Module 03 - lecture 01
Good Manufacturing / Hygienic
Practice
GMP 1
Good Manufacturing Practices
(GMP)
That combination of manufacturing
and quality control procedures
aimed at ensuring that products are
consistently manufactured to their
specifications
IFST ( UK )
GMP 2
Good Hygienic Practices
(GHP)
All practices regarding
the conditions and measures
necessary to ensure
the safety and suitability of food
at all stages of the food chain
( Based on the Codex definition of Food Hygiene )
GMP 3
Codex General Principles of
Food Hygiene (1)
Identify the essential principles
of food hygiene applicable
throughout the food chain,
to achieve the goal of ensuring
that food is safe and suitable for
human consumption
GMP 4
Food safety
Assurance that food will not
cause harm to the consumer
when it is prepared
and /or eaten
according to its intended use
Codex 1997
GMP 5
Food suitability
Assurance that food is acceptable
for human consumption
according to its intended use
Codex 1997
GMP 6
Contaminant
Any biological or chemical agent,
foreign matter, or substances
not intentionally added to food
which may compromise
food safety or suitability
Codex 1997
GMP 7
Contamination
The introduction
or occurrence
of a contaminant in
a food or
food environment
GMP 8
Cleaning
The removal of
soil, food residue, dirt, grease
or other objectionable matter
Codex 1997
GMP 9
Disinfection
The reduction,
by means of
chemical agents and/or physical methods,
of the number of microorganisms
in the environment,
to a level that does not compromise
food safety or suitability
GMP 10
Codex General Principles of
Food Hygiene ( 2 )
¾ Provides a baseline structure for other,
more specific, codes applicable
to particular sectors
¾ Such specific codes should be read in
conjunction with this document and
its appendix on HACCP and Guidelines for
its application
GMP 11
Areas examined under GHP
1. Primary production
2. Establishment: design and facilities
3. Control of operation
4. Establishment: maintenance and sanitation
5. Establishment: personal hygiene
6. Transportation
7. Product information and consumer awareness
8. Training
GMP 12
Primary production
Hygienic practices should reduce
the likelihood of introducing hazards
that may be difficult or impossible
to control at later stages
of the food chain
Examples: pesticides, antibiotics, mycotoxins,
microorganisms in foods eaten raw or fresh
GMP 13
Establishment : design (1)
Premises, equipment, surfaces and facilities
should be located,
designed and constructed to ensure:
mimimum contamination
proper maintenance, cleaning, disinfection
protection against pests
GMP 14
Establishment: design (2)
Evaluation of the premises takes
into account:
¾ Location
¾ Equipment
¾ Facilities : water
air
lighting
storage
GMP 15
Examples of hygienic
equipment design
Good
Bad
GMP 16
Inaccessibility of equipment
Hygiene risk Correct
clearance
condensate
motor pump
GMP 17
Establishment : practice
“Good housekeeping” applies to the surroundings
and the roof of the establishment
Pest control starts at the boundaries of the
premises
Water management deals with incoming and used
water
Windows are closed or screened
Internal surfaces are smooth and easy to clean
Floors have rounded corners
Ceilings and ducts are accessible for cleaning
GMP 18
Establishment : practice ( cont
cont.. )
Dry zones are designed to remain dry
Drains can be cleaned
Cable trays carry cables, not dirt or dust
Insectocuters are effective
Only potable water is in contact with food
Air handling systems deliver the required air
quality (and not contaminants)
Doors are closed when not used
GMP 19
Control of operation
Control of food hazards through HACCP
Hygiene control: Time & temperature
Humidity
(Cross) contamination
Microbiological specifications
Incoming materials (incl. packaging materials)
Water, air, steam
Management, documentation, recall procedures
GMP 20
Control : practice
¾ Keep potentially contaminated materials separated
from uncontaminated ones
¾ Assure effectiveness of treatments
¾ Assure effectiveness of cleaning
¾ Assure reliability of measurements, tests and
recording
¾ Perform hazard analysis when changes occur
¾ Assure updating of HACCP plan
GMP 21
Establishment :
maintenance & sanitation
Objective
to control possible sources of food contamination
through:
Maintenance and cleaning
Pest control systems
Waste management
Monitoring
GMP 22
Maintenance
Establishments and equipment
should be kept in condition to:
facilitate sanitation procedures
function as intended, particularly at Critical
Control Points (CCPs)
prevent contamination of food e.g. metal
shards, flaking plaster, debris, chemicals,
pests, dust etc.
GMP 23
Cleaning
Cleaning procedures involve:
removing gross debris from surfaces
applying a detergent solution
rinsing with water
disinfection where necessary
dry cleaning
GMP 24
Pest control
Good hygienic practices should:
prevent pests from entering the premises
protect food from pests
eradicate infestations immediately
include regular inspections
GMP 25
Establishment : personal hygiene
To prevent food
from being contaminated by the people
who come in contact with it,
personnel must receive clear instruction
on the following:
¾ Health status
¾ Illness and injuries
¾ Personal cleanliness
¾ Personal behaviour
GMP 26
Transportation
Measures should be taken to :
¾ protect food from : i) contamination sources
ii) damage likely to render
the food unsuitable for
consumption
¾ provide an environment which controls the
growth of pathogenic or spoilage microorganisms
and the production of toxins in food
GMP 27
Product information and
consumer awareness
¾ Lot identification
¾ Product information
¾ Labelling
¾ Consumer education
GMP 28
Consumer information
Consumers should know enough about food
hygiene to be able to :
understand the importance of product
information
make informed choices appropriate
to the individual
prevent contamination and growth or survival of
foodborne pathogens by storing, preparing and
using it correctly
GMP 29
Training
¾ Awareness and responsibilities
¾ Training programmes
¾ Instruction and supervision
¾ Refresher training
GMP 30
Key messages
¾ Good Manufacturing Practices are the basis of the
production and preparation of safe food
¾ Good Hygienic Practices deal with safety and suitability
requirements to be followed world-wide
¾ Each food operation should adapt existing codes to their
specific set of conditions
¾ Food operations should also decide which practices are
critical for the safety of a product and thus have to be
included in the HACCP plan
GMP 31
