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WHAT IS GMP ?
OR
COUNTER MEASURES FOR
FOOD SAFETY HAZARDS
© 2004 ACNielsen 2
FOOD SAFETY
✕ HAZARDS
Alcohol
Bitterness
pH
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FOOD SAFETY
✕ RISK ASSESSMENT
+ LIKELIHOOD
+ SEVERITY
+ COUNTERMEASURES
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WHAT IS A FOOD SAFETY SYSTEM?
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INDUSTRY GMP STANDARDS
✕ SOURCES
+ FDA
+ 3RD PARTY
✕ AIB
✕ COOK AND THURBER
✕ GFTC
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TRANSPORTATION & STORAGE PREMISES
- Documented Carrier Inspections - Building Interior & Exterior
- SOP’s for Materials Handling - Water, Lighting, Ventillation
- SOP’s for Chemical Usage & Storage - Effluent
EQUIPMENT SANITATION
- Design - SSOP’s
- Installation - Master Cleaning Schedules
- Maintenance & Calibration - Accountability, Verification
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PREMISES PROGRAM REQUIREMENTS SUMMARY
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HYGIENE + SOCIAL MEDIA
Premises
Exterior
Premises
Interior
Premises
Interior -
Lighting
WHAT’S WRONG WITH THIS
PICTURE?
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Transportation & Storage
(Food Carriers, Chemicals)
Carrier inspections and documentation
incoming and preloading
Inspections
TRANSPORTATION & STORAGE REQUIREMENTS
SUMMARY
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Equipment
Requirements
EQUIPMENT REQUIREMENTS
SUMMARY
✕ Written procedure(s) which describe equipment programs and include the
following:
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PERSONNEL REQUIREMENTS
SUMMARY
✕ Written procedure(s) which describe personnel programs and
include the following:
+ Training matrix which documents employee refresher training
for personal hygiene, food safety (HACCP/CCP’s) and sanitation
+ Documented evidence of each training program which includes
content, learning objectives and effectiveness of training
+ Training checklist and managerial verification of on-the-job
training in maintenance, brewing, packaging and warehousing.
+ Evidence of supervisory monitoring of proper employee
practices
+ Corporate communicable disease policy and plant procedures
to adhere to it
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PERSONNEL
TRAINING
✕ Technical Training
+ Employee involved in HACCP and Critical Control Point monitoring receive initial
and ongoing training to support the HACCP plan
+ Employee are properly trained to execute their job functions and upgrade training
is provided for new or changing technologies.
+ Training is provided for personal hygiene and hygienic handling of food for new
employees and at appropriate intervals for all existing employees
P. 57 Copyright © 2004 InBev All rights reserved
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PERSONNEL
HEALTH AND HYGIENE
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PERSONNEL
✕ Communicable Diseases and Injuries
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Sanitation
SANITATION REQUIREMENTS
SUMMARY
✕ Written procedure(s) which describe sanitation programs and include the
following:
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PEST CONTROL
✕ A document pest control program exists that names
responsibilities, lists of chemical & pesticides, maps of pest
control devices & frequency of inspection
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PEST CONTROL REQUIREMENTS
SUMMARY
✕ Written procedure(s) which describe pest control programs and include the
following:
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RECALL /TRACEABILITY REQUIREMENTS
SUMMARY
✕ Written procedure(s) which describe plant specific recall programs and
include the following:
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PRODUCT PROTECTION
✕ Employee practices, maintenance activity,
sanitation practices & general facility appearance
does not lead to product contamination or possible
product contamination.
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WHAT DO I NEED TO DO ?
✕ Are you ready ?
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SANITATION
✕ Verification
+ pH/paa test strips
+ Conductivity meters (calibrated/cross checked)
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PRODUCT INTEGRITY
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GLASS/BRITTLE PLASTIC PROGRAM
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GOOD LUCK
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Overview of HACCP 1
What is HACCP
! Management system tool (prevention)
! Helps your facility enhance the safety of the food products it
manufactures:
⬛ Understand what food they are making
⬛ Understand how they are making the food
⬛ Identify and focus on what needs to be controlled so that consumers
in Task 4
P1. What could go wrong while making the product Hazard Analysis
which could make the product unsafe? How can I
control this?
Source: Rocky
5
Mountain
Laboratories,
What is HACCP: the Principles
P2. Using data and tools, designate CCP
P3. How much “wiggle room” do I have before I lose control? Critical Limit
Corrective Action
P5. What am I going to do if I lose control?
P6. How am I going to make sure this was done? Verification
6
HACCP as Part of Multi-Level Approach
⬛ Management System
7
Brewing Resources/Food Safety
COMING Q2 2015!!!
HACCP for the Brewing Industry
DD MONTH YYYY
10
Thank You!
Contact Details:
Tatiana A. Lorca, Ph.D.
Sr. Manager, Food Safety Education and Training
Ecolab, Food & Beverage Division
Tatiana.lorca@ecolab.com
foodsafety@ecolab.com
(c) 540-998-9366
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