Microbiological hazards and safe process design 293 Raw Materia Storage on Receipt Preparation Chilling Prepared Raw Material EFER HYGIENI Component AREA Assembly Primary Packaging Secondary Packaging Chilling Distribution Retailing Physical and staff separation obligatory Fig. 11. 1 Typical flow diagram for the production of chilled foods prepared from only raw components (Class 1) which are pre-requisites to other approaches, in particular HACCP. GMP codes and the hygiene requirements they contain are the relevant boundary conditions for the hygienic manufacture of foods and should always be appli Governments(see Anon. 1984, 1986), the Codex Alimentarius Committee on Food Hygiene(FAO/WHO) and the food industry, often acting in collaboration with food inspection and control authorities and other groups have developed GMP/GHP requirements ( Jouve et al. 1998). Generally GHP/GMP requirements over the following the hygienic design and construction of food manufacturing premises the hygienic design, construction and proper use of machinerywhich are pre-requisites to other approaches, in particular HACCP. GMP codes and the hygiene requirements they contain are the relevant boundary conditions for the hygienic manufacture of foods and should always be applied. Governments (see Anon. 1984, 1986), the Codex Alimentarius Committee on Food Hygiene (FAO/WHO) and the food industry, often acting in collaboration with food inspection and control authorities and other groups have developed GMP/GHP requirements (Jouve et al. 1998). Generally GHP/GMP requirements cover the following: • the hygienic design and construction of food manufacturing premises • the hygienic design, construction and proper use of machinery
  
 
         
      


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  #  $ $  %%   Fig. 11.1 Typical flow diagram for the production of chilled foods prepared from only raw components. (Class 1) Microbiological hazards and safe process design 293