I am documenting our GMPs and, for simplicity sake, am choosing to base them, for now, on the FDA's cGMPs (21 CFR Part 110). But I have a couple of questions:
1) Should we address every sentence in 21 CFR Part 110? For example, part A of the Equipment section is below and it is this section that made me ask this question. I understand that GMPs can be addressed by multiple SOPs and SOPs can address multiple GMPs/GMP requirements but I don't know how I would document/prove that we are doing the first sentence below: isn't that something that can be proven out by a simple visual review of our production floor?
All plant equipment and utensils shall be so designed and of such material and workmanship as to be adequately cleanable, and shall be properly maintained. The design, construction, and use of equipment and utensils shall preclude the adulteration of food with lubricants, fuel, metal fragments, contaminated water, or any other contaminants. All equipment should be so installed and maintained as to facilitate the cleaning of the equipment and of all adjacent spaces. Food-contact surfaces shall be corrosion-resistant when in contact with food. They shall be made of nontoxic materials and designed to withstand the environment of their intended use and the action of food, and, if applicable, cleaning compounds and sanitizing agents. Food-contact surfaces shall be maintained to protect food from being contaminated by any source, including unlawful indirect food additives.
2) In the text above, the following statement made my eyes cross with confusion: "Food-contact surfaces shall be corrosion-resistant when in contact with food." WTH is that? So...they can be corrosive from 5 pm to 6 am when they're NOT in contact with food. Can somebody, pretty please, help me understand this sentence? I really do NOT like feeling this stupid.
Lastly, we are moving toward SQF L2 certification and I know that there are something like 12 GMPs that need to be addressed but I thought starting with the FDA's cGMPSs would be good since we're documenting/implementing HACCP before moving to SQF. So, am I right? Is this a good place to start for now? I don't want to split my attention between HACCP and SQF, particularly since I haven't been through SQF Practitioner training yet but don't want to put myself in a position where I have to re-write everything, either. It's also not fair to our floor employees to get trained on X things and then 3 months later change it all up on them.