FSHN 101 Lecture Notes - Lecture 35: Good Manufacturing Practice, Hazard Analysis And Critical Control Points, Hazard Analysis

• School: University of Illinois
• Department: Food Science and Human Nutrition
• Course: FSHN 101
• Professor: Bohn Dawn

Document Summary

Lecture 35: current good manufacturing practices and hazard analysis and critical. Published in title 21 of the code of federal regulations, part 110 (21. Section 402 (a)(4) of the ffdca states that a food is adulterated if it has been prepared, packed, or held under unsanitary conditions whereby it may have become contaminated with filth. Categories covered under the umbrella gmp (title 21 cfr part 110) Hygiene, cleanliness, education and training, disease control. Maintenance of property, effective waste disposal, separation of objects likely to cause contamination, water supply. C. specific industry cgmps for: raw material handling, manufacturing operations, warehouse and distribution what is allowable and action beyond those levels. Quality control procedures for nutrient content of infant formula (21. Thermally processed low-acid canned foods in hermetically sealed containers (above ph 4. 6) (21 cfr 113) Haccp was developed for foods used in the space program through a cooperative effort among four groups. Us air force space lab project group.