GMPs/SOPs

OUR CONTRIBUTOR
Masaaki Hori
masaakihori@yahoo.com ♦ Principal Mas Hori & Associates

Current Good Manufacturing Practices/Standard Operating Procedures

“GMP’s are usually referred to as practices and procedures performed by a food processor which can affect the safety of the meat or food product. GMP’s may refer to the people, equipment, process and the environment in the production process. SOP’s may be thought of as one person’s job or one task that is preformed in the production process.

GMP’s are written into food regulations in the United States by the Food and Drug Administration (FDA) for most food products produced. Rules and regulations established by FDA are published in Title 21 of the Code of Federal Regulations (CFR) in Chapter 1, Part 110. In this regulation the term current good manufacturing practices is used and the criteria and definitions used apply to determining whether a food is adulterated; whether the food has been prepared, packed or held under insanitary conditions whereby it may have become contaminated with filth; or whereby it may have been rendered injurious to health. The regulations address personnel, buildings and facilities, equipment and utensils, and production and process controls. ” Quoted from University of Nebraska Cooperative Extension Food Safety

House of Food Product Safety

House of Food Product Safety

Why do this

It’s the law and it makes “cents”. If your were to make someone sick you are liable. The Food Safety Modernization Act 2014 (FSMA) enables FDA to focus more on preventing food safety problems rather than relying primarily on reacting to problems after they occur. Preventive controls for food facilities will be mandatory. These controls are based on a strong GMP/SOP program. See FDA’s Preventive Standards

Step 1

Form a committee involved individuals including management, manufacturing, and sanitation. Only through buy-in from the whole company will you be able to accomplish your goal.

Step 2

Complete an audit of your facility. Here is an example of an audit form developed by Clemson University, not all of the areas may apply but this will give you a good start. Food Safety Inspection Checklist Clemson pdf  Document Icon You may also like to use the Metrics Scorecard developed by QLN Metrics Group Tools Page/Scorecard

Step 3

Now you have identified areas of greatest concern, develop GMPs and SOPs especially designed to meet the requirements of your facility. Include procedures for tracking and storing of your documents. Here is an example from the Oregon Hazelnut Industry, along with forms. Hazelnut-GMP.doc Document Icon

Step 4

Train, train and train again. The documentation is not worth much if the employees do not follow the guidelines. Train in small segments, involve all employees in the training as trainers and students. Document who was trained and when.

 

Mas Hori PowerPoint from FSMA Workshop 9/2015 Importance of GMPs PP Document Icon

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