Good Manufacturing Practices (GMPs) (Continued)

1. Good Manufacturing Practices (GMPs) (Continued)

2. Equipment 110.40 • Designed for ease of sanitation • noncorrosive food surfaces • Properly maintained • Installation facilitates cleaning • Must not contribute to adulteration • lubricants, fuel, metal fragments, other contaminates • No toxic materials in food contact areas

3. Equipment continued • Seams - smoothly bonded • Non-food contact surface cleanable • Holding, conveying systems • Freezers/refrigerators • temperature measuring and recording • automatic controls to regulate temperature • Instruments for pH, aw, & temperature must be properly maintained • Compressed air for food use

4. Production & Process Controls 110.80 • All operations will support sanitation • receiving • inspection • transporting, segregating, preparing • manufacturing • packaging • storing or warehousing

5. Production & Process • Supervision of sanitation - competent personnel • Testing procedures established and used • identify sanitation failures • identify possible food contamination • Adulterated or contaminated food will be rejected • treatment to eliminate contamination • sifting, heat treatment, inspection

6. FDA Defect Action Levels • Natural or unavoidable defects that at low levels are not hazardous to health • Does not excuse poor sanitation • Customer may require better than FDA DAL controls