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Hazard Analysis and Critical Control Point (HACCP) and Sanitation Standard Operating Procedures (SSOPs) under FSIS requirements
are only part of a total food safety system, according to the American Meat Institute. Good Manufacturing Practices (GMPs)
provide the basis for the regulations and plans required. These are the control factors relating to the entire manufacturing
operation, not just processes used, and include programs for facilities and grounds, equipment and utensils, pest control,
receiving and storage, process control, product recall and personnel training.
The Institute advises that prior to development and implementation of HACCP plans, a company first should review existing
programs to verify that all GMPs are in place and are effective. The Meat Institute makes a large amount of information available
on its Web site (www.meatami.org/Gmps1197). The information was first published in 1997 as Guidelines for Development of Good
Manufacturing Practices (GMPs).
The Institute says that GMPs are similar to any policy program of a firm and require a written program, an appropriate
training program and schedule, a maintenance schedule and management commitment. The written program applies to all areas
covered under the GMPs. It will include who, what, where, when, why and how actions or procedures are put into place. The
written program explains the scope or the GMPs, responsible individuals, parameters, monitoring activities and records, corrective
actions and records of those and verification activities. Programs should be written by teams of employees from various areas
of the company that can bring technical and operational expertise to the table.
The following describe specific areas where written GMP programs should exist, according to the Institute. It is not an
all-inclusive list. Other facets of a company also may need written programs.
* Facilities/Grounds
* Facilities and surroundings should be designed, constructed and maintained to
prevent conditions that may result in food contamination. These include outside
premises, building design and construction, sanitary facilities and water quality.
* Equipment/Utensils
All equipment/utensils installed and used in production should be designed to ensure sanitary handling of food.
They must also be maintained in a way that prevents contamination of the food by microbiological, chemical or physical hazards.
* Pest Control
A written, effective and safe pest control program should be in place to prevent insects, rodents, birds and animals
from entering the plant. Any program should identify these factors:
o name and address of any extermination company used;
o a list of all chemicals and methods used for application;
o a map of bait stations and procedures and frequency of inspection;
o a pest and survey report form; and
o other components of a written GMP program.
* Receiving and Storage
Receipt and storage of ingredients, packaging materials and other materials should be carried out in a way that
prevents contamination of foods. There are considerations for direct food-related materials as well as chemicals and other
items related to operation of a sanitary facility.
* Process Control
These deal with functions directly related to the manufacturing process, such as those involved with employee hygiene,
formulation control, labeling/code dating and reworking/reconditioning. Some examples of economic and quality GMPs are net
weight programs, aesthetics (size, color, flavor, texture) and fat content control.
* Product Recall Program
Recall situations are crisis points. A well-written and tested recall program that is understood and quickly and
fully put into effect is critical. The following elements, at a minimum, should be included:
o documentation identifying the product coding system and product designation;
o finished product distribution records that are correlated with the product coding system for ease of tracking
of shipped product;
o a current list of people who will take part in any recall activities with contact numbers;
o step-by-step procedures;
o means to notify customers, retailers, wholesalers, etc.;
o control measures for returns;
o means of ensuring effectiveness of the recall;
o means of disposing of recalled product; and
o means of coordinating recall with regulatory agencies.
The American Meat Institute explains all of these points of GMPs further in information available on its Web site. It
also provides information specific for slaughtering of particular products and transportation of perishable products as well
as information about new technologies available in meat industries.
Source: http://www.extension.iastate.edu/valueaddedag/info/DevelopingGoodmanufacturingprocesses.htm
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