for training pom factory
TRANSCRIPT
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cG M P
current Good ManufacturingPractices
BRANDED CONSUMER FOODS GROUP
URC CALAMBA BEVERAGE A JG SummitCompany
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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
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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.
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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
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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
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cGMP Elements:
1. Organization2. Premises3. Equipment
4. Sanitation & Hygiene
5. Production & Process Control6. Quality Control
7. Documentation
8. Quality Audits
9. Warehousing and Distribution
10. Product Recall
11. Retention Samples
12. Sub-contracting of Manufacture
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cGMP Elements:
1. ORGANIZATION
Adequate number of personnel
Adequate training & evaluated
Knowledge, skill & capabilities toperform the tasks
Separate heads for QA &Production
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cGMP Elements:
1. Organization
2. Premises3. Equipment
4. Sanitation & Hygiene
5. Production & Process Control6. Quality Control
7. Documentation
8. Quality Audits
9. Warehousing and Distribution
10. Product Recall
11. Retention Samples
12. Sub-contracting of Manufacture
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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. Organization
2. Premises
3. Equipment4. Sanitation & Hygiene
5. Production & Process Control6. Quality Control
7. Documentation
8. Quality Audits
9. Warehousing and Distribution
10. Product Recall
11. Retention Samples
12. Sub-contracting of Manufacture
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cGMP Coverage:
3. EQUIPMENT & UTENSILS
Regularly cleaned & sanitized as perrequirement
Properly labeled and stored
Proper use of lubricants
Self-draining, easily disassembleand easily clean
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cGMP Elements:
1. Organization
2. Premises
3. Equipment
4. Sanitation & Hygiene5. Production & Process Control6. Quality Control
7. Documentation
8. Quality Audits
9. Warehousing and Distribution
10. Product Recall
11. Retention Samples
12. Sub-contracting of Manufacture
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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.
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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 hair net / bonnet /aprons / masks /
shoes / boots (as necessary)
No eating, drinking, chewing insideproduction floor
Wear clean and proper uniform
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cGMP Elements:
1. Organization
2. Premises
3. Equipment
4. Sanitation & Hygiene
5. Production & ProcessControl6. Quality Control
7. Documentation
8. Quality Audits9. Warehousing and Distribution
10. Product Recall
11. Retention Samples
12. Sub-contracting of Manufacture
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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
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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!
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.
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Recap: GMP (from A Z)
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.
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Recap: GMP (from A Z)
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.
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Recap: GMP (from A Z)
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.
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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.
N - Never use food containers for non-food items
O - Omit no steps in any established procedure. One omissionmay 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.
R - 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 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.
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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, washas often as possible.
X - eXtra precautions of wearing caps, hairnets, gloves, apronsand 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. 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.
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The End