventilation.
13. There is a system to control temperature, humidity,
smoke, aerosol, fumes and dust accumulation inside
the plant.
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GMP AND HACCP
3 Sanitation
YES NO
25. Written cleaning and sanitizing procedures and
schedules are available for all the structures, facilities,
and equipment. Records are kept of all cleanings.
26. Sanitation inspections/Audits are done at least monthly
by the Quality Control Department.
27. Entry into the processing/packaging areas is controlled
and measures are taken to reduce the potential to
transfer microorganisms into the plant, utilizing
footbaths/hand sanitizing stations.
28. All sanitizers are approved to use in food plants.
29. Floor/wall junctions in production areas are sealed and
designed ensuring easy cleaning.
30. All walkways over product lines or stored product are
clearly demarcated and have solid bases.
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4 Pest control
YES NO
45. There is a program in place for controlling and
monitoring pests.
46. Pest control stations are examined regularly by
designated personnel.
47. Insectocutors have catch pans which are emptied
regularly and bulbs are changed yearly.
48. Pest control stations are placed around all doors.
49. A site map is maintained indicating the location of all
pest control locations.
50. All pesticides are kept under lock and key.
51. Records of all pesticide applications and pest
inspections are kept on file.
5 Equipment conditions
YES NO
52. Lighting has covers to prevent bulbs from breaking on
raw materials and into the product.
53. There is adequate lighting in the plant to perform
scheduled tasks.
54. All equipment which comes in direct contact with the
product is made of smooth and non-corrosive material.
55. All equipment is constructed for easy cleaning.
56. Brooms, squeegees, and mops have hangers and are
kept off the floor.
57. Idle and obsolete equipment is removed from the
processing area.
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7 Raw materials
YES NO
60. All raw materials are checked upon receipt to ensure
that they comply with specifications and required
safety.
61. All raw materials are segregated and are dated upon
receipt.
62. All ingredients are tracked through production by
recording lot numbers.
63. There is a program to ensure damaged raw materials
are properly handled upon receipt.
64. All bagged ingredients are cleaned and/or outer layers
stripped before using.
65. All raw materials that are identified not to be in
specification are properly quarantined.
8 Process controls
YES NO
66. Appropriate line covers are provided to protect the
product from contamination.
67. Current and accurate formulas, together with
processing parameters (mix times, temperatures, etc.)
are documented and maintained.
68. All rework can be traced and identified.
69. All meters and scales are routinely calibrated with the
weights or measuring equipment of known accuracy.
70. All thermometers and temperature recording devices
are calibrated with a thermometer of known accuracy.
71. Records of these calibrations are maintained on file for
review.
72. Plant has an effective program to identify, monitor, and
control potential product/ingredient quality deviations
during processing.
73. Plant takes samples throughout processing in sufficient
quantities and frequency to effectively monitor and
control all in-process specifications.
74. All food containers are kept off the floor.
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9 Quality assurance
YES NO
75. Training of employees is carried out based on
requirement analysis and records are maintained.
76. Procedures exist to identify and trace material and then
how to dispose them. This consists of quarantine,
corrective action, and record retention.
77. There is a written recall program that is up to date and
is tested at least annually for finished goods and raw
material.
78. There is complete lot traceability.
79. There is a plan in place for customer complaint follow-
up.
10 Security
YES NO
80. The points of entry locations are limited, secured, and
locked after normal business hours and on weekends.
81. Water reservoirs, storage tanks, and unloading lines
are secured, capped, and locked.
82. The facility has visitor procedures that include badges
and escorts.
83. All boxes, cases, drums, and bulk tanks kept closed,
tied, or sealed and have tamper-evident closures.
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GMP AND HACCP
12 Finished products
YES NO
94. Finished products are checked according to the defined
procedures.
95. Plant maintains a statistically sound sampling program,
which ensures that all finished products either meet or
exceed specifications.
96. All finished products are properly coded. This code is
complete and legible.
97. All finished products are coded on the outside of the
container.
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Chapter Three
HACCP System
This chapter overviews principles and practices of hazard analysis critical
control point (HACCP) system. HACCP is an industry-wide effort approved
by the scientific, as well as by the regulatory and industry communities,
designed to focus on food safety and is being successfully applied in food
processing plants, retail food stores, and food service operations around the
world. HACCP prerequisite programs discussed in chapter 1 are essential
for the development and implementation of successful HACCP programs.
These prerequisite programs provide the environment and conditions
necessary for the production of safe, wholesome food. The existence and
effectiveness of these prerequisites should be assessed during the design
and implementation of an HACCP program using a checklist containing
complete set of requirements. Following enforcement of these practices,
development of effective HACCP programs should be appropriately
implemented in each manufacturing stage of the food industry under
consideration. Following key points overview the HACCP system.
Key points
HACCP is an acronym for the Hazard Analysis and Critical Control Point
system.
