This document outlines 8 sections that define good manufacturing practices for food facilities: 1) Definitions, 2) Current food manufacturing practices, 3) Plant and grounds, 4) Equipment and utensils, 5) Sanitary facilities and controls, 6) Sanitary operations, 7) Processes and controls, and 8) Personnel. It describes requirements for facilities, equipment, hygienic practices, and training to prevent food contamination and assure food is produced safely under sanitary conditions.
This document outlines Good Manufacturing Practices (GMP) for the production of phytomedicines according to Ayurveda, Siddha, and Unani systems of medicine in India. It discusses requirements for facilities, equipment, personnel, documentation, raw materials storage, and quality control. The key points are:
- Facilities must be designed and maintained to allow hygienic production and prevent contamination. Equipment must be suitable for operations and cleaned regularly.
- Personnel involved in production and quality control must be qualified and receive training. Sanitary practices like health checks and protective clothing are required.
- Comprehensive documentation includes specifications, manufacturing processes, training records, and methods to investigate defective
The document discusses the herbal drug industry and infrastructure requirements for herbal drug manufacturing facilities. It defines herbs and herbal drugs, noting their advantages like being non-toxic with few side effects. It describes the infrastructure of a model herbal drug company, including qualified personnel, extraction and formulation units, and GMP-compliant manufacturing of various dosage forms. It outlines infrastructure requirements for buildings, water supply, waste disposal, container cleaning, and raw material, packaging, and finished goods storage. Machinery needs are listed for different herbal drug categories.
1. The document defines 33 terms related to good manufacturing practices for animal vaccines, including definitions for batch, calibration, contamination, documentation, final product, quality assurance, quality controls, raw materials, and standard operating procedure.
2. Key aspects of vaccine manufacturing covered include ensuring quality of starting materials and finished products through controls and monitoring at all stages of production. Proper facility design, equipment, personnel, and implementation of quality systems are required.
3. Batch records must document all circumstances pertaining to a batch's quality, and representative samples must be retained from each finished product batch.
1. The Food Safety and Standards Act of 2006 was passed by the Indian Parliament to consolidate laws relating to food and establish the Food Safety and Standards Authority of India.
2. The Act declares it is in the public interest for the central government to regulate the food industry.
3. Key terms are defined, including "food", "food business", "food business operator", and categories of food like additives and contaminants. Strict definitions of misbranded and adulterated food are also provided.
Nowadays, we are used to hear and read news headlines about outbreaks of foodborne disease. Examples
of foodborne outbreaks that happened only in the last years include E. coli O157:H7 infections linked to
ground beef and ready-to-eat chicken salad, Listeriosis linked to dairy products, Salmonella infections linked
to cucumbers, Hepatitis A linked to frozen berries, etc. Among all types of foods, the most common food
source of fatal infections is meat and poultry. In brief, food hazards can be found in all types of food, and they
can be introduced at any stage of the food chain, from primary producers through to final consumption.
Food Establishment Hygiene and Sanitation Practices ella dimaiwat
The document discusses hygiene and sanitation practices at Casulla Eatery, a food establishment located on the campus of Central Bicol State University of Agriculture. It describes the eatery's operations, including:
- Proper hygiene practices for employees such as handwashing and protective clothing.
- Safe food handling practices including proper storage, cleaning and pest control.
- Maintaining a clean and sanitary environment for food preparation and service.
The research found that Casulla Eatery follows good hygiene and sanitation procedures to ensure the health and safety of their customers.
This document discusses microbial food safety hazards and control in the fresh cut industry. It begins by defining fresh cut products as fruits and vegetables that have been trimmed, peeled, and/or cut for consumer convenience while maintaining freshness. The document then outlines safety as it relates to physical, chemical, and microbial hazards that can compromise produce safety. It further discusses contamination sources and potential pathogens at various stages of the fresh cut process from harvesting to transportation. Finally, the document provides suggestions for controlling contamination and ensuring safety throughout the fresh cut industry and consumption.
This document outlines Good Manufacturing Practices (GMP) for the production of phytomedicines according to Ayurveda, Siddha, and Unani systems of medicine in India. It discusses requirements for facilities, equipment, personnel, documentation, raw materials storage, and quality control. The key points are:
- Facilities must be designed and maintained to allow hygienic production and prevent contamination. Equipment must be suitable for operations and cleaned regularly.
- Personnel involved in production and quality control must be qualified and receive training. Sanitary practices like health checks and protective clothing are required.
- Comprehensive documentation includes specifications, manufacturing processes, training records, and methods to investigate defective
The document discusses the herbal drug industry and infrastructure requirements for herbal drug manufacturing facilities. It defines herbs and herbal drugs, noting their advantages like being non-toxic with few side effects. It describes the infrastructure of a model herbal drug company, including qualified personnel, extraction and formulation units, and GMP-compliant manufacturing of various dosage forms. It outlines infrastructure requirements for buildings, water supply, waste disposal, container cleaning, and raw material, packaging, and finished goods storage. Machinery needs are listed for different herbal drug categories.
1. The document defines 33 terms related to good manufacturing practices for animal vaccines, including definitions for batch, calibration, contamination, documentation, final product, quality assurance, quality controls, raw materials, and standard operating procedure.
