HACCP + below, compare to Preventive Controls

GMPs are part of the foundational programs, known as Pre-requisite Programs, that support HACCP-based Food Safety Management Systems.

GMPs are food safety and quality goals published in Title 21 of the Code of Federal Regulations, Part 117 – Subpart B. The “c” in cGMP stands for current which indicates that the most recent standards. GMPs describe the methods, equipment, facilities, and controls for producing processed food. Five key elements, which are often referred to as the 5 P's of GMPs —people, premises, processes, products, and procedures (or paperwork). And if all five are done well, there is a sixth P… profit! 

Some GMP Guidelines include Quality management, Sanitation and Hygiene, Building and Facilities/premises, Equipment, Raw materials, Personnel, and more. 

Directions, or practices, are directed by written SOPs. An SOP should be procedural and narrow in scope so easy to follow. Numbered procedure should correspond with numbered corrective action. 

Sanitation Standard Operating Procedures — SSOPs — are the specific, written procedures necessary to ensure sanitary conditions in the food plant. They include written steps for cleaning and sanitizing to prevent product adulteration. SSOPs serve primarily to guide and orientate supervisors, management, regulators, and auditors, not necessarily the employees. 

An SSOP is a fundamental part of a Food Safety Plan. It may be a stand-along procedure or may be a Prerequisite Program (PP). It shall be updated whenever there is a change in processes or chemicals used. It should be reviewed annually with the Food Safety Plan. An SSOP may written for a piece of equipment, several pieces of equipment in a process, an environmental area,

as a Master Sanitation Plan for the whole facility.

 A “Certificate” of Attendance (or Completion) is presented to attendees for completing the course.  Attending a course does not grant “certification” to the attendee. Facilities get “certified”.  

No, the FDA is happy to see that you and your staff has taken HACCP training, but they still need the PCQI (Preventive Controls Qualified Individual) to have Preventive Controls training (or fully knowledgeable on PCHF requirements and implementation).