Production and processControlsEach

Production and processControlsEach processing facility will have a unique process specifically designed for theproduct that it produces. Some general guidelines are listed below.All operations in receiving, transporting, packaging, preparing, processing,and storing of food must follow sanitary principles.Raw materials must be inspected and separated from processed products.Raw material containers need to be inspected.Ice, if used, must be sanitary if used for food production.Food processing equipment should be inspected and cleaned on a regularbasis.Processing factors such as time, temperature, humidity, pressure, and otherrelevant variables must be properly controlled and documented.Testing procedures must be in place to check finished product for quality andsafety.Packaging materials must be approved and provide appropriate protection.Finished products must be coded to provide information such as place and dateof production.Production records need to be correctly maintained and retained for anappropriate amount of time.Products must be warehoused and shipped under sanitary conditions and awayfrom harmful substances.