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GMP AND GHP
GMP:
Good Manufacturing Practices (GMPs) as defined by the Food and Drug Administration in 21
CFR part 110 are the minimum sanitary and processing requirements for food companies
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These
regulations, which have the force of law, require that manufacturers, processors, and packagers
of drugs, medical devices, some food, and blood take proactive steps to ensure that their products
are safe, pure, and effective
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The following guidelines for developing Good Manufacturing Practices for RTE operations are
recommended for voluntary consideration and use in developing plant-specific procedures
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

Storage of Raw Materials: It is recommended that raw materials be used on a
First-In/First-Out (FIFO) basis or according to a plant specified product
rotation/inventory control schedule, such as the oldest bone date
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Frozen materials should
be kept frozen, unless tempering or thawing is required prior to use
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Product identity in storage should allow for the in-plant tracking system
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An organoleptic evaluation of
the raw material ingredients should be completed prior to adding the meat to the batch
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

Facility Design: The optimal facility design is to provide completely separate areas
for raw and cooked processing
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The “Clean Room Concept” means that establishments should
develop and maintain clean room standard operating procedures to eliminate cross
contamination between RTE products and raw materials
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The sanitation program must
be effectively implemented and appropriate results obtained
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Issues that establishments should consider include:
¨ Development of a written procedure for employee hygiene and method for
training
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¨ Developing a process for emphasizing the importance of employee handwashing
and/or gloving
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Frock colors can also be used
to distinguish “product handlers” from “non-product handlers” within the RTE
area
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

Material handling: Specific procedures for material handling should be established
to help prevent cross contamination of post-processed RTE products
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before entering the RTE processing area
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¨ Procedures should be developed to prevent contamination of RTE packaging
materials
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

Storage of Finished Product: Finished RTE products should be handled in a
method that provides separation of raw and cooked products
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Frozen products should
be kept frozen
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

Loading and Shipping: Finished RTE products should be handled properly on the
loading docks and during transport to prevent contamination from raw products and
product deterioration by temperature abuse or improper handling practices
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It is recommended that temperature-recording devices be used when possible
for monitoring the trailer temperature during transportation
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In the USA, it is enforced by the Food &
Drug Administration (FDA)
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GMP is enforced by trained inspectors who visit companies to check their facilities and
processes
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Inspectors might also ask
for evidence that employees are trained in GMP
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The FDA and other regulatory bodies worldwide recommend GHP compliance to ensure that a
company is committed to reducing food contamination and foodborne diseases by implementing
food safety practices
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Washing hands is one of the best ways to prevent the spread of bacteria
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Theoretically they must dress clean work
clothes before starting work and not to carry these clothes out of the food preparation
area
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Waring of clean clothes it helps in preventing
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This prevents the skin touches the food and prevents hair fall and items in
pockets (which may contain bacteria)


Preparation: Prepare raw food and other foods in different parts
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Never use the same boards or the same knives for preparing raw food and food ready to
eat (unless they are thoroughly cleaned and disinfected)
This helps to prevent the spread of bacteria from food to food
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

Cleaning schedule: The cleaning schedule is a useful tool to help you to have an
effective cleaning in your business
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You should
not disinfect all-Concentrate on those items that have contact with food and continuously
affected
Tools should be cleaned and disinfected
Tools that have been in contact with food
- Work surfaces and cutting boards
- Tools such knives
- Fridge
- Equipment with moving parts, e
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mixers, food processors and cutters
- Glasses of sinks and soap (liquid)



Insect control: Effective insect control is essential to keep insects out of the facility
and to prevent them from spreading harmful diseases
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Food waste, non-edible by-products and other waste must be disposed of in closed
containers, unless food business operators can testify before a competent authority that
other types of containers or evacuation systems used are appropriate
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

Delivery: Plan the time of delivery, if possible, unprepared meat and poultry must
arrive in different time with other foods
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Remove from
packaging
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This
prevents the external packaging or leaks from charges of spreading bacteria
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

Eligibility to work: Staff should be prepared (adapted) to work at any time
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Every member of staff who has diarrhea or vomiting should report to the
manager immediately and either stay home or be sent home immediately if it is on
working place
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People who
suffer from these symptoms often carry harmful bacteria on their hands and they can
spread in food or equipment that they touch
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This is to prevent bacteria
from scratches or wounds, the cross in food
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Structural damage can
make your facility more difficult to clean and can attract insects
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Replace
cutting boards that are outdated and impaired
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Dirt and bacteria can accumulate in any defective
parts
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Dirt and bacteria can accumulate in
cracks or flaws
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If they are in
the same refrigerator, keep unprepared meat under ready for eating meat
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This helps to prevent the
spread of bacteria from unprepared food prepared food for dining

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