Good Work Practices

Keeping the product and plant clean

GMPs 2

1. Work station – cross-contamination control

Make sure that your work area is clean before you start If not, bring it to the attention of your

supervisor or clean it up yourselfUse only designated containers for

inedible product or garbageNever use product containers for other

uses!

Your workplace is all around you

Your workplace is all around you

GMPs 3

Keep your work area clean

Don’t let garbage accumulate (squeegee and scoop into containers)

If any food product (raw or finished) drops to the floor, it must go into the garbageThe floor is very contaminated and will

cause the product to be unsafe

GMPs 4

Don’t sneeze or cough directly into the air

Tiny aerosol droplets get onto everything including the product and product contact surfaces

Sneeze into disposable tissue orSneeze into your hand and wash

immediately orSneeze or cough into shoulder

(emergency)

GMPs 5

2. Standard Operating Procedures (SOPs)

What are SOPs? Standard Operating Procedures are designed to be

followed closely Where can they be found?

Master list is in plant manager’s or QA office Copies of individual SOPs should be posted close

to your workstation How should they be used

Study them before you start your job Refer to them if you don’t know

Ask your supervisor to go over SOPs with you

Ask your supervisor to go over SOPs with you

GMPs 6

3. General Plant practices

Keep product refrigerated when not processing

Walk only in designated areasDon’t walk into finished product areas

from raw areasWalk through foot bathsDon’t prop open doors

Avoid cross-contaminationAvoid cross-contamination

Keep bacteria from multiplying

Keep bacteria from multiplying

GMPs 7

Keep your workplace clean and tidy

Keep equipment cleanBacteria need food to grow

Keep floors cleanFloors tend to accumulate debrisDebris attracts pests

GMPs 8

Use the right equipment for cleaning

Use only cleaning equipment designated for the purposeDon’t use floor or bathroom brushes to

clean food contact surfacesDon’t leave hoses lying on floor

Ends must be off the groundUse scrubbing action

Use a brush where necessary

GMPs 9

Be proactive

Let your supervisor know if something isn’t right

If a machine sounds different If you see a loose screw / nut /

bolt If you see flaking paint If you smell something different If you see something in the wrong

place

GMPs 10

In Conclusion

Be smart Understand the reasons for doing your

job correctly Practice good personal hygiene

Work smart Follow SOPs Avoid cross-contamination

Everyone must participate to provide safe food products We are all responsible!