GMP in the Food Industry
GMP in the Food Industry
GMP stands for Good Manufacturing Practices, which are codified in the central regulatory framework on food processing methods, equipment, facilities, and controls that is promulgated and enforced by the Food and Drug Administration (FDA). A plant that has centered its cleaning practices on those outlined by GMP in the food industry would be well on its way to guaranteeing that the food products manufactured there will be safe and fit for human consumption.
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The GMPs find their historical antecedents in the 1906 Pure Food and Drug Act and the 1938 Food, Drugs, and Cosmetics Act (FDCA). The finalized GMP regulations were put into force in 1969. The regulations have continued to evolve, through revision and modernization, since 1969.
Still in force from the FDCA are regulations concerning requirements for conditions within processing facilities including which kinds of "insanitary" conditions cause the presumption of food contamination or of food being "unfit for human consumption."
In addition, they obviously will have nothing to fear from FDA inspections and potential enforcement action. GMP in the food industry provides the foundation for the industry’s delivery of food quality and safety. More advanced standards include ISO 9000 and the HACCP protocols.
Good Manufacturing Practices Regulations
The regulations for GMP in the food industry are divided into a number of subparts:
- Subpart A - Contains general provisions especially concerning plant and employee responsibilities. It is here that hairnets are mandated and diseased personnel prohibited.
- Subpart B - Outlines requirements for physical facilities, particularly their layout and maintenance. Proper cleaning and sanitation of facilities, utensils, surfaces, and equipment are described here. Regulations about sanitation chemicals and their storage are also found here.
- Subpart C - Puts forth regulations about equipment, including its maintenance and cleaning.
- Subpart E - Centers on production and process controls, including critical control points and such factors as temperature, humidity, pH, and flow rate.
- Subpart G - Defines what are known as DALs (Defect Action Levels), the level of contaminants allowable for different processed foods. Focus areas include insect and rodent filth in addition to mammalian excreta, mold, and rot.
FSS can Develop Your GMP Program
While GMPs cover processed food production and are administered by the FDA, meat production is regulated separately, by The Food Safety and Inspection Service (FSIS) of United States Department of Agriculture (USDA). Though meat processing is not covered by GMPs, most of the manufacturing practices are just as applicable to meat processing as to the rest of food processing.
FSS Food Safety has been developing expertise in helping companies understand and comply with GMPs and other regulatory standards for years. We market a wide variety of extremely cost-effective and high-quality sanitation chemicals and specialized equipment to support the unique hygiene programs found in any individual plant. Moreover, our professionals have the expertise to help you select the right products for the right applications and guide you in their use and the procedures to support them. FSS Food Safety believes in GMP in the food industry, and believes in helping its customers to understand and comply.
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