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Pre Requisite Program Q 4

The document discusses good practices for food production including good agricultural practices and good manufacturing practices. It outlines factors like facility design, control of operations, hygiene, transportation, training, product information, and traceability that are important for ensuring food safety.

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Mahroz Ahmad
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13 views

Pre Requisite Program Q 4

The document discusses good practices for food production including good agricultural practices and good manufacturing practices. It outlines factors like facility design, control of operations, hygiene, transportation, training, product information, and traceability that are important for ensuring food safety.

Uploaded by

Mahroz Ahmad
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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Prerequisite program.

A procedure or set of procedures that is designed


to provide basic environmental or operating conditions necessary for the
production of safe, wholesome food.

Good Agricultural Practices

Primary Production

Primary food production should be managed to ensure that food is safe and
wholesome for the consumer. Production will start on the farm, in the sea or
lake or even within a forest. Good Agricultural Practices (GAP), including
Good Hygienic Practices (GHP) where appropriate, should be adopted to make
sure that the harvested commodity will not present a food hazard to the
consumer.

Good Manufacturing Practices

Establishment Design and Facilities

The structure and location of a processing plant needs to be considered in


relation to the nature of operations and risks associated with them.

 Food premises should be designed to minimise possibilities of


contamination of commodity or product.
 Design and layout should permit maintenance, cleaning and disinfection
of the site to minimise airborne contamination.
 All surfaces that come into contact with food should be non toxic, as well
as being easy to maintain and clean in order to prevent any additional
contamination.
 Suitable facilities should exist for temperature and humidity control,
when required.
 Effective measures should exist to prevent access by pests

Control of Operation

Effective control measures should be in place to reduce the risk of


contamination of the commodity or food supply such that it is safe and fit for
purpose:

 Adequate time, temperature or humidity controls


 Food grade packaging
 Potable water supplies
 Maintenance of equipment
 Maintenance and Sanitation
 Procedures and work instructions should exist to demonstrate an adequate
level of maintenance of an establishment as well as efficient practices for
cleaning, waste management, and pest control. Overall, these operations
will support the ongoing control of potential food hazards that may
contaminate food.
 Personnel Hygiene
 Measures need to be in place to ensure that food handlers do not
contaminate food. This objective can be attained by maintaining an
appropriate level of personal cleanliness and following guidelines for
personal hygiene.
 Transportation
 The method of transportation should be such that measures are taken to
prevent any contamination or deterioration of the commodity.
Commodities or product that need to be transported in certain
environments should be appropriately controlled, e.g. chilled, frozen, or
stored under specific humidity levels.
 Containers and conveyors used for transporting food need to be
maintained in good condition and be easy to clean.
 Containers used for bulk transfer should be designated and marked
specifically for food use only.
 Training
 All food handlers should be trained in personal hygiene, as well as in the
specific operation with which they are working, to a level commensurate
with their duties. Food handlers should also be supervised by trained
supervisors.
 An ongoing training programme for food handlers is paramount to the
success of a Food Safety Management System
 Product Information and Consumer Awareness
 The end product should be accompanied by adequate information to
ensure that personnel at the next stage in the food chain will handle, store,
process, prepare and display the product safely. Since the consumer may
be responsible for performing the ulitimate control measure, the cooking
of raw meat or fish, they should have all the relevant information required
to carry out this step effectively.
 All batches of food should be easily identified, by a batch or lot number,
to allow traceability of the commodity if required.

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