GMP, GHP AND SOP

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Contents
Good manufacturing practices
Good hygiene practices
Standard operating procedure
 Definition
 Objectives
 Principles
 Good manufacturing practices in food industry
 Conclusion

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 GMP
GOOD MANUFACTURING
PRACTICES

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Definition
 A GMP is a system for ensuring that products are consistently
produced and controlled according to quality standards.

 GMP covers all aspects of production from the starting

materials, premises and equipment to the training and
personal hygiene of staff

Objectives
Guaranty high quality products to the consumer

Delivering products free of all possible contamination

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 GMP covers following areas:

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GMP contains ten principles
1. Writing procedures
2. Following written procedures
3. Documenting for traceability
4. Validating works
5. Designing facilities and equipment
6. Maintaining facilities and equipment
7. Job competence
8. Cleanliness
9. Component control
10. Auditing for compliance

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 Who needs GMP:
 Company, chairmen, presidents, chief executives, General
managers, Plant managers, Technical managers, Quality
assurance managers, Food hygiene managers, Production
managers, Plant engineers, Warehouse managers,
Distribution managers, Everyone involved in training.

 All involved in food legislation and food law

enforcement

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Good Manufacturing Practice
in food industry
Personnel
Plant and grounds
Sanitary operations
Sanitary facilities and control
Equipment's and utensils
Processes and controls
Warehousing and distribution
Maximum defect action level

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Personal hygiene
Without personal hygiene there is no food safety
Food borne illness outbreaks have been linked to food
contaminated by food handlers.
 Healthy humans are covered with bacteria.
Certain resident bacteria are part of the natural skin
flora.
 In addition, transient microorganisms reside for a short
time on the skin after the skin has come into contact
with contaminated surfaces or objects.
Both transient and resident microorganisms can be
transferred by humans to food and food production
utensils.
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Both direct and indirect routes of contamination exist
Direct
Direct contamination involves transfer of microorganisms
from people to food through direct physical contact.
Indirect
Indirect contamination is possible by various pathways.
In the above image the knife and the board might have
been in contact with raw poultry harboring
Campylobacter and would then contaminate the tomato.

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Grounds
Proper methods of storing equipments.

Removing litter and waste.

Maintaining roads , yards and parking lots.

Maintaining draining areas.

Operating systems for waste treatment and disposal

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Plant construction and design
Plant buildings and structures should be suitable in,
 Size
 Construction
 Design
Should be constructed in a way that,
1. Provide sufficient space for placement of
equipments and storage of materials.
2. Taking proper precautions to reduce contamination
of food, food contact surfaces of food packaging
materials with microorganisms, chemicals and filth.

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3. Floors, walls, ceilings, ducts, pipes must be kept clean and kept
in good repair.

4. Provide adequate lighting in hand washing areas, dressing,

locker rooms, toilet rooms, all areas where food is examined ,
processed or stored and where equipments and utensils are
cleaned.

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Sanitary operations
Toxic materials used in a plant are,
-Sanitizing agents required to maintain clean and
sanitary conditions.
-Chemicals necessary for use in laboratory testing
procedures.
-Chemicals necessary for plant and equipment
maintenance and operation. (Pesticide chemicals)
 These materials should be,
-Free from undesirable microorganisms.
-Purchase under a supplier’s guarantee or certification

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Identified , hold and stored in a manner that protect
against contamination of food , food contact surfaces or
packaging materials.

Use of insecticides or rodenticides under precautions

and restrictions for pest controlling.

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Sanitary facilities and controls –
 Water supply Running water at a suitable temperature and
pressure.
Should be provided to all areas where required for,
-Processing of food
-Cleaning of equipments , utensils and food packaging
materials
-Employee sanitary facilities
-Plumbing
Adequate sewage disposal system
Toilet facilities,
Hand-washing facilities

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Product and process design
Products and processes should
be so designed to
ensure that the end-product meets consumer
expectation within the intended duration &
circumstances of use.

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storage and movement of product in GMP
The following points are highlighted in GMPs with respect to
the storage and movement of raw materials, intermediate
products and finished products.

Access to material and product storage areas should be restricted

to persons working in the designated area and to authorized
persons.

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Materials
 and products should be stored under conditions
specified and protected from contamination especially
microbiological cross-contamination.

Effective
 cleaning of storage premises and equipment must
be carried out with the frequency and in well-designed
cleaning schedules and instructions.

Products
 that have been recalled or returned, and batches
that have been rejected should be marked, physically
segregated and placed in an entirely separate storage
facility.

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 GHP
GOOD HANDLING
PRACTICES

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GHP compliance covers the minimum sanitary and hygiene
practices for food processors, such as hotels and restaurants,
to ensure that food is safe and suitable for human
consumption.

