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Questions and Answers
What is the definition of a 'Pest' according to the text?
What is the definition of a 'Plant' according to the text?
What is the definition of 'Procedures' according to the text?
What is the definition of 'Processing' according to the text?
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What is the definition of 'Quality Assurance' according to the text?
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What is the definition of 'Repacking' according to the text?
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What is the purpose of conducting a quality audit according to the text?
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What type of records must be maintained according to the text?
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What should be established and documented for raw materials, labeling, and packaging materials according to the text?
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Who can conduct a quality audit according to the text?
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What should be established and documented for in-process controls according to the text?
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Which of the following is NOT mentioned in the text as a type of record that must be maintained?
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What is the main purpose of this administrative order?
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What is the primary reason cited for the need to revise the cGMP guidelines?
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What is the key factor mentioned for industries to produce good quality, safe, and affordable products?
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What is the main goal of improving and revising the cGMP guidelines?
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What is the expected outcome of training BFAD regulators on the new cGMP guidelines?
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What is the main reason cited for the need to review and revise the existing cGMP guidelines?
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What physical factors should be monitored to prevent mechanical breakdowns, time delays, and temperature fluctuations contributing to the decomposition or contamination of food?
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How should finished food and raw materials be handled in a receiving, loading, or shipping area?
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What should be used to protect against the inclusion of metal or other extraneous material in food?
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How should glass foreign matter be prevented from contaminating food in production areas?
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What should be used to handle food that can support the rapid growth of undesirable microorganisms?
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How should work-in-process be handled to protect against contamination?
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What should facilities be designed to prevent?
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What is strictly forbidden in processing areas, warehouses, offices inside production areas, and laboratories?
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Where should the consumption of food by personnel be allowed?
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What conditions should be maintained in the eating facilities?
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What should establishments and equipment be kept in?
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What may be necessary after cleaning, according to the text?
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Study Notes
Definitions
- Pest: any objectionable animals or insects, including birds, rodents, flies, and larvae.
- Plant: the building or facilities used for manufacturing, packing, labeling, or holding food products.
- Premises: the plant and grounds within the industrial establishment.
- Procedures: descriptions of operations to be executed, precautions to be implemented directly or indirectly related to food manufacture and repacking.
- Processing: the part of the production cycle starting from weighing raw materials to obtaining a bulk product.
- Production: all operations involved in preparing a product, from acquiring starting materials to completing a finished product.
- Quality Assurance: providing evidence to establish confidence that the quality function is being performed adequately.
- Quality Control Operation: a planned and systematic procedure to prevent food adulteration and achieve quality and safety.
- Raw Material: all substances employed in processing a finished product.
- Repacking: changing the packaging or container, including labeling, for distribution of food.
Documentation and Records
- Establish a procedure for retaining documents, including development history reports, scale-up reports, technical transfer reports, process validation reports, training records, production records, control records, and distribution records.
- Specify the retention period for these documents.
- Records of major equipment use, cleaning, sanitation, and/or sterilization and maintenance shall show date, time, product, batch number, and person who performed the cleaning and maintenance.
Quality Audits
- A quality audit consists of an examination and assessment of all or part of a quality system to improve it.
- Audits may be conducted by outside or internal specialists or an internal audit team designated by management.
- Audits may extend to suppliers and contractors, if necessary.
- A report should be made at the completion of each quality audit.
Warehousing and Distribution
- Establish procedures for sanitary handling of food on storage and distribution.
- Ensure proper handling of food to prevent contamination.
Current Good Manufacturing Practice (cGMP)
- cGMP is a key factor for industries to produce good quality, safe, and affordable products.
- The cGMP should be improved to align with international standards (e.g., USDA and EU cGMP).
- Equipment should be taken apart for thorough cleaning, where necessary.
Physical Factors and Contamination
- Monitor physical factors like time, temperature, humidity, aw, pH, pressure, flow rate, and manufacturing operations to ensure they do not contribute to food decomposition or contamination.
- Handle food that can support rapid growth of undesirable microorganisms in a specified manner to prevent contamination.
- Prevent contamination of food by raw materials, other ingredients, or refuse in receiving, loading, or shipping areas.
- Use sieves, traps, magnets, and electronic metal detectors to protect against metal or other extraneous material in food.
- Prevent glass and foreign matter from contaminating food by excluding breakable glass in production areas.
Facilities and Hygiene
- Design facilities to prevent access by pests and possible contamination of food, potable water, equipment, building, or roadways on the premises.
- Provide eating facilities, and ensure hygienic conditions and practices are maintained in these facilities.
- Establish procedures for general maintenance of the plant and its premises, including keeping establishments and equipment in an appropriate state of repair and condition.
- Clean and maintain buildings, fixtures, and other physical facilities of the plant in a sanitary condition.
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Description
Explore the revised guidelines on current good manufacturing practice for food in the Philippines Department of Health's Administrative Order No. 153 S. 2004.