MANUAL OF GOOD MANUFACTURING PRACTICES

1. INTRODUCTION

Good Manufacturing Practices (GMP) constitute an important instrument that

involves all the people involved in the food preparation process,
who must meet several conditions, both personal and habitual, associated with the
practice of hygiene measures in establishments where food is prepared.

The implementation of BPM not only generates advantages related to the health of the
consumers decreasing the risk of causing infections and food poisoning;
but also to form an adequate image of quality and cost reduction, since
will avoid product losses due to spoilage or alteration caused by
different types of pollutants.

BPM are applicable to establishments where processing, packaging, and distribution occur.
food; to the teams, utensils, and food handling staff; to all the
manufacturing, processing, preparation, packaging, packing activities
storage, transportation, distribution, and marketing of food; and to the products
used as raw materials and inputs in manufacturing.

A significant percentage of foodborne illnesses (FBIs) is due to

poor hygiene among food handlers and due to cross-contamination that
it can occur when a handler transfers microorganisms from a dirty area to a clean area
the way food and surfaces get contaminated, inadequate hand washing is the cause
more frequent cross-contamination.

The objective of this manual is to present a clear and practical document of the procedures.
that food handlers must follow to ensure that they are free
of contaminants, which is based on the Good Manufacturing Practices regulation
for Processed Foods currently in effect in the country.

2. OBJECTIVES

Having a guide document that allows knowing and applying the basic principles of Good
Manufacturing Practices in Food Preparation in Care Units for People
with Disabilities.

3. DEFINITION OF TERMS
For the purposes of this guide, the following definitions will be taken into account that are
They establish in the current regulation of Good Practices for Processed Foods:

Critical Area: These are the areas where production operations are carried out, in which the food
is exposed and susceptible to contamination at unacceptable levels.
Good Manufacturing Practices (G.M.P.): They are the basic principles and general practices of
hygiene in the handling, preparation, processing, packaging, and storage of
food for human consumption, in order to ensure that the food is manufactured in
adequate sanitary conditions and reduce the inherent risks of production.

Good Manufacturing Practices Certificate: Document issued by the authority of

competent health, to the establishment that meets all the provisions established in the
present regulation.

Pollutant: Any chemical or biological agent, foreign matter, or other substances

deliberately added to the food, which can compromise the safety and
food safety.

Cross Contaminations: It is the act of introducing through air currents, transfers of

materials, food or personnel circulation, a biological, chemical, bacteriological or
physical or other substances, not intentionally added to the food, that may
compromise the safety or stability of the food.

Disinfection - Decontamination: It is the physical, chemical, or biological treatment applied to the

clean surfaces in contact with food in order to eliminate microorganisms
undesirable, without such treatment adversely affecting the quality and safety of
food.

Food Hygiene: They are the set of preventive measures necessary to guarantee the
safety and quality of food at any stage of its handling, including its distribution,
transport and marketing.

Infestation: It is the presence and multiplication of pests that can contaminate or deteriorate the
raw materials, supplies, and food.

Safety: The condition of a food that does not harm the health of the consumer when it is consumed.
ingested according to the manufacturer's instructions.

Cleaning: It is the process or operation of removing food waste or other materials.

strange or undesirable.

Critical Control Point: It is a point in the food process where there is a high
probability that an inappropriate control could cause, allow, or contribute to a hazard or
to the decomposition or deterioration of the final food.

Dangerous Substance: It is any form of material that during manufacturing, handling, transportation,
storage or use may generate dust, smoke, gases, vapors, radiation, or cause
explosion, corrosion, fire, irritation, toxicity or other condition that poses a risk to the
health of individuals or causing material damage or deterioration of the environment.

Food handler: any person who directly handles food, equipment,

utensils or surfaces that come into contact with them. These people are expected to
Therefore, comply with the hygiene requirements for food.

ETA: diseases transmitted by contaminated food or water, products

adulterated products that affect the health of consumers.

Institutional dining hall:local closed that has complete equipment and infrastructure,
both for the preparation of food and for serving it in their own
installations.

