in this presentation, an overview of GMPs and SSOPs was provided. In addition, HACCP seven principles and benefits of application were simply described.
3. An overview of
GMPs, SOPs & HACCP
Dr. Mohamed Bayoumi
Assis. Prof. of Food Safety
4. Learning Objectives :
▪ To have an idea about GMPs and SOPs.
▪ To understand the purpose of Hazard Analysis Critical Control
Point (HACCP).
▪ To define the terms hazard and critical control point.
▪ To know HACCP seven principles.
9. Def
▪ (GMPs) are the basic operational and
environmental conditions required to produce
safe foods.
▪ They ensure that ingredients, products and
packaging materials are handled safely and
that food products are processed in a suitable
environment.
10. GMPs include:
▪ Environmental control
(premises): location,
design and
construction of the
building and its
interior, equipment,
water supply.
11. GMPs include:
▪ Personnel practices:
personal hygiene, hand
washing, clothing/foot
wear/head wear, injuries
and wounds, evidence of
illness, access and traffic
patterns, chemical use.
12. GMPs include:
▪ Inspection procedures for
transport vehicles;
loading, unloading and
storage practices;
inspection procedures for
incoming products;
shipping conditions;
returned and defective
products; allergen control;
chemical storage; waste
management.
13. GMPs include:
▪ Pest control: monitoring
procedures for the exterior and
interior of the building (ex:
surveillance, fumigation) and
the use of pesticides.
15. GMPs include:
▪ Equipment maintenance:
procedures describing
preventive maintenance and
calibration of all the
equipment and instruments
that can affect food safety
(ex: thermometers,
thermocouples, metal
detectors, scales, pH
meters)
16. GMPs include:
▪ Recall and traceability:
procedures that ensure final
products are coded and
labelled properly; incoming
materials; in-process and
outgoing materials are
traceable; recall system is in
place and tested for
effectiveness.
17. GMPs include:
▪ Water safety: water safety
monitoring procedures for
water, ice and steam, and
water treatment
procedures that ensure it is
potable for use in food
processing.
18.
19. SOP
▪ Standard Operating Procedures (SOPs) are an
important component of your food safety
system because they ensure consistency in
daily operations.
▪ They contain detailed, written instructions of
routine operations. Some examples of SOPs
include: labelling chemicals, storing utensils,
receiving raw materials.
21. SOP should include:
▪ Name of the person(s) who wrote it.
▪ Approval name or initials of the person approving
the document (optional)
▪ Date it was written
▪ Purpose (optional)
▪ Version number if the document was modified
(optional)
22. SOP should include:
▪ Name of the person(s) responsible for performing the task
(ex: all personnel, sanitation crew)
▪ Frequency of the described activity (ex: daily, monthly)
▪ Detailed instructions/procedures to be performed
▪ Record where the activities performed are documented
▪ Deviation/correction if applicable (ex: equipment that’s still
obviously soiled should have an SSOP saying to re-clean it).
23. SOP characters:
Simple
Detailed
SpecificRealistic
Updated
concise, easy to understand and easy to follow
step-by-step instructions so
anyone can perform the task
should represent how daily operations
are performed in your facility.
Reflect what you do
periodically reviewed to
ensure they are accurate and up-
to-date
24.
25. HACCP
▪ HACCP is a food safety system designed to identify and control
hazards that may occur in the food production process.
▪ The HACCP approach focuses on preventing potential problems
that are critical to food safety known as ‘critical control points’
(CCP) through monitoring and controlling each step of the
process.
▪ HACCP applies science-based controls from raw materials to
finished product. It uses seven principles standardized by the
Codex Alimentarius Commission.
26. HACCP
▪ A system of food safety management that is
–Science-based and systematic
–Preventative
–Applicable throughout the food chain
27. HACCP principles
▪ Principle 1. Identify and analyze hazards associated
with the food.
Hazards could be biological (ex: foodborne bacterial pathogens); chemical (ex:
toxins, allergens); or physical (ex: metal fragments, broken glass).
ChemicalPhysicalBiological
28.
29. HACCP principles
▪ Principle 2. Determine the
critical control points
(CCPs).
These are points of the process at which
the hazard can be controlled or eliminated.
32. HACCP principles
▪ Principle 3. Establish critical limits
for each CCP. A critical limit is the criterion that should be met to ensure food
safety in a product (ex: minimum cooking temperature and time to ensure
elimination of harmful bacteria).
33. HACCP principles
▪ Principle 4. Establish a monitoring procedure
to ensure each CCP stays within its critical limits. Monitoring can be carried out by
observations (visual) or by measurement (ex: determine who and how temperature
and time will be monitored during cooking). The most common measurements
taken are time, temperature and moisture content.
34. HACCP principles
▪ Principle 5. Establish corrective actions
if the CCP is not within the established limits. By applying corrective actions, the
control of hazards is regained (ex: reprocessing or disposing of food if the
minimum cooking time and temperature are not met). Corrective action must be
taken immediately.
35. HACCP principles
▪ Principle 6. Establish verification procedures
to confirm that the HACCP plan is operating effectively and according to written
procedures. This verification may include reviewing HACCP plans, CCP records,
microbial sampling (ex: verify that time and temperature recording devices are
calibrated and working properly).
36. HACCP principles
▪ Principle 7. Establish record-keeping and
documentation procedures
that demonstrate that correct procedures have been followed. This includes
monitoring documentation, actions taken to correct a potential problem,
validation documents (ex: scientific information that supports the use of specific
time and temperature for cooking).
37. Benefits of HACCP
▪ Although the main goal of HACCP is food protection, there are other benefits
acquired through HACCP implementation, such as:
• Increase customer and consumer confidence
• Maintain or increase market access
• Improve control of production process
• Reduce costs through reduction of product losses and rework
• Increase business liability protection
• Improve product quality and consistency
• Simplify inspections primarily because of the recordkeeping and documentation
• It is aligned with other management systems (ISO 22000).
