Food Safety for Food Packaging ProductionHACCP, SQF, and cGMP’sby Kelly Mott

What is HACCP? (pronounced hassup)

HazardAnalysisCriticalControlPoint

A HACCP plan is how we control risks to food safety. If a risk is identified, it is brought down to an acceptable level, or eliminated completely.

What are the types of potential risks to food safety?Biological- bacteria, viruses, parasites

Physical- hair, metal shavings, glass; anything that can cause physical harm or discomfort

Chemical- Cleaners, lubricants, paints, pesticides

Allergenic- Peanuts, tree nuts, fish, shellfish, milk, soy, eggs, wheat

HACCP IS BASED ON SEVEN PRINCIPLES

1) Conduct a hazard analysis2) Identify the critical control

points3) Establish critical limits4) Establish monitoring procedures5) Establish corrective actions6) Establish record keeping

procedures7) Establish verification

procedures

WHAT IS SQF?

Safe Quality FoodSQF is our food safety management system certification based off of our HACCP plan. Maintaining a SQF level three certification assures our customers that our products are of the highest quality and safe for packaging their food products.

Why SQF?Mandated by our customer It contains requirements for integrated

processes that work together to control and minimize food safety hazards.

Recognized worldwidePromotes confidence in food safety, quality

and legalityEnhances marketing image

What is your role in HACCP and SQF?cGMP’s!

◦current ◦Good◦Manufacturing◦Practices

Always improving and changing, that is why the word “current” has been added

cGMP’s are listed in the US FDA’s Code of Federal Regulations Title 21

Organization and PersonnelHave a Quality Unit with responsibility to

reject or approve all material, procedures, and specifications

Everyone will have sufficient training, knowledge and experience to do their job

Wear clean clothingWear protective apparel to prevent

contamination (hair nets, gloves, cutting gloves)

Practice good sanitation- wash your hands!!!! If you are sick or have open lesions, do not

handle food/medical product.

Building must be adequately sized for proper storage of equipment and material

Operations will be performed in specific areas

Rejected material will be separated and placed in quarantine

There will be adequate lightingThere will be adequate environmental

controlsSewage and trash will be stored and

disposed of in a safe and sanitary manner

Buildings and facilities

Adequate washing and toilet facilities will be available

Building will be maintained in a clean and sanitary manner

There will be cleaning schedules with approved cleaning agents

Buildings in good state of repairBuildings maintained pest and rodent freeWritten procedures and approved

chemicals for pest control

Buildings and facilities- cont.

EquipmentWill be maintained in a good state of

repair◦Written schedule of maintenance

Will be cleaned◦Written schedule of cleaning◦Clean between jobs

Use approved cleaning agents◦Agents that will not affect products

ID number on equipment

Raw MaterialsWritten procedures on receipt, handling,

and samplingStored off the floorMust be secured and protected from

contamination (lids on boxes and bins, silos and vacuum tubes capped)

Clearly marked with name/code of material and lot number

Production and Process ControlThere will be written proceduresDocument activitiesControl contaminationCleanlinessOrganizationWork area cleared of other job

information (packaging, labeling) prior to start of next job

WarehouseIt shall be cleanSections clearly identifiedFirst In- First outInventory tracking system

LaboratoryWill have specifications, standards,

sampling plans, test proceduresShall have a calibration and maintenance

program◦Written with a time period for

performanceDocument all testingTell your supervisor immediately if

something is wrongReserve samples will be kept for a

determined period of time (we keep our sample retains for six months)

Documentation Records will be maintained of production,

testing/quality checks, training, maintenance, cleaning, almost everything!

If it was not documented, it did not happen! Written in ink NO white-out is allowed Correct paperwork errors by drawing a single line

through the error; initial and date Sign only what you performed of verified Write down the correct date

◦ Do not write down a previous date◦ If you forgot to sign something on a previous

date, correct it by writing, “Performed on MM/DD/YY, written on MM/DD/YY”

By following all cGMP’s, you do your part to follow our HAACP plan and maintain our SQF certification. We are a team!

THANK YOU