It is a product safety management system that identifies and monitors
specific foodborne hazards (biological, chemical or physical) that can
adversely affect the safety of the food product.
Hazard analysis serves as the basis for establishing critical control points
(CCPs) or steps in the process that must be controlled to ensure the safety
of the food.
HACCP programs involve primarily the application of good common sense
and preventive considerations to address situations before they become
problems.
HACCP practice is recognized internationally as the most effective way to
produce safe food through a logical and common sense approach to
control food.
The application of HACCP is possible throughout the food supply chain
from primary production (farmers, growers) to the consumer.
The major thrusts of HACCP are to determine how and where food safety
hazards may exist and how to prevent their occurrence that helps to
demonstrate due diligence.
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GMP AND HACCP
4. Establish a system
6. Establish verification to monitor control
procedures of CCPs
Ensure that the HACCP Assuring that the food
system functioning 5. Establish corrective meets limits set for
properly action procedures CCPs
Identifying the likely
corrective action to be
taken when a particular
CCP is not under control
Figure 3. Seven principles that are used for the development of an HACCP
plan
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GMP AND HACCP
Preparation and
planning
HACCP
awareness and
understanding the
concept
Principle 7: Establish
recordkeeping
Principle 1: Analyze hazards and documentation
GMPs and Identification and
training of the Principle 2: Determine CCPs procedures
HACCP
HACCP team
prerequisites Principle 3: Establish limits
for CCPs
Baseline audit of Principle 4: Establish a Process flow charts
support systems system to monitor
and gap analysis control of CCPs Hazard analysis charts
HACCP control charts
Principle 5: Establish HACCP PLAN
corrective action HACCP team list
Planning for the
HACCP procedures Product descriptions
study project
Principle 6: Establish
verification Monitoring records
procedures to confirm HACCP CCP record reviews
RECORDS
that the HACCP system Audit
To control is working effectively Training
food safety
requirements
at the To control production process related hazards
establishment
37
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38
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Practical advice
39
GMP AND HACCP
In this step it needs to establish where and by whom the product will be
used. The HACCP team needs to identify and describe the normal or
expected use of the food product and intended target groups of consumers.
Practical advice
40
GMP AND HACCP
Bowl chopping
Vacuum filling
Cooking
Smoking
Peeling
Frozen storage
41
GMP AND HACCP
Once the previous tasks have been completed, the HACCP team with
assistance from personnel who actually operate the process should perform
an on-site review of the manufacturing operation to verify the flow diagram
accurately represents the actual activities and operations used to prepare
the product.
Practical advice
42
GMP AND HACCP
Practical advice
When conducting a hazard analysis, safety concerns
must be clearly differentiated from quality concerns.
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GMP AND HACCP
Modify steps in
the product or Start
process
Y
Q1a. Do preventive
Q1b. Is control at this N control measures
step necessary Q1b Q1a exist ?
for safety ?
N Y
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GMP AND HACCP
Practical advice
The HACCP team needs to establish the monitoring procedures which will
be a planned sequence of observations or measurements of control
parameters to assess whether a CCP is under control. Successful
establishment of the monitor control system provides an early warning that
the process is loosing control and pinpoints the cause of problem.
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GMP AND HACCP
Practical advice
This HACCP principle recognizes that in spite of the fact that a CCP is
operating in a process, it is possible that there could be loss of control at the
CCP and this loss of control will be detected during the monitoring
procedure. Accordingly, corrective actions are defined as actions to be
taken when the results of monitoring at the CCPs indicate a loss of control.
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GMP AND HACCP
Practical advice
Since the HACCP plan is not intended to be static once developed and
implemented, it must be reviewed periodically to ensure that it remains
current and effective. The verification of the initial HACCP plan involves
validation to ensure that the critical limits, the monitoring procedures and
the corrective action established at each CCP are indeed capable of
controlling CCPs effectively.
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GMP AND HACCP
Practical advice
48
GMP AND HACCP
Practical advice
(1) Ingredients
Supplier certification documenting compliance of an ingredient with
the manufacturer‟s specifications and critical limits
The manufacturing plant audit records verifying supplier compliance
Storage temperature record for temperature-sensitive ingredients,
when ingredient storage is a CCP
Storage time records of limited shelf-life ingredients, when ingredient
storage is a CCP
(2) Preparation
Records from all monitored CCPs
Records verifying the continued adequacy of the food preparation
procedures
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(3) Packaging
Records indicating compliance with specifications of packaging
materials
Records indicating compliance with sealing specifications
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continued …
Note:
* A selected CCP from an HACCP plan tabulated for a refrigerated fresh
vegetable salad
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Appendices
Appendix 1
Definitions
Coconut meat - white solid layer of the kernel.
Dehusking - the removal of the husk, leaving the shell intact.
Hatcheting - the removal of the shell.