4. GOOD MANUFACTURING PRACTICE REQUIREMENTS

A. CHAPTER 1. INSTALLATIONS
The most important criterion when selecting building materials for establishments.
where food is produced and handled is the ease of cleaning and maintaining them and that the
surfaces must be resistant to the absorption of fats and moisture.
The floors must be smooth and moisture resistant, and their finish must be to have
unions and grooves that prevent the accumulation of dirt, dust, or soil.
In addition, they must have drains and grates to facilitate their sanitation and cleaning.
The walls must be smooth and have a continuous and waterproof surface finish.
at least 1.5 m high; light in color and easy to clean and disinfect.
The ceilings must be smooth, without cracks, light-colored, and waterproof to prevent it.
condensation and thus prevent the growth of bacteria and fungi.
The windows must have glass in good condition and a panel must be attached.
protective film that prevents the projection of particles in case of breakage.
The doors should be smooth, easy to clean and disinfect, preferably with
automatic closing mechanisms that prevent the manipulation of knobs, handles, etc. The
The distance between the floor and the door must not exceed 1 cm.

The network of electrical installations should preferably be open and the terminals
attached to walls or ceilings. In critical areas, there must be a procedure.
inspection and cleaning report;
In the event that it is not possible for this installation to be opened, as far as possible, it
it will prevent the presence of hanging wires over food handling areas.
The flow lines (drinking water pipes, non-potable water, steam, fuel, air
compressed, wastewater, others will be identified with a different color for each
one of them, according to the corresponding INEN standards, and labels will be placed with
the respective symbols in visible places.
Adequate means of natural or mechanical ventilation, direct or
indirect and suitable to prevent vapor condensation, dust entry and
facilitate heat removal wherever viable and required.
Neither the restrooms, nor the showers and changing rooms, can have access.
directly to the food preparation areas.
Units must be installed in the access areas to the critical production areas.
dosing devices for disinfectant solutions whose active ingredient does not affect health of the
personal and does not pose a risk for food handling;
 Health services must be equipped with all necessary facilities, such as
soap dispenser, disposable implements or automatic equipment for drying
from hands and preferably closed containers for the deposit of used material
Sanitary facilities must be kept permanently clean and ventilated.
In the proximity of the sinks, notices or warnings must be placed.
Staff on the obligation to wash hands after using the facilities
sanitary and before restarting the food preparation tasks.

ESTABLISHMENT SERVICES-FACILITIES
An adequate supply and distribution system for drinking water will be provided.
as well as appropriate facilities for their storage, distribution, and control.
Non-potable water systems must be identified and must not be
connected to the drinking water systems.
The drainage and disposal systems must be designed and built to avoid the
contamination of food, water or stored drinking water sources.
There must be an adequate system for collection, storage, protection and
waste disposal. This includes the use of covered containers and with the due
Identification for the disposal of toxic substances.
Waste will be frequently removed from food preparation areas and
they must be arranged in such a way that the generation of bad odors is eliminated so that it does not
source of contamination or refuge for pests.
Waste areas must be located away from preparation areas.
of food and in places far from it.
The surroundings of the establishment must be free of trash, stagnant water and
weed.

B. CHAPTER 2. EQUIPMENT AND UTENSILS

The equipment and utensils must be made of washable, smooth, non-porous material and easy to clean.
disinfect.
They should not alter the smell and taste of the food they contain.

All surfaces in direct contact with food should not be coated with
paintings or other types of removable material that pose a risk to the
food safety.
It is recommended that pots, work tables, and other utensils be made of stainless steel.
Porous materials are not advisable, as they can constitute a hot spot of
pollution (all types of wood).
The kitchen must have a steam and odor extractor, which must be in good
operating status.
The equipment must be located in an accessible manner for cleaning. All parts
The equipment must be easily disassembled for cleaning. All the
staff working in the kitchen should be responsible for cleaning the equipment and
used utensils.

5. HYGIENIC MANUFACTURING REQUIREMENTS

 A. CHAPTER 1. STAFF

During the preparation of food, the staff who prepares or handles it are in
direct or indirect contact with food must:

Maintain hygiene and personal care.

All food handling staff must wash their hands with water and soap.
before starting work and after: using the bathroom, before and after
handling raw food, after sneezing or coughing; after smoking, eating or
to drink. The use of gloves does not exempt staff from the obligation to wash their hands.
Keep nails short and clean; hair clean and tied up.
Use hair protectors (net or hat) and appropriate clothing (aprons or
clothing) that allows for the visibility of their cleanliness.
One should not eat, drink, smoke, or chew gum or tobacco when handling or serving.
food.
Food handlers must have an updated health card.

