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GMP in Food Industry 1732869264

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12 views17 pages

GMP in Food Industry 1732869264

Uploaded by

nhi tran
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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What is

GMP?
Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst
GMP
Good Manufacturing Practices
Set of guidelines and regulations to ensure the
consistent production of safe, high-quality
food products.

They cover everything from raw materials to


packaging and labeling, focusing on
cleanliness, equipment maintenance, and
employee behavior.

Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst
Components

Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst
GMP Components
Facility and Equipment Maintenance
Cleaning and Sanitation
Raw Material and Ingredient Control
Process Control
Documentation and Record Keeping
Packaging and Labeling
Storage and Distribution
Personnel Hygiene and Practices

Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst
Facility and Equipment Maintenance
Designing facilities to prevent cross-contamination (e.g.,
separate zones for raw and cooked products) and to
ensure smooth operations.
Installing proper drainage and ventilation systems.
Equipment should be easy to clean and free from rust
or damage.
Maintaining equipment to ensure proper functioning
and cleanliness.
Regular inspection and repair schedules.

Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst
Cleaning and Sanitation
Developing a cleaning schedule with specific protocols
for different equipment and areas.
Using approved cleaning agents and ensuring no
residue remains on food-contact surfaces.
Validating cleaning methods through microbial swab
tests.
Clear sanitation SOPs for different areas (e.g., high-risk
zones like raw material handling).

Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst
Raw Material and Ingredient Control

Inspecting all incoming materials for damage,


contamination, or spoilage.
Storing materials under appropriate conditions (e.g.,
frozen, refrigerated, or dry storage).
Using a first-in, first-out (FIFO) inventory system to
ensure older stock is used first.
Testing high-risk ingredients (e.g., peanuts for
aflatoxins).
Use of traceable labeling systems for raw materials.

Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst
Process Control

Establishing critical control points (CCPs) for processes


like pasteurization or sterilization.
Monitoring time, temperature, pressure, and other
critical parameters.
Conducting regular equipment checks to ensure
processes meet safety standards.

Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst
Documentation and Record Keeping

Recording cleaning schedules, employee training


sessions, production details, and CCP monitoring
results.
Keeping audit logs for inspections and corrective
actions.
Using digital systems to streamline record-keeping and
improve accessibility.

Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst
Packaging and Labeling
Using food-grade materials that don’t leach chemicals
into the product.
Clearly labeling allergens, expiry dates, and storage
instructions.
Avoiding cross-contact by using dedicated lines for
allergen-containing products.

A snack manufacturer uses bold labeling to


indicate “Contains Nuts” and includes a QR
code linking to allergen management
information.

Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst
Storage and Distribution

Maintaining proper storage conditions (e.g., freezing,


refrigeration, or ambient storage).
Regularly checking temperature logs for cold-chain
transport vehicles.
Ensuring proper sealing of packaging to prevent
tampering during distribution.

Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst
Personnel Hygiene and Practices
Mandatory handwashing before handling food or
entering production areas.
Wearing clean uniforms, gloves, hairnets, and face
masks where required.
Prohibiting jewelry, perfumes, or other potential
contaminants in food handling zones.
Routine health checks for employees to ensure they’re
fit to work in food production.

Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst
The Role of
Technology
in GMP

Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst
Automation & Monitoring:
Use of automated systems for temperature control,
cleaning cycles, and product testing to reduce human error.

Digital Traceability:
Implementing digital systems for easy access to records,
improving traceability of products from raw materials to
finished goods.

Data Analytics:
Leveraging data analytics for predicting and preventing
issues before they affect production, ensuring continuous
improvement.

Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst
GMP vs. PRPs

Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst
PRPs are the foundational practices that establish a safe
environment for food production, including hygiene, pest
control, and equipment maintenance.

GMP is a set of specific practices that fall under the


umbrella of PRPs, focusing on maintaining cleanliness and
quality throughout the production process.

Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst
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Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst

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