Paring - the removal of the brown skin around the kernel.
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(5) Materials
All food contact surfaces should be smooth; free from pits, crevices
and loose scale; nontoxic; unaffected by coconut meat and milk
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(b) Storage
Coconuts stored on the plant premises should be maintained under
conditions that will protect against contamination and infestation and
minimize deterioration.
(11) Washing
Water used for washing the kernels should be clean and of potable
quality. It should be so frequently changed that the possibility of
contamination is kept to a minimum and the water should not be
recirculated unless suitably treated, for example by filtration and
chlorination, to maintain it in a condition as will not constitute a
public health hazard.
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GMP AND HACCP
(b) Processing
After washing and before shredding, the coconut meat should be
subjected to an effective process to eliminate pathogenic organisms
from the surface of the meat, such as immersion in an adequate
quantity of boiling water for a period of not less than one and a half
minutes.
(c) Handling
After this process, the coconut meat should not be manually handled
in any way, but mechanical devices, or containers and scoops or
rakes or other implements constructed of impervious materials,
should be used to prevent contamination. Such implements should
be cleaned, washed, and disinfected after each period of work and
at least twice daily.
(d) Desiccating
Shredded coconut should be dried in a current of clean hot air free
from chemical contamination until the moisture content reaches a
safe level for storage. There should be thin layering of shredded
coconut on the desiccator trays, and effective methods for the
breaking up of the mat should be used. After drying, the desiccated
coconut should be cooled before packaging.
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GMP AND HACCP
(a) Materials
The packaging material should be approved by the official agency
and, for example, may comprise multi-wall paper sacks with
appropriate fat- and moisture-resistant layers of aluminum lined
cases.
(b) Techniques
Packaging should be done in a separate clean room. Precautions
such as the use of magnets or metal detectors should be taken to
eliminate any metallic contamination. Packaging should be done
under conditions that preclude the introduction of contamination into
the product, and mechanical rams or vibrators should be used so as
to eliminate manual handling of the desiccated coconut.
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GMP AND HACCP
Appendix 2
Definitions
Spice Blends -Spice blends are obtained by mixing and grinding, cleaned,
dried and sound selected spices.
(2) Packaging
Packaging should protect the clean, dried spices from contamination
and the entry of water or excess moisture. In particular, the
reabsorption of ambient moisture in humid tropical climates should
be prevented. Contamination from mineral oils used for processing
natural fiber bags should be prevented by the use of liners where
appropriate. Reusable containers should be properly cleaned and
disinfested before reuse.
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GMP AND HACCP
(5) Storage
Raw materials stored in the plant premises should be maintained
under conditions that will protect them against contamination and
infestation and minimize deterioration. Spices not scheduled for
immediate use should be stored under conditions that prevent
infestation and mould growth.
Provision should be made in existing storage or at the design stage
in new storage for gas tightness to permit in situ fumigation of
spices.
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GMP AND HACCP
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Appendix 3
Recommended international code of hygienic practice for
fresh fruits and vegetables – Specific requirements other than the
practices discussed in chapter 1.
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Appendix 4
Definitions
Mycotoxins –toxins produced by fungi
(1) Storage
Avoid piling or heaping wet, freshly harvested commodities for more
than a few hours prior to drying or threshing to lessen the risk of
fungal growth. Sun drying of some commodities in high humidity
may result in fungal infection. Aerate the commodities by forced air
circulation.
Make sure that the storage facilities include dry, well-vented
structures that provide protection from rain, drainage of ground
water, protection from entry of rodents and birds, and minimum
temperature fluctuations.
Crops to be stored should be dried to safe moisture levels and
cooled as quickly as possible after harvest. Minimize the amount of
foreign materials and damaged kernels in stored grains.
The mycotoxin level in in-bound and out-bound grain should be
monitored when warranted, using appropriate sampling and testing
programs.
For bagged commodities, ensure that bags are clean, dry and
stacked on pallets or incorporate a water impermeable layer
between the bags and the floor.
Where possible, aerate the grain by circulation of air through the
storage area to maintain proper and uniform temperature levels
throughout the storage area. Check moisture content and
temperature in the stored grain at regular intervals during the
storage period.
Measure the temperature of the stored grain at several fixed time
intervals during storage. A temperature rise of 2-3°C may indicate
microbial growth and/or insect infestation. Separate the apparently
infected portions of the grain and send samples for analysis. When
separated, lower the temperature in the remaining grain and aerate.
Avoid using infected grain for food or feed production.
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GMP AND HACCP
References
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Cramer M. M., (2006). Food plant sanitation, CRC Press, FL, USA
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NACMCF, (1997). Hazard analysis and critical control point principles and
application guidelines, adopted in August 1997 by the National Advisory
Committee on Microbiological Criteria for Foods, Journal of Food Protection,
61(9), 1998, 1246–1259
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Sources of information
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