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GMP PRESENTATION (Repaired) 2

This document provides an overview of Good Manufacturing Practices (GMP) for a food production facility. It discusses policies, procedures, and requirements around personal hygiene, prescribed working apparel, pest control management, training programs, and codes of conduct for employees. Adherence to GMP standards is important for food safety, legislation, and customer certification.

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33 views27 pages

GMP PRESENTATION (Repaired) 2

This document provides an overview of Good Manufacturing Practices (GMP) for a food production facility. It discusses policies, procedures, and requirements around personal hygiene, prescribed working apparel, pest control management, training programs, and codes of conduct for employees. Adherence to GMP standards is important for food safety, legislation, and customer certification.

Uploaded by

daizy.enaj
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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QUALITY ASSURANCE DEPARTMENT

GMP ORIENTATION
INTRODUCTION TO FOOD SAFETY
PREPARED BY :
Catherine Rose Aliganga
GMP
Good Manufacturing Practice

- are operational requirements necessary to enable


business to produce food safely.

- needed for legislation and customer certification


standards

- a system for ensuring that products are


consistently produced and controlled according
to quality standards.
Policies
Food Safety Policy
CAYGo Policy
Preventing Cross-
Contamination Policy
Outer Garments Policy
CAYGo Policy
Clean As You Go Policy
It is designed to ensure that workplace cleanliness and hygiene are
maintained to the highest standard. In doing so, the safety and

appearance of the property will be maintained as well as a safe, legal


and hygienic product being produced.

Nakadisenyo kini aron sa pagsiguro nga ang lugar


trabahoanan magpabilin ang kahinlo o kalimpyo. Sa pagbuhat
niini , ang kahapsay ug kasiguroan sa mga butang nga gigamit
sa pasilidad mosangko usab sa kahinlo o kalimpyo sa atong
produkto.
the contamination of a product from one
Preventing Cross Contamination Policy

source to another

-Personnel classification
- Visitors Entry
-Color Coding of Crates and Materials
- Footbaths
-Limitations in Wearing Footwear
(White Boots)
Outer Garments Policy
1. Production crew should change clothes necessary
for working inside the production.

2. Production workers should wear FCACC logo long


sleeved shirt or plain t-shirt, working pants, complete
with head cap, masks, aprons, gloves and boots. Clean
and dirty area personnel are identified by the color of
their t-shirt. Where white for the clean area and red for
the dirty area.
Outer Garments Policy
3. When leaving from working station for a break, no
head caps, masks, boots and aprons shall be worn in
canteens.
Working paraphernalia’s will be hanged in locker
room.

4. When leaving the plant after shifts operation, no


working clothes shall be worn outside.
GMP SCOPE
----Personnel
----Building and Grounds

----Sanitary Facilities
----Equipment and Utensils
----Process and Process Controls
----Warehousing
----Pest Control Management
----Training Program
Personal Hygiene

 Allworkers, visitors and customers are


required to maintain a high degree of
personal cleanliness
Personal Hygiene
 Practices:
 All food handlers are required to submit medical
certificate prior to start to work
Taking a bath daily to prevent body odor
Clean and short fingernails
Men are required to maintain a short and clean cut
hair.
No beard or mustache for men
Personal Hygiene
Practices:
Street clothes are not allowed inside the production
area and they are advised to wear clean and
complete working garments above their street
clothes.
Hands should be washed and as often as necessary
specially after using the toilet and after touching
dirty materials of body parts.
Anybody entering production area must wear clean
and complete working apparels and must step on
the foot bath for disinfection.
Prescribed Working Apparels
Prescribed Working Apparels
Prescribed Working Apparels
 Visitors/ Supervisors
Clean White laboratory gowns
with label
Gray scrub suit (optional)
Clean head cap
Clean mask
Clean white boots
Good Practices
 Minorcuts and abrasion on the hands
must be properly treated and covered with
suitable water proof dressing.

They are required to wear rubber


gloves when handling products.
Good Practices

 Workers suffering from diarrhea, fever and


other communicable disease like sore
eyes, colds, coughs and measles are not
allowed to report to work.
 Wearing of any form of jewelry is not
allowed inside the production area.
 Bringing of personal belongings such as
bags, umbrella are not allowed inside the
production area.
 Drinking of liquor inside the plant
premises is strictly prohibited.
 Smoking is not allowed inside the plant premises.

 Working under the influence of drugs and liquor is strictly


prohibited

 Spitting everywhere at the plant premise is strictly


prohibited, chewing and eating are strictly prohibited inside
the production area

 Using perfume and lotion is strictly not allowed in


production area

 Vandalism is strictly prohibited inside the plant premises

 Using earphones, cellular phones and other gadgets,


where its use is not related in handling products must not
be brought inside the production area.
Proper Hand washing

 WASH

 SOAPING for at least 20 seconds

 RINSING

 DRY

 SANITIZING
Pest Control Management
 program that should be based on prevention,
monitoring, and control which offers the
opportunity to eliminate or drastically reduce
the use of pesticides, and to minimize the
toxicity of and exposure to any products
which are used.
Pest Control Management

 PEST SCIENCE CORPORATION


Training Program
All workers are required to undergo GMP
Orientation and Evaluation prior start of
work
A refresher training/ orientation will also be
provided to all workers every 6 months.
GMP effectiveness will be regularly
evaluated by the management.
GMP manual will be regularly evaluated and
revised should there be necessary changes
on the operation
CODE OF CONDUCT
 Article III Work and Business Ethics
Section 1
Failure to wear Company ID and uniform or
wearing altered, deformed or mutilated
uniform.
1st – written reprimand
2nd – 3-day Suspension
3rd – 7-day suspension
4th – 15-day suspension
5th – 30-day suspension
6th - dismissal
Section 13:
Failure to use the prescribed uniform
during working hours or while on duty
within the working hours.
1st – written reprimand
2nd – 3-day Suspension
3rd – 7-day suspension
4th – 15-day suspension
5th – 30-day suspension
6th – dismissal
The GMP Inspection
 To ensure the effective implementation
of Good manufacturing practices (GMP),
it is beneficial for the food business to
undertake its own internal GMP
inspection. This generally involves
reviewing the site visually to see if it is
complying to customer expectations
and regulatory requirements.
Thank you 

- Quality Assurance Department

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