2. Key aspects of vaccine manufacturing covered include ensuring quality of starting materials and finished products through controls and monitoring at all stages of production. Proper facility design, equipment, personnel, and implementation of quality systems are required.
3. Batch records must document all circumstances pertaining to a batch's quality, and representative samples must be retained from each finished product batch.
1. The Food Safety and Standards Act of 2006 was passed by the Indian Parliament to consolidate laws relating to food and establish the Food Safety and Standards Authority of India.
2. The Act declares it is in the public interest for the central government to regulate the food industry.
3. Key terms are defined, including "food", "food business", "food business operator", and categories of food like additives and contaminants. Strict definitions of misbranded and adulterated food are also provided.
Nowadays, we are used to hear and read news headlines about outbreaks of foodborne disease. Examples
of foodborne outbreaks that happened only in the last years include E. coli O157:H7 infections linked to
ground beef and ready-to-eat chicken salad, Listeriosis linked to dairy products, Salmonella infections linked
to cucumbers, Hepatitis A linked to frozen berries, etc. Among all types of foods, the most common food
source of fatal infections is meat and poultry. In brief, food hazards can be found in all types of food, and they
can be introduced at any stage of the food chain, from primary producers through to final consumption.
Food Establishment Hygiene and Sanitation Practices ella dimaiwat
The document discusses hygiene and sanitation practices at Casulla Eatery, a food establishment located on the campus of Central Bicol State University of Agriculture. It describes the eatery's operations, including:
- Proper hygiene practices for employees such as handwashing and protective clothing.
- Safe food handling practices including proper storage, cleaning and pest control.
- Maintaining a clean and sanitary environment for food preparation and service.
The research found that Casulla Eatery follows good hygiene and sanitation procedures to ensure the health and safety of their customers.
This document discusses microbial food safety hazards and control in the fresh cut industry. It begins by defining fresh cut products as fruits and vegetables that have been trimmed, peeled, and/or cut for consumer convenience while maintaining freshness. The document then outlines safety as it relates to physical, chemical, and microbial hazards that can compromise produce safety. It further discusses contamination sources and potential pathogens at various stages of the fresh cut process from harvesting to transportation. Finally, the document provides suggestions for controlling contamination and ensuring safety throughout the fresh cut industry and consumption.
FSMA Fridays August 2018, FDA 483s: Trends in the Age of FSMASafetyChain Software
Ongoing, monthly FSMA webcast series featuring The Acheson Group.
In the August 2018 session, Eric Edmunds, Food Safety Director, The Acheson Group, joined us for an update on current FSMA activities and to provide an overview of FDA Form 483. The presentation included a discussion of what happens when you receive a 483, who can see 483s, and information about the ORA FOIA Electronic Reading Room and FDA Data Dashboard. This session also covered the most common regulatory citations for Preventive Controls Rule for Human Food in 2018 at domestic facilities and current trends involving 483s, including “educate before and while we regulate” and a shift from GMPs to Preventive Control Violations.
To learn more about this ongoing series, visit www.FSMAFridays.com.
This document outlines good manufacturing practices (GMP) for Ayurvedic, Siddha, and Unani medicines. It discusses infrastructure requirements for manufacturing facilities, including adequate space for receiving raw materials, manufacturing, quality control, finished goods storage, and offices. It also covers requirements for buildings, water supply, waste disposal, cleaning of containers, storage, and machinery/equipment. Worker health, clothing, sanitation, and medical services are also addressed. The objective is to ensure raw materials are authentic and contamination-free, manufacturing follows the proper process, quality control measures are in place, and the finished drug is of acceptable quality.
This document defines Good Manufacturing Practice (GMP) and outlines its history and key regulations. GMP is a set of guidelines for ensuring products are consistently produced and controlled according to quality standards for their intended use. Major developments include the 1962 Thalidomide tragedy leading to GMP regulations, and guidelines published by organizations like WHO, FDA, and other national regulatory agencies. The document describes key aspects of GMP including facilities, equipment, production processes, packaging and labeling, quality control, and record keeping.
This document outlines Good Manufacturing Practices (GMP) guidelines for drug manufacturing facilities. It addresses requirements for facility premises, materials, production areas, quality control, personnel, and sanitation. Key requirements include preventing contamination risks through proper building/area design, segregation of incompatible operations, control of air handling systems, cleaning procedures, personnel training, and health/hygiene practices. The guidelines are intended to ensure consistent high quality drug production under hygienic conditions.
Hygiene standards and procedures usually described as Good Hygienic Practices (GHP) or Good Manufacturing Practices (GMP), have been in place for many years and constituted an essential tool in traditional food control. These concepts are still essential in a modern food control system by providing the basic environmental and operating conditions for production of safe food and thus being a requisite or foundation for HACCP in an overall food safety management program. What is new is the concept of formalizing the prerequisite program alongside HACCP and the legal requirement in some countries (USA) of documented monitoring of certain sanitation areas.
