3 replies to this topic

[Tim V]

When starting any new food manufactruring plant, what are the most needed/necessary steps to protecting your product from an and all contaminates?

 

In other words what should every plant have to insure they are making clean product? 

[sawmya]

Hi

  As you are going to start a new food mnufacturing plant,you have to be very careful about the chance of food contamination in terms of physical,chemical,microbiological and even allergens.

In ordered to prevent physical hazards,always employees wear hair net and need to follow personnel hygiene standard.

Chemical contamination to be avoid by proper cleaning procedures and avoid cross contamination

 Microbiological contamination can be avoided by either heat treament or similar form of processing.

You should follow best recieving practices,best storage practices,best processing practices.

[Charles.C]

When starting any new food manufactruring plant, what are the most needed/necessary steps to protecting your product from an and all contaminates?

 

In other words what should every plant have to insure they are making clean product? 

 

Hi Tim,

 

The precise requirements will depend on yr intended business / technical resources but, generically-speaking, and assuming the resources exist, I suggest you download a (free) copy of one of the GFSI recognized FS Standards (eg BRC, SQF, ISO22000,IFS) and look it over.

 

If you can achieve certification to one of them (or even believe you can match the requirements) it would be a good sign.

 

Basically the logic involved is first to address the GMP-related components (eg Prerequisite functions) and then implement a HACCP system which is a proactive, specifically oriented to FS, FS Management System (the GFSI -recognized standards include/expand on certain traditional GMP/HACCP aspects plus add-on elements of a dedicated Management System such as ISO9001).

 

If the full-blown GFSI-recognized standards initially look too overwhelming for you, you might consider studying the (again freely downloadable) AIB Standard(s) (other alternatives exist) which might be regarded as a stepping-stone to the whole McCoy.

 

If you wish to get some idea as to what a GMP-HACCP system involves there are 2, fairly readable documents which present the European/US conceptual implementation requirements. These were harmonised (ca 1997) but do have some minor interpretive differences.

 

http://www.fda.gov/F.../ucm2006801.htm

 Codex food hygiene 2009 4th ed. - a1552e00.pdf   632.54KB   21 downloads

 

PS - again depending on yr business, i anticipate that you may be likely for legal (eg Local/National) reasons to anyway comply with some/many of the above GMP-HACCP aspects.

[sudhakar.moorthy]

Hi Tim,

Congrats for Ur startup.

To suggest on Ur Query, U can follow recommendations from Charles above.

Notable steps:
1. Get a copy of ISO TS, which specifically mentions about PRPs and infrastructure. With these inputs, derive a Hygienic design of Ur plant.
2. Design a GMP-HACCP on the derived design, do a walk-through

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