good practices to be uploaded
TRANSCRIPT
-
7/26/2019 Good Practices to Be Uploaded
1/32
Good Practicesin Food Industries
Inneke Hantoro
Handout MK. Pengawasan Mutu
2011/2012
-
7/26/2019 Good Practices to Be Uploaded
2/32
Prerequisites for FoodSafety:
Good Agricultural Practices (GAPs)
Good Manufacturing Practices (GMPs) or
Good Hygiene Practices (GHPs)
Other GPs (GTP G!P G"P etc)
GHPGAP GMP
HACCP
Other
GPs
-
7/26/2019 Good Practices to Be Uploaded
3/32
Good AgriculturalPractices
A collection of #rinci#les to a##ly for on$far% #roduction (#re$#lanting #lantinghar&est) and #ost$har&est (sorting
#ac'ing and storage o#erations) resultingin safe and healthy food and non$foodagricultural #roducts hile ta'ing intoaccount econo%ical social and
en&iron%ental sustainaility*
-
7/26/2019 Good Practices to Be Uploaded
4/32
Good AgriculturalPractices
GAPs %ay e a##lied to aide range of far%ingsyste% and at di+erentscales*
They are a##lied throughsustainale agricultural%ethods such as
,ntegrated #est%anage%ent
,ntegrated fertili-er%anage%ent
.onser&ation agriculture*
-
7/26/2019 Good Practices to Be Uploaded
5/32
Good AgriculturalPractices
GAPs rely on four #rinci#les:
/cono%ically ande0ciently #roducesu0cient (food security)
safe (food safety) andnutritious food (foodquality)1
Sustain and enhancenatural resources1
Maintain &iale far%ing
enter#rises and contriuteto sustainale li&elihoods1
Meet cultural and socialde%ands of society*
-
7/26/2019 Good Practices to Be Uploaded
6/32
GAPs focus on:
Soils
Maintaining 2clean soil3 reduces the ris' ofconta%inating #roduce ith illness$causing%icroorganis%s found in soil during stages ofgroth and har&esting*
,%#ro#er %anure %anage%ent and a##licationcan cause an increase in ris's of #roductconta%ination*
Although %anure is a good fertili-er all
%anure contains #athogens*
-
7/26/2019 Good Practices to Be Uploaded
7/32
4ater
4ater used for irrigation cooling #rocessing or forcleaning equi#%ent and facilities should e free of
%icroial conta%inants* 4ater quality and safety can e de#endent on
ater sources*
"egularly testing ater sources #ro&idesdocu%entation that the ater is not a source of
conta%ination* The %ethod and ti%ing of ater use also has an
e+ect on its contriution to #roduct conta%ination*
4ater quality eco%es %ore i%#ortant as har&esta##roaches and ater contact ith the #roductoccurs or increases*
-
7/26/2019 Good Practices to Be Uploaded
8/32
Hands
Ha&ing 2clean hands3 refers to the hu%an
ele%ent in&ol&ed in food safety during#roduction and #rocessing* The food #roducer and handler each ha&e an
i%#ortant role in ensuring the safety andquality of foods gron and #rocessed*
Poor hygiene and health unclean clothing orshoes or unsafe #ractices on the #art ofor'ers can threaten food safety*
Pro&iding clean and a##ro#riately stoc'edrestroo% and hand$ashing facilities to 5eldand #rocessing e%#loyees hel#s #re&ent
#roduct conta%ination*
-
7/26/2019 Good Practices to Be Uploaded
9/32
Surfaces
Produce ite%s ill ha&e #hysical contactith %any surfaces during har&est and#rocessing*
These %ay include har&est equi#%entand containers trans#ort ins 'ni&esand other utensils sorting and#ac'aging tales #roduct #ac'aging
and storage areas*
-
7/26/2019 Good Practices to Be Uploaded
10/32
GAP i%#le%entation co&ering:
4ater quality
6and history andsurrounding
#ro#erties Soil a%end%ents
Field sanitation
Pest control
Agricultural che%icals 4or'er sanitation
facilities
4or'er health andhygiene
Tools and equi#%ent
.ontainer and#ac'aging %aterials
Trans#ort
Post$har&est cooling
Storage
Product traceaility
(Sperber, 2005)
-
7/26/2019 Good Practices to Be Uploaded
11/32
Good ManufacturingPractices
GMPs are a##lied ascriteria to deter%inehether a food isadulterated(F!.A)*
That the food #re#aredand #ac'ed underunsanitary conditions
here the food %ayeco%e conta%inatedith 5lth or here thefood %ay e rendered
in7urious to hu%anhealth
GMPs descrie the%ethods equi#%entfacilities and controlsfor #roducing #rocessed
food*
-
7/26/2019 Good Practices to Be Uploaded
12/32
GMPs are guidelines for the #roduction of safefood #roducts*
The u%rella GMPs address the asic sanitary
