GMP and HACCP in food service

Good manufacturing process (GMPs)

those activities and practices that we do to prevent hazards or contamination from entering food products. Products can become contaminated by the actions of people, by other food materials such as undeclared allergens, by packaging materials, hazardous materials such as cleaning residues and chemicals and other things such as maintenance materials such as nuts and bolts, screws as well as a host of other things.

General employee hygiene

• clothing

• hair

• personal habits

• hand washing

• personal effects and jewelry

• illness and disease

• injuries

• visitors

• training

Personnel

• Do not leave gloves, masks, etc, laying around while on break or at shift end

• Crates, boxes, containers or buckets must not be placed directly on the floor

• Store brooms and dust pans at stations provided

Product

• Keep hand contact with ingredients to a minimum

• Check ingredients for expiration dates to ensure that fresh ingredients areused

• Cooling product should always be kept covered

Equipment, Containers and Utensils

• Ensure that all containers, including those holding rewrork, are properly labelled and are kept covered

• Use white or brown containers to store ingredients and rework

• Use grey containers for garbage

• Garbage containers must e kept covered

Cloths

• Use white cloths to wipe hands regularly and dispose of soiled cloths immediately. No moist cloths are to e left in the production area

• Use yellow cloths to clean floor and objects (e.g. step stools) that come into contact with the floor

Yellow cloths to ?

Clean floor and objects (e.g. step stools) that come into contact with the floor

white cloths are used to?

wipe hands regularly and dispose of soiled cloths immediately. No moist cloths are to e left in the production area

Utensils

• Scrapers for moulds and tabletops are not to be used on the floor

• Production equipment/utensils must be thoroughly cleaned and sanitized with alcohol after use

Premises

• Keep unscreened doors and windows closed

• Report any pests or evidence of pests such as flies, insects, mice droppings

Equipment

• Return tools and attachments to their proper place after use

• Check product surfaces before starting equipment. Remove any foreign objects or dirt

• Replace brushes that lose bristles

Personnel Practices

o Do not lean, sit or step on product surfaces

o Do not handle ingredients or products with either cut or infected hands

o Do not engage in horseplay

o Keep hand contact with ingredients and products to a minimum

Sanitation

o   Keep contact surfaces clean and free of contamination from tools, cords, cleaning utensils, machine parts, lubricants and paper.

o   Clean all spills promptly.

o   Keep everything off the floor and the area cleanand floors swept.

o   Work areas should be cleaned regularly throughout the shift.

o   Keep your immediate working area swept or dust mopped. Wipe or mop up spilled liquids promptly.

o   Scrape the floor around the work area after completing a job.

o   Leave your work area clean at the end of your shift

Receiving and Storage

o   Ensure that all pallets and materials are kept at least 18” away from the walls.

o   Inspect torn bags and boxes and then repair if appropriate.

o   Brush off bags and boxes before opening them.

o   Store ingredients and products at the appropriate temperature.

o   Use ingredients in the proper rotation (oldest stock first)

o   Handle ingredients or products carefully to avoid spilling

o   Do not return products or ingredients to the production line after they have touched the floor or any other surface that is not clean.

Maintenance and Repairs

o   Ensure area is segregated from production by use of tarps.

o   Do not leave maintenance supplies in the product zone.

o   Return all tools and attachments to their proper place after use.

o   Ensure the production area is clear of all tools and hazards before production starts

Retail Store

o   Monitor and maintain proper temperatures

o   Rotate ingredients using FIFO and check for expired items.

o   Check best before dates and the quality of the food before using.

o   Refrigerate cold foods immediately upon receipt.

o   Sanitize equipment, cutting boards, work surfaces and utensils.

o   Always wash hands after handling money.

Visitors to Production Areas

o   should always be accompanied

o   must be appropriately dressed – hair coverings, booties over street shoes, gloves, sleeve covers, etc.

HACCP

A systematic and efficient approach to preventing hazards in the food

Control point

an identifiable point in the production chain where a hazard may occur. t. A Control Point definition where loss of control may result in an economic or quality defect, or the low probability of a health risk occurring

Critical control Point

any point in a specific food system where toss of control may result in a high probability of a health risk

what are the 7 principles of HACCP

1. Hazard analysis

2. Determine the Critical Control Point (CCP) monitoring

3. Establish critical limit

4. Critical Control Point (CCP) monitoring

5. Corrective action

6. Establish verification procedures

7. Record keeping procedures