For Training POM Factory

7/31/2019 For Training POM Factory

1/35

5/14/2012 1

cG M P

current Good ManufacturingPractices

BRANDED CONSUMER FOODS GROUP

URC CALAMBA BEVERAGE A JG SummitCompany


2/35

5/14/2012 2

Training Objectives:

At the end of the training, theparticipants will be able to:

1. Understand how cGMP and its importanceto the food chain

1.2. Understand importance of cleaning anddisinfection in food processing.

1.1 Appreciate the importance of personalhygiene . Practice good hygiene


3/35

5/14/2012 3

Training Objectives:

At the end of the training, theparticipants will be able to:

1.3 Apply the basic principles of cleaning

& disinfection in their work areas.

2. Understand how microorganisms get intofood and their effect on human beings.

2.1 Identify the different types of filth infood and their sources.


4/35

5/14/2012 4

What is cGMP? Current Good Manufacturing Practices

- mainly deals with the sanitation principles and good hygienetechniques in the control of manufacturing, packing andhandling operations in order to produce good quality andsafety food products.

Provide assurance that food is suitable for humanconsumption

Provide a basic foundation for the development ofHACCP/Food Safety system

Scope includes personnel & establishments thatmanufacture, package, repack or hold food products


5/35

5/14/2012 5

cGMP Elements:

1. Organization

2. Premises

3. Equipment

4. Sanitation & Hygiene

5. Production & Process Control

6. Quality Control7. Documentation

8. Quality Audits

9. Warehousing and Distribution

10. Product Recall

11. Retention Samples

12. Sub-contracting of Manufacture


6/35

5/14/2012 6

cGMP Elements:

1. Organization2. Premises3. Equipment


5. Production & Process Control6. Quality Control

7. Documentation

8. Quality Audits


10. Product Recall




7/355/14/2012 7

cGMP Elements:

1. ORGANIZATION

Adequate number of personnel

Adequate training & evaluated

Knowledge, skill & capabilities toperform the tasks

Separate heads for QA &Production


8/355/14/2012 8

cGMP Elements:

1. Organization

2. Premises3. Equipment



7. Documentation

8. Quality Audits


10. Product Recall




9/355/14/2012 9

cGMP Coverage:

2. PREMISES: BUILDINGS & FACILITIES

CONSTRUCTION, DESIGN & MAINTENANCE

Windows & Doors

Walls, Floors & Ceilings

Proper Partitions

No Leaks

Facilities


10/355/14/2012 10


11/355/14/2012 11


12/355/14/2012 12


13/355/14/2012 13


14/355/14/2012 14


15/355/14/2012 15

than where products

are processed, packed or

stored.


16/355/14/2012 16


17/355/14/2012 20

cGMP Elements:

1. Organization

2. Premises

3. Equipment4. Sanitation & Hygiene


7. Documentation

8. Quality Audits


10. Product Recall




18/355/14/2012 21

cGMP Coverage:

3. EQUIPMENT & UTENSILS

Regularly cleaned & sanitized as perrequirement

Properly labeled and stored

Proper use of lubricants

Self-draining, easily disassembleand easily clean


19/355/14/2012 22

cGMP Elements:

1. Organization

2. Premises

3. Equipment

4. Sanitation & Hygiene5. Production & Process Control6. Quality Control

7. Documentation

8. Quality Audits


10. Product Recall




20/355/14/2012 23

cGMP Coverage:

4. SANITATION & HYGIENE

What is Hygiene?

- HYGIENE can be defined asmaintaining the standards of visualcleanliness, microbial level and foreignmatter set by management in respectof both product and plant.


