The document discusses Good Manufacturing Practices (GMPs) and Hazard Analysis Critical Control Point (HACCP). It explains that GMPs and HACCP are important food safety systems used in the food industry. HACCP involves identifying potential hazards at critical control points in the manufacturing process and establishing procedures to monitor and control these hazards. The document provides details on the seven principles of HACCP and outlines critical control points in glass manufacturing as an example. It emphasizes that following GMPs and having standard operating procedures are important foundations for an effective HACCP program.

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Training about our Process and Product control
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Why we should follow GMP ?
 Because we are related to Food Industry.
 How to use GMP in our Process ?
 Do the work what have been trained to you and
Don’t do the work which is not trained to you.
 Do Good work and Avoid Bad work.
 Follow HACCP.

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What is HACCP ?
 HACCP is a method by which we identify
Hazardous areas in our process and we keep
track on them so that if there is any deviation in
the process we take necessary actions to control
the process and the product.


Can you explain in detail ?
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H
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P
azzard
nalysis
ritical
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
HACCP was developed in the 1960’s when NASA
asked Pillsbury to design and manufacture the first food
for space flights

The growing concern about food safety from public
health authorities, the Food Industry and consumers
world wide has been the major force in the introduction
of the HACCP system. Today HACCP is accepted
internationally as a useful tool for adapting traditional
inspection methods to a modern, science based, food
safety system.
HACCP has become the globally
recognized method to ensure food safety
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

HACCP is a systematic, preventative approach to food safety.
It aims to prevent biological, chemical and physical hazards,
instead of relying on finished product inspection. HACCP is used in
the food industry to identify potential food safety hazards, so that
key actions, known as Critical Control Points (CCPs) can be used to
reduce or eliminate the identified hazards.
With HACCP the food processor systematically:
◦ Identifies potential food safety hazards (Hazard Analysis).
◦ Determines the key steps in their operation where the hazards
can be prevented, eliminated or reduced to an acceptable level.
(The key steps are known as Critical Control Points or CCPs)
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
Good Manufacturing Practices (GMPs)

Standard Operating Procedures (SOPs)
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1.
SAY what you do
2.
DO what you say
3.
PROVE it
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
A CCP is a key step where hazards can be
prevented, eliminated or reduced to an
acceptable level.
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1. Identify Hazards
2. Determine Critical Control Points (CCPs)
3. Establish Critical Limits
4. Establish Monitoring Procedures
5. Establish Corrective Action Procedures
6. Establish Verification Procedures
7. Establish Record Keeping
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
We use HACCP in our Manufacturing process and
we have already established critical control points
in our process there are 10 CCP in our process

Kindly view the enclosed Diagram of our Glass
Manufacturing process.
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A. Premises (including water supply)
B. Transportation, Receiving and Storage
C. Equipment Design, Installation and Maintenance
D. Personnel Training
E. Sanitation & Pest Control
F. Recall
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
You can control many of the potential hazards in a
processing plant by using a standard set of
principles and hygienic practices for the
manufacturing and handling of wares. These standard
principles and practices are called
Good
Manufacturing Practices (GMPs)
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Preventative measures to ensure food safety

Based on practical experience over a long
period of time
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The foundation on which to build a HACCP
program
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
The purpose and frequency of doing a task

Who will do the task
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A description of the procedure to be performed
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What paperwork is to be completed (documentation)
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The method by which you show that task is satisfactorily
completed
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And the corrective actions to be taken of the task is
performed incorrectly
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Is a value which separates acceptability from
unacceptability
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Critical Limits must meet or exceed government
regulations
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One or more critical limit must be met to ensure
a CCP is controlling the hazard
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
Regulatory Standards

Company Standards

Literature Surveys

Experimental Studies

Expert Advice
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