03

Good Hygienic
Practices

1
Good Hygienic Practices (GHP)

All practices regarding the conditions and measures

necessary to ensure the safety and suitability of
food at all stages of the food chain

(Based on the Codex definition of Food Hygiene)

2
 Codex General Principles
of Food Hygiene

Identify the essential principles of food hygiene

applicable throughout the food chain, to
achieve the goal of ensuring that food is safe and
suitable for human consumption

3
 Food Safety

Assurance that food will not cause harm to the

consumer when it is prepared and/or eaten
according to its intended use

Codex 1997

4
 Food Suitability

Assurance that food is acceptable for human

consumption according to its intended use
according to its intended use

Codex 1997

5
 Contaminant

Any biological or chemical agent, foreign matter, or

substances not intentionally added to food which
may compromise food safety or suitability

Codex 1997

6
 Contamination

The introduction or occurrence of a contaminant in

a food or food environment

7
 Cleaning

Cleaning procedure involves

Dry cleaning

Disinfection
where
Rinsing with necessary
water
Applying a
detergent
Removing solution
gross debris
from surfaces

8
 Disinfection

The reduction, by means of

chemical agents and/or physical methods, of the
number of microorganisms in the environment, to
a level that does not compromise food
safety or suitability

9
 DISINFECTING STERILIZING SANITIZING
Using chemicals to kill A process of A process of washing,
germs on surfaces. destroying or cleaning or removing dirt,
This process doesn’t and eliminates dust,
eliminating all debris, and germs on the
necessarily clean dirty
forms of surface.
surfaces or remove
germs, but killing germs microbial life and It doesn’t kill germs,
on a surface after is carried out in but by removing them, it
cleaning, can further medical facilities by lowers their numbers and
lower the risk of physical or chemical the risk of spreading
spreading infection. methods. infection.
Areas Examined under GHP
2.
1. Primary Establishment 3. Control of
production : design and operation
facilities

4. 5.
6.
Establishment Establishment
Transportatio
: maintenance : personal
n
and sanitation hygiene

7. Product
information
8. Training
and consumer
awareness
11
 Primary Production

Hygienic practices should reduce

the likelihood of introducing hazards that may be
difficult or impossible to control at later stages
of the food chain

Examples: pesticides, antibiotics, mycotoxins,

microorganisms in foods eaten raw or fresh

12
 Establishment : design (1)
Premises, equipment, surfaces and facilities should be
located, designed and constructed to ensure

proper
minimum maintenance, protection
contamination cleaning, against pests
disinfection

13
 Establishment : design (2)
Evaluation of the premises take into account

Location Equipment Facilities:

• water
• air
• lighting
• storage

14
Examples of hygienic equipment design

GOOD

BAD

15
Establishment: Practice
Good housekeeping”
Pest control starts at the
applies to the
boundaries of the
surroundings and the
premises
roof of the establishment

Water management
Windows are closed or
deals with incoming and
screened
used water

Internal surfaces are Floors have rounded

smooth and easy to clean corners

Ceilings and ducts are

accessible for cleaning

16
Establishment: Practice (cont.)

Dry zones are designed to

Drains can be cleaned
remain dry

Cable trays carry cables, not

Insectocutors are effective
dirt or dust

Air handling systems deliver

Only potable water is in
the required air quality (and
contact with food
not contaminants)

Doors are closed when not

used

17
 Control of Operation
Control of Food Hazards Through HACCP

Hygiene Control:
• Time & Temperature
• Humidity
• (Cross) Contamination
• Microbiological Specifications

Incoming Materials (Incl. Packaging Materials)

Water, Air, Steam

Management, Documentation, Recall Procedures

18
 Control: Practice
• Separate potentially contaminated materials from
uncontaminated ones

• Assure that treatments are effective

• Assure that cleaning is effective

• Assure that measurements, tests and recording keeping are

reliable and accurate

• Perform hazard analysis when changes occur

• Update the HACCP plan with any change

19
 Establishment :
Maintenance & Sanitation

Objective to control possible sources of food

contamination through

Maintenance Pest Control Waste

Monitoring
and Cleaning Systems Management

20
 Maintenance

Establishments and equipment should be kept in

condition to

facilitate sanitation procedures

function as intended, particularly at Critical Control

Points (CCPs)
prevent contamination of food e.g. metal shards,
flaking plaster, debris, chemicals, pests, dust

21
 Cleaning

Cleaning procedure involves

Dry cleaning

Disinfection
where
Rinsing with necessary
water
Applying a
detergent
Removing solution
gross debris
from surfaces

22
 Pest Control
Good hygienic practices should
prevent pests from entering
the premises

protect food from pests

eradicate infestations
immediately

include regular inspections

23
 Establishment: Personal Hygiene
To prevent food from being contaminated, personnel who come in
contact with it must receive clear instruction on the following:

Health status

Illness and injuries

Personal cleanliness

Personal behaviour
24
 Transportation
Measures should be taken to:

Protect the food from provide an

• contamination sources environment that
• damage likely to render controls the growth of
the food unsuitable for pathogenic or spoilage
consumption microorganisms and
toxin production in
food

25
Product Information and
Consumer Awareness

Lot identification
Product information
Labelling
Consumer education

26
 Consumer information
Consumers should know enough about food hygiene to
be able to

understand the make informed choices prevent contamination

importance of product appropriate to the and growth or survival
information individual of food borne
pathogens by storing,
preparing and using
food correctly
27
Training Awareness and
Responsibilities

