Good Manufacturing Practices
HACCP stands for Hazard Analysis and Critical Control Point. It’s an internationally recognized system for reducing the risk of safety hazards in food. It’s a means of assuring food safety, from harvest to consumption, and is critical for the safe production of food. Resources are available for food manufacturers, food industry professionals, and people working in the food transportation sector.
Good Manufacturing Practices in the Food Processing Industry
HACCP helps people in the food industry manage food safety hazards. Because it is internationally recognized, it provides customers, the general public, and regulatory agencies assurance that a food safety program is being well managed. Training in the correct procedures is essential, and Penn State Extension can help facilitate training and certification programs in food processing facilities.
The HACCP system allows any company involved in the manufacturing, processing, or handling of food products to minimize or eliminate food safety hazards in their products. Training for the development and implementation of HACCP based systems has to meet FDA requirements, whether the food produced is for animal or human consumption. For people directly involved in the management of food processing facilities, certification is fundamental. Every food processing facility has to have a food safety plan. This plan has to be developed and overseen by a Preventive Controls Qualified Individual.
Individuals not directly involved in the development of a food safety plan still need training in the basics of food safety and sanitary practices. Topics covered include food safety essentials, food microbiology, worker hygiene practices, correct cleaning and sanitizing procedures, food defense, plant security, and food microbiology.
How to Make a Hazard Analysis Critical Control Points (HACCP) Plan
A HACCP food safety system is essential in the food processing business. Food legislation and customer certification standards rely heavily on GMP, or Good Manufacturing Practices. The food processing industry has a legal and moral responsibility to produce and prepare food that will not harm the customer. If good manufacturing practices are not implemented in food processing facilities, there can be a high cost.
It is crucial that all staff are trained in GMP procedures and for some, this means understanding and being trained in the development and implementation of a HACCP plan. Penn State Extension can provide the necessary FDA-approved training, specific to individual food processing industries. For example, meat and poultry processors have different HACCP requirements to meet than the egg production or dairy food industry.
In the egg production industry, a HACCP system focuses on identifying and monitoring critical control points throughout the food chain, so that hazards such as salmonellosis can be reduced or eliminated. Most eggs produced under the Pennsylvania Egg Quality Assurance Program use a HACCP system that focuses on three hazards: SE-contaminated poultry houses, rodents, and pullet chicks.
- Workshops
$475.00
Preventive Controls for Animal Food
When 09/24/2024Length 2.5 daysEvent Format In-PersonProvides the credentials to meet FDA requirements for development and implementation of a preventive system for food safety as stated within the Food Safety Modernization Act (FSMA) regulations. - Articles
Control of Listeria monocytogenes in Meat and Poultry
Learn how to reduce the risk of Listeria monocytogenes in ready to eat meat and poultry products and in small meat and poultry establishments. - Guides and Publications$0.50
Food Safety Poster: Wash Hands
Poster detailing when to wash your hands. - Articles
Food for Profit: Commercial Production of Jams, Jellies, and Fruit Butters
Find information about regulations, ingredients, methods, and common problems when making fruit preserves. - Workshops
Commercial Canning of Acid and Acidified Foods
Length 8 hoursAttend our one-day workshop for smaller-scale commercial processors. Learn key safety and quality practices for shelf-stable products. Perfect for processors, entrepreneurs, growers, and educators! - Tools and Apps
Penn State Extension Food Safety Plans for Small-Scale Cheesemakers
The Penn State Extension Food Safety Plans for Small-Scale Cheesemakers helps cheesemakers conduct risk assessments of their processes and develop a Food Safety System for their facility. - Workshops
Preventive Controls for Human Foods Certification Workshop in Spanish
Length 2.5 daysThis workshop provides certification to meet FDA requirements for the development and implementation of HACCP-based systems as part of the Food Safety Modernization Act (FSMA) regulations. - Workshops
$600.00
Preventive Controls for Human Foods Certification Workshop
When Multiple Options AvailableLength 2.5 daysEvent Format In-PersonThis workshop provides certification to meet FDA requirements for the development and implementation of HACCP based systems as part of the Food Safety Modernization Act (FSMA) regulations. - Guides and Publications$234.00
Cross Contamination - Countertop Food Training Flip Chart Set
Full curriculum of Food Safety flip charts covering Food Defense, Cross Contamination, Person Hygiene, ABC of Food Safety, Food Allergens, Handwashing, ABC of HACCP, and Sanitation - Guides and Publications$39.00
Personal Hygiene Flip Chart
This informative Countertop Food Training Flip Chart is offered in both English and Spanish and assists USDA employees understand the importance of personal hygiene. - Guides and Publications$39.00
Cross-contamination Flip Chart
Geared toward educating USDA employees about the dangers of cross-contamination, this Countertop Food Training Flip Chart is offered in both English and Spanish. - Guides and Publications$39.00
The ABC's of Food Safety Flip Chart
This comprehensive guide spells out the specifics of HACCP, the primary reasons for adopting HACCP, and more. - Guides and Publications$39.00
Handwashing and Gloves Flip Chart
Offered in English and Spanish, this in-depth Countertop Food Training Flip Chart details proper handwashing techniques for employees inspecting USDA egg, poultry, and meat establishments. - Guides and Publications$39.00
Sanitation Programs Flip Chart
This informative Countertop Food Training Flip Chart features crucial information about the importance of proper sanitation practices that employees of USDA-inspected egg, meat, and poultry establishments must adhere to. - Guides and Publications$39.00
Food Allergens Flip Chart
This comprehensive flip chart educates USDA employees on the serious dangers that food allergens pose, written in both Spanish and English. - Guides and Publications$39.00
The Basics of Food Defense Flip Chart
Featuring both Spanish and English, this comprehensive Food Defense Flip Chart outlines case studies, documenting food safety training, and much more. - Guides and Publications$39.00
The ABC's of HACCP Flip Chart
Offered in both English and Spanish, this informative Countertop Food Training Flip Chart is geared toward educating USDA employees engaged in inspecting egg, meat, and poultry establishments. - Articles
Larder Beetle
A commercial pest as well as a household pest, the cosmopolitan larder beetle was historically a pest of cured meats in Europe, the United States, and Canada. - Articles
Foodborne Illness and Listeria monocytogenes
The bacteria Listeria monocytogenes is particularly harmful to pregnant women, newborns, children, elderly, and immune compromised individuals. - Webinars
Free
Scaling Up Your Food Business: Getting Started on Digital Traceability
When Watch NowLength 1 hourRecorded Mar 17, 2023Event Format On-Demand | RecordedIn this webinar, we will look at how other industries have used automation to their benefit and what it would look like to digitize traceability in the context of a food business. - Articles
Control de Listeria Monocytogenes en el Medio Ambiente de Cultivo y Empaque de Hongos
En los últimos años ha aumentado el conocimiento de que Listeria monocytogenes puede ser un posible contaminante microbiano en alimentos listos para el consumo. - Articles
Resources for Food Entrepreneurs
Are you looking to start a new food business? Are you an existing business looking for information on how to maximize your profitability? - Articles
Control of Listeria monocytogenes In Mushroom Growing and Packing Environments
In recent years, awareness of Listeria monocytogenes as a potential microbial contaminant in ready-to-eat foods has increased. - Articles
Method for Validating Thermal Sanitization of Mushroom Disk Slicing Equipment
This study demonstrates the feasibility of thermal sanitization treatment to eliminate L. monocytogenes at niche sites within slicer heads without requiring complete disassembly. - Articles
Guidelines for Producing Unpasteurized Cider in Pennsylvania
This publication explains how to follow established food safety and sanitation standards that minimize the risk for contamination.