Current Good Manufacturing Practices/food Plant Sanitation, by W.A. Gould (Auth.)

By W.A. Gould (Auth.)

For a long time the 1st variation of Current stable production Practices/Food Plant Sanitation has been a regular advisor and reference for the meals processing undefined. This moment variation systematically covers all features of sanitation in every kind of nutrition crops. It presents meals plant managers with the sensible, easy info they want for making plans, administration and systems. The textual content is supplemented with a variety of illustrations, checklists, and pattern types. program of the dear info during this re-creation can help nutrition processing managers steer clear of regulatory difficulties and bring foodstuff items that in attaining industry acceptance.

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Additional info for Current Good Manufacturing Practices/food Plant Sanitation, Edition: Second Edition

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Upon completing of any such inspection of a factory, warehouse, or other establishment, and prior to leaving the premises, the oficer or employee making the inspection shall give to the owner, operator, or agent in charge a report in writing setting forth any conditions or practices observed by him which, in his judgment, indicate that any food, drug, device, or cosmetic in such establishment (1) consists in whole or in part of any filthy, putrid, or decomposed substance, or (2)has been prepared, packed, or held under insanitary conditions whereby it may have become contaminated with filth, or whereby it may have been rendered irljurious to health.

13)Filling, assembling, packaging, and other operations shall be performed in such a way that the food is protected against contamination. Compliance with this requirement may be accomplished by any effective means, including: (i) Use of a quality control operation in which the critical control points are identified and controlled during manufacturing. (ii) Adequate cleaning and sanitizing of all foodcontact surfaces and food containers. 3(d) of this chapter. (iv) Providing physical protection from contamination, par- 24 CGMP’SFOOD PLANT SANITATION ticularly air-borne contamination.

Water used for washing, rinsing, or conveying food shall be safe and of adequate sanitary quality. Water may be reused for washing, rinsing, or conveying food if it does not increase the level of contamination of the food. Containers and carriers of raw materials should be inspected on receipt to ensure that their condition has not contributed to the contamination or deterioration of food. (2) Raw materials and other ingredients shall either not contain levels of micro-organisms that may produce food poisoning or other disease in humans, or they shall be pasteurized or otherwise treated during manufacturing operations so that they no longer contain levels that would cause the product to be adulterated within the meaning of the act.

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