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Good Manufacturing Practices (GMPs) (Continued)

Good Manufacturing Practices (GMPs) (Continued). Equipment 110.40. Designed for ease of sanitation noncorrosive food surfaces Properly maintained Installation facilitates cleaning Must not contribute to adulteration lubricants, fuel, metal fragments, other contaminates

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Good Manufacturing Practices (GMPs) (Continued)

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  1. Good Manufacturing Practices (GMPs) (Continued)

  2. Equipment 110.40 • Designed for ease of sanitation • noncorrosive food surfaces • Properly maintained • Installation facilitates cleaning • Must not contribute to adulteration • lubricants, fuel, metal fragments, other contaminates • No toxic materials in food contact areas

  3. Equipment continued • Seams - smoothly bonded • Non-food contact surface cleanable • Holding, conveying systems • Freezers/refrigerators • temperature measuring and recording • automatic controls to regulate temperature • Instruments for pH, aw, & temperature must be properly maintained • Compressed air for food use

  4. Production & Process Controls 110.80 • All operations will support sanitation • receiving • inspection • transporting, segregating, preparing • manufacturing • packaging • storing or warehousing

  5. Production & Process • Supervision of sanitation - competent personnel • Testing procedures established and used • identify sanitation failures • identify possible food contamination • Adulterated or contaminated food will be rejected • treatment to eliminate contamination • sifting, heat treatment, inspection

  6. FDA Defect Action Levels • Natural or unavoidable defects that at low levels are not hazardous to health • Does not excuse poor sanitation • Customer may require better than FDA DAL controls

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