GMP and HACCP handbook for small and medium scale food processing enterprises
Abstract
Food manufactures have both legal and ethical responsibilities to provide the consuming public with foods that are safe and wholesome. A variety of regulations, standards and approaches are applied today in the food sector to guide food safety. Production of foods that are safe for consumption and meet consumer expectations for quality and palatability also makes good business sense as it will encourage consumers to patronize those products repeatedly over time. Food manufacturers have responded to this need by developing systems to measure, manage and improve product quality and safety more effectively. Basically, these systems address preliminary food safety requirements (prerequisite programs) and controlled processing operations through identification, monitoring and eliminating hazards (Hazard Analysis and Critical Point (HACCP) system). Good manufacturing practices (GMPs) are the minimum sanitary and processing requirements necessary to ensure the production of wholesome food. The prerequisite programs provide more comprehensive coverage of the requirements relating to conditions and activities in a food plant. Many of the GMPs and other prerequisite programs are directed at ensuring to establish necessary conditions for the prevention of potential contamination and cross-contamination of food. This book provides guidance to small and medium scale food enterprises (SMEs) on how to manufacture safe, quality food products consistently by adherence to the principles of GMP and prerequisite programs within a wide range of processes. This book further guide SMEs on how to be prepared to establish HACCP system following completion of implementing basic requirements addressed in prerequisite programs.
... Company A, C, D, and F were food safety certified with either Good Manufacturing Practice (GMP), Hazard Analysis and Critical Control Point (HACCP) or International Organization for Standardization (ISO) for Food Safety. GMP, act as pre-requisite program in HACCP, is the minimum sanitary and processing requirements necessary to ensure the production of wholesome food, while HACCP addressed safety in food processing sector in a more comprehensive manner (Mendis and Rajapakse, 2009). ...
Tulisan ini dibuat untuk mengkaji secara statistik hasil skrining hingga mendapatkan Nomor Izin Edar (NIE). Dari hasil uji korelasi multivariat diperoleh bahwa faktor penilaian yakni aspek Sanitasi dan Hygiene, Penyimpanan, Dokumentasi, serta Bangunan dan Fasilitas, tidak menunjukkan pengaruh signifikan (nilai-P> 0,05) terhadap hasil akhir yakni perolehan NIE. Dengan kata lain, hasil skrining awal tidak sepenuhnya dapat menggambarkan hasil akhir yakni perolehan NIE. Sehingga Badan POM tidak dapat menggunakan hasil skrining sebagai dasar utama dalam memilih sarana untuk difasilitasi. Faktor perancu yang mungkin mempengaruhi UMKM dalam memenuhi persyaratan GMP dan memperoleh NIE diantaranya adalah kemauan pelaku usaha, keadaan keuangan perusahaan serta dorongan dari BPOM sebagai fasilitator. ABSTRACT: This paper was written to investigate statistically the results of the pre-construction assessment conducted to obtain a Distribution Permit Number (NIE). According to the results of the multivariate correlation test, none of the aspects of Documentation, Storage, Sanitation and Hygiene, and Buildings and Facilities had a significant effect (P-value > 0.05) on the outcome, which was the acquisition of NIE. So that the results of the initial assessment of the facility cannot be used as a sole criterion for the Indonesian FDA's selection of facilitation facilities. The willingness of the SMEs, the company's financial condition, and the encouragement of Indonesian FDA, as the facilitator and issuer of the distribution permit, are confounding factors that may affect the ability of SMEs to meet GMP requirements and obtain a product distribution permit number.
Food companies, regardless of their size and scope, understand that it is impossible to establish a single division devoted to "quality", as quality is the responsibility and purpose of every company employee. Applying this theory demands the cooperation of each employee and an understanding of the methodology necessary to establish, implement, and evaluate a Quality Assurance program. Quality Assurance for the Food Industry: A Practical Approach provides in-depth coverage of all aspects of quality assurance. It identifies the basic concepts and principles behind Total Quality Management and presents examples of Quality Assurance programs that can be applied to the food industry using simple, proven formats. The author discusses the role of Quality Assurance in product manufacturing, emphasizing the need for interactions among an organization's Quality Assurance, Quality Control, Product Development, Marketing, Sales, and Consumer Affairs departments. He analyzes the characteristics of a quality audit and the purpose of a proper audit, then focuses on specific examples including product manufacturing audits, food plant sanitation audits, and product quality audits. A comprehensive examination of HAACP and its applications concludes the coverage. This practical, industry-oriented reference explains the fundamental role of Quality Assurance and provides the knowledge required for establishing a Total Quality Management system in your own company. The concepts and procedures discussed are the key components for attaining and maintaining the highest standards of quality in the food industry.
