HACCP defined. GMPs are sometimes prefixed with the letter “C” meaning “Current Good Manufacturing Practices.” When referred in food processing, CGMPs and GMPs are generally considered the same. The basics. In many industries, there are procedures and standards that are followed to assure a quality product. These are often referred to as Good Manufacturing Practices, or GMPs. In food processing, GMPs are usually referred to as practices and procedures performed by a food processor which can affect the safety of the food product. GMPs may refer to the people, equipment, process and the environment in the production process. (1) The Food and Drug Administration (FDA) enforces certain GMPs that are applied to food, human and animal drugs, biologics, devices, processed tissues and most recently dietary supplements. (2) GMPs were actually developed with the advent of US regulation of the pharmaceutical industry. Early in the 20th century, there were few regulations governing the purity, consistency and efficacy of drugs, which resulted in errors and complications, some with tragic consequences. Congress passed the Federal Food, Drug and Cosmetic Act in 1938, for the first time requiring companies to prove their products were safe. Then in the 1970s, GMP requirements were put in place for pharmaceuticals as well as medical devices to assure these products would meet the stringent quality standards. (3) Now GMPs are recognized and used in food processing as the foundation for the preparation, packaging and distribution of safe food throughout the world. CGMPs in food processing. Current food Good Manufacturing Practices (CGMPs) are published in Title 21 of the Code of Federal Regulations, Part 110 (21 CFR 110). These CGMPs describe the methods, equipment, facilities, and controls for producing processed food. As the minimum sanitary and processing requirements for producing safe and wholesome food, they are an important part of regulatory control over the safety of the nation’s food supply. CGMPs also serve as one basis for FDA inspections. (4) The FDA outlines current CGMPs for food processing in five written subparts: (5) 1. General Provisions (Subpart A) — The first section defines terminology used in describing CGMPs. It also delineates plant and employee responsibilities with regard to personal hygiene. Food safety education is addressed as well as the need for supervisory personnel to ensure compliance. 2. Building and Facilities (Subpart B) — In this section, CGMPs are outlined for the maintenance of the grounds, including litter control, waste removal and treatment, and grounds maintenance and drainage. Plants should be designed and built to reduce the potential for contamination. Sanitary operations, facilities and controls are also outlined. 3. Equipment (Subpart C) — This section provides requirements and expectations for the design, construction and maintenance of equipment and utensils to ensure sanitary conditions. It also includes an automatic control for regulating temperature or an alarm system to alert employes to significant change in temperature. Other requirements are general and intended to prevent contamination from any source. 2
Download PDF file