Vocabulary and Objectives

Definitions:

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 pre-requisites to the formal food safety plan.