Prerequisite Programs and Good Manufacturing Practices (GMPs)

1
Prerequisite Programs and Good Manufacturing
Practices (GMPs)

• HACCP must be based on a solid foundation
• NC State Department of Food Science

2
Prerequisite Programs

• Provide the basic environmental and operational
  conditions
• Some conditions are specified in regulations and
  guidelines
• Industry adopts procedures specific to their own
  operations
• May address wholesomeness and suitability for
  consumption

3
Prerequisite Programs Assessment

• Check existence and effectiveness during design
  and implementation of HACCP plan
• Document and regularly audit programs
• Aspects may be incorporated into HACCP plan

4
Common Prerequisite Programs

• Facilities construction, maintenance and design
• Supplier controls, guarantees, and HACCP system
  verification
• Specifications for ingredient products and
  packaging materials
• Production equipment design, maintenance and
  calibration

5
More Prerequisite Programs

• Cleaning and sanitation-- Written SSOP required
  by FDA and FSIS
• Personal hygiene and employee health
• Documented training in personal hygiene, GMPs,
  cleaning and sanitation, personal safety, and the
  employees role in HACCP
• Chemical control
• Receiving, storage and shipping

6
Prerequisite Programs Continued

• Traceability and recall
• Pest control
• Quality assurance procedures
• Other standard operating procedures
• Glass control
• Food and ingredient handling practices

7
Good Manufacturing Practices

• 21 CFR 110
• Determines whether the facilities, methods,
  practices and controls used to process food are
  safe and whether the food has been processed
  under sanitary conditions
• Determines whether food is adulterated under the
  Food , Drug and Cosmetic Act