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BRANDED CONSUMER FOODS GROUP URC CALAMBA BEVERAGE

A JG Summit Company

cG M P
current Good Manufacturing Practices

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Training Objectives:
At the end of the training, the participants will be able to:
1. Understand how cGMP and its importance to the food chain

1.1 Appreciate the importance of personal hygiene . Practice good hygiene 1.2. Understand importance of cleaning and disinfection in food processing.

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Training Objectives:
At the end of the training, the participants will be able to:
1.3 Apply the basic principles of cleaning & disinfection in their work areas. 2. Understand how microorganisms get into food and their effect on human beings.

2.1 Identify the different types of filth in food and their sources.

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What is cGMP?
Current Good Manufacturing Practices - mainly deals with the sanitation principles and good hygiene techniques in the control of manufacturing, packing and handling operations in order to produce good quality and safety food products. Provide assurance that food is suitable for human consumption Provide a basic foundation for the development of HACCP/Food Safety system Scope includes personnel & establishments that manufacture, package, repack or hold food products

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cGMP Elements:
Organization 2. Premises 3. Equipment 4. Sanitation & Hygiene 5. Production & Process Control 6. Quality Control 7. Documentation 8. Quality Audits 9. Warehousing and Distribution 10. Product Recall 11. Retention Samples 12. Sub-contracting of Manufacture
1.

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cGMP Elements:

1. Organization
Premises 3. Equipment 4. Sanitation & Hygiene 5. Production & Process Control 6. Quality Control 7. Documentation 8. Quality Audits 9. Warehousing and Distribution 10. Product Recall 11. Retention Samples 12. Sub-contracting of Manufacture
2.

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cGMP Elements:
1. ORGANIZATION

Adequate number of personnel Adequate training & evaluated Knowledge, skill & capabilities to perform the tasks Separate heads for QA & Production

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cGMP Elements:
1.

Organization

2. Premises
Equipment 4. Sanitation & Hygiene 5. Production & Process Control 6. Quality Control 7. Documentation 8. Quality Audits 9. Warehousing and Distribution 10. Product Recall 11. Retention Samples 12. Sub-contracting of Manufacture
3.

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cGMP Coverage:
2. PREMISES: BUILDINGS & FACILITIES CONSTRUCTION, DESIGN & MAINTENANCE Windows & Doors Walls, Floors & Ceilings Proper Partitions No Leaks Facilities

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than where products are processed, packed or stored.

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cGMP Elements:
1. 2.

Organization Premises

3. Equipment
Sanitation & Hygiene 5. Production & Process Control 6. Quality Control 7. Documentation 8. Quality Audits 9. Warehousing and Distribution 10. Product Recall 11. Retention Samples 12. Sub-contracting of Manufacture
4.

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cGMP Coverage:
3. EQUIPMENT & UTENSILS Regularly cleaned & sanitized as per requirement Properly labeled and stored Proper use of lubricants Self-draining, easily disassemble and easily clean

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cGMP Elements:
1. 2. 3.

Organization Premises Equipment

4. Sanitation & Hygiene


Production & Process Control 6. Quality Control 7. Documentation 8. Quality Audits 9. Warehousing and Distribution 10. Product Recall 11. Retention Samples 12. Sub-contracting of Manufacture
5.

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cGMP Coverage:
4. SANITATION & HYGIENE

What is Hygiene?
- HYGIENE can be defined as maintaining the standards of visual cleanliness, microbial level and foreign matter set by management in respect of both product and plant.

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cGMP Coverage:
4. SANITATION & HYGIENE

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)
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cGMP Coverage:
4. SANITATION & HYGIENE Cleanliness
Male employees properly shaven Avoid mannerisms Wear clean and proper uniform Wear hair net / bonnet /aprons / masks / shoes / boots (as necessary) No eating, drinking, chewing inside production floor

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cGMP Elements:
1. 2. 3. 4.

Organization Premises Equipment Sanitation & Hygiene

5. Production & Process

Control

Quality Control 7. Documentation 8. Quality Audits 9. Warehousing and Distribution 10. Product Recall 11. Retention Samples 12. Sub-contracting of Manufacture
6.
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cGMP Coverage:
5. PRODUCTION & PROCESS CONTROL

Free from Contamination & Infestation Raw & Packaging Materials properly stored
- Off the Wall, Off the Floor - AC/RT - Proper Labeling / Tagging - FIFO

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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

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Recap: GMP (from A Z)


A
- Always remember it is food you are preparing for people to eat. Cleanliness is important!

- Be careful! Bacteria are everywhere. They are like people. They need food. Some make us sick.

- Caution! If you are sick, infected with sores, boils or infectious wounds, you SHOULD NOT be handling food. Report to your Supervisior immediately.

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Recap: GMP (from A Z)


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

- Equipment not in use should be stored away or they will harbour pests and collect dust.

- Finished Goods should have legible codes.

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Recap: GMP (from A Z)


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

- Handle packed products with care so that breakage and dents will be minimized.

- Insecticides and toxic chemicals should be kept under lock and key. They should not be used in the plant unless authorized.

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Recap: GMP (from A Z)


J
- Jewelry that are loose may end up in the product. It is difficult to clean and may provide a good hiding place for bacteria. Remove them!

- Keep personal belongings and lunch packs in designated places.

- Leftovers must be removed from the Production Area at the end of the day or pests and bacteria will proliferate.

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Recap: GMP (from A Z)


M - Mold multiplies rapidly in warm, moist areas and on
equipment. Whenever possible, keep area dry.

- Never use food containers for non-food items

- Omit no steps in any established procedure. One omission may lead to disaster.

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Recap: GMP (from A Z)


P
- Pack carefully. Be sure containers are clean and packed properly. Avoid pests and confusing labels.

Q - Quality leads to profitability.

- Remember! Do it right the first time. Reworks & rejects will only waste time and money.

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Recap: GMP (from A Z)


S
- Store the products properly. Maintain them at the proper temperatures. Stock away from walls to protect from danger. Rotate inventory.

- Tobacco in any form is prohibited inside the food factory. Do not chew candy, gums, etc., nor leave pens/pencils behind your ears when working.

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

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Recap: GMP (from A Z)


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, wash as often as possible.

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

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Recap: GMP (from A Z)


Y
- You! Yes! You are a key factor in promising GMP. Your company cant even have them without you and your friends.

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

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The End

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