Module 6
 Product Safety
 © Maria Revermann

                     Module 6 – Product Safety
Page 1                   © Maria Revermann
  Product Hygiene

  Green light for achieving reliable food hygiene
  through Good Manufacturing Practice (GMP)

  GMP creates hygienic conditions for:
    Processing areas
    Machinery and processing equipment
    Packaging materials and transportation
    vehicles
    Manufacture
    Personnel
    Cleaning and disinfection
    Pest control
    Waste disposal

                     Module 6 – Product Safety
Page 2                   © Maria Revermann
  Contamination
         What is contamination?
         Contamination is entry of undesirable micro-
         organisms; it is prevented by hygienic measures




                                   Food
            Human                                   Equipment




                        Module 6 – Product Safety
Page 3                      © Maria Revermann
  Safety Control
  Description of raw materials for safety at the
  goods inwards control
                                               Stop! Don’t forget
  Strict specifications for suppliers on:
                                                    about control at the
     Quality of raw material                        receiving point!

     Transportation and storage
     conditions
     Compliance with regulatory
     requirements
     Tolerance levels
     Sensory characteristics
     (appearance, smell, taste)
     Random sampling

                        Module 6 – Product Safety
Page 4                      © Maria Revermann
  Safety Control (2)
  Check-list points to assess supplier
                                                      They include:
                                                        Refrigeration units
                                                        Food hygiene
                                                        Transportation
                                                        vehicles
                                                        Drivers
                                                        Containers
                                                        Packaging
                                                        Pallets
                                                        Pests
                                                        Dirt

 (Additional items, for example punctuality, correct quantities, storage life, etc.
 should also be subject to checks)
                          Module 6 – Product Safety
Page 5                        © Maria Revermann
  Safety Control (3)

  What food products are considered to be perishable?

   Food that can be stored for only a short period
   of time, and must be frozen to a given
   temperature for transportation, warehousing,
   and preparation.




                                                   Examples:
                                                   Food with high water and
                                                   protein content, as well as
                                                   raw and fresh products

                       Module 6 – Product Safety
Page 6                     © Maria Revermann