Gmp

Module No. 3
VERONICA AUREA A. RUFO,
RL
Assist. Prof III

Title: Good Manufacturing Practice
and Use of Processing
Equipment
 Overview:
ELC 01-Fishery Product Analysis tackles
Organoleptic assessment, object analysis
and density of raw materials, processing
requirement and establishment of production
standards. A 3 units subject with pre-
requisite subject (Chemistry and
Microbiology) Schedule from 8:00-11:00am
(Monday and Wednesday).

OBJECTIVES:
 1. For the students to be able to identify and
differentiate microorganisms causing spoilage in
food.
 2. Lean and be able to practice the quality control
methods in different fisheries products.
 3. Know the importance and its effect of Food
Safety and Good Manufacturing Practices.

Introduction Good Manufacturing Practices
(GMP)- required in order to conform
to the guidelines recommended by
agencies that control the
authorization and licensing of the
manufacture and sale of food,
beverages, cosmetics, pharmaceutical
and dietary supplements.
Help a manufacturer better
recognize, investigate and take
appropriate planned action to protect
the consumer and market place from
exposure to any potentially harmful
ingredients or practices.

The Food safety Act of 2013
With the implementing rules and
regulations of RA No. 10611 and
the Joint DA- DOH Administrative
Order No. 2015-0007 dated
February 20, 2015 strengthens to
Protect the Consumer Health and
Facilitate Market access of local
foods and other food products.
This is the framework for
implementing the “Farm-to Work:
Food Safety Regulatory System.
Food should be fit for all human
consumption

The 5 Ps of GMP
GMP – is no different from any other quality benchmark in
that is complex to interpret and difficult to put into practice.
 Are documented and recorded
 Cover all critical processes
 Ensure deviations are fully
investigated and reported
Procedures
 Are designed to allow effective
cleaning and prevent cross-
contamination
 Are validated and calibrated,
have procedures, schedules and
records
Premises and
Equipment
 Have specification for raw
materials, components
intermediate and finished products
 Follow methods for manufacture
and packing, testing, sampling ,
status control, stability testing and
records
Products
Have clear roles and
responsibilities
Follow all Procedures
Are fully trained and
assessed for the work
they do
People
Are clearly defined,
consistent and
documented
Have critical steps
identified
Have robust change
control procedures
Processes

PHYSICAL
Biological
SOURCES OF CONTAMINATION
• Bits of glass.
• Rodents hair
• Paint chips
• Stones
• finger nails
• Jewelries, etc.
• Toxins found
in food
causing
diseases
(Pathogens)
• Cleaning
compound
• Pesticides
• Insecticides
• Detergents
• Kerosene, etc.

1
a
b
c
Changes in Texture
Changes in Flavor
Changes in Color
Types of Food Spoilage
Biochemica
l Spoilage
Influenced by temperature moisture
and nutrients present in food
resulting to enzymatic reactions

2
Chemical
Deterioration b. High
Temperature
a. Rancidity
of Fats
d. Promoted by
light
c. Water /Moisture
content
The
term RANCIDITY
refers to 'off' odors
and flavors
resulting from lipid
oxidation
The use of high
temperatures to
preserve food is
based on their
destructive
effects on
microorganisms.
Moisture
content influences
the taste, texture,
weight, appearance,
and shelf life of
foodstuffs.
Light influences
a number of
chemical reactions
that lead to
spoilage of foods.
e. Metals,
Corrosion
in Canned
Foods

http://yourfreetemplates.com
PACKAGING
POST
HARVEST
HANDLING
STORAGE
HUMIDITY
Physical Deterioration
Conditions in the environment causing
brushing, cuts abrasions, mechanical
injuries.
3
TEMPERATU
RE
TRANSPORT

PRESENCE of MOLDS
Color Changes
Putrefaction
Slimines
s
Spoilage By Microorganisms

2
3
4
Objectives of Food Safety and Sanitation
Prevent Spoilage
Protects worker from transfer of disease
caused by improper handling of food
Increase sales and patronage of
customers
1 Prevent Food Poisoning

