section11goodmanufacturingpractices-foodsafetysite.docVIP

SECTION 11: GOOD MANUFACTURING PRACTICES Food safety can be controlled through process controls or controls that affect the way food moves through the equipment and process. For these controls to work, they must be accompanied by prerequisite programs -- steps or procedures that control the in-plant environmental conditions, which provide the foundation for safe food production. Examples of prerequisite programs include sanitation, good manufacturing practices (GMPs), training, recall programs, and preventive maintenance programs. AREAS OF SANITATION There are eight broad areas of sanitation that are important to ensuring that food is processed under sanitary conditions. Safety of water This relates to water quality and treatment of water that comes into direct contact with food or food-contact surfaces, or that is used in the manufacturing of ice. It also relates to cross-connections between potable and non-potable water systems. Food processors must have an adequate supply of potable water at a suitable temperature. In the case of water from wells, state and local officials usually approve well construction and perform periodic, generally annual analysis for total coliform and other water quality properties. Well heads must be sloped away from the well to encourage proper drainage. They should also be sealed to prevent entry of runoff water. There must be properly designed plumbing for water, wastewater, and sewage, with no cross-connections which would allow back siphonage. During inspections, water and sewage lines should be traced to find cross-connections and dead areas. Some of the key areas where cross-connections occur in processing operations include: Hose bibs. Typically a vacuum breaker or other type of back flow prevention device is needed to avoid a negative pressure situation. Negative pressure occurs when suction is exerted on the water line, changing the normal positive pressure to negative pressure. So, if a hose is submerged in