ABSTRACT
All food processing establishments selling their products interstate must practice, as a minimal legal requirement, good manufacturing practices (GMPs), sanitation performance standards (SPSs), and sanitation standard operating procedures (SSOPs) that form the core of an acceptable sanitation system in the processing of food products for public consumption. Chapters 10 through 18 of this book provide you with details to achieve this goal. Instead of repeating the information here, we will provide only one question for each of the major components of the sanitation system. Your answer to each question serves as a reflection of the whole picture or system. Hopefully, you will realize the following:
Your responsibility as a food processing establishment.
Look at the question presented and the answer you provide for that sanitation component. Then think of all unasked questions and their answers associated with the same component.