Objectives of GHP
To identify essential principles of food hygiene - throughout
the food chain.
Recommend a HACCP-based approach as a means to
enhance
food safety.
Indicate how to implement those principles
Provide guidance for specific codes which may be needed
for - sectors of the food chain; processes; or commodities; to
amplify the hygiene requirements
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Scope and use
Protect consumers from illness/injury caused by
food

Polices need to consider the vulnerability of different

groups within the population

Provide assurance that food is suitable for human

consumption

Provide health education programs which effectively

communicate the principles of food hygiene to
industry and consumers

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Elements of GHP
 Primary production
 Establishment design facilities
 Control of operation
 Establishment personal and hygiene
 Transportation
 Product information consumer awareness
 Training

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Primary production
Environmental hygiene

Hygienic production of food sources

Handling, storage and transport

Cleaning, maintenance and personnel

hygiene

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Establishment
Location
Equipment
Premises and rooms

Design and layout

Internal structures and fittings
Temporary/ mobile premises and vending machines
Equipment
Food control and monitoring equipment
Containers for waste and inedible substances

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Facilities
Water supply
Drainage and waste disposal
Cleaning
Personnel hygiene facilities and toilet
Temperature control
Air quality and ventilation
Lighting
Storage

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Control of operation
 Control of hazards
 Time and temperature control
 Specific process control

 Water
 In contact with food
 As a ingredient
 Management and supervision
 Documentation and records
 Recall procedures

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 Establishment, maintenance and
sanitation
Maintenance and cleaning
Cleaning procedures and methods
Cleaning programmes
Pest control systems
Prevent access
Monitoring and detection
Waste management
Monitoring effectiveness

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What is a pest ?
A pest is any living organism which competes with
human, domestic animals or desirable plants for food or
water.
 At the same time they spread diseases to mankind and
harms the environment.

 What is Pest control?

 Pest control refers to the regulation or management of a
species defined as a pest, usually because it is perceived to
be detrimental to a person’s health, the ecology or the
economy.
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Types of pests
Insects
Arthropods
Microbial organism
Weeds
Mollusks
Cockroach, termites, beetles &flies
Spiders
Bacteria
Any plant growing where they are unwanted
Snails ,slugs &ship worms

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Why to control pests?
For clean environment.
Disease free environment.
To stop the rapid growth of pests.

Methods for pest control

Mechanical methods for pest control
Environmental method for pest
Chemical method for pest control

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Mechanical methods •
 Hand picking:- Method of choice when pests are
slowly crawling and are not able to fly. Eg;caterpillars

Trapping:- Is used for flying pests which cant be

picked by hand or burned.

Burning :- Is used for flying pests which cant be

picked by hand and can cause damage. Pests are
burned and waste is removed frequently

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Environmental methods
The surrounding of the pest is changed in such a way it
becomes unfavorable for its growth.
It can be achieved by removing food stuff needed for the
growth of the pest of draining swamps. Eg; mosquito
control
Chemical methods
 In this method, certain chemicals are used for controlling
pests. Eg:
 Rodenticides
 Insecticides
 Herbicides
 Fungicides

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Rodent control
 Use of bait station/ traps most common

 Place traps inside production areas

a) Sticky pads for small rodents
b) Check & empty weekly(min.)

Bait stations in non-food areas

a) Use approved baits only
b) Place in secured station

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Bird control
Eliminate roots or nesting sites
Use netting or screens under eaves or structures open to
outsid

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 Insect control
Physical
i. UV light attracts insects
ii. Mount at right height /location
iii. Charged electric grids kill insects
iv. Sticky pads hold insects after impact

chemical
i. Handle pesticides with care
ii. Use only approved chemicals
iii. Don’t contaminate food
iv. Use correct methods to target pest
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Establishment, personal hygiene
Heath status
Illness and injuries
Personal cleanliness
Personal behavior
Visitors

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Transportation
Do not contaminate foods and packaging
Effective cleaning and disinfected
 Effective separation of different foods from non food
items
Protect from contamination – dust and fumes
 Maintain temperature, humidity, atmosphere and other
conditions to protect the food from microbial growth
Check temperature, humidity and other conditions

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Product information and consumer
awareness
Lot identification
Product information
Labeling
Consumer education

Training
Awareness and responsibilities
Training programmes

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 SOP
Standard operating
procedure

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Standard Operating Procedures (SOP)

Written procedures for a laboratories program.

They define how to carry out protocol- specified

activities.

 Most often written in a chronological listing of

action steps.

They are written to explain how the procedures are

suppose to work.
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Routine inspection, cleaning, maintenance, testing
and calibration.

Actions to be taken in response to equipment

failure.

Keeping records, reporting, storage, mixing, and

retrieval of data.

Definition of raw data.

Analytical methods.
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Who needs SOP’s?
The person who will perform a particular job such as:

 managers
 Engineers
 Planners
 safety officers
 company representatives
 anybody performing the work.

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Where do you use SOP’s?
 Training new staff
 Guiding all staff in daily processes
 Monitor’s review
 Confidential Documents (internal review only)

 Regulatory body’s review

 Confidential Documents (internal review only)

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Why are SOP’s important?
Describe how to perform routine activities
Provide a training aid
Guide & standardize working procedures
Ensure quality & integrity of data generated/information
captured
Reconstruction/repeatability
Provide an auditing tool
Consistency
Written documentation of proper procedures
Toolbox for staff
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Documentation of staff training
Cleaning and Sanitizing
Cleaning and sanitation programs are keys to successful
GMPs and SSOPs.

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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Flow chart

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 Conclusion

Good Manufacturing Practices are the basis of the production and

preparation of safe food

Good Hygienic Practices deal with safety and suitability

requirements to be followed world-wide

Each food operation should adapt existing codes to their specific

set of conditions

Food operations should also decide which practices are critical for
the safety of a product and thus have to be included in the HACCP
plan.

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 Thank you

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