chapter 4 gmp

8/3/2019 Chapter 4 GMP

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GMP


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E) DEFECT ACTION

LEVELS

D) PRODUCTION &PROCESS CONTROL C) EQUIPMENT

B) BUILDINGS &

FACILITIES

A) GENERAL PROVISIONS

GMP


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GENERAL PROVISIONS

DEFINITIONS:

Acid foods or acidified foods means foods that havean equilibrium pH of 4.6 or below.

Adequate means that which is needed to accomplish

the intended purpose in keeping with good publichealth practice.

Battermeans a semifluid substance, usually

composed of flour and other ingredients, into whichprincipal components of food are dipped or withwhich they are coated, or which may be used directlyto form bakery foods.


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Blanching, except for tree nuts and peanuts, means aprepackaging heat treatment of foodstuffs for asufficient time and at a sufficient temperature topartially or completely inactivate the naturally

occurring enzymes and to effect other physical orbiochemical changes in the food.

Critical control pointmeans a point in a food process

where there is a high probability that impropercontrol may cause, allow, or contribute to a hazard orto filth in the final food or decomposition of the finalfood.


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PERSONNEL

Disease control.Any person who, by medical examination or supervisory

observation, is shown to have, or appears to have, an illness,

open lesion, including boils, sores, or infected wounds, or any

other abnormal source of microbial contamination by whichthere is a reasonable possibility of food, food-contact surfaces,

or food packaging materials becoming contaminated, shall be

excluded from any operations which may be expected to result

in such contamination until the condition is corrected.

Personnel shall be instructed to report such health conditions

to their supervisors.


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Cleanliness. All persons working indirect contact with food, food-contact

surfaces, and food-packaging materials.

(l) Wearing outer garments suitable to theoperation in a manner that protects against the

contamination of food, food-contact surfaces,or food packaging materials.

(2) Maintaining adequate personal cleanliness.

(3) Washing hands thoroughly (and sanitizing ifnecessary to protect against contaminationwith undesirable microorganisms)


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(4)Removing all unsecured jewelry and other objects

that might fall into food, equipment, or containers.

(5) Maintaining gloves, if they are used in foodhandling, in an intact, clean, and sanitary condition.

(6) Wearing, where appropriate, in an effective manner,

hair nets, headbands, caps, beard covers, or othereffective hair restraints.

(7) Storing clothing or other personal belongings in

areas other than where food is exposed or whereequipment or utensils are washed.


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Education and training.

Personnel responsible for identifying sanitation failures

or food contamination should have a background ofeducation or experience, or a combination thereof, toprovide a level of competency necessary forproduction of clean and safe food. Food handlers andsupervisors should receive appropriate training inproper food handling techniques and food-protectionprinciples and should be informed of the danger ofpoor personal hygiene and insanitary practices.

Supervision.Responsibility for assuring compliance by all personnel with all

requirements of this part shall be clearly assigned to competent

supervisory personnel.


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B - Buildings and Facilities

Plant and grounds

(1) Properly storing equipment, removing litter andwaste, and cutting weeds or grass within theimmediate vicinity of the plant buildings

(2) Maintaining roads, yards, and parking lots

(3) Adequately draining areas

(4) Operating systems for waste treatment and disposalin an adequate manner


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Sanitary operations

(a) General maintenance. Buildings, fixtures, and other

physical facilities of the plant shall be maintained ina sanitary condition and shall be kept in repairsufficient to prevent food from becomingadulterated within the meaning of the act. Cleaning

and sanitizing of utensils and equipment shall beconducted in a manner that protects againstcontamination of food, food-contact surfaces, orfood-packaging materials.

(b) Substances used in cleaning and sanitizing; storageof toxic materials.


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(c) Pest control. No pests shall be allowed in anyarea of a food plant. Guard or guide dogs may

be allowed in some areas of a plant if thepresence of the dogs is unlikely to result incontamination of food, food-contact surfaces,or food-packaging materials.

(d) Sanitation of food-contact surfaces. All food-contact surfaces, including utensils and food-

contact surfaces of equipment, shall be cleanedas frequently as necessary to protect againstcontamination of food.


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(e) Storage and handling of cleaned portable

equipment and utensils. Cleaned and sanitized

portable equipment with food-contact surfaces

and utensils should be stored in a location and

manner that protects food-contact surfaces

from contamination.


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Sanitary facilities and controls

1. Water supply

2. Plumbing

3. Sewage disposal

4. Toilet facilities

5. Hand-washing facilities

6. Rubbish disposal


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C-Equipment

All plant equipment and utensils shall be so designed

and of such material and workmanship as to beadequately cleanable, and shall be properlymaintained.

