Module 2: Good Manufacturing Practices and Plant Sanitation

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Module 2 Good Manufacturing Practices and Plant
Sanitation

• Cooperative Extension Services
• of Purdue University and Virginia Tech

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Good Manufacturing Practices

• GMPs are minimum sanitary and processing
  requirements necessary to ensure the production
  of wholesome food.
• Prescribed requirements for
• personnel
• building and facilities
• equipment and utensils
• production and process controls

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GMPs Personnel

• Knowing how and when to wash hands
• Understanding the importance of clean uniforms
• Proper use of hair and beard nets
• Policy on jewelry
• Policy on chewing tobacco, smoking, and eating

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GMPs Building and Facilities

• Handwashing stations
• Storage of ingredients (refrigerated
  and on pallets)
• Separation of raw ingredients from processed
  foods
• Pest management program

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GMPs Equipment and Utensils

• Easily cleaned and sanitized
• Easily maintained
• Meet food grade standards

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GMPs Production and Process Controls

• Time/temperature control charts
• Records on food ingredients
• Lot identification and coding
• Product weight controls

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Good Manufacturing Practices
Examples Of GMPs
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Standard Operating Procedures

• Standard Operating Procedures (SOPs) are
  established or prescribed methods to be followed
  routinely for the performance of designated
  operations or in designated situations.

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Standard Operating Procedures

• SOPs relate to specific tasks and should address
  the following
• the purpose and frequency of doing a task
• who will do the task
• a description of the procedure to be performed
  that includes all the steps involved
• the corrective actions to be taken if the task is
  performed incorrectly

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Standard Operating Procedures
Examples Of SOPs
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Sanitation SOPs

• Sanitation Standard Operating Procedures (SSOPs)
  are prescribed methods specifically for cleaning
  and sanitizing.

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Sanitation SOPs
Examples Of Sanitation SOPs
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Cleaning and Sanitizing

• Cleaning and sanitation programs are keys to
  successful GMPs and SSOPs.

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Cleaning

• Cleaning is the chemical or physical process of
  removing dirt or soil from surfaces.
• Cleaning removes 90-99 of the bacteria, but
  thousands of bacteria may still be present.

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Sanitizing

• Sanitizing is the process that results in
  reduction/destruction of microbes.
• Different sanitizers will be used for different
  food products. Chlorine, iodophors, and
  quaternary ammonia compounds are the most common
  sanitizers used.

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Sanitation Programs

• Buildings and grounds
• Raw material handling and storage
• Processing hygiene and handling finished goods
• Pest control
• Waste disposal
• Employee hygiene and facilities
• Finished product storage
• Transportation

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