3. Good Manufacturing Practices
Deal with contamination
โขโฏ by people
โขโฏ by food materials
โขโฏ by packaging materials
โขโฏ by hazardous materials
โขโฏ by miscellaneous materials
5. Hygiene
All employees working in direct contact
with food, food contact surfaces and food
packaging must conform to hygienic
practices. This protects against food
contamination by microorganisms or
unwanted material.
8. Any behavior that could result
in food contamination such as
eating, use of tobacco,
chewing gum or other
unhygienic practices, is not
allowed in food handling areas
9. Hygiene and Communicable Diseases
โขโฏclothing
โขโฏ hair
โขโฏ personal habits
โขโฏ hand washing
โขโฏ personal effects and
jewelry
โขโฏ illness and disease
โขโฏ injuries
โขโฏ visitors
โขโฏ training
10. Production employees
โขโฏ Bathe daily
โขโฏ No perfume, aftershave, fragrant creams
โขโฏ No jewellery
โขโฏ No false nails or nail polish
โขโฏ Fingernails should be trimmed short
โขโฏ Use metal detectable bandages covered with
gloves
โขโฏ No eating, drinking or chewing gum
11. Clothing
โขโฏ Everyone must wear pants and covered
sleeves.
โขโฏSeparate shoes (no open toes or high heels)
are to be worn in the factory.
โขโฏPersonal belongings and street clothing must
be stored in locker rooms.
12. Illness
โขโฏ Doctorโs certificate on hiring
โขโฏInform your supervisor or HR if you are ill with
symptoms that could contaminate ingredients
or products
โขโฏNo medication allowed in factory
โขโฏEnsure that a clean bandage covers any open
wounds
13. Hand washing
All employees must wash their hands thoroughly:
โขโฏ when they enter food handling areas
โขโฏbefore starting work
โขโฏafter handling contaminated materials
โขโฏafter breaks
โขโฏafter using toilet facilities
15. Personnel
โขโฏ Do not leave gloves, masks, etc. lying
around while on break or at shift end.
โขโฏ Crates, boxes, containers or buckets must
not be placed directly on the floor.
โขโฏ Store brooms and dust pans at stations
provided.
16. Product
โขโฏKeep hand contact with ingredients to a
minimum.
โขโฏCheck ingredients for expiration dates to
ensure that fresh ingredients are used.
โขโฏCooling product should always be kept
covered.
17. Equipment, containers and utensils
โขโฏ Use white or brown
containers to store
ingredients and rework.
โขโฏ Use gray containers
for garbage.
Garbage containers
must be kept
covered.
โขโฏ Ensure that all containers, including those
holding rework, are properly labelled and are
kept covered.
18. Cloths
Use white cloths to wipe
hands regularly and
dispose of soiled cloths
immediately. No moist
cloths are to be left in the
production area.
Use yellow cloths to
clean the floor and
objects (e.g. step stools)
that come into contact
with the floor.
19. Utensils
โขโฏScrapers for moulds and tabletops are not to be
used on the floor.
โขโฏProduction equipment/utensils must be
thoroughly cleaned and sanitized with alcohol
after use.
20. Premises
โขโฏ Keep unscreened doors and windows
closed.
โขโฏ Report any pests or evidence of pests such
as flies, insects, mice droppings.
21. Equipment
โขโฏ Return tools and attachments to their proper
place after use.
โขโฏ Check product surfaces before starting
equipment. Remove any foreign objects or
dirt.
โขโฏ Replace brushes that lose bristles.
22. Personnel Practices
โขโฏ Do not lean, sit or step on product surfaces.
โขโฏ Do not handle ingredients or products with
either cut or infected hands.
โขโฏ Do not engage in horseplay.
โขโฏ Keep hand contact with ingredients and
product to a minimum.
23. Sanitation
โขโฏ Keep contact surfaces clean and free of
contamination from tools, cords, cleaning
utensils, machine parts, lubricants and
paper.
โขโฏ Clean all spills promptly.
โขโฏ Keep everything off the floor and the area
clean and floors swept.
24. โขโฏWork areas should be cleaned regularly
throughout the shift.
โขโฏKeep your immediate working area swept or
dust mopped. Wipe or mop up spilled liquids
promptly.
โขโฏScrape the floor around the work area after
completing a job.
โขโฏLeave your work area clean at the end of
your shift.
Sanitation continuedโฆ
25. Receiving and Storage
โขโฏ Ensure that all pallets and materials are
kept at least 18โ away from the walls.
โขโฏ Inspect torn bags and boxes and then
repair if appropriate.
โขโฏ Brush off bags and boxes before opening
them.
โขโฏ Store ingredients and products at the
appropriate temperature.
26. โขโฏ Use ingredients in the proper rotation
(oldest stock first)
โขโฏ Handle ingredients or products carefully to
avoid spilling
โขโฏ Do not return products or ingredients to
the production line after they have touched
the floor or any other surface that is not
clean.
Receiving and Storage continuedโฆ
27. Maintenance and Repairs
โขโฏEnsure area is segregated from production
by use of tarps.
โขโฏDo not leave maintenance supplies in the
product zone.
โขโฏReturn all tools and attachments to their
proper place after use.
โขโฏEnsure the production area is clear of all
tools and hazards before production starts
28. Retail store
โขโฏ Monitor and maintain proper temperatures
โขโฏ Rotate ingredients using FIFO and check for expired
items.
โขโฏ Check best before dates and the quality of the food
before using.
โขโฏ Refrigerate cold foods immediately upon receipt.
โขโฏ Sanitize equipment, cutting boards, work surfaces and
utensils.
โขโฏ Always wash hands after handling money.
29. Visitors to Production Areas
โขโฏ Should always be accompanied.
โขโฏ Must be appropriately dressed - hair
coverings, booties over street shoes, gloves,
sleeve covers, etc.
33. On the job.....
โขโฏThink about food safety as you work
โขโฏWatch for hazards and remove any that you find
Questions ?
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food industry. We have the largest database of Asian food
regulations in the world โ and itโs FREE to use.
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Feel free to contact us anytime to talk about your specific
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