B. CHAPTER 2. RAW MATERIALS AND SUPPLIES

Upon the arrival of raw materials to a kitchen, it is necessary to check their smell, texture, taste, color.
general appearance, temperature, expiration date, and packaging conditions (Montenegro,
L; 2008)

Inspections of raw materials must be brief but thorough, and carried out by
trained personnel for this purpose. It is advisable that the reception of the raw material
it is done in the early hours of the morning, so the heat of midday will be avoided that
causes the rapid decomposition of food.
Raw materials should not be placed on the ground, but in containers.
specific preservation for each food.
Food should not be left outdoors once received and inspected.
If the packaging of canned foods were damaged (broken, rusted,
bombed, etc.), must be rejected immediately.
The expiration dates and usage advice must be carefully reviewed.
the products.
The raw material coming from the place of sale must be transferred to a different original container.
(boxes, cardboard, or sacks) and this must be automatically removed, as it can
introduce pollutants into the establishment.
Fruits, vegetables, and tubers that show damage from impacts will be discarded;
insect bites, birds, rodents; parasites; fungi; any foreign substance or
signs of fermentation or putrefaction.
Fish and shellfish that show obvious signs of spoilage will be discarded.
decomposition and putrefaction; strange odors of chemical substances (pesticides,
detergents, fuels, etc.) or excrement.
For the transportation of fish and seafood from the sales center to the
restaurante, se recomienda utilizar contenedores de plástico y cubrir con hielo los
products, to avoid mistreating them and thus preserve them better.
STORAGE

For this document, three types of storage for the materials are considered.
cousins depending on the characteristics they present:

a. Storage of dry food

There must be cabinets, pantries, or well-ventilated and lit dry areas.

paraconsumables, canned goods and other packaged products. (Canal, M; 2007)

There will be shelves on which the materials and supplies must be placed.
(flour, rice, etc.), stacking them in such a way that there is a space between them and the ceiling.
a minimum space of 50 cm, 15 cm above the floor, and separated from the walls.

The storage rule must be respected and applied: the input or raw material that
the first to enter will be the first to be used. This is intended for the food.
do not lose its freshness or it will spoil before using it. (Canal, M; 2007).

Powdered foods (such as flours) or grains (such as corn) as well as sugar,

Rice, breadcrumbs, powdered milk, tea, etc. will be stored in containers that
protect from contamination, that is, in a plastic container with a lid,
perfectly labeled and identified.

Products should be arranged methodically without piling them on shelves.

b. Storage of fruits and vegetables

Fruits and vegetables must be removed from their original packaging (boxes,
trays, cartons, etc.) and should be washed before storage. (Ugarte, R; 1998)

In the case of fruits and vegetables, to prevent them from deteriorating, they must be stored.
temperatures of between 7°C and 12°C; leafy vegetables should be stored in the
bottom part of the refrigerator.
Some foods like potato, cassava, sweet potato, onion, lemons, banana, apple, pineapple
ysandía do not need to be stored in a cold environment, therefore, they should be stored
in fresh, dry, and ventilated environments.
Raw materials or food should not be stored in cardboard boxes or bags.
plastic, sacks, etc., since these containers are susceptible to moisture and the
Food can deteriorate. (Ugarte, R; 1998)

The maximum cooling time will be determined by the degree of ripeness of

the vegetables, which will be inspected daily.
The foods will be registered and arranged according to the date of arrival, in order to
to begin using those that were acquired first (rotation of
products). This prevents older products from being melted down.
in the refrigerator they deteriorate. (Montenegro, L;2008
 [Link] of fish and seafood
Fish and seafood, due to their high content of water and proteins, are the products
more susceptible to decomposition, therefore, they must be kept refrigerated
between 0ºC and 5ºC, temperature at which reproduction and formation are prevented
toxins; in addition to delaying decomposition. (National Restaurant Association,
2002

They will be stored in plastic containers reserved for this use, with a lid.
to protect them from cross-contamination and foreign odors to the product.

The time these products stay should be minimized as much as possible.

refrigeration, since the freshness and flavor decrease over the days.

Only the necessary amount that is needed should be taken out of the refrigerator.
will use immediately.

In case there is no refrigerator or freezer, it can be stored in ice.

but taking into account that it preserves the quality of the product for 48 hours
maximum.
The proper functioning of the refrigerator and freezer must be monitored.

C. CAPITULO 3. OPERACIONES DE ELABORACION

PREPARATION OF HOT AND COLD DISHES

a. Washing
All vegetables, including garlic and onions, must be washed carefully, whatever.
whatever use is given to them.