Training
Programs
Instruction
and
Supervision
Refresher
Training
28
 Key Messages

Good Manufacturing Practices are the basis of safe food

production and preparation
Good Hygienic Practices deal with safety and suitability
requirements to be followed world-wide
Each food operation should adapt existing codes to their
particular conditions
Determine which practices are critical to product safety
and thus must be included in the HACCP plan

29
 04
Good Manufacturing
Practices

30
CONTENT

GOOD GENERAL EMPLOYEE

MANUFACTURING HYGIENE
PRACTICES

FOOD HANDLING
CONTAMINATION
PRACTICES
31
GOOD MANUFACTURING PRACTICES

32
 Good Manufacturing Practices

by people

by miscellaneous
materials by food materials
Good
Manufacturing
Practices Deal with
Contamination

by hazardous by packaging
materials materials
33
GENERAL EMPLOYEE HYGIENE

34
 Hygiene

All employees working in direct contact with

food, food contact surfaces and food packaging
hygienic practices. This
must conform to
protects against food contamination
by microorganisms or unwanted material

35
CONTAMINATION

36
Prevent contamination

Careless employee
practices can cause
product
contamination.

The best way to avoid

contamination is to
prevent it
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How do we prevent contamination?

38
Hygiene and Communicable Diseases
Personal
Clothing Effects
And
Jewelry
Visitors Training

Injuries
Illness
And Hair
Disease
Personal Hand
Habits Washing

39
Production employees

Bathe daily

No perfume, aftershave, fragrant creams

No jewellery

No false nails or nail polish

Fingernails should be trimmed short

Use metal detectable bandages covered with gloves

No eating, drinking or chewing gum

40
 Clothing

Everyone must wear long Separate shoes (no open

pants and covered toes or high heels) are to
sleeves. be worn in the factory.

Personal belongings and

street clothing must be
stored in locker rooms

41
 Illness

Doctor’s certificate on hiring

Inform your supervisor or HR if you are ill

with symptoms that could contaminate
ingredients or products

No medication allowed in factory

Ensure that a clean bandage covers any

open wounds

42
 Hand Washing

when they after

before after using
enter food handling
starting after breaks toilet
handling contaminate
work facilities
areas d materials

All employees must wash their hands thoroughly

43
FOOD HANDLING PRACTICES

44
 Personnel

• Do not leave • Crates, boxes, • Store brooms and

gloves, masks, containers or dust pans at
etc. lying around buckets must not stations provided
while on break or be placed directly
at shift end. on the floor.

45
 Product

Check
Keep hand ingredients for Cooling product
contact with expiration dates should always be
ingredients to a to ensure that kept covered
minimum. fresh ingredients
are used.

46
Equipment, Containers & Utensils

Use white or brown Use gray Ensure that all

containers to store containers for containers,
ingredients and garbage. Garbage including those
rework. containers must be holding rework,
kept covered. are properly
labelled and are
kept covered
47
 Clothes

Use white cloths

to wipe hands
Use yellow cloths
regularly and
to clean the floor
dispose of soiled
and objects (e.g.
cloths
step stools) that
immediately. No
come into contact
moist cloths are to
with the floo
be left in the
production area.

48
 Utensils

Scrapers for moulds and

tabletops are not to be used on
the floor.

Production equipment/utensils
must be thoroughly cleaned
and sanitized with alcohol after
use

49
 Premises

Keep unscreened Report any pests

doors and or evidence of
windows closed. pests such as
flies, insects,
mice droppings

50
 Equipment

Return tools and Check product surfaces before

attachments to their starting equipment. Remove any
proper place after use. foreign objects or dirt.

Replace brushes that

lose bristles
51
 Sanitation

Keep contact surfaces

clean and free of
contamination from
Clean all spills
tools, cords, cleaning
utensils, machine immediately.
parts, lubricants and
paper.

Keep everything
off the floor and
the area clean and
floors swept.
52
 Sanitation (cont.)

Work areas should Keep your immediate

be cleaned working area swept or
regularly dust mopped. Wipe or
throughout the mop up spilled liquids
promptly.
shift

Scrape the floor Leave your work area

around the work area clean at the end of
after completing a job. your shift

53
 Receiving & Storage
Ensure that all pallets and
materials are kept at least Inspect torn bags and Brush off bags and
18” away from the boxes and then repair if boxes before opening
walls. appropriate. them.

Store ingredients and

products at the Use ingredients in the Handle ingredients or
proper rotation (oldest products carefully to
appropriate
stock first) avoid spilling
temperature

Do not return products or

ingredients to the production line
after they have touched the
floor or any other surface that is
not clean.
54
 Maintenance & Repair

Ensure area is segregated from production by use of tarps.

Do not leave maintenance supplies in the product zone.

Return all tools and attachments to their proper place after use.

Ensure the production area is clear of all tools and hazards before
production starts

55
 Retail & Store

Monitor and maintain Rotate ingredients Check best before dates

proper temperatures using FIFO and check and the quality of the
for expired items. food before using

Refrigerate cold foods Sanitize equipment, Always wash hands

immediately upon cutting boards, work after handling money
receipt surfaces and utensils. 56
Visitors to Production Area

Should always be
accompanied.

Must be appropriately
dressed - hair coverings,
booties over street shoes,
gloves, sleeve covers, etc.
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 QUIZ
Spot the Hazard

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 QUIZ
Spot the Hazard

59
 QUIZ
Spot
the
Hazard

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 QUIZ
Spot
the
Hazard

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 QUIZ
Spot the Hazard

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