文档介绍：PART II GOOD MANUFACTURING PRACTICES (GMP)
GMP
Prerequisite programs which will provide the basic environmental and operating conditions that are necessary for the production of safe and wholesome food.
SSOP Sanitation Standard Operating Procedures
* General maintenance
* Substances used in cleaning and sanitizing;
* storage of toxic materials
* Pest control:
* Sanitation of food-contact surfaces
* Storage and handling of clean portable equipment and utensils
* Rubbish disposal
According to FDA, the SSOP should include:
The SSOP adopted by FSIS cover the pre-operational and operational sanitation procedures that an establishment shall implement to prevent direct contamination or adulteration of products
FOOD SAFETY ON PRIMARY PRODUCTION
DEFINITION
Covers all steps of the food chain, from production to harvest, slaughter, milking or fishery
OBJECTIVE
Ensures that food is safe and suitable for its intended use
CHALLENGE
The integration of government agencies with primary producers.
IMPORTANT ASPECTS
ENVIRONMENTAL HYGIENE
Water
Land
HYGIENIC PRODUCTION OF FOOD
HANDLING, STORAGE AND TRANSPORTATION
CLEANING, MAINTENANCE AND PERSONNEL HYGIENE