Good manufacturing Practices and Good Hygienic Practices followed in inudtries

1. GMP &
GHP
By
Selvaprakash N
2015008040

2. What is GMP?
• GMPs provide for systems that assure proper
design, monitoring, and control of manufacturing
processes and facilities.
•This should be utilized when preparing, packaging
or holding food for human consumption.

3. Principles in GMP
•Employee training
•Environmental monitoring
•Sanitation practices
•Allergen management
•Temperature monitoring

4. GMP in food industry
• Personnel control
• Plant and grounds
• Sanitary operations
• sanitary facilities and controls
• Equipment and utensils
• Processes and controls
• Manufacturing operations
• Ware housing and distribution
• Product details

5. Personnel control
• Disease Control
• Cleanliness
• Education and Training

6. Plants and grounds
• Grounds -
• Properly store equipment by removing waste and clearing
weeds/grass within the vicinity.
• Maintain roads, parking lots etc. so that they do not constitute a
source of contamination where food is exposed.
• Adequate drainage that could contribute to contamination by
sewage, food-borne filth, breeding places for pests, etc.
• Proper areas for waste disposal so that they do not contribute as
a source of contamination in areas where food is exposed.

7. Plant construction and design
• Provide adequate space.
• Take precautions to reduce the potential of cross contamination
• Permit the taking of adequate precautions to protect food in installed
outdoor bulk vessels.
• Be constructed in a manner that floors, walls, and ceilings may be cleaned
and kept clean and kept in good repair
• Provide adequate lighting, should have a hand-washing areas, dressing and
locker rooms
• Provide adequate ventilation .
• Provide, where necessary, adequate screening or other protection against
pests.

8. Sanitary operations
•General maintenance
•Substance used in cleaning and sanitizing
•Pest control
•Sanitation of food contact surfaces
•Storage and handling of cleaning portable
equipment and utensils

9. Equipments and utensils
• Equipment
• Food contact surfaces
• Freezer and cold storage
• Instrument and controls
• Compressed air or other gases

10. Processes and controls
• Raw materials and other ingredients-
• Raw materials must be washed to remove soil and/or other
contaminations. Material used must be of safe sanitary quality.
• Water may be reused if it does not cause allergen cross-
contact or increase the level of contamination of the food.
• Raw materials must be pasteurized.
• Raw materials and other ingredients susceptible to
contamination with aflotoxin or other natural toxins must
comply with FDA regulations for poisonous substances before
these materials are incorporated into finished food.

11. Product details
• Containers and equipment used for human food by-product for
use as animal food before distribution must be designed,
constructed of appropriate material, cleaned, and maintained to
protect against contamination.
• Labeling that identifies the by-product by the common or usual
name must be affixed to or accompany human food by-products
for use as animal food when distributed.
• Shipping containers and bulk vehicles used for distribution must
be examined prior to protect against contamination of the human
by-products for use as animal food from the container when the
facility is responsible for transportation, or arranges for a third
party to transport the human by-products for use an animal food.

12. Contd …
• Raw materials, other ingredients, and rework susceptible to
contamination with pests, undesirable microorganisms, or
extraneous materials must comply with FDA regulations for
natural or unavoidable defects if a manufacturer wishes to use
the materials in manufacturing food.
• Manufacturing operations
• ware housing and distribution

13. Establishment of GMP in milk industry
1.Evaluation of processing plant
Heat processing plants
standardization plants
milk processing plants
2.Evalution of raw material (Milk)
3.Evalution of Heat treatment
4.Evalution of product standardization
5.Evalution in the in plant transport processes
6.Evalution of fluid milk packaging
7.Evalution of further processing
8.Evaluation of the elimination and/ or utilization of
waste materials.

14. Results of the establishment of GMP
• The whole production/processing system will be organised and
documented(traceability)
• Improvement of the quality of products (technological quality)
• The final product will meet consumer requirements (consumer’s
quality)
• Decrease losses (improvement of efficiency)
• Elimination of waste materials concurs with the decrease of
environmentalloading criteria.

15. GHP
Good Hygienic Practices

16. GHP
• All practices regarding the conditions and measures necessary to
ensure the safety and suitability o food at all stages of food
chain.
• Identify the essential principles of food hygiene applicable
throughout the food chain, to achieve the goal of ensuring food
is safe and suitable for human consumption.

17. Terminologies
• Food safety –assurance that food will no cause harm to the
consumer when it is prepared and or eaten according to its
intended use.
• Food suitability-assurance that food is acceptable for human
consumption according to its intended use.
• Contaminant –any biological or chemical agent ,foreign
matter ,or substances not intentionally added to food which may
compromise food safety or suitability.

18. • Contamination –the introduction or occurrence o a
contaminant in a food o food environment.
• 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.

19. Areas examined under GHP
• Primary production
• Establishment :design and facilities
• Control of operation
• Establishment –maintenance and sanitation
• Establishment-personal hygiene
• Transportation
• Product information and consumer awarness

20. Primary production
• Avoidance of contamination /pests/disease from the environment
adopting different hygienic restrictions.
1.environmental hygiene
2.hygienic production food sources
3.handling ,storage & transport

21. Establishment :design and facilities
• Location
• Equipment
• Facilities –water,air ,lighting,storage

22. Control of operation
• Control of food hazards-(identify,implement,monitor,review)
• Hygiene control systems
• Packaging
• Management and supervision
• Documentation and records

23. Establishment –maintenance and sanitation
• Maintenance and cleaning
• Pest control systems
• Waste management
Establishment-personal hygiene
Health status
Personal cleanliness
Personal behaivour and visitors

24. Transportation
• Protective measures should be taken (contamination damage the
growth of pathogenic or spoilage micro-organisms and the
production of toxins in food.)
• Design of transport
• Use and maintenane

25. Product information and Consumer
Awareness
• Product information
• Labelling
• Consumer education

26. Thank you……for listening ….