Safety and sanitation Flashcards
cGMP
Current Good Manufacturing Practices
CIP
Cleaned-in-place
FSMA
Food Safety Modernization Act (2011)
FSP
Food Safety plan
HACCP
Hazard analysis, critical control point
HARPC
Hazard Analysis and Risk-Based Preventative Controls
PCQI
Preventative controls qualified individual
Prerequisite program
many components; allows HACCP to
operate (PM, CIP design, SSOP, GMP)
SSOP
Sanitation Standard Operating Procedures
FSMA
Food Safety Modernization Act
GFSI
Global Food Safety Initiative
The HARPC Model
Biological, chemical, physical and radiological hazards.
* Natural toxins, pesticides, drug residues, decomposition, parasites,
allergens, and unapproved food and color additives.
* Naturally occurring hazards or unintentionally introduced hazards.
* Intentionally introduced hazards (including acts of terrorism).
* Sanitation procedures at food surface contact points.
* Sanitation of utensils and equipment.
* Staff hygiene training.
* Environmental monitoring program (for pathogen controls).
* Food allergen control program.
* Recall plan.
* Current Good Manufacturing Practices (cGMPs).
* Supplier verification activities.
* Validate, verify.
cGMP’s may include
Grounds
* Plant design, construction
* Equipment (see 3A)
* Process and controls
* Cleaning and sanitizing
* Storage systems
* Pest control
* Plant chemical handling
* Personal hygiene
* Packaging
* Traffic patterns, carts
3-A SSI
3-A Sanitary Standards, Inc maintains a large
inventory of design criteria for equipment and
processing systems developed using a modern
consensus process based on ANSI (American
National Standards Institute) requirements to
promote acceptance by USDA, FDA and state
regulatory authorities
Traffic Patterns
People movement?
– Employees?
– Maintenance?
– Visitors?
* Tools, equipment, supplies, etc?
* Lifts/jacks, carts?
* Packaging?
* Finished product?
* Trash containers?
Employees
Hair restraint
* Minimal/no jewelry
* No items in pockets
* Hand habits
* Hand washing
* No eating, drinking, smoking, chewing
* No contagious illness, e.g.:
– Skin
– Respiratory
– Gastrointestinal
– No open wounds
* Documented training, documented understanding
Pests
- Insects, birds, rodents
- Traps inside
- Baits outside
- Licensed applicator
- Protective gear
- Recordkeeping is essential!
3 E’s
- Entry
- Edibles
- Existence
SSOP’s include
Written practices
* Person in charge
* Logs signed by workers
* Records kept
* Pre-operational, operational, post-operational
* Food contact cleaning, maintenance, storage
* Sanitizer application
SSOP: Why we clean and sanitize?
Prevent batch to batch contamination
– Spoilage microbes will cause short shelf-life,
more returns, decreased customer satisfaction
– Pathogenic microbes leads to illness or death
– Allergens may cause illness or death
* Prevent growth of microbes
– Short shelf life, toxins, pathogens
* Prevent reduced equipment efficiency
– For example, fouled heat exchangers
HACCP Principle 1
– Hazard Analysis – what can go wrong?
HACCP Principle 2
– Critical Control Points (CCPs) – what steps must I do to prevent hazards from occurring?
HACCP Principle 3
– Critical Limits – what boundaries must these key steps fall within?
HACCP Principle 4
– Monitoring – how will I make sure the Critical Limits are met?