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1 ( GMP ) ( HACCP ) .. GMP (Good Manufacturing Practice) ? - - - Code of Federal Regulation Title 21 part 10 (CFR 21) FAO/WHO (Codex) General Principle of Food Hygiene GMP 2529 6 2535 GMP GMP ?

2 1. GMP . GMP (Codex) Codex 54 2. GMP (GMP codex; General Principle of Food Hygiene) . , TISTR SGS , TUVGMP 24 2544 25 2546 193 (2543) 239 (2544) 193 (2543) 220 (2544) GMP 6 1.

3 2. 3. 4. 5. 6. GMP codex (General Principle of Food Hygiene)1. (Objectives)2. (Scope, Use and Definitions)3. (Primary Production) (Environmental Hygiene) (Hygienic Production of Food Sources) (Handling , Storage and Transport) (Cleaning, Maintenance and Personnel Hygiene at Primary Production)4. (ESTABLISHMENT : DESIGN AND FACILITIES) (Establishments, Location and Equipment) (Premises and Rooms) (Design and Layout) (Internal Structures and Fittings) (Temporary / Mobile Premises and Vending Machines) (Equipment) (Food Control and Monitoring Equipment) (Containers for Waste and Inedible Substances) (Facilities) (Water Supply) (Drainage and Waste Disposal) (Cleaning)

4 (Personnel Hygiene Facilities and Toilets) (Temperature Control) (Air quality and Ventilation) (Lighting) (Storage)5. (CONTROL OF OPERATION)5. 1 (Control of Food Hazards)5. 2 (Key Aspects of Hygiene Control System) (Temperature and Time Control) (Specific Process Steps) (Microbiological and Other Specifications) (Microbiological Cross-Contamination) (Chemical and Physical Contamination)5. 3 (Incoming Raw Material Requirements) (Packaging)5.

5 5 (Water) (In Contact with Food) (As an Ingredient) (Ice and Steam) (Management and Supervision) (Documentation and Records) (Recall Procedures)6. (ESTABLISHMENT : MAINTENANCE AND SANITATION) (Maintenance and Cleaning) (Cleaning Procedures and Method)6. 2 (Cleaning Programmes)6. 3 (Pest Control Systems) (Preventing Access) (Harbourage and Infestation) (Monitoring and Detection) (Eradication)6. 4 (Waste Management)6.

6 5 (Monitoring Effectiveness)7. : (ESTABLISHMENT : PERSONAL HYGIENE)7. 1 (Health Status)7. 2 (Illness and Injuries)7. 3 (Personal Cleanliness)7. 4 (Personal Behavior)7. 5 (Visitors)8. (TRANSPORTATION) (Requirement) (Use and Maintenance)9. (PRODUCT INFORMATION AND CONSUMER AWARENESS)9. 1 (Lot Indentification)9. 2 (Product Information)9. 3 (Labelling)9. 4 (Consumer Education)10. (TRAINING) (Awareness and Responsibilities) (Training Programmes) (Instruction and Supervision) (Refresher Training) GMP 1.

7 (Primary Production)2. (Water)3. (Pest Control)4. (Glass Control)5. (Calibration)6. (Cleaning Program) Swab Test GMP ( )7. (Personal Hygiene)8. (Control of Operation)9. (Maintenance)10. (Recall Procedure)11. (Identification)12. (Waste Management) GMP ( )13. (Incoming Inspection)14. (Storage)15. (Transportation)16. (Cross Contamination)17. (Training) (HACCP)H=Hazard A=Analysis C=Critical C=Control P=Point / (reprocess) * HACCP ?

8 (Food Supply Chain) * HACCP1960 Pillsbury HACCP NASA (National Aeronautics and Space Administration The US Army Natick lab 1973 USFDA,s LACF Regulation 1985 Recommended for Application National Academy of Sciences1989 NACMCF (The National Advisory Committe on Microbiological Criteria for Food) HACCP 3 7 1997 , , HACCP 7 1 (Conduct a hazard analysis) 2 (Determine the Critical Control Points (CCP)) 3 (Establish critical limit (S)) 4 (Establish a system to monitor control of the CCP) 5 (Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control))

9 6 HACCP (Establish procedures for verification to confirm that the HACCP system is working effectively) 7 (Establish documentation concerning all procedures and records appropriate to these principles and their application) HACCP 12 HACCP1 2 3 4 5 6 1 7 HACCP ( ) 8 9 10 11 12 HACCP(Assemble the HACCP Team) (1) (2) (3) (4) (5) (6) (7) (8) HACCP Team Leader HACCP (Describe the Product and Its Distribution) (1) (2) (3) (4)

10 ( )(5) (6) (Identify the Intended Use and Consumers of the Food) (Development the Flow Diagram) (On Site Verification of Flow Diagram) ( Analyze Hazards and Asses Their Severity and Risks) 1 HACCP HACCP HACCP 6 1 (Primary Production) (hazard)