1. Facility and Equipment Design:
Details the requirements for proper facility design, including adequate physical space, temperature control, access to clean water sources, etc.
2. Sanitation and Hygiene:
Outlines rules for keeping food safe from contamination by properly sanitizing equipment and surfaces.
3. Proper Storage Practices:
Guidelines on how to store products securely and safely in order to prevent spoilage or contamination.
4. Personnel Training Standards:
Describes what employees need to know regarding GMP practices before they are allowed to work with food products.
5. Product Receiving and Inspection:
Covers inspection of incoming product shipments for quality assurance purposes prior to distribution or processing.
6. Production and Packaging:
Defines procedures for proper production, packaging, labeling, and storage of food items.
7. Documentation and Recordkeeping:
Requires manufacturers to keep detailed records of their processes in order to maintain traceability throughout the supply chain.
8. Food Safety Plans:
Details how companies are expected to develop and implement plans that address potential concerns specific to their operations.