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A JG Summit Company
cG M P
current Good Manufacturing Practices
5/14/2012
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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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.
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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
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.
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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- 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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- Equipment not in use should be stored away or they will harbour pests and collect dust.
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- 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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- Leftovers must be removed from the Production Area at the end of the day or pests and bacteria will proliferate.
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- Omit no steps in any established procedure. One omission may lead to disaster.
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- Remember! Do it right the first time. Reworks & rejects will only waste time and money.
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- 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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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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- 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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