Phụ lục 3 tiêu chuẩn GMP EU về sản xuất thuốc thú y miễn dịch bao gồm:
1. Hệ thống chất lượng.
2. Nhân sự trong nhà máy thuốc thú y miễn dịch.
3. Nhà xưởng, trang thiết bị nhà máy thuốc thú y miễn dịch.
4. Hệ thống phụ trợ nhà máy thuốc thú y miễn dịch.
5. Công nghệ sản xuất.
6. Hệ thống giám sát, quản lý môi trường sản xuất và quá trình vận hành.
7. Kiểm soát chất lượng thành phẩm đầu ra
GMP, Goods manufacturer Practices, Drug and Cosmetic actDrSampuranSuahg
GMP (good manufacturing practices) regulations ensure that pharmaceutical products are consistently manufactured and controlled according to quality standards. Key aspects of GMP include maintaining high standards for facilities, equipment, production processes, packaging and labeling, quality control testing, record keeping, and personnel qualifications. GMP helps to minimize risks of contamination and ensures that products meet specifications for identity, strength, quality, purity and safety.
The document provides guidance on the manufacture of immunological veterinary medicinal products. It discusses several key aspects:
1) Personnel working in these facilities require specific training and protective measures due to the risks posed by handling pathogenic biological agents.
2) Premises must be designed to control risks to both products and the environment, with different containment levels depending on the pathogenicity of the agents. Live agents should be handled in contained areas.
3) Production processes require adherence to validated procedures and in-process controls due to the complex nature and variability of biological processes used. Special consideration is given to starting materials, media, and seed lot/cell bank systems.
This document discusses good manufacturing practices related to sanitation, prevention of cross-contamination and mix-ups, and processing of intermediates. It emphasizes that premises must be designed and maintained for good sanitation. Strict procedures and controls are needed to prevent cross-contamination between products during production through measures like segregation, air handling, cleaning, and labeling. Intermediates must also be stored and handled carefully according to specifications. Thorough cleaning and changeover procedures are required when switching between products to avoid mix-ups.
Design and Construction of plant as per the GMP Guidelines.pdfMohiniTawade
GMP is that part of Quality assurance which ensures that the products are consistently
manufactured and controlled to the Quality standards appropriate to their intended use
This document provides guidelines for good manufacturing practices for biological products. It outlines the scope, which includes growing microorganisms, extracting substances from tissues, recombinant DNA techniques, hybridoma techniques, and propagating microorganisms in embryos or animals. Biological products covered include allergens, antigens, vaccines, hormones, enzymes, blood and plasma derivatives, immune sera, immunoglobulins, products of fermentation, and diagnostic agents. The principles discuss adhering to good manufacturing practices and controlling biological products through biological techniques. Specific areas covered include personnel, premises and equipment, animal quarters and care, production, labeling, records, quality assurance and control.
This slides contain description about SCHEDULE T good manufacturing process of Indian system of medicine contains about the process of GMP in indian system of medicine...
This document discusses personal hygiene and contamination control in pharmaceutical manufacturing according to Good Manufacturing Practices (GMP). It defines hygiene, contamination, and cross-contamination. Sources of contamination include personnel, environment, equipment, materials, and lack of proper hygiene procedures. GMP and regulatory requirements mandate practices to prevent contamination, including protective clothing, health examinations, hand washing, training, and cleaning procedures. Records must document all GMP activities for quality control. Adhering to GMP is important for patient safety, product quality and efficacy, and compliance.
The laws and agencies relating to food safetymoniquenietes
This document summarizes various international and Philippine laws relating to food safety and sanitation. It outlines regulations from the Occupational Safety and Health Act (OSHA), Employees' Right-to-Know Act, and Presidential Decree 856 (Philippine Sanitation Code). The Sanitation Code specifies requirements for food establishments including obtaining sanitary permits, ensuring food handler health and hygiene, vermin control, equipment cleaning procedures, food storage temperatures, and other sanitation practices. Employers must comply with these laws to help ensure food safety.
GMP is a set of principles and procedures that ensure products are consistently manufactured and controlled according to quality standards for their intended use. Key aspects of GMP include requirements for facilities, equipment, personnel, documentation, raw materials, production, packaging and labeling, quality control, self-inspection and product recalls. GMP regulations in India were introduced in 1988 and amended in 2001, embracing rules under the Drugs and Cosmetics Rules 1945. Facilities must be designed and maintained to allow production under hygienic conditions in order to prevent contamination and cross-contamination.
CFR 21 is the basic for pharmaceutical professionals who are working in regulatory market. Here I have presented part 211 as it is described in the guidance.
1. The Food Safety and Standards Act of 2006 established the Food Safety and Standards Authority of India (FSSAI) as an autonomous body to regulate food safety and set standards for food products.
2. The FSSAI is composed of a Chairperson and 22 members from various government ministries and departments, food industry representatives, consumer organizations, and food scientists.
3. The Act aims to consolidate laws related to food safety and regulation, ensure safe and wholesome food, and lay down science-based standards for food products and monitoring of food manufacturing and packaging in India.
This document provides an overview of Good Manufacturing Practices (GMP) and current GMP (cGMP). It discusses what GMP and cGMP are, the key aspects they cover, the ten principles of GMP, important GMP documents, and Schedule M which outlines GMP requirements for pharmaceutical manufacturing in India. Schedule M includes requirements for factory premises, production areas, warehousing, personnel, sanitation and other key aspects to help ensure quality standards during manufacturing.
