Good Practices to Be Uploaded

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Good Practicesin Food Industries

Inneke Hantoro

Handout MK. Pengawasan Mutu

2011/2012


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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


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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*


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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*


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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*


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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*


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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*


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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*


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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*


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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)


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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*


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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*



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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


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!"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


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P"ysicalSafety

Foreign %atter in ra %aterials

Poorly %aintained equi#%ent9lines

6ight 5ture rea'age

Foreign %atter introduction duringstorage

Source: FDA, 2004


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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)*


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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.


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,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


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!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


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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


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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


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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


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GMP Food Industry


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!"#p$e o% e&u'p#ent des'n


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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*


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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*


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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


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Good Hygiene Practice

A guide for food %anufacturers onco%#liance ith food safetyregulations (general food hygiene)*

GHP is #rerequisite for GMPi%#le%entation*


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GHP ) Food Services


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etai!


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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*

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