Cleaning and sanitation of your plant and equipment should be a standard continuation of your good manufacturing practices of your food processes. You make a mess – you clean the mess. You modify the operations – you re-set the operations for the next start up. Cleaning and sanitation […]
GMP | Food Processes
HACCP Status Normally a CCP | Critical Control Point Purpose To kill potentially pathogenic bacteria To reduce levels of potentially pathogenic bacteria to an acceptable level Care is required during the cooking process to ensure high risk items such as raw egg or raw meats are fully cooked […]
Cooking
Preparation Food preparation must be segregated from raw materials storage, finished product storage and chemical storage. It should be the responsibility of the Manager to ensure food processing is safe to commence, and that all staff have been fully trained in the correct processes of preparation. HACCP Status […]
Preparation
Stock rotation should be controlled throughout dry, chilled, and frozen storage for raw materials, rework, work in progress and finished product. HACCP Status Normally a CP | Control Point Purpose The purpose of the Stock Rotation policy is to: Check stock regularly to ensure FIFO is adhered […]
Stock Rotation
Good manufacturing practices must be adhered to at all times for items in storage: raw materials, work in progress, finished product, packaging, chemicals, staff hygiene items, etc. Storage of items is managed to prevent contamination or cross contamination of allergens, chemical, microbiological or physical matter. HACCP Status Normally a […]
Storage
The next few articles shall focus on process steps from the HACCP program. Today’s article has combined both ordering of raw materials and the receival of raw materials. Ordering HACCP Status Normally a CP | Control Point Purpose To ensure raw materials are ordered from approved suppliers that […]