training gmp slideshow
TRANSCRIPT
GOOD MANUFACTURING GOOD MANUFACTURING PRACTICESPRACTICES
Training about our Process and Product controlTraining about our Process and Product control
Forming & Packing.Forming & Packing.
GOOD GOOD MANUFACTURINMANUFACTURING PRACTICESG PRACTICES
Why we should follow GMP ? Because we are related to Food Industry. How to use GMP in our Process ? Do the work what have been trained to you
and Don’t do the work which is not trained to you.
Do Good work and Avoid Bad work. Follow HACCP.
FORMING & PACKING 2
GOOD GOOD MANUFACTURINMANUFACTURING PRACTICESG PRACTICES
What is HACCP ? HACCP is a method by which we identify
Hazardous areas in our process and we keep track on them so that if there is any deviation in the process we take necessary actions to control the process and the product.
Can you explain in detail ?
FORMING & PACKING 3
GOOD GOOD MANUFACTURINMANUFACTURING PRACTICESG PRACTICES
H azzardA nalysisC riticalC ontrolP oint
FORMING & PACKING 4
GOOD GOOD MANUFACTURINMANUFACTURING PRACTICESG PRACTICES
HACCP was developed in the 1960’s when NASA asked Pillsbury to design and manufacture the first food for space flights
The growing concern about food safety from public health authorities, the Food Industry and consumers world wide has been the major force in the introduction of the HACCP system. Today HACCP is accepted internationally as a useful tool for adapting traditional inspection methods to a modern, science based, food safety system. HACCP has become the globally recognized method to ensure food safety
FORMING & PACKING 5
GOOD GOOD MANUFACTURINMANUFACTURING PRACTICESG PRACTICES
HACCP is a systematic, preventative approach to food safety. It aims to prevent biological, chemical and physical hazards, instead of relying on finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs) can be used to reduce or eliminate the identified hazards.
With HACCP the food processor systematically:
◦ Identifies potential food safety hazards (Hazard Analysis).
◦ Determines the key steps in their operation where the hazards can be prevented, eliminated or reduced to an acceptable level. (The key steps are known as Critical Control Points or CCPs)
FORMING & PACKING 6
GOOD GOOD MANUFACTURINMANUFACTURING PRACTICESG PRACTICES
Good Manufacturing Practices (GMPs)
Standard Operating Procedures (SOPs)
FORMING & PACKING 7
GOOD GOOD MANUFACTURINMANUFACTURING PRACTICESG PRACTICES
1. SAY what you do
2. DO what you say
3. PROVE it
FORMING & PACKING 8
GOOD GOOD MANUFACTURINMANUFACTURING PRACTICESG PRACTICES
A CCP is a key step where hazards can be prevented, eliminated or reduced to an acceptable level.
FORMING & PACKING 9
GOOD GOOD MANUFACTURINMANUFACTURING PRACTICESG PRACTICES
1. Identify Hazards
2. Determine Critical Control Points (CCPs)
3. Establish Critical Limits
4. Establish Monitoring Procedures
5. Establish Corrective Action Procedures
6. Establish Verification Procedures
7. Establish Record Keeping
FORMING & PACKING 10
GOOD GOOD MANUFACTURINMANUFACTURING PRACTICESG PRACTICES
FORMING & PACKING 11
We use HACCP in our Manufacturing process and we have already established critical control points in our process there are 10 CCP in our process
Kindly view the enclosed Diagram of our Glass Manufacturing process.
GOOD GOOD MANUFACTURINMANUFACTURING PRACTICESG PRACTICES
A. Premises (including water supply)
B. Transportation, Receiving and Storage
C. Equipment Design, Installation and
Maintenance
D. Personnel Training
E. Sanitation & Pest Control
F. Recall
FORMING & PACKING 12
GOOD GOOD MANUFACTURINMANUFACTURING PRACTICESG PRACTICES
FORMING & PACKING 13
GOOD GOOD MANUFACTURINMANUFACTURING PRACTICESG PRACTICES
You can control many of the potential hazards in a processing plant by using a standard set of principles and hygienic practices for the manufacturing and handling of wares. These standard principles and practices are called Good Manufacturing Practices (GMPs)
FORMING & PACKING 14
GOOD GOOD MANUFACTURINMANUFACTURING PRACTICESG PRACTICES
Preventative measures to ensure food safety
Based on practical experience over a long period of time
The foundation on which to build a HACCP program
FORMING & PACKING 15
GOOD GOOD MANUFACTURINMANUFACTURING PRACTICESG PRACTICES
The purpose and frequency of doing a task
Who will do the task
A description of the procedure to be performed
What paperwork is to be completed
(documentation) The method by which you show that task is
satisfactorily completed And the corrective actions to be taken of the task is
performed incorrectly
FORMING & PACKING 16
GOOD GOOD MANUFACTURINMANUFACTURING PRACTICESG PRACTICES
Is a value which separates acceptability
from unacceptability
Critical Limits must meet or exceed
government regulations
One or more critical limit must be met to
ensure a CCP is controlling the hazard
FORMING & PACKING 17
GOOD GOOD MANUFACTURINMANUFACTURING PRACTICESG PRACTICES
Regulatory Standards
Company Standards
Literature Surveys
Experimental Studies
Expert Advice
FORMING & PACKING 18