Vocabulary and Objective


Good Manufacturing Practices (GMPs): Basic methods for producing processed food. GMPs may include facilities, equipment, personnel, processes and other areas and are considered the minimum sanitary and processing requirements for producing safe and wholesome food.

Certificate of Analysis (COA): A document that a supplier will send with raw materials, showing a processor that the materials have passed certain tests for safety and quality.

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.


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.