INTRODUCTION TO
GOOD MANUFACTURING
PRACTICES (GMP)
CARAGA FOOD SAFETY TEAM
WHAT IS GMP?
ARE SETS OF SANITATION
GUIDELINES (METHODS, HABITS
& WORK) FOR THE FOOD
HANDLERS IN THE PHYSICAL
AND PROCESSING OPERATION
OF A FOOD PLANT TO ASSURE A
SAFE, WHOLESOME AND
QUALITY PRODUCT
WHAT IS GMP?
A REGULATION, WHICH HAVE
THE FORCE OF LAW, REQUIRE
THAT MANUFACTURERS,
PROCESSORS, AND PACKAGERS
OF FOOD TAKE PROACTIVE
STEPS TO ENSURE THAT
PRODUCTS ARE SAFE, PURE,
AND EFFECTIVE.
WHAT IS GMP?
THIS IN TURN, PROTECTS THE
CONSUMER FROM PURCHASING
A PRODUCT WHICH IS NOT
EFFECTIVE OR EVEN
DANGEROUS.
WHAT IS GMP?
Failure to comply can result in very
serious consequences including recall,
seizure, fines and jail time.
WHAT IS GMP?
Also sometimes referred to as "cGMP“
CURRENT
reminding manufacturers that they
must employ technologies and
systems which are up-to-date in order
to comply with the regulation.
WHY IS GMP IMPORTANT?
• key for global competitiveness
• program that assures:
customer protection &
satisfaction
good business practice
pride in workplace
WHY IS GMP IMPORTANT?
• rejects and lack of customer
satisfaction results in:
lose business
lose goodwill
legal fees
increase of
insurance premium
GMP OUTLINE
A. Programs for Personal Hygiene
B. Programs for Proper
Construction of Building &
Facilities
C. Programs for Equipment
GMP
A. Programs for Personal Hygiene
T H E H E A L T H OF T H E W OR K E R
Clean work habits
Personal cleanliness
GMP
B. Programs for Proper Construction
of Building & Facilities
Correct plant site
Correct plant design
GMP
Correct plant site
1. Not near industrial or garbage sites that
will harbor insects/ rodents and/or
cause odor contamination
2. Adequate supply of clean potable water:
No suspended particles and pollutants within
the Phil. National Standards (PNS) for
drinking water
HPC = < 500 cfu/mL
Coliform = < 1.1 MPN/100 mL
Fecal Coliform = < 1.1 MPN/100 mL
GMP
Correct plant design
1. PLANT DESIGN CONSIDERATIONS FOR ENSURING THE
HYGIENIC HANDLING OF FOOD PRODUCTS
a. LAYOUT
• Adequate space
• Proper separation of clean and dirty
areas & isolation of toxic compounds areas
GMP
GMP
GMP
GMP
Correct plant design
b. STRUCTURE
• Roof should be watertight; have a ceiling; no
open beams
• Roof vents should be screened and sealed
• Lights should be shielded and adequate in
intensity
• Ventilation should not introduce air-borne
contamination from less hygienic to more
hygienic areas
GMP
Correct plant design
Plumbing should be adequate in size and
properly designed to carry sufficient water;
provide adequate flow of drainage and
prevent back flow and cross contamination
Drains should be large enough to
accommodate waste and should run to
catch basin outside of establishment.
GMP
Correct plant design
c. FACILITIES
• Toilets should be adequate in number, accessible, sanitary
and in good repair, with self-closing doors which do not
open directly to the processing area.
• Hand washing facilities should be adequate and properly
located.
• Facilities for garbage collection and disposal should be
adequate.
GMP
Correct plant design
2. Plant design considerations for facilitating
effective cleaning and sanitation
a. Minimize overhead piping and duct work. These
collect dust/rodents.
b. Use correct material for floors, walls and ceilings.
Concrete tile with synthetic resin finish, not
wood.
Bacteria/molds become established in hairline
cracks of wood.
GMP
Correct plant design
c. Use correct material for floors, walls and
ceilings.
Concrete tile with synthetic resin finish, not
wood.
Bacteria/molds become established in hairline
cracks of wood
GMP
Correct plant design
3. Plant design considerations for preventing the
entry of insects, pests, dogs, birds, cats, rodents
a. No open holes and broken windows
b. Self-closing doors, no gaps at bottom
c. Adequate screening of windows, doors, drain
exits and exhaust fans.
GMP
Correct plant design
4. Plant design considerations for good working
conditions
a. Ceiling has light finish;
b. Good ventilation; no accumulation of steam, molds,
and noxious odors. Ceiling vents, exhaust fans,
mechanical ventilation provides complete air
changes per hour
GMP
Correct plant design
c. Adequate lighting and safe light fixtures
20 foot candles – for general working areas
50 foot candles - for examination of product
d. Adequate floor space, no overcrowding
e. Place for eating and changing clothes and
good toilet facilities
GMP
C. Programs for Equipment
GMP
1. Easy to clean. Will not accumulate food in dead
pockets and all areas accessible to cleaning.
2. Not made from toxic materials
CORRECT MATERIAL
Stainless Steel - BEST
Galvanized - Not resistant to corrosion
Aluminium - Warps (too soft )
Oxidizes
Wood - Unacceptable
GMP
C. Programs for Equipment
CORRECT MATERIAL
Stainless Steel - BEST
Galvanized - Not resistant to corrosion
Aluminium - Warps (too soft )
Oxidizes
Wood - Unacceptable
Thank you for listening!
