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ممارسة التصنيع الجيــد في التصنيع الغذائي إعداد الدكتور علي كامل الساعد قسم التغذية والتصنيع الغذائي كلية الزراعة/الجامعة الأردنية email :[email protected] Food and Drink Good Manufacturing Practice. GMP 5 Food and Drink Good Manufacturing Practice. A Guide to its Responsible Management
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Control Point (HACCP) 10
Internal Audit 36
and Use of Outside Laboratory Services 133
2.4 The Institute of Food Science & Technology (IFST) uses the term “food control” to describe a comprehensive quality and food safety system based on the principles of HACCP which interlinks with quality assurance and quality control in a quality management system.
2.5 Many manufacturers will have developed their own quality management systems, but increasingly are attaining or seeking to attain certification to a third party quality management system standard.
compliance of the finished products with specification; and with activities ancillary thereto.
environment (including all aspects of hygiene);
(c) all samples for inspection and testing are collected by personnel under the direction of, and examined with methods approved by, the Quality Control Manager.
appropriate, by advice) to manufacturing personnel, enabling prompt adjustment or corrective action to be taken when necessary; and to the purchasing function in respect of raw material lots;
Sources of Foreign Bodies
made from metal, glass, plastic, textile, paper or cardboard and are often on wooden pallets.
contamination of a product.
3.10 Processing should be designed to include procedures which will minimize the risk of foreign body contamination of the product.
5.11 A formal risk assessment should be undertaken to determine whether foreign body detection equipment should be used within the manufacturing process to detect foreign body contamination.
5.12 Methods of foreign body control should be defined in formal procedures. These should include instructions for undertaking the procedure and actions to be taken in the event that monitoring identifies product and/or equipment failure.
• the food being analysed especially particle size and the packaging type (if detection is undertaken following packing);
• the type of detector required;
• the degree of sensitivity required;
• where the detector is to be positioned on the process line;
• the mechanism for rejection following failure (reject arm, locked box system, automatic line stop).
• the method of detector calibration (either manual or automatic);
• formal procedures, which define equipment start-up and operating instructions, and the routine monitoring, testing and calibration of detector equipment, including metal detectors; and
5.15 The delivery or storage of materials may involve intermediate packaging to prevent damage. This will subsequently have to be
removed. This should be designed to minimize the risk of its contaminating the product during its removal.
processing area is recommended to minimize the potential for foreign body contamination.
5.16 All final packaging used by the manufacturer for products should be examined to ensure compliance with the specification against which it is purchased.
(a) during production by an unstable, malicious or disgruntled person;
(b) somewhere in the distribution /retailing chain, by an individual seeking to harm or blackmail a company; or
(c) after purchase, by an individual seeking financial gain or publicity.
(a), it is less likely where good industrial relations are fostered.