Lecture 14 GMP and Prerequisite Program

Lecture 14 GMP and Prerequisite Program - GMPs (Continued)...

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GMPs (Continued) GMPs (Continued)
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Division of Regulations Division of Regulations Buildings and Facilities Sanitary Facilities and Controls Water supply Plumbing Sewage disposal Toilet facilities Hand-washing facilities Rubbish and offal disposal
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Division of Regulations Division of Regulations Equipment Equipment and Utensils Design, material, construction Seams on food-contact surfaces Non food-contact equipment Design and construction of holding and conveying systems
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Division of Regulations Division of Regulations Equipment and Utensils Freezer and cold storage compartments Shall be fitted with instrument to accurately show temperature Shall have automatic temperature regulator or automatic alarm on manual operation
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Division of Regulations Division of Regulations Equipment and Utensils Instruments and controls used to control or prevent growth or undesirable organisms Compressed air and other gases
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Division of Regulations Division of Regulations Production and Process Controls Processes and Controls Raw materials and other ingredients Manufacturing operations Warehousing and Distribution Defect action levels
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Division of Regulations Division of Regulations Production and Process Controls Processes and Controls Raw materials and other ingredients Manufacturing operations Warehousing and Distribution Defect action levels
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Prerequisite Programs
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HACCP HACCP Is a management system built on a strong foundation of key food safety and sanitation components
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HACCP Total Management Commitment Biological, Chemical, and Physical Hazards Education and Training Raw Material Control Facilities Sanitation Equipment Production Controls Storage and Distribution Traceability and Recall Crisis Management Complaint Investigations Education and Training Product Controls © Robert B. Gravani HACCP Food Safety Assurance HACCP Food Safety Assurance Pyramid Pyramid
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Raw Material Control Facilities Sanitatio n Equipment Production Controls Storage and Distribution Traceability and Recall Crisis Management Complaint Investigations Education and Training Product Controls © Robert B. Gravani Prerequisite Programs
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Prerequisite Programs Prerequisite Programs Procedures, including Good Manufacturing Practices, that address the basic environmental and operational conditions necessary for the production of safe, wholesome food.
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Total Management Commitment Biological, Chemical, and Physical Hazards Education and Training Prerequisite Programs HACCP Food Safety Assurance Pyramid HACCP © Robert B. Gravani
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Prerequisite Programs Prerequisite Programs History Concept originated by Agriculture & Agri-Food Canada Incorporated into Canadian Food Safety Enhancement Program Incorporated into FDA & USDA HACCP Regulations Incorporated in 1997 NACMCF HACCP document
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This note was uploaded on 05/02/2009 for the course FDSC 3960 taught by Professor Gravani during the Spring '09 term at Cornell University (Engineering School).

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Lecture 14 GMP and Prerequisite Program - GMPs (Continued)...

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