21/355/14/2012 24

cGMP Coverage:


Disease Control

No communicable disease

Cleanliness

Regularly wash & sanitize hands

Keep fingernails trimmed

Avoid use of cosmetics, perfumes

No jewelry and other personal effects(belongings)


22/35

5/14/2012 25

cGMP Coverage:


Cleanliness

Male employees properly shaven

Avoid mannerisms

Wear hair net / bonnet /aprons / masks /

shoes / boots (as necessary)

No eating, drinking, chewing insideproduction floor

Wear clean and proper uniform


23/35

5/14/2012 26

cGMP Elements:

1. Organization

2. Premises

3. Equipment


5. Production & ProcessControl6. Quality Control

7. Documentation

8. Quality Audits9. Warehousing and Distribution

10. Product Recall




24/35

5/14/2012 27

cGMP Coverage:

5. PRODUCTION & PROCESS CONTROL

Free from Contamination & Infestation

Raw & Packaging Materialsproperly stored

- Off the Wall, Off the Floor

- AC/RT

- Proper Labeling / Tagging

- FIFO


25/35

5/14/2012 57

1. SEIRI (Sort)- Take out unnecessary items and dispose

2. SEITON (Systematize)- Arrange necessary items in good order for use

3. SEISO (Sweep)- Clean your workplace

4. SEIKETSU (Sanitize)- Maintain high standard of housekeeping

5. SHITSUKE (Sustain/Self-discipline)- Do things spontaneously without being told or

ordered


26/35

5/14/2012 58

Recap: GMP (from A Z)

A - Always remember it is food you are preparing for people to

eat. Cleanliness is important!

B - Be careful! Bacteria are everywhere. They are like people.

They need food. Some make us sick.

C- Caution! If you are sick, infected with sores, boils or infectious

wounds, you SHOULD NOT be handling food. Report toyour Supervisior immediately.


27/35

5/14/2012 59


D - Do not sit, lie nor eat (& drink) on equipment where food is

prepared.

E - Equipment not in use should be stored away or they will

harbour pests and collect dust.

F - Finished Goods should have legible codes.


28/35

5/14/2012 60


G - Glass thermometers should not be used in the plant.

H - Handle packed products with care so that breakage and dentswill be minimized.

I - Insecticides and toxic chemicals should be kept under lock andkey. They should not be used in the plant unlessauthorized.


29/35

5/14/2012 61


J - Jewelry that are loose may end up in the product. It isdifficult to clean and may provide a good hiding place for

bacteria. Remove them!

K - Keep personal belongings and lunch packs in designated

places.

L- Leftovers must be removed from the Production Area at the

end of the day or pests and bacteria will proliferate.


30/35

5/14/2012 62


M - Mold multiplies rapidly in warm, moist areas and on

equipment. Whenever possible, keep area dry.

N - Never use food containers for non-food items

O - Omit no steps in any established procedure. One omissionmay lead to disaster.


31/35

5/14/2012 63


P - Pack carefully. Be sure containers are clean and packed

properly. Avoid pests and confusing labels.

Q - Quality leads to profitability.

R - Remember! Do it right the first time.

Reworks & rejects will only waste time and money.


32/35

5/14/2012 64


S - Store the products properly. Maintain them at the propertemperatures. Stock away from walls to protect from

danger. Rotate inventory.

T - Tobacco in any form is prohibited inside the food factory. Donot chew candy, gums, etc., nor leave pens/pencils behindyour ears when working.

U - Use clean equipment, overalls and practice good personalhygiene in the Production Area at ALL TIMES.


33/35

5/14/2012 65


V - Very important! Keep containers clean before and after filling.

W - Wash hands with soap and water before and after handling

food. Remember! If hands are dirty during process, washas often as possible.

X - eXtra precautions of wearing caps, hairnets, gloves, apronsand clean clothing always pays off when handling food.


34/35

5/14/2012 66


Y - You! Yes! You are a key factor in promising GMP. Yourcompany cant even have them without you and yourfriends.

Z -Zee! its not so hard and the REWARDS are great satisfied customers buying time after time the products youhave prepared . Thus assuring a continuation of your job.


35/35

The End

Documents

For Training POM Factory