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The current federal GMP regulation specifically applies to all food products regulated by FDA.

Bioaerosols are a risk factor in food safety and should not be overlooked.  

The basis for sanitation is the removal of soils from the manufacturing environment.  

The concept of using water activity as a means of controlling foodborne illness in the retail food industry is a relatively recent addition to the applied science of food safety.

Water may be adulterated by a number of chemical, heavy metal, microbial and physical hazards that pose potential public health risks if they are present at high levels.

While HACCP is the investigation of hazards, the foundation and bulk of the food safety is represented by day-to-day employee activities that constitute GMPs and prerequisite programs.

In an industry where food safety is paramount, standards of cleanliness rise with each passing year.

It is necessary to periodically examine whether GMP regulations should be revised to incorporate control practices based on newly identified food safety risks.

Processors should conduct an audit of the water and plumbing systems.  

Food equipment should be designed to create a sanitary processing environment in which to produce uncontaminated products.