This document outlines good manufacturing practices (GMP) for premises, materials, equipment, and documentation used in pharmaceutical manufacturing. It discusses requirements for building location and design, waste disposal, water systems, storage areas, production areas, personnel, and sanitation. Specific guidelines are provided for raw material receipt and storage, manufacturing operations, equipment use and maintenance, and documentation and record keeping. The goal is to ensure proper conditions and controls are in place to prevent mix-ups, contamination, and to allow for efficient production of quality pharmaceutical products.
cGMP as per shedule M outlines the Good Manufacturing Practices that must be followed for pharmaceutical manufacturing according to the Drugs and Cosmetics Act of India. It covers requirements for facilities, equipment, personnel, sanitation, documentation, quality control, packaging and labeling. All aspects of production from raw materials to finished products must meet GMP standards to ensure consistency and quality of manufactured drugs. Detailed written procedures and records are required for all manufacturing processes.
FSMA Fridays August 2018, FDA 483s: Trends in the Age of FSMASafetyChain Software
Ongoing, monthly FSMA webcast series featuring The Acheson Group.
In the August 2018 session, Eric Edmunds, Food Safety Director, The Acheson Group, joined us for an update on current FSMA activities and to provide an overview of FDA Form 483. The presentation included a discussion of what happens when you receive a 483, who can see 483s, and information about the ORA FOIA Electronic Reading Room and FDA Data Dashboard. This session also covered the most common regulatory citations for Preventive Controls Rule for Human Food in 2018 at domestic facilities and current trends involving 483s, including “educate before and while we regulate” and a shift from GMPs to Preventive Control Violations.
To learn more about this ongoing series, visit www.FSMAFridays.com.
This document outlines good manufacturing practices (GMP) for Ayurvedic, Siddha, and Unani medicines. It discusses infrastructure requirements for manufacturing facilities, including adequate space for receiving raw materials, manufacturing, quality control, finished goods storage, and offices. It also covers requirements for buildings, water supply, waste disposal, cleaning of containers, storage, and machinery/equipment. Worker health, clothing, sanitation, and medical services are also addressed. The objective is to ensure raw materials are authentic and contamination-free, manufacturing follows the proper process, quality control measures are in place, and the finished drug is of acceptable quality.
This document defines Good Manufacturing Practice (GMP) and outlines its history and key regulations. GMP is a set of guidelines for ensuring products are consistently produced and controlled according to quality standards for their intended use. Major developments include the 1962 Thalidomide tragedy leading to GMP regulations, and guidelines published by organizations like WHO, FDA, and other national regulatory agencies. The document describes key aspects of GMP including facilities, equipment, production processes, packaging and labeling, quality control, and record keeping.
This document outlines Good Manufacturing Practices (GMP) guidelines for drug manufacturing facilities. It addresses requirements for facility premises, materials, production areas, quality control, personnel, and sanitation. Key requirements include preventing contamination risks through proper building/area design, segregation of incompatible operations, control of air handling systems, cleaning procedures, personnel training, and health/hygiene practices. The guidelines are intended to ensure consistent high quality drug production under hygienic conditions.
Hygiene standards and procedures usually described as Good Hygienic Practices (GHP) or Good Manufacturing Practices (GMP), have been in place for many years and constituted an essential tool in traditional food control. These concepts are still essential in a modern food control system by providing the basic environmental and operating conditions for production of safe food and thus being a requisite or foundation for HACCP in an overall food safety management program. What is new is the concept of formalizing the prerequisite program alongside HACCP and the legal requirement in some countries (USA) of documented monitoring of certain sanitation areas.
Phụ lục 3 tiêu chuẩn GMP EU về sản xuất thuốc thú y miễn dịch bao gồm:
1. Hệ thống chất lượng.
2. Nhân sự trong nhà máy thuốc thú y miễn dịch.
3. Nhà xưởng, trang thiết bị nhà máy thuốc thú y miễn dịch.
4. Hệ thống phụ trợ nhà máy thuốc thú y miễn dịch.
5. Công nghệ sản xuất.
6. Hệ thống giám sát, quản lý môi trường sản xuất và quá trình vận hành.
7. Kiểm soát chất lượng thành phẩm đầu ra
GMP, Goods manufacturer Practices, Drug and Cosmetic actDrSampuranSuahg
GMP (good manufacturing practices) regulations ensure that pharmaceutical products are consistently manufactured and controlled according to quality standards. Key aspects of GMP include maintaining high standards for facilities, equipment, production processes, packaging and labeling, quality control testing, record keeping, and personnel qualifications. GMP helps to minimize risks of contamination and ensures that products meet specifications for identity, strength, quality, purity and safety.
The document provides guidance on the manufacture of immunological veterinary medicinal products. It discusses several key aspects:
1) Personnel working in these facilities require specific training and protective measures due to the risks posed by handling pathogenic biological agents.
2) Premises must be designed to control risks to both products and the environment, with different containment levels depending on the pathogenicity of the agents. Live agents should be handled in contained areas.
3) Production processes require adherence to validated procedures and in-process controls due to the complex nature and variability of biological processes used. Special consideration is given to starting materials, media, and seed lot/cell bank systems.
