Good

Manufacturing
Practices
Good Manufacturing
• is crucial for industries where
Practices the end product directly
impacts human health, such as
pharmaceuticals, cosmetics,
and especially in the context
• are a set of guidelines and
you've mentioned, food
principles aimed at ensuring
processing.
the quality, safety, and
consistency of products in
various industries, including
food processing.
BUILDINGS AND
FACILITIES
 SANITARY OPERATIONS
Toxic materials used in a plant are,
• Sanitizing agents are required to maintain clean and sanitary conditions.
• Chemicals necessary for use in laboratory testing procedures.
• Chemicals necessary for plant and equipment maintenance and operation. (Pesticide
chemicals)
These materials should be,
• Free from undesirable microorganisms.
• Purchase under a supplier's guarantee or certification.
• Identified, kold and stored in a manner that protect against contamination of food food
contact surfaces or packaging materials.
• Use of insecticides or rodenticides under precautions and restrictions for pest
controlling.
Grounds
Grounds
• Proper methods of storing equipment.
• Removing litter and waste.
• Cutting weeds or grass that may constitute attractant,
breeding place, or harborage for pests.
• Maintaining roads, yards and parking lots.
• Maintaining draining areas.
• Operating systems for waste treatment and disposal.
 PLANTS CONSTRUCTION AND
DESIGN
Plant buildings and structures should be suitable in,
• Size
• Construction
• Design
Should be constructed in a way that,
1. Provide sufficient space for placement of equipments and storage of
materials.
2. Taking proper precautions to reduce contamination of food, food contact
surfaces of food packaging materials with microorganisms, chemicals, and filth.
 PLANTS CONSTRUCTION AND
DESIGN
3. Taking proper precautions to protect food in outer bulk fermentation vessels
by,
-Using protective coverings.
-Controlling areas over and around the vessels to eliminate harborages of pests.
-Checking in a regular basis for pests and pest infestation.
-Skimming the fermentation vessels.
4. Floors, walls, ceilings, ducts, pipes must be kept clean and kept in good
repair.
 PLANTS CONSTRUCTION AND
DESIGN
5. Provide adequate lighting in hand washing areas, dressing, locker
rooms, toilet rooms, and all areas where food is examined,
processed, or stored and where equipment and utensils are cleaned.
6. Provide adequate ventilation by operating fans and air blowing
equipment to minimize odors and vapors.
7. Adequate screening or other protection against pests.
 SANITATION OF FOOD CONTACT
SURFACES
• Low moisture food holdings Should be sanitized thoroughly dried before use.
In wet processing all the surfaces and utensils should be cleaned and sanitized before
use.
Non food contact surfaces, equipments should be cleaned properly.
• Single service articles should be stored in appropriate containers and should be
handled, used and disposed in a manner that protects against contamination.

Check whether any machine, equipment or utensils are acceptable to clean using
sanitizing agents and provide adequate cleaning and sanitizing treatment.
Cleaned equipments should be stored and handled carefully.
SANITARY FACILITIES AND CONTROLS

WATER SUPPLY
Running water at a suitable temperature and pressure. Should be provided to all
areas where required for,
• Processing of food
• Cleaning of equipments, utensils and food packaging materials
• Employee sanitary facilities
• Plumbing
Shall be of adequate size and design and adequately installed and maintained to,
• Carry sufficient quantities of water to required locations.
 SANITARY FACILITIES AND
CONTROLS

Properly convey sewage and liquid disposable waste from the plant.
Avoid constituting a source of contamination to food, water supplies, equipment or
utensils or creating an unsanitary condition.
• Provide adequate floor drainage systems in all areas.
• Provide that there is no backflow from, or cross-connection between, piping
systems that discharge waste water or sewage and piping systems that carry
water for food or food manufacturing.
• Adequate sewage disposal system
 SANITARY FACILITIES AND
CONTROLS
• Toilet facilities,
• Maintaining the facilities in a sanitary condition.
• Keeping the facilities in good repair at all times.
• Providing self-closing doors.
• Providing doors that do not open into areas where food is exposed to airborne
contamination, except where alternate means have been taken to protect against
such contamination (such as double doors or positive air-flow systems).
 HAND-WASHING FACILITIES
• Appropriate, hand-sanitizing facilities at necessary locations in the plant
• Effective hand-cleaning and sanitizing preparations.
• Sanitary towel service or suitable drying devices.
• Devices or fixtures, such as water control valves, so designed and constructed
to protect against recontamination of clean, sanitized hands.
• Readily understandable signs directing employees handling unprotected food,
packaging materials, food-contact surfaces to wash and, where appropriate,
sanitize their hands before they start work, after each absence from post of duty,
and when their hands may have become soiled or contaminated.
RUBBISH AND OFFAL DISPOSAL.
should be conveyed, stored, and disposed of as to,
• minimize the development of odor.
• minimize the potential for the waste becoming an attractant and harborage
or breeding place for pests
• protect against contamination of food, food-contact surfaces, water supplies,
and ground surfaces.

This section presents a review of preventive controls for microbiological,

chemical, and physical food safety problems in the food processing industry.
likely to affect large numbers of people and usually are easily recognized.
RUBBISH AND OFFAL DISPOSAL.
Microbiological safety hazards cause most of the food borne illnesses and include
pathogenic bacteria, viruses, and parasites.

• Chemical food safety hazards vary widely, but the most common problems
cited in the literature include contamination with pesticides, allergens, and
natural toxins, including scrombotoxins found in fish and mycotoxins found in
crops.
• Foreign objects, or physical safety hazards, are the least
MICROBIOLOGICAL SAFETY
• Inefficient hygienic practices among employees.
• Language barriers.
• Ineffective training of employees.
• Biofilms.
• Niche environments.
• Plant Renovations.
• Ineffective use of cleaning agents and disinfectants.
• Lack of sanitary equipment design.
• Reactive rather than routine/predictive maintenance.
• Internalization of pathogens.
• Contamination with Raw Materials.
• Post-processing contamination.
CHEMICAL SAFETY
Chemical safety hazards include
• Intentionally added chemicals (e.g., allergens)
• Unintentionally added chemicals (e.g., cleaners and solvents)
• Natural toxins (e.g., mycotoxins)

• Raw material contamination with pesticides.

• Indiscriminate spraying of facilities against pests.
• Mistaken identity of pesticides.
• Spillage of pesticides or other chemicals.
• Corrosion of metal containers/equipment/utensils.
CHEMICAL SAFETY
Use appropriate, non-corrosive materials in food processing.
6. Residue from cleaning and sanitizing.
7. Accidentally adding too much of an approved ingredient.
[Link] toxins.
[Link]-contamination with allergens on production lines.
[Link] material contamination with allergens.
[Link] of mycotoxins due to drought.
[Link] production in apples.
PHYSICAL
SAFETY
• Foreign matter in raw materials.
• Poorly maintained equipment and lines.
• Lighting fixture/other glass breakage.
• Human factors.
• Introduction of foreign matter during storage.
REFERENCE
[Link]
tion/CGMP/[Link]
MEMBERS:
ESQUILLO, RAYA SHANEE
GUIAPAR, RASMIAH
HEÑITA, KISIE MAE
ONDO, NORALYN
SALVA, CYNTHIA
TOOS, THEA MARIE