GOOD

MANUFACTURING
PRACTICES

GOOD MANUFACTURING
PRACTICES
Training about our Food Safety Plan
HACCP ACRONYM
GOOD
MANUFACTURING
PRACTICES

H azzard
A nalysis
C ritical
C ontrol
P oint

2
KEY CONCEPTS OF A GOOD
MANUFACTURING

HACCP PLAN
PRACTICES

 Good Manufacturing Practices (GMPs)

 Standard Operating Procedures (SOPs)

3
WHAT ARE CCPs GOOD
MANUFACTURING
PRACTICES
(Critical Control Points)?

 A CCP is a key step where hazards

can be prevented, eliminated or
reduced to an acceptable level.

4
THE SUCCESS OF HACCP AND GOOD
MANUFACTURING

THE SEVEN PRINCIPLES

PRACTICES

1. Identify Hazards
2. Determine Critical Control Points (CCPs)
3. Establish Critical Limits
4. Establish Monitoring Procedures
5. Establish Corrective Action Procedures
6. Establish Verification Procedures
7. Establish Record Keeping

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PREREQUISITE PROGRAMS
GOOD
MANUFACTURING
PRACTICES

A. Premises (including water supply)

B. Transportation, Receiving and Storage
C. Equipment Design, Installation and Maintenance
D. Personnel Training
E. Sanitation & Pest Control
F. Recall

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GOOD MANUFACTURING GOOD
MANUFACTURING

PRACTICES (GMPs)
PRACTICES

 You can control many of the potential hazards in

a processing plant by using a standard set of
principles and hygienic practices for the
manufacturing and handling of food. These
standard principles and practices are called
Good Manufacturing Practices (GMPs)

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GMPs ARE:
GOOD
MANUFACTURING
PRACTICES

 Preventative measures to ensure food

safety

 Based on practical experience over a long

period of time

 The foundation on which to build a HACCP

program

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PREREQUISITE PROGRAM: GOOD
MANUFACTURING

PREMISES
PRACTICES

 Building Exterior

 Building Interior: Design, Construction,

Lighting, Ventilation, Waste Disposal, Inedible Areas

 Sanitation Facilities: Employee Facilities,

Equipment Cleaning & Sanitizing Facilities

 Water/Ice Quality and Supply

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PREREQUISITE PROGRAM: GOOD
MANUFACTURING

PREMISES
PRACTICES

Monitoring Procedure: part of internal

audit procedures

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PREREQUISITE PROGRAM: GOOD

TRANSPORTATION, RECEIVING & MANUFACTURING

PRACTICES

STORAGE

 Receiving: Food Carriers, Temperature Control,

Approved Suppliers

 Storage: Ingredient, Allergen, Finished Product

and Chemical Storage

 Transportation: Food Carriers, Temperature

Control

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PREREQUISITE PROGRAM: GOOD
MANUFACTURING

EQUIPMENT
PRACTICES

 Equipment Design and Installation

 Equipment Maintenance and Calibration

 Temperature Monitoring Log

 Thermometer Calibration

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PREREQUISITE PROGRAM: GOOD
MANUFACTURING

PERSONNEL
PRACTICES

 Training: Hygiene and Technical

 Hygiene and Health Requirements
 Employee Sanitation SOP

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PREREQUISITE PROGRAMS: GOOD
MANUFACTURING

Sanitation & Pest Control

PRACTICES

 SANITATION
 PEST CONTROL

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