This document discusses good manufacturing practices related to sanitation, prevention of cross-contamination and mix-ups, and processing of intermediates. It emphasizes that premises must be designed and maintained for good sanitation. Strict procedures and controls are needed to prevent cross-contamination between products during production through measures like segregation, air handling, cleaning, and labeling. Intermediates must also be stored and handled carefully according to specifications. Thorough cleaning and changeover procedures are required when switching between products to avoid mix-ups.
Design and Construction of plant as per the GMP Guidelines.pdfMohiniTawade
GMP is that part of Quality assurance which ensures that the products are consistently
manufactured and controlled to the Quality standards appropriate to their intended use
This document provides guidelines for good manufacturing practices for biological products. It outlines the scope, which includes growing microorganisms, extracting substances from tissues, recombinant DNA techniques, hybridoma techniques, and propagating microorganisms in embryos or animals. Biological products covered include allergens, antigens, vaccines, hormones, enzymes, blood and plasma derivatives, immune sera, immunoglobulins, products of fermentation, and diagnostic agents. The principles discuss adhering to good manufacturing practices and controlling biological products through biological techniques. Specific areas covered include personnel, premises and equipment, animal quarters and care, production, labeling, records, quality assurance and control.
This slides contain description about SCHEDULE T good manufacturing process of Indian system of medicine contains about the process of GMP in indian system of medicine...
This document discusses personal hygiene and contamination control in pharmaceutical manufacturing according to Good Manufacturing Practices (GMP). It defines hygiene, contamination, and cross-contamination. Sources of contamination include personnel, environment, equipment, materials, and lack of proper hygiene procedures. GMP and regulatory requirements mandate practices to prevent contamination, including protective clothing, health examinations, hand washing, training, and cleaning procedures. Records must document all GMP activities for quality control. Adhering to GMP is important for patient safety, product quality and efficacy, and compliance.
The laws and agencies relating to food safetymoniquenietes
This document summarizes various international and Philippine laws relating to food safety and sanitation. It outlines regulations from the Occupational Safety and Health Act (OSHA), Employees' Right-to-Know Act, and Presidential Decree 856 (Philippine Sanitation Code). The Sanitation Code specifies requirements for food establishments including obtaining sanitary permits, ensuring food handler health and hygiene, vermin control, equipment cleaning procedures, food storage temperatures, and other sanitation practices. Employers must comply with these laws to help ensure food safety.
GMP is a set of principles and procedures that ensure products are consistently manufactured and controlled according to quality standards for their intended use. Key aspects of GMP include requirements for facilities, equipment, personnel, documentation, raw materials, production, packaging and labeling, quality control, self-inspection and product recalls. GMP regulations in India were introduced in 1988 and amended in 2001, embracing rules under the Drugs and Cosmetics Rules 1945. Facilities must be designed and maintained to allow production under hygienic conditions in order to prevent contamination and cross-contamination.
CFR 21 is the basic for pharmaceutical professionals who are working in regulatory market. Here I have presented part 211 as it is described in the guidance.
1. The Food Safety and Standards Act of 2006 established the Food Safety and Standards Authority of India (FSSAI) as an autonomous body to regulate food safety and set standards for food products.
2. The FSSAI is composed of a Chairperson and 22 members from various government ministries and departments, food industry representatives, consumer organizations, and food scientists.
3. The Act aims to consolidate laws related to food safety and regulation, ensure safe and wholesome food, and lay down science-based standards for food products and monitoring of food manufacturing and packaging in India.
This document provides an overview of Good Manufacturing Practices (GMP) and current GMP (cGMP). It discusses what GMP and cGMP are, the key aspects they cover, the ten principles of GMP, important GMP documents, and Schedule M which outlines GMP requirements for pharmaceutical manufacturing in India. Schedule M includes requirements for factory premises, production areas, warehousing, personnel, sanitation and other key aspects to help ensure quality standards during manufacturing.
This document outlines good manufacturing practices (GMP) for premises, materials, equipment, and documentation used in pharmaceutical manufacturing. It discusses requirements for building location and design, waste disposal, water systems, storage areas, production areas, personnel, and sanitation. Specific guidelines are provided for raw material receipt and storage, manufacturing operations, equipment use and maintenance, and documentation and record keeping. The goal is to ensure proper conditions and controls are in place to prevent mix-ups, contamination, and to allow for efficient production of quality pharmaceutical products.
cGMP as per shedule M outlines the Good Manufacturing Practices that must be followed for pharmaceutical manufacturing according to the Drugs and Cosmetics Act of India. It covers requirements for facilities, equipment, personnel, sanitation, documentation, quality control, packaging and labeling. All aspects of production from raw materials to finished products must meet GMP standards to ensure consistency and quality of manufactured drugs. Detailed written procedures and records are required for all manufacturing processes.
Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
हिंदी वर्णमाला पीपीटी, hindi alphabet PPT presentation, hindi varnamala PPT, Hindi Varnamala pdf, हिंदी स्वर, हिंदी व्यंजन, sikhiye hindi varnmala, dr. mulla adam ali, hindi language and literature, hindi alphabet with drawing, hindi alphabet pdf, hindi varnamala for childrens, hindi language, hindi varnamala practice for kids, https://www.drmullaadamali.com
Strategies for Effective Upskilling is a presentation by Chinwendu Peace in a Your Skill Boost Masterclass organisation by the Excellence Foundation for South Sudan on 08th and 09th June 2024 from 1 PM to 3 PM on each day.
Thinking of getting a dog? Be aware that breeds like Pit Bulls, Rottweilers, and German Shepherds can be loyal and dangerous. Proper training and socialization are crucial to preventing aggressive behaviors. Ensure safety by understanding their needs and always supervising interactions. Stay safe, and enjoy your furry friends!
Main Java[All of the Base Concepts}.docxadhitya5119
This is part 1 of my Java Learning Journey. This Contains Custom methods, classes, constructors, packages, multithreading , try- catch block, finally block and more.
Introduction to AI for Nonprofits with Tapp NetworkTechSoup
Dive into the world of AI! Experts Jon Hill and Tareq Monaur will guide you through AI's role in enhancing nonprofit websites and basic marketing strategies, making it easy to understand and apply.
A workshop hosted by the South African Journal of Science aimed at postgraduate students and early career researchers with little or no experience in writing and publishing journal articles.
This presentation includes basic of PCOS their pathology and treatment and also Ayurveda correlation of PCOS and Ayurvedic line of treatment mentioned in classics.
This slide is special for master students (MIBS & MIFB) in UUM. Also useful for readers who are interested in the topic of contemporary Islamic banking.
How to Add Chatter in the odoo 17 ERP ModuleCeline George
In Odoo, the chatter is like a chat tool that helps you work together on records. You can leave notes and track things, making it easier to talk with your team and partners. Inside chatter, all communication history, activity, and changes will be displayed.
2. 1. DEFINITIONS
2. CURRENT FOOD MANUFACTURING
PRACTICE
3. PLANT AND GROUNDS
4. EQUIPMENT AND UTENSILS
5. SANITARY FACILITIES AND
CONTROLS
6. SANITARY OPERATIONS
7. PROCESSES AND CONTROLS
8. PERSONNEL
3. 1. DEFINITIONS
- the definitions and
interpretations contained
in section 10 of the Food,
Drug and Cosmetic Act (R.A
3720) are applicable to
such terms when used in
this part. The following
shall also apply.
4. (a) "Board" means the Board of Food
and Drug Inspection.
(b) "Secretary" means the Secretary of
Health.
(c) "Department" means the Department
of Health.
(d) "Person" includes individual,
partnership, corporation and
association.
(e) "Food" means (1) articles used for
food or drink for man, (2) chewing gum,
5. (f) "Drug" means (1) articles recognized in
the official United States Pharmacopoeia,
official Homeopathic Pharmacopoeia of the
United States, or official National
Formulary, or any supplement to any of
them; and (2) articles intended for use in
the diagnosis, cure, mitigation, treatment,
or prevention of disease in man or other
animals; and (3) articles (other than food)
intended to affect the structure or any
function of the body of man or animals;
and (4) articles intended for use as a
component of any articles specified in
clauses (1), (2), or (3), but not include
devices or their components, parts, or
6. (g) "Device" means instruments,
apparatus, or contrivances, including
their components, parts, and
accessories, intended (1) for use in the
diagnosis, cure, mitigation, treatment, or
prevention of disease in man or animals;
or (2) to affect the structure or any
function of the body of man or animals.
(h) "Cosmetic" means (1) articles
intended to be rubbed, poured,
sprinkled, or sprayed on, introduced
into, or otherwise applied to the human
body or any part thereof for cleansing,
beautifying, promoting attractiveness,
or altering the appearance, and (2)
articles intended for use as a
component of any such articles.
7. (i) "Label" means a display of written, printed,
or graphic matter upon the immediate
container of any article and a requirement
made by or under authority of this Act that any
word, statement, or other information
appearing on the label shall not be considered
to be complied with unless such word,
statement, or other information also appears
on the outside container or wrapper, if any
there be, of the retail package of such article,
or is easily legible through the outside
container or wrapper.
(j) "Immediate container" does not include
package liners.
(k) "Labelling" means all labels and other
written, printed, or graphic matter (1) upon any
article or any of its containers or wrappers,
or (2) accompanying such article.
8. (l) "New drugs" mean:
(1) any drug the composition of which is such that said drug is
not generally recognized, among experts qualified by scientific
training and experience to evaluate the safety of drugs, as safe
for use under the conditions prescribed, recommended, or
suggested in the labeling thereof.
(2) any drug the composition of which is such that said drug, as
a result of investigations to determine its safety for use under
such conditions, has become so recognized, but which has not,
otherwise than in such investigations, been used to a material
extent or for a material time under such conditions.
(m) If an article is alleged to be misbranded because the
labeling is misleading, then in determining whether the
labeling is misleading there shall be taken into account
(among other things) not only representations made or
suggested by statement, word, design, device, or any
combination thereof, but also the extent to which the labeling
fails to reveal facts material in the light of such
representations or material with respect to consequences
which may result from the use of the article to which the
labeling relates under the conditions of use prescribed in the
labeling thereof or under such conditions of use as are
customary or usual.