require%ents for food #rocessing handlingand storage GHP
The GMP regulations are generally #rinci#lesidentifying the #role% areas of sanitation in
the food industry* For #erfor%ing GMPs Standard O#erating
Procedure (SOP) and Sanitation StandardO#erating Procedure (SSOP) are required*
Good ManufacturingPractices
-
7/26/2019 Good Practices to Be Uploaded
13/32
ange o rocessor- eveProblems
by Type of Food Safety Haard
PosedMicrobiologicalSafety
,ne0cient e%#loyee hygiene #ractices
,ne+ecti&e training of e%#loyees
8io5l%s
Plant reno&ations,ne+ecti&e use of cleaningagents9disinfectants
6ac' of sanitary equi#%ent design
"eacti&e instead of routine %aintenance
.onta%ination of ra %aterials
Post$#rocessing conta%ination
-
7/26/2019 Good Practices to Be Uploaded
14/32
!"emicalSafety
"a %aterial conta%ination ith#esticides
S#illage of #esticidesAdding too %uch of an a##ro&edingredient
"a %aterial conta%ination ith anallergen
,n$line cross$conta%ination ith anallergen
.ross$conta%ination fro% %aintenancetools
con&eyor elts
Older equi#%ent (%ore di0cult to clean)
"a %aterial conta%ination ith naturaltoins
Mycotoin infestation due to drought
insectda%age delayed har&esting %echanical
-
7/26/2019 Good Practices to Be Uploaded
15/32
P"ysicalSafety
Foreign %atter in ra %aterials
Poorly %aintained equi#%ent9lines
6ight 5ture rea'age
Foreign %atter introduction duringstorage
Source: FDA, 2004
-
7/26/2019 Good Practices to Be Uploaded
16/32
Good ManufacturingPractices
The food industry and #articularly the food #rocessing sectorhas relied on the use of GMPs in its e+orts to ensure thesafety of #rocessed foods*
Most of these GMPs are used y %any national go&ern%entsorldide for %onitoring the safety of consu%er foods and
for ins#ection of estalish%ents that #rocess #ac'agehandle and store foods*
A good ea%#le of GMPs that are #art of go&ern%entregulations at the national le&el is the Current GoodManufacturing Practice In Manufacturing, Packing, Or HoldingHuman Foodof the U.S. Code of Federal Regulation !CFR".
The Current Good Manufacturing Practice can e consideredthe %ini%u% criteria for the %onitoring and ins#ection offood #rocessing estalish%ents y the ;*S* Food and #rug
$dminitration (F!A)*
-
7/26/2019 Good Practices to Be Uploaded
17/32
Good ManufacturingPractices
The recogni-ed #ractices relating to food safety are descriedin the Recommended International Code of Practice, GeneralPrinci%le of Food H&giene of the Code' $limentariuCommiion, Food and $gricultural Organi(ation)*orld Healt+Organi(ation !F$O)*HO" Food Standard Programme.
These #ractices are co&ered in the folloing Sections of thisstandard < Primar& Production-< ta/li+ment #eign $nd Facilitie-< Control of O%eration-< ta/li+ment Maintenance $nd Sanitation-
< ta/li+ment Peronal H&giene-< 0ran%ortation-< Product Information and Conumer $1arene- and< 0raining.
-
7/26/2019 Good Practices to Be Uploaded
18/32
Good ManufacturingPractices
,ndonesia also has GMPs guidance suchas:=/P;T;SA> =/PA6A 8A!A> P/>GA4AS O8AT !A>MA=A>A> "/P;86,= ,>!O>/S,A >OMO" : H=* ??
*?@*@*BCDfor s%all scale food industry*
http://../Pengabdian/Pelatihan%20GMP-HACC%20untuk%20IKM%20Jateng%20160408/SK_Pedoman_IRT.pdfhttp://../Pengabdian/Pelatihan%20GMP-HACC%20untuk%20IKM%20Jateng%20160408/SK_Pedoman_IRT.pdfhttp://../Pengabdian/Pelatihan%20GMP-HACC%20untuk%20IKM%20Jateng%20160408/SK_Pedoman_IRT.pdfhttp://../Pengabdian/Pelatihan%20GMP-HACC%20untuk%20IKM%20Jateng%20160408/SK_Pedoman_IRT.pdfhttp://../Pengabdian/Pelatihan%20GMP-HACC%20untuk%20IKM%20Jateng%20160408/SK_Pedoman_IRT.pdfhttp://../Pengabdian/Pelatihan%20GMP-HACC%20untuk%20IKM%20Jateng%20160408/SK_Pedoman_IRT.pdf -
7/26/2019 Good Practices to Be Uploaded
19/32
!urrent GMPs
SubpartA#
GeneralProvision
s
!e5nitions Acid foods adequate atterlanching and etc*
.urrent good%anufacturing#ractices
.riteria for deter%iningadulteration*
Food co&ered y s#eci5c GMPis also co&ered y u%rellaGMPs*
Personnel "equire%ents for: diseasecontrol cleanliness
education E trainingsu#er&ision of #ersonnel ithregards to theserequire%ents*
/clusions /cluded o#erations (ra
