Good Manufacturing Practices (GMPs): Basic operating methods, equipment, facilities, and controls for producing processed food. GMPs are considered the minimum sanitary and processing requirements for producing safe and wholesome food.
Certificate of Analysis (COA): A document often accompanying a raw material sent from a supplier to a processor, showing results of testing for compliance to requirements for use.
Primary Production Area: Any part of the facility that contains food that is exposed to the environment while processing.
Food Contact Surface: All surfaces that may come into contact with food products during production, processing, and packaging.
Objectives: At the end of this lesson, you should know the basic foundational best practices for sanitary processing to produce safe and wholesome food. You will understand the prerequisites to the formal food safety plan.