9. (n) "Food additive" means any substance
the intended use of which results or
may reasonably be expected to result,
directly or indirectly, in its becoming a
component or otherwise affecting the
characteristics of any food (including
any substance intended for use in
producing, manufacturing, packing,
processing, preparing, treating,
packaging, transporting, or holding
food; and including any source of
radiation intended for any such use), if
such substance is not generally
recognized, among experts qualified by
scientific training and experience to
evaluate its safety, as having been
adequately shown through scientific
procedures to be safe under the
conditions of its intended use.
10. (o) “Adequate” means that which is needed to
accomplish the intended purpose in keeping
with good public health practice.
(p) “Plant” means that building or buildings
or parts thereof, used for in connection
with the manufacturing, processing,
packaging, labelling or holding of human
food.
(q) “ Sanitize” means adequate treatment of
surfaces by a process that is effective in
destroying vegetative cells of pathogenic
bacteria in substantially reducing other
microorganisms. Such treatment shall not
adversely affect the product and shall be
safe for the consumer.
11. 2. CURRENT FOOD
MANUFACTURING PRACTICE
(SANITATION).
The criteria in paragraph 3
through 8 shall apply in
determining whether the
facilities, methods, practices, and
controls used in the manufacture,
processing, packing, or holding of
food are in conformance with or
are operated or administered in
conformity with good
manufacturing practices to assure
that food for human consumption
is safe and has been prepared,
packed, and held under sanitary
conditions.
12. 3. PLANT AND
GROUNDS
A. Grounds.
The grounds about a food
plant under the control of
the operator shall be free
from conditions which may
result in the contamination of
food including, but not
limited to, the following:
13. 1. Improperly stored
equipment, litter, waste, refuse
and uncut weeds or grass
within the immediate vicinity of
the plant buildings or
structures that may constitute
an attractant, breeding place,
or harbourage for rodents,
insects and other pests.
14. 2. Excessively dusty roads,
yards, or parking lots that may
constitute a source of
contamination in areas where
food is exposed.
3. Inadequately drained areas
that may contribute
contamination to food
products through seepage or
foot-borne filth and by
providing a breeding place for
15. B. Plant construction and
design.
Plant buildings and structures
shall be suitable in size,
construction, and design to
facilitate maintenance and
sanitary operations for food
processing purposes. The plant
and facilities shall:
16. 1.) Provide sufficient space for such
placement of equipment and storage of
materials as is necessary for sanitary
operations and productions of safe food.
Floors, walls, and ceilings in the plant
shall be of such construction as to be
adequately cleanable and shall be kept
clean and in good repair. Fixtures, ducts, and
pipes shall not be so suspended over
working areas that drip or condensate may
contaminate foods, raw materials, or food-
contact surfaces. Aisles or working spaces
between equipment and between equipment
and walls shall be unobstructed and of
sufficient width to permit employees to
perform their duties without contamination
of food or food-contact surfaces with
clothing or personal contact.
17. 2.) Provide separation by partition,
location, or other effective means for
those operations which may cause
contamination of food products with
undesirable micro-organisms,
chemicals, filth, or other extraneous
material.
3. Provide adequate lighting to hand-
washing areas, dressing and locker
rooms, and toilet rooms and to all
areas where food or food ingredients
and utensils are cleaned. Light bulbs,
fixtures, skylights, or other glass
suspended over exposed food in any
step of preparation shall be of the
safety type or otherwise protected to
prevent food contamination in case of
breakage.
18. 4. Provide adequate ventilation
or control equipment to minimize
odors and noxious fumes or
vapors (including steam) in areas
where they may contaminate
food. Such ventilation or control
equipment shall not create
conditions that may contribute to
food contamination by airborne
contaminants.
5. Provide, where necessary,
effective screening or other
protection against bird, animals,
and vermin (including, but not
limited to, insects and rodents).
19. 4. EQUIPMENT AND
UTENSILS
All plants must be (a) suitable for
their intended use, (b) so designed
and of such material and
workmanship as to be adequately
cleanable, and (c) properly
maintained. The design, construction,
and use of such equipment and
utensils shall preclude the
adulteration of food with
lubricants, fuel, metal fragments,
contaminated water of any other
contaminants. All equipment should
be so installed and maintained as to
facilitate the cleaning of the
equipment and of all adjacent
20. 5. SANITARY FACILITIES AND
CONTROLS
a. Water supply - The water supply shall be
sufficient for the operations intended and
shall be derived from an adequate source.
Any water that contacts food or food
contact surfaces shall be safe and of
adequate sanitary quality. Running water at
a suitable
temperature, and under pressure as needed,
shall be provided in all areas where
required for the processing of food, for the
cleaning of equipment, utensils, and food
packaging materials, or for employee
sanitary facilities.
21. b. Sewage disposal - Sewage
disposal shall be made into an
adequate sewerage system or
disposed of through adequate means.
A food processing or storage facility
will produce both human waste and
liquid processing waste that must be
separated and disposed properly.
Failure to use an adequate sewage
disposal system can lead to
contamination in or outside of the
plant that could lead to
contamination of the facility and the
food you produce.
