2. Good Manufacturing Practices are the basic control
measures and procedures that have to be carried
out to produce a product which meets
specifications and is safe to consume.
3. Personnel Hygiene
Physical facilities
Storage practices
Sanitation
Process equipment
Housekeeping
Pest control
Documentation
4. • Hi level of personal cleanliness while in
the production facility
• Everyone must wash and sanitize their
hands before entering to process.
• Use hairnets
• Wear washed uniforms
• Do not enter without safety shoes
• All visitors must wear white cleaned Lab
coats.
5. No outer pockets should be provided in uniforms
Do not take any food, tea or coffee inside the
process
People should carry only the metal pen without
cap inside the process
Smoking is not allowed anywhere inside the
factory.
Chewing gum, tobacco or any other mouth
freshener is not allowed in process area
6. No jewelry and watches while in the
process .
Finger nails should be short, clean and
without polish
No body odors, including the use of strong
perfumes
Personnel, having any disease, boils, sores,
infections must not work within direct
contact of raw materials or finished product
Any operator, who comes in direct manual
contact with raw materials or products,
must wear disposable gloves
Regular Medical Checkups for all the
medical Non – Compliances
7. No access to rodents, birds or insects
Smooth walls and ceiling
Easily cleanable floors and drains
Sloping surfaces
Externals clean and free of debris
Doors to be self closing and without gaps
Windows to be closed and have screens
There should not be any visible cracks in
walls, floors etc.
Separate change room and eating areas
8. Ceiling, walls, overhead pipes &
equipment in general must be clean and
free of peeling paint, rust, adhering
debris, structural damage, dust or other
contaminations
All plumbing and effluent lines as well as
ventilation or exhaust system must be
clean and properly maintained
Manufacturing and warehousing facilities
must be structurally separated from each
other and access must be controlled
Lighting levels in all the areas of plant
must be of at least 500 lux at work level.
9. Ingredients & raw materials to be
inspected before use
Trailers / Containers / Trucks to
be inspected for contamination on
arrival
No materials should be stored on
floor
Opened containers must be
covered when not in use
All material to be labeled
-material name, mfg date, batch
no. & expiry date
Store material 18’’ away from
wall.
10. All weighing and any other measuring devices must be properly
maintained and calibrated.
There should not be any glass material in the storage
Stacking height of containers must not exceed the safety load,
no deformation of stocking units
If contamination is suspected or the package of raw and
packaging materials delivered in poor condition, the lot should
be separated and returned
11. Continuous Temperature Monitoring Device
should be applied to any critical storage area,
like cold storage
Plant must have a separate and clearly
identified area for questionable or rejected raw
materials and products
Rejected goods must be disposed off at regular
frequencies and record of rejection and disposal
must be kept
12. Material of construction to be stainless steel
No equipments should be contaminated with any dirt, grease
Supply of clean air for running any pneumatic equipments
Equipments should be easy to clean and accessible
Tagging of Equipments
Rubber / plastic parts – to food grade standards
Calibrated thermometers and pressure gauges
No loose live electrical cables anywhere in the process
13. Maintenance technician should
check and clean the area after
completion of work so that any
tools, wires, taps, welding rods are
not left
CIP after maintenance
No Leakages
Any loose nut bolt or any other
m/c part should be fixed up
immediately after brought into
notice
There should not be any temporary
fixation of any machinery part with
BOPP adhesive tape
14. • Floor should remain dry
• All drains should be
thoroughly cleaned
• No foul smell from drains
• No product & oil spillage
on floor
• Spilled oil in any case
should be cleaned with
immediate effect.
• No chemicals to be stored
inside the plant.
• Ensure cleaning
equipments are kept in the
designated area
15. • No unwanted materials, equipments in the
process area
• Cleaning hoses should be rolled properly and
put in place
• Ensure all materials are retuned to store
after processing is over.
• There should not be cob webs any where in
the production facility
• Waste materials are disposed off at regular
intervals, waste bins should not be
overflowing.
16. Cleaning of equipment by either dry / or wet method
Dry cleaning means collection, removal and disposal of dust
Compressed air not recommended for cleaning
Avoid wet cleaning in dry cleaning area
Wet cleaning designed according to equipment
Protect electrical cable and control panel during wet cleaning
Cleaning must precede disinfection
Personal safety is important
Visual inspection after cleaning
Cleaning efficiency check
Drains to be cleaned regularly disinfected
17. Pest is a group of animals or insects which may
be harmful to human beings or food products.
Plant should be free form any kind of pest and
insects like house fly, cockroaches, spider, moths,
cricket, weevils, grasshopper, ants etc.
There should not be any rodents, lizards, birds,
cats inside the production facility.
A complete pest control program should be inside
the plant.
People should notify immediately in case any
trace of infestation is visible inside the plant
18. Basic philosophy of pest control program is to
deny entry, deny food and deny shelter to any
pest, flying insects, rodents, birds.
Do not keep open any doors and shutters open for
their entry.
Do not keep any food material open in the process
which can attract all these pest.
Do not keep any area dirty with unnecessary
things which can harbour rodents and pests.
There should not be any chemical bait stations for
rodents in the process, packaging, Dry store and
receiving area.
Only Mechanical bait stations are to be placed in
these areas.
19. Standard operation procedures
Manufacturing instruction sheet
Batch production record
Lot traceability
All laboratory / production data to be legible
All mistakes to be crossed out leaving original figures
visible
Record of consumer complaints & follow up action
A batching sheet must be available for every
production process performed within the plant,
showing all the details
20. Documentation of all testing and inspection must be
maintained
Sample must be kept for periods not shorter than the
expected shelf life
All procedure ( Manufacturing, Hygiene, Safety,
Packaging, Storage, Services etc.) must be
documented
All record must be kept in an easily readable manner
with it’s access restricted to persons who need to
know.