4.2.1. Programs for food safety and quality of plant food

To ensure the food safety of specialty foods, controls should be applied from the beginning to the end of all stages of food production, preparation, and processing to reduce any potential hazards as a means of prevention rather than intervention of finished products.

The following programs are used most often to ensure food safety and the quality of processed foods:

• Good Manufacturing Practices (GMPs);
• Sanitation Standard and Operation Procedures (SSOPs);
• Hazard Analysis and Critical Control Points (HACCP).

Good Manufacturing Practices (GMPs)

The GMPs guidelines describe practices for the safe manufacture of foods. They are required by law and apply to all food manufacturing companies. GMPs are prescribed for four main areas of food processing:

• Personnel hygiene to prevent the spread of illness;
• Adequate buildings and facilities;
• Sanitary food-contact surfaces (e.g., equipment and utensils);
• Process controls to prevent cross-contamination.

Sanitation Standard and Operation Procedures (SSOPs)

The SSOPs are mandatory for juice and processing plants subject to HACCP. Although specific protocols may vary from facility to facility, SSOPs provide specific step-by-step procedures to help ensure sanitary handling of foods. These documents describe procedures for eight sanitation conditions:

• Safety of water;
• Cleanliness of utensils and equipment;
• Prevention of cross-contamination;
• Hand washing and toilet facilities;
• Protection of food from contaminants;
• Labeling and storage of toxic compounds;
• Monitoring employee health;
• Pest control.

Hazard Analysis and Critical Control Points (HACCP).

The HACCP program is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. In the 40 years since its inception, HACCP systems have grown to become the universally recognized and accepted method for food safety assurance. The FDA and the USDA have issued regulations that make HACCP mandatory for seafood, juice and meat products as an effective approach to food safety and protecting public health. HACCP is not a stand-alone program. The success of HACCP depends largely on prerequisite programs including GMPs and SSOPs. A foundation of effective prerequisite programs is necessary for HACCP to be successfully implemented.

HACCP involves seven principles:

• Hazard analysis;
• Critical control points (CCP) identification;
• Establishment of critical limits;
• Monitoring procedures;
• Corrective actions;
• Record keeping;
• Verification procedures.
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