Susceptible to Foodborne
Illness
01 02 03 04
Infants and
Toddlers
Elderly Pregnant
Women
Geriatrics
persons Taking
Medicines

Safety in Food
Establishments
1. Eliminating hazards
in the environment
2. Providing Personal
Protective Equipment for
Workers
3. Training Workers about
hazards and how to avoid
and prevent them

Common Type of Injuries
1.Falls
2.Cuts
3.Burns
4.Poisoning
5.Fires
6.Electrical
7.Suffocation

Factors Causing Accidents
Human Factors
Unsafe
Thinking
Unsafe
Actions

External Factors
By Air
By Land
By Water
1. Mam-Made Hazards

External Factors
Volcanic Eruption
Floods
Typhoons
Earthquake
Lightning
2.Man-Made Hazards

Primary Kitchen work-
Stations
Refrigerator
Roll-Ort
Tray
Pantry
Spice Racks
Wine Rack
A. The Food Storage Station

2.Preparation/Cooking Station
Pot Lid Rack
Cabinet
Towel
Rods
Smaller
Appliances
Counter Space

C. Clean-up
Station
5
4
3
2
1
Roll-out Garbage Bin
Trash Bin
Dishwasher Area
Waste Disposal
SINK

Steps to Prevent Food Borne
Illness
01 02 03 04
Washing
Hands and
Surfaces often
Avoid
Contamination
Cook Food to Proper
Time and
Temperature
Chill: Refrigerate
Promptly

PACKAGING AND
LABELING
1. Provide adequate
protection for the products:
• Intended use
• Storage condition
• Distribution
2. Comply with the food law
requirements
• Made from food-grade
materials
• Include the “Best Before” or
“Use By date”

SANITIZING Reducing the members of
microorganisms to safe
levels on surfaces that
come in contact with the
food.

CLEANING Physical removal
of visible dirt and
food from one
surface

FOOD BORNE ILLNESS
Infections or
toxic nature
resulting from
the
consumption of
food affected
by pathogens
and water or
moisture

Infection Happens when
the food eaten
contains large
members of
living
pathogens
caused by
ingestion of
harmful
bacteria

Food intoxication caused by spore-
forming bacteria called
CLOSTRIDIUM BOTULINUM can be
total found in animal intestines, water
and soil

TOXINS Act as
poison
once inside
the body,
poisonous
substances
that cause
the illness

HAZARD A situation
whish has the
potentials to
cause
disruption or
damage to:
 Property
 Services
 Environment
 People

Disease
An abnormal
condition or
disorder of a
structure
that affects
an organism

HACCP Hazard analysis
critical control
point, system of
food safety
developed by
Pillsbury Co.
and National
Aeronautics and
Space
Administration
in 1974.

EVALUATION
 1. How thus the Food Safety Act of 2013 could help the
food processors and manufacturing establishment in
terms of maintaining the quality of products (10pts.)
 2. Why do we need to know the 5 P’s of GMP, explain
each item (10pts.)
 3. What are the different effects of microorganisms
causing spoilage to the products itself and consumers
(10pts.)

REFERNCES Noynay, Arianne Flor C., MAVED
and Cecelia Elena P. Delos Reyes,
Ed. D. (2019) Cookery Home
Economics, Grade 9 and 10 TLE
K-12 Based. Lorimar Publishing
Inc. Quezon City
PCARRD (2018) Manual on Good
Manufacturing Practice (GMP)
Guidelines for Mussel Depuration,
Los Baños Laguna.
Delos Rees, Cecilia Elena P. Ed. D
and Arianne Flor C. Noynay,
MAVED. (2017) Cookery
Exploratory, Grade 7 and 8 K-12
Based. Lorimar Publishing Inc.
Meswane, David, H.S.D. et al
(2005) Food Safety and
Sanitation 4th Edition. Pearson
Prentice Hall, Junong Singapore

Thank You!
Prepared by:
RL
Assist. Prof III

Prepared by:
RL
Asst. Prof. III
Checked by:
REYDANTE P. GORDULA, MSc,
RFT
Program Chair, BSFiAS
Approved:
VICTORIA M. NOBLE, Ph.D.
Dept. Head, Academic Affairs

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