22. c. Plumbing - plumbing shall be of adequate size
and design and adequately installed and
maintained to:
1. Carry sufficient quantities of water to required
locations throughout the plant.
2. Properly convey sewage and liquid disposable
waste from the plant.
3. Avoid being a source of contamination to food,
water supplies, equipment or utensils or creating
an unsanitary condition.
4. Provide adequate floor drainage in all areas
where floors are subject to flooding type
cleaning or where normal operations release or
discharge water or other liquid waste on the
floor.
5. Provide that there is no backflow from, or
cross connection between, piping systems that
discharge waste-water or sewage and piping
systems that carry water for food or food
23. d. Toilet Facilities - Each plant shall provide
its employees with adequate, readily
accessible toilet facilities. Compliance with
this requirement may be accomplished by:
1. Maintaining the facilities in sanitary
condition.
2. Keeping the facilities in good repair at all
times.
3. Providing self-closing doors that do not
open into areas where food is exposed.
4. Providing doors that do not open into areas
where food is exposed to airborne
contamination, except where alternate means
have been taken to protect against airborne
contamination such as double doors or
positive air flow systems.
26. e. Hand-washing facilities – Adequate
and convenient facilities for hand
washing and where appropriate,
hand sanitizing shall be provided at
each location in the plant where
good sanitary practices require
employees to wash or sanitize and
dry their hands.
f. Rubbish and offal disposal
27.
28. 6. SANITARY OPERATIONS
a. General Maintenance – Building
fixtures and other physical
facilities of the plant shall be
kept in good repair and shall be
maintained in a sanitary condition.
b. Animal and vermin control – No
animals or birds, other than
those essentials as raw materials
shall be allowed in any area of a
food plant.
29. c. Sanitation of Equipment and
Utensils – All utensils and
product-contact surfaces or
equipment shall be cleaned as
frequently as necessary to
prevent contamination of food
and food products
d. Storage and handling of
cleaned portable equipments
and utensils.
30. 7. PROCESSES AND
CONTROLS
All operations in the receiving,
inspecting, transporting, packaging,
segregating, preparing, processing,
and storing of food shall be
conducted in accord with adequate
sanitation principles.
In order to assure that
production procedure do not
contribute to contamination, the
following must be done:
31. a. Raw materials and ingredients shall be
inspected and segregated as necessary to
assure that they are clean, wholesome, and
fit for processing into human food.
b. Containers and carriers of raw
ingredients should be inspected on receipt
to assure that their condition has not
contributed to the contamination or
deterioration of the products.
c. .When ice is used in contact with food
product, it shall be made from potable
water.
32. d. Food processing areas and equipment used
for processing human food should not be
used to process non-human food-grade
animal feed or inedible products unless
there is no reasonable possibility for the
contamination of the human food.
e. Processing equipment shall be maintained
in a sanitary condition through frequent
cleaning including sanitation where
indicated.
f. All food processing, including packaging
and storage, should be conducted under such
conditions and controls as are necessary to
minimize the potential for undesirable
contamination of the processed product or
ingredients.
33. g. Chemical microbiological, or extraneous-
material testing procedures shall be utilized
where necessary to identify sanitation failures
or food contamination, and all foods and
ingredients that have become contaminated shall
be rejected or treated or processed to
eliminate the contamination where this may be
properly accomplished.
h. Packaging processes and materials shall not
transmit contaminats or objectionable
substances to the products, shall conform to any
applicable food additive regulation and should
provide adequate protection from
contamination.
i. Meaningful coding of products sold should be
utilized to enable positive lot identification to
facilitate, where necessary, the segregation of
specific food lots that may have become
contaminated or otherwise unfit for their
intended use.
Storage and transportation of finished products
34. 8.
PERSONNEL
» The Plant management shall
take all reasonable measures
and precautions to assure the
following :
35. A. DISEASE CONTROL
No person affected by disease in
a communicable form or while a
carrier of such diseases, or while
affected with boils, sores, infected
wounds, or other abnormal sources
of microbiological contamination ,
shall work in a food plant in any
capacity in which there is a
reasonable possibility of food or
food ingredients becoming
contaminated by such person, or of
disease being transmitted by such
person to other individuals.
36. B. CLEANLINESS
All persons, while
working in direct contact
with food preparation,
food ingredients, or
surfaces coming into
contact therewith shall:
37. 1. Wear clean outer
garments, maintain high
degree of personal
cleanliness and conform
to hygienic practice
while on duty.
38. 2. Wash hands thoroughly
in an adequate hand-
washing facility before
starting to work.
39. 3. Remove all insecure
jewelry and during
periods where food is
manipulated by hand.
40. 4. If gloves are used in
food handling, maintain
then in an intact, clean and
sanitary condition.
42. 6. Not store clothing or
other personal
belongings, eat food or
drink beverages or use
tobacco in any form in
areas where food or food
ingredients are exposed or
in area used for washing
equipment or utensils.
43. 7. Take any other
necessary precautions
to prevent
contamination of the
food.
44. C. Education and
training
Personnel responsible for
identifying sanitation
failures or food
contamination should have a
background of education or
experiences of a combination
thereof, to provide a level
of competency necessary for
production of clean and safe
food.