GOOD MANUFACTURING PRACTICES
\ɡˈʊd mˌanjuːfˈakt͡ʃəɹɪŋ pɹˈaktɪsɪz], \ɡˈʊd mˌanjuːfˈaktʃəɹɪŋ pɹˈaktɪsɪz], \ɡ_ˈʊ_d m_ˌa_n_j_uː_f_ˈa_k_tʃ_ə_ɹ_ɪ_ŋ p_ɹ_ˈa_k_t_ɪ_s_ɪ_z]\
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Plant and facility operations guidelines to mitigate potential and real risks. These guidelines are for food processors and seek to include all HACCP methods and procedures. (1) plant design and construction material, (2) water supply, (3) plumbing and toilet facilities, (4) equipment and utensils, (4) raw food handling and testing practices, (5) personal hygiene, (6) pest control, and (7) waste disposal are major categories in these practices.
By Henry Campbell Black
Nearby Words
- good looks
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