agricultural co%%odities)F!A can issue s ecial
-
7/26/2019 Good Practices to Be Uploaded
20/32
Subpart $#
$uildingsand
Facilities
Plants andGrounds
!escri#tion of adequate%aintenance of grounds
Plant construction and design
to facilitate sanitary o#erationsand %aintenance
SanitaryO#erations
"equire%ents for:
.leaning9saniti-ing of #hysicalfacilities utensils E equi#%ents
Storage of cleaning E saniti-ingsustances
Pest control
Sanitation of contact surfaces
Storage E handling of cleaned#ortale equi#%ent E utensils
SanitaryFacilities
and .ontrols
"equire%ents for: atersu##ly #lu%ing seagedis#osal toilet facilities handashing facilities ruishdis#osal
-
7/26/2019 Good Practices to Be Uploaded
21/32
Subpart !#%&uipment
/qui#%ent
and utensils
"equire%ents for the designconstruction and %aintenanceof equi#%ent and utensils
Subpart %#
ProductionandProcess!ontrols
Processesandcontrols
!elineates #rocesses andcontrols for:
"a %aterials and otheringredients
Manufacturing o#erations
4arehousing anddistriution
Storage and trans#ortation offood %ust #rotect againstconta%ination and deteriorationof the food and its container
-
7/26/2019 Good Practices to Be Uploaded
22/32
Subpart G#
'efectActionLevels
F!A has estalished %ai%u%defect action le&els (!A6s) forso%e natural or una&oidaledefects
.o%#liance ith !A6s does not
ecuse &iolation of ? (a)()Food containing defects ao&e!A6s %ay not e %ied ith otherfoods
-
7/26/2019 Good Practices to Be Uploaded
23/32
GMP Food Industry
-
7/26/2019 Good Practices to Be Uploaded
24/32
!"#p$e o% e&u'p#ent des'n
-
7/26/2019 Good Practices to Be Uploaded
25/32
S(Ps
A set of ritten instructions docu%ent a
routine acti&ity used y an organi-ation (;S*/PA ??)*
SOPs detail the or' #rocesses that are to econducted*
They docu%ent the ay acti&ities are to e#erfor%ed to facilitate consistent #erfor%anceto safety and quality syste% require%ents*
SOPs are intended to e s#eci5c* They assist an organi-ation in %aintaining
their safety and quality control and in ensuringco% liance ith re ulations*
-
7/26/2019 Good Practices to Be Uploaded
26/32
SS(Ps
The #rocedures that %ust e folloed in order to%a'e sure that cleaning and sanitation acti&itiesare #erfor%ed correctly*
SSOPs is a 'ey co%#onent of a safety #lan*
,n&ol&ing the de&elo#%ent of detaileddescri#tions of the cleaning #rocedures andsanitation o#erations that %ust e #erfor%ed to#re&ent conta%ination or adulteration of the#roduct*
SSOPs also descrie the frequency ith hicheach #rocedure is to e conducted and identifythe e%#loyee(s) res#onsile for thei%#le%entation and %aintenance of each#rocedure*
-
7/26/2019 Good Practices to Be Uploaded
27/32
An SSOP usually includes:
o Acti&ity na%e
o Place here it is #erfor%ed
o 6ist of the equi#%ent and %aterial necessary to#erfor% it
o Frequency of #erfor%ance
o A##roi%ate ti%e to #erfor% it
o "es#onsile indi&idualo !escri#tion of e&ery ste# necessary to #erfor% the
#rocedure
The SSOPs for an o#erational should detail the sanitation#rocedures to e used:
* Pre o#erational sanitation: cleaning the facilities
equi#%ents and utensils #rior to starting the o#eration
* O#erational sanitation
-
7/26/2019 Good Practices to Be Uploaded
28/32
Good Hygiene Practice
A guide for food %anufacturers onco%#liance ith food safetyregulations (general food hygiene)*
GHP is #rerequisite for GMPi%#le%entation*
-
7/26/2019 Good Practices to Be Uploaded
29/32
GHP ) Food Services
-
7/26/2019 Good Practices to Be Uploaded
30/32
-
7/26/2019 Good Practices to Be Uploaded
31/32
etai!
-
7/26/2019 Good Practices to Be Uploaded
32/32
e%erences
Alli ,* ??* Food uality Assurance: Princi#les andPractices* .". Press 8oca "aton*
Sanson 8* G* (??C)* Good Manufacturing Practices:Prerequisites for Food Safety* Food Safety Handoo'*Sch%idt "*H* and "odric' G* /* Iohn 4iley E Sons ,nc*
!a .ru- A*G .enci S* A* and Maia M* .* A* (??@)*Good agricultural #ractices in a 8ra-ilian #roduce #lant*Food .ontrol* (in#ress)*
F!A* (??)* Good Manufacturing Practices (GMPs) forthe st.entury < Food Processing*
&on 8oc'el%ann 8* and &on 8oc'el%ann ,* (DDJ)*6ong$6ife Products: Heat$Treated Ase#tically Pac'ed: AGuide to uality* Seden*