For washing, potable water and a sponge should be used, and it should be done one by one.
when they are individual pieces like carrots, potatoes, lemons, and similar items; in
small bunches, when it comes to cilantro, parsley, etc., to remove dirt and grime
visible; the lettuces will be washed leaf by leaf. (Smitter, A; 2002)

Whole fish should be washed under running water before proceeding to gutting and
fileted.

Shellfish will be scrubbed to facilitate the removal of sand, parasites, and

algae, etc. Then their intestinal content will be removed.

b. Disinfection
In the case of preparing food that will be consumed without cooking.
Before, like ceviche, it is essential to disinfect the raw material to reduce the
recent microbial load, and thus avoid possible gastrointestinal diseases.
A;2002)

c. Peeled and cut

Exclusive utensils (knife, cutting board, etc.) must be used for this.
activity, to avoid cross-contamination.

Tubers and vegetables should never be peeled on your cutting board. They must be washed.
carefully the work area after peeling the vegetables, and
particularly after cleaning the fish and seafood.

The remains, peels, etc., must be removed immediately and thrown inside
hermetic containers (trash cans with lids).

After this activity, the handled food must be washed. Do not use them.
same utensils to cut raw foods and then cooked ones, since the latter are
they would contaminate with the microorganisms coming from them.

The cleaning and peeling of vegetables, fish, and seafood must be done in separate places.
if it were possible.

d. Thawed
It should never be thawed at room temperature or in warm water. Under no circumstances.
The reason for freezing a product again that has been thawed. Never.
cooking a piece of frozen meat can appear cooked on the outside and be
raw in the center. (National Restaurant Association, 2002)

e. Cooked
The used utensils must be properly washed. y disinfected.
Last temperatures and cooking time in their different modalities (roasted, fried or
boiled) must be enough to fully cook the food and ensure the
elimination of all microorganisms.

Special care will be taken with large pieces, the center must be well cooked.
a temperature of 100°C have been boiled or cooked), to ensure the destruction of
salmonella and other pathogens. If the cooked dishes have not been subjected to
shallow cooling (place the food in shallow containers and cool them in water
with ice for later refrigeration), should be discarded after 24 hours
deconservation.

In the case of frying, the fats and oils used for frying must be replaced when they
notice evident change in color, flavor, or smell.

The oil that has remained from the previous day will never be reused. While it is
they are cooking, the foods must be properly covered, so that
avoid the possibility of some strange material falling.

To test the flavor of the preparations directly from the pot or main sources, one
they must use utensils (spoons, forks, ladles, etc.), which should not be
they will be reintroduced to the pot after being used if they are not washed beforehand, since
this would produce pollution.

The preparation of all types of sauces and dressings should be done daily, within a time frame.
closer to the time of service or dispatch. Do not prepare a sauce by reusing leftovers.

f. Conservation
Once the food is prepared, it is important to cool it down as quickly as possible.
in order to prevent its contamination. It should be placed in shallow containers.
the prepared foods. Stir constantly with a sanitized spoon.

It is recommended to store prepared foods in refrigeration for no more than three days.
days, as long as no alteration is observed.

If the cooked dishes have not been subjected to rapid cooling, they must
to be eliminated after 24 hours of preservation. (Zapata, M; 2009)

g. Mixed
For the case of foods that are consumed without prior cooking such as ceviche, salads,
among others:

The employed condiments must be free of foreign materials and stored in

clean and covered containers.

Each condiment must have a designated utensil for its use, for no reason should it be
will use this for the mixture.

Hands will never be used to add seasonings, but a spoon or another utensil will be.
which will not be reintroduced into the container.

h. Served
The person serving the users must observe strict personal hygiene, especially
las manos (uñas cortas y limpias). Evitar los malos hábitos de higiene.

Exclusive utensils for this activity will be used on the serving, after washing.
disinfected. In case they fall to the ground, they will not be used again until
have been washed and disinfected.

Prepared foods from the previous day should not be incorporated into new preparations.

A border must be left on the plate that allows it to be taken without touching the food.

Under no circumstances will food be served directly with hands.

For no reason should the person serving food take money at the same time.

Prepared foods that are not served immediately must be kept refrigerated.
or keep warm using a water bath or warm tables.
Under no circumstances will hands be used to decorate a plate, the use of is recommended.
tongs.

Ms. Andrea Hidalgo Blum

Nutritionist