Name: BRYLLE ADAM B. LUMINGKIT Yr.

/Course/Section: BSABE-4A
Instructor: JEAH BEJARASCO, ABE Date submitted: 10/05/2024

Module No. 4
Agricultural Processing Plant Safety

Application:

Direction: Answer the following questions. Write your answer in a clean bond paper. Show your
solution if applicable.

1. Importance of GMP and HACCP in food safety programs

Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP)
are essential components of a food safety program in any food manufacturing/processing plant.
GMP ensures that the facility, equipment, and personnel are clean and sanitized, while HACCP
identifies and controls hazards in the production process to prevent contamination and ensure
the safety of the final product.

The importance of GMP and HACCP lies in their ability to:

 Prevent contamination and adulteration of food products

 Ensure compliance with regulatory requirements
 Reduce the risk of foodborne illnesses
 Improve product quality and consistency
 Enhance customer trust and confidence
 Reduce the risk of product recalls and litigation

2. Food security and safety issues in agricultural food processing plants

Here are some potential food security and safety issues that may arise in at least two
agricultural food processing plants:

Plant 1: Fresh Fruit Processing

 Contamination of fruits with pesticides, heavy metals, or other chemicals

 Inadequate washing and sanitizing of fruits
 Improper storage and handling of fruits
 Inadequate training of personnel on food safety and handling practices
 Inadequate testing for microbiological contaminants
 Inadequate labeling and packaging of products

Plant 2: Meat Processing

 Contamination of meat with pathogens such as Salmonella, E. coli, or Listeria

 Inadequate cooking and cooling of meat products
 Improper handling and storage of meat products
 Inadequate cleaning and sanitizing of equipment and facilities
 Inadequate testing for microbiological contaminants
 Inadequate labeling and packaging of products
3. Guidelines/provisions of the Philippines Administrative Order (A.O) No. 153 S. 2004 and Joint DA
– DOH A.O No. 2015-0007

A.O. No. 153 S. 2004

This administrative order provides guidelines for the implementation of GMP in food
establishments in the Philippines. The provisions include:

 Registration and licensing of food establishments

 Compliance with GMP requirements
 Implementation of HACCP principles
 Regular inspection and monitoring of food establishments
 Enforcement of food safety regulations

DA – DOH A.O No. 2015-0007

This joint administrative order provides guidelines for the implementation of food safety
regulations in the Philippines. The provisions include:

 Registration and licensing of food establishments

 Compliance with food safety standards
 Implementation of HACCP principles
 Regular inspection and monitoring of food establishments
 Enforcement of food safety regulations
 Recall procedures for contaminated or adulterated food products