GMP and HACCP Food Safety Management

Food Safety Management (FSM) Objectives

• The objective of Food Safety Management (FSM) is to ensure the production of safe food products.

Good Manufacturing Practices (GMP)

• The primary focus of GMP is to prevent contamination and ensure the production of safe food products.
• The primary purpose of GMP is to establish a system that ensures the production of safe food products through a set of principles, rules, and guidelines.
• A key requirement of GMP related to equipment and utensils for food processing is that they must be designed, constructed, and installed to ensure easy cleaning and sanitation.
• The main focus of Standard Sanitation Operating Procedures (SSOPs) in the context of GMP is to establish a systematic approach to sanitation and cleaning.

Hazard Analysis and Critical Control Points (HACCP)

• The main purpose of HACCP is to identify, evaluate, and control hazards in the food production process to ensure the production of safe food products.
• The primary function of HACCP in the food manufacturing process is to identify and control hazards that could cause harm to consumers.
• HACCP aims to achieve a preventive food safety system that identifies and controls hazards throughout the entire food production process.

Preventive Approach vs. Reactive Approach

• The preventive approach in food safety management involves identifying and controlling hazards before they occur, whereas the reactive approach involves responding to food safety incidents after they have occurred.

Communication and Food Safety

• The role of communication in ensuring food safety is to ensure that all personnel involved in the food production process are aware of the food safety policies, procedures, and hazards.

Raw Material Control and Pest Control

• One of the key requirements related to raw material control under GMP is that raw materials must be inspected and tested to ensure they are safe and suitable for use.
• The primary focus of controlling the presence of rodents, birds, insects, and other pests in a food processing facility according to GMP is to prevent contamination of food products.

Personnel and Food Safety

• The significance of personnel being familiar with foodborne diseases and following good personal hygiene practices in a food processing facility is to prevent the spread of foodborne diseases through contaminated food products.