Developments such as the demand for minimally-processed foods have placed a renewed emphasis on good hygienic practices in the food industry. As a result there has been a wealth of new research in this area. Complementing Woodhead's best-selling Hygiene in the food industry, which reviews current best practice in hygienic design and operation, Handbook of hygiene control in the food industry provides a comprehensive summary of the key trends and issues in food hygiene research. Developments go fast: results of the R&D meanwhile have been applied or are being implemented as this book goes to print. Part one reviews research on the range of contamination risks faced by food processors. Building on this foundation, Part two discusses current trends in the design both of buildings and types of food processing equipment, from heating and packaging equipment to valves, pipes and sensors. Key issues in effective hygiene management are then covered in part three, from risk analysis, good manufacturing practice and standard operating procedures (SOPs) to improving cleaning and decontamination techniques. The final part of the book reviews developments in ways of monitoring the effectiveness of hygiene operations, from testing surface cleanability to sampling techniques and hygiene auditing.
Since the early 1990’s, HACCP-based programs are being implemented as a means of preventing food hazards in fish and seafood products. From an engineering perspective, a system designed to control a manufacturing process is expected to result in final product that consistently meet requirements. Although audits are used to verify program implementation, there is a need for some product monitoring to measure the effectiveness and performance of the control systems. This paper discusses the need to monitor final product in seafood HACCP-based programs to measure effectiveness from a systems approach. Information time series of audits and inspections conducted are shown to be more indicative of program performance than snapshot inspections of the final product.
The reported food related illness per year was 76 millions cases in the US [Food Control 13(6–7) (2002) 363] and 9.4 millions in the UK [Food Control 14 (2003) 169], and this data indicated that there are still needs for improvement in the food production chain. The food service area is one of the last hurdles for food items in the food chain and, millions of people eat out or utilize catering services each year which stresses the need for an improved system of food safety in food service. Also, in the food service area, especially in small or medium size food business there visually appears to be a tremendous need for a better system than is currently in place.Research [Food Control 14 (2003) 169; Food Control 11 (2000) 447] showed that education with knowledge of food safety and proper food handling are needed and will help the food service personnel (workers and managers) with a better understanding in food service and better hygiene practices which resulted in safer foods. Besides, risk assessment, HACCP has been applied in most of the food production areas. For most of the food chain, HACCP is mandatory by law and government's regulations. There appears to be needs for applying Pre-requisite Programs (PRP) [Food Control 14 (2003) 169; Irish J. Agric. Food Res. 39 (2000) 221] and later HACCP in food service areas to ensure the safety of food consumption in the total food chain [Food Control 12(3) (2001) 165] since a chain is no stronger than its weakest link. This paper will discuss the needs, current applications and the prospects of HACCP in food service areas.
Consumer concern about treats associated with food is growing. Due to recent food crises in Europe, food quality and food safety have become a hot topic in mass media. “Food safety” is a broader term, which means an assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Today we master food safety with different good practices which are the consequence of human culture, history and lifestyle. If we analyse good practices in the broad spectre of food area we could arrange them in three categories. First category of good practices is directly connected with food technology (i.e., Good Manufacturing Practice – GMP). Second category is indirectly connected with food issues (i.e., Good Research Practice – GRP, Good Educational Practice – GEP, Good Training Practice – GTrP). Third category deals with all the activities regarding consumers' food handling (Good Housekeeping Practice – GHKP). Consumers are not connected to food supply chain according to chain principles. Consumer behaviour and attitudes toward food safety have shown that the levels of understanding, motivation and trust need to be further cultivated. It has been shown that present maintenance of food safety in food supply chain can be easily broken down, because of different kind of barriers or simple misunderstanding. Therefore a new approach called “Good Nutritional Practice” (GNP) was coined to manage food safety. It is important to reconstruct the existent food safety system with GNP which includes consumers, and is based on a model that covers subsystems from other good practices. Food safety point of view should be focused on knowledge, constant education and exchange of information. “From Farm to Table” approach is a philosophy with an important goal: safe and healthy food for all consumers. With this aspect in mind, we are building foundation for Good Life Practice.
Consumer concerns related to food safety scandals and globalization of food production have resulted in a global and interconnected system for the production and distribution of food. In the last decade many public and private standards on food safety and quality have been developed as a result of these developments. Currently, there is proliferation of standards worldwide. One effect is that, in particular, companies from developing countries and emerging economies have problems to comply with these standards. Another important effect is increasing marginal costs of certification and accreditation, which also puts pressure on company profits in industrialized countries. The combined impacts of these effects ask for strategies to revalue the cost/effectiveness of the certification and accreditation system.
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