Seams on food-contact surfaces shall be smoothly

bonded or maintained so as to minimize accumulationof food particles, dirt, and organic matter and thusminimize the opportunity for growth ofmicroorganisms.

Equipment that is in the manufacturing or food-

handling area and that does not come into contactwith food shall be so constructed that it can be kept ina clean condition.


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Holding, conveying, and manufacturing systems,including gravimetric, pneumatic, closed, andautomated systems, shall be of a design andconstruction that enables them to be maintained in anappropriate sanitary condition.

Each freezer and cold storage compartment used to

store and hold food capable of supporting growth ofmicroorganisms shall be fitted with an indicatingthermometer, temperature measuring device, ortemperature-recording device


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Instruments and controls used for measuring,

regulating, or recording temperatures, pH, acidity,

water activity, or other conditions that control orprevent the growth of undesirable microorganisms in

food shall be accurate and adequately maintained, and

adequate in number for their designated uses.

Compressed air or other gases mechanically

introduced into food or used to clean food-contact

surfaces or equipment shall be treated in such a waythat food is not contaminated with unlawful indirect

food additives.


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D - Production and Process Controls

(a)Raw materials and other ingredients.

(1) Raw materials and other ingredients shall be inspected and segregated orotherwise handled as necessary to ascertain that they are clean and suitable forprocessing into food and shall be stored under conditions that will protect againstcontamination and minimize deterioration. Raw materials shall be washed orcleaned as necessary to remove soil or other contamination.

(2) Raw materials and other ingredients shall either not contain levels of

microorganisms that may produce food poisoning or other disease in humans, orthey shall be pasteurized or otherwise treated during manufacturing operations sothat they no longer contain levels that would cause the product to be adulteratedwithin the meaning of the act.

Raw materials and other ingredients susceptible to contamination with aflatoxin orother natural toxins shall comply with current Food and Drug Administration

regulations and action levels for poisonous or deleterious substances before thesematerials or ingredients are incorporated into finished food.


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Raw materials, other ingredients, and rework susceptible tocontamination with pests, undesirable microorganisms, orextraneous material shall comply with applicable Food andDrug Administration regulations and defect action levels for

natural or unavoidable defects if a manufacturer wishes to usethe materials in manufacturing food.

Raw materials, other ingredients, and rework shall be held inbulk, or in containers designed and constructed so as to protectagainst contamination and shall be held at such temperature

and relative humidity and in such a manner as to prevent thefood from becoming adulterated within the meaning of the act.


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Frozen raw materials and other ingredients shall be

kept frozen. If thawing is required prior to use, it shall

be done in a manner that prevents the raw materials

and other ingredients from becoming adulteratedwithin the meaning of the act.

Liquid or dry raw materials and other ingredients

received and stored in bulk form shall be held in a

manner that protects against contamination.


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Manufacturing operations

Equipment and utensils and finished food containers shall bemaintained in an acceptable condition through appropriate

cleaning and sanitizing as necessary. Insofar as necessary,equipment shall be taken apart for thorough cleaning.

All food manufacturing, including packaging and storage, shallbe conducted under such conditions and controls as arenecessary to minimize the potential for the growth of

microorganisms, or for the contamination of food. One way tocomply with this requirement is careful monitoring of physicalfactors such as time, temperature, humidity, aw, pH, pressure,flow rate, and manufacturing operations such as freezing,dehydration, heat processing, acidification, and refrigeration to

ensure that mechanical breakdowns, time delays, temperaturefluctuations, and other factors do not contribute to thedecomposition or contamination of food.


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Food that can support the rapid growth of undesirablemicroorganisms, particularly those of public healthsignificance, shall be held in a manner that prevents

the food from becoming adulterated within themeaning of the act. Compliance with this requirementmay be accomplished by any effective means,including:

(i) Maintaining refrigerated foods at 45F (7.2C) orbelow as appropriate for the particular food involved.

(ii) Maintaining frozen foods in a frozen state.

(iii) Maintaining hot foods at 140 F (60C) or above.

(iv) Heat treating acid or acidified foods to destroymesophilic microorganisms when those foods are tobe held in hermetically sealed containers at ambienttemperatures.


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E) DEFECT ACTION LEVELS

Some foods, even when produced under current goodmanufacturing practice, contain natural or unavoidable defectsthat at low levels are not hazardous to health. The Food andDrug Administration establishes maximum levels for thesedefects in foods produced under current good manufacturing

practice and uses these levels in deciding whether torecommend regulatory action.

Defect action levels are established for foods whenever it is

necessary and feasible to do so. These levels are subject tochange upon the development of new technology or theavailability of new information.

chapter 4 gmp

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