HACCP

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Chapter 2 Web Link An Internet training course on the basic requirements of the FDA Good Manufacturing Practices regulation is available at http://gmptraining.aem. cornell.edu Good Manufacturing Practices (GMPs) Good Manufacturing Practices (GMPs) are federal regulations (FDA, Code of Federal Regulations, Title 21, Part 110 – see Appendix 3) that apply to all food manufacturers and are the basis for determining whether the process facility, methods, practices and controls used to process food products are safe and whether the products have been processed under sanitary conditions. GMPs outline the minimum standards that a food processing facility needs to meet including (but not limited to): personnel, buildings and facilities, equipment, production and process controls, raw materials, and manufacturing operations (Slide 3). Slide 3 Good Manufacturing Practices (GMPs) are the basis for determining if processing methods are safe and food is being processed under sanitary conditions. Web Link Sanitation Control Procedures for Processing Fish and Fishery Products (SGR 119) is available through the University of Florida IFAS Extension Bookstore, http://www. ifasbooks.com (follow the HACCP link) Sanitation Control Procedures (SCPs) HACCP systems must be built upon a firm foundation of compliance with the GMPs and acceptable sanitation control procedures (SCPs). (Slide 4) Slide 4 HACCP program must be based on a solid foundation in compliance with the GMPs and SCPs. SCPs are the necessary procedures to meet GMPs requirements. When SCPs are in place, HACCP can be more effective because it can then concentrate on the hazards associated with the food or processing and NOT the processing plant environment or employee practices (Slide 5). SCPs monitoring and corrections shall be included to meet the record requirements in the seafood HACCP regulation. Written SCPs are recommended to outline the goals of the sanitation program and how it will be implemented. Slide 5 Sanitation control procedures (SCPs) are used by food processing firms to meet requirements in the GMPs. SCPs are an effective means to control potential food safety hazards that might be associated with the processing environments and employee practices. 8
Prerequisite Programs Well designed SCPs that are properly implemented are an effective means to control food safety hazards that might be associated with the processing environment and employee practices. For example, SCPs can be designed to help control some bacterial hazards by specifying procedures to: • Prevent cross contamination by maintaining proper product flow and limiting certain employee tasks and movement. • Prevent contamination by employees by locating hand washing and sanitizing stations in the processing area to better facilitate proper hand washing. • Prevent contamination by using proper cleaning and sanitizing procedures for equipment. Likewise SCPs can also be used to help control some chemical contamination hazards by specifying procedures to: • Prevent contamination by storing chemicals in an appropriate place. • Prevent contamination by labeling all chemicals. • Prevent contamination by using chemicals per label directions. By properly implementing these types of SCPs, a processor is able to control potential food safety hazards that may be associated with the plant environment and employee practices outside of a HACCP plan. Additional Prerequisite Programs In addition to GMPs and SCPs there are other prerequisite programs that a processor may need to have in place in order to support the HACCP program. (Slide 6). Slide 6 Additional prerequisite programs: • Employee training • Supplier controls • Traceability and product recall procedures • Preventive maintenance • Employee training: Employee training programs are an essential component of an effective food safety and sanitation program. Employees need to know how to perform their job and understand how their work can impact the safety of the product. • Supplier controls: Procedures must be in place to ensure that suppliers have effective GMP, SCP, HACCP, or other food-safety programs in place. Written product and packaging material specifications should be developed for all suppliers. The product specifications should include a description of any potential biological, chemical and physical hazards that might need to be controlled as well as any quality requirements that have been determined. 9
Page 1 and 2: SGR 127 HACCP Hazard Analysis and C
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Page 5 and 6: Table of Contents: HACCP Training C
Page 7 and 8: National Seafood HACCP Alliance for
Page 9 and 10: Course Agenda: SHA for Training and
Page 11 and 12: Chapter 1 Introduction to Alliance
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Page 17: Chapter 2 Prerequisite Programs Int
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Page 25 and 26: Prerequisite Programs Slide 17 Sani
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Page 31 and 32: Prerequisite Programs Table 1 (cont
Page 37 and 38: Form 1 Daily Sanitation Control Rec
Page 39 and 40: Prerequisite Programs Form 2 Monthl
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Chapter 4 Symptoms of PSP initially
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Chapter 4 Gempylids produce an oil
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Chapter 4 skin. FD&C Yellow #5 is u
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Chapter 4 Controls are necessary to
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Chapter 4 Metal Hazards Metal-to-me
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Chapter 5 Principle 1: Hazard Analy
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Principle 1: Hazard Analysis Slide
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Principle 1: Hazard Analysis this c
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Principle 1: Hazard Analysis Conclu
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Principle 1: Hazard Analysis Exampl
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Chapter 6 Principle 2: Determine Cr
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Principle 2: Determine Critical Con
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Chapter 7 Principle 3: Establish Cr
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Principle 3: Establish Critical Lim
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Chapter 8 Principle 4: Critical Con
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Principle 4: Critical Control Point
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Slide 12 HACCP plan form for XYZ Se
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Chapter 9 may be possible, and is a
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Chapter 9 Corrective Action Example
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Chapter 9 Slide 11 (cont.) Critical
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Slide 12 HACCP plan form for XYZ Se
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Chapter 10 Principle 6: Establish V
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Principle 6: Establish Verification
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Slide 22 Firm Name: HACCP Plan For
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Chapter 11 Principle 7: Record-Keep
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Principle 7: Record-Keeping Procedu
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Slide 28 Firm Name: HACCP Plan For
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Chapter 12 The Seafood HACCP Regula
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The Seafood HACCP Regulation Regula
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The Seafood HACCP Regulation Curren
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The Seafood HACCP Regulation Slide
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The Seafood HACCP Regulation does n
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The Seafood HACCP Regulation Verifi
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The Seafood HACCP Regulation The la
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Chapter 13 Resources for Preparing
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Resources for Preparing HACCP Plans
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Slide 5 How the Hazards Guide Steps
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Appendix 1 FDA’s Seafood HACCP Re
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FDA’s Seafood HACCP Regulation (o
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FDA’s Seafood HACCP Regulation (6
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FDA’s Seafood HACCP Regulation (e
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FDA’s Seafood HACCP Regulation (i
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Appendix 2 HACCP Worksheets Workshe
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HACCP Worksheets Hazard Analysis Wo
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HACCP Worksheets Hazard Analysis Wo
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HACCP Worksheets HACCP Plan Form CC
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Firm Name: HACCP Plan Form Product
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Appendix 3 (f) Food means food as d
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Appendix 3 (4) Removing all unsecur
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Appendix 3 (4) Be constructed in su
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Appendix 3 § 110.37 Sanitary facil
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Appendix 3 (e) Each freezer and col
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Appendix 3 contamination of food. O
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Appendix 3 (14) Food such as, but n
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Appendix 4 Traditional Approach for
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Traditional Approach for Conducting
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Firm Name: HACCP Plan Form Product
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Also Available from the National Se
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HACCP

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