Pathogen Control Equation

Good Manufacturing Practices (GMPs)

Good Manufacturing Practices (GMPs) are the basic principles of operation a food processor should follow to produce a consistent, quality food product.  There are eight areas of GMPs, including:

1. Premises - Building exterior, interior, water supply and sanitary facilities;
2. Transportation and Storage - Transportation carriers and conditions, storage facilities and conditions;
3. Equipment - Preventative maintenance and calibration;
4. Personnel - Training for hygiene and handling, sanitation, maintenance, written policies and programs;
5. Manufacturing Controls - Testing for the parameters of product (e.g. pH, water activity, etc.);
6. Sanitation and Pest Control - written programs for pest control and sanitation standard operating procedures (SSOPs);
7. Recall - A written program or protocol for a mock recall to test systems effectiveness;
8. Records - Records to prove all the procedures are being completed, including: production, distribution and shipping, testing records, etc.

GMP

Good Manufacturing Practice ensures that food is consistently produced to the quality standards appropriate to their intended use and as required by product specification.

Often abbreviated to GMP. It is concerned with both production and quality control. It contains the following ten principles: writing procedures; following written procedures; documenting for traceability; designing facilities and equipment; maintaining facilities and equipment; validating work; job competence; cleanliness; component control; and auditing for compliance.