Basic GMP training for food processing facilities

1. TRAINING
GMP

2. GMP
• The avoidance of foreign matter in the finished product. Sources of
foreign matter can include wood, glass, metal, plastic, pests, paper,
string, tape.
GMP means Good Manufacturing Practices.
Some of them are:
• Proper hand washing.
• Proper personal hygiene.
• The adequate maintenance of equipment and utensils used.
• The proper use of hairnets, beard nets, lab coats, face masks (in
Clean room)
• The cleanliness of the food premises, equipment, utensils, floors,
drains, walls and ceilings.
• An effective pest control program is implemented inside and outside.
• The use of safety attire (shoes, goggles, gloves, etc).

3. HAND WASHING
Employees must wash their hands:
 Inside the working area.
 After all the situations described below.
• Before starting the shift.
• After using the restroom.
• After picking something from the floor.
• When returning from break and/or lunch.
• Always when have to leave and return to the work area.
• Touching your face

4. HAND WASHING
Procedure
1. Wet your hands and wrists.
2. Apply soap.
3. Scrub your hands and wrists for 20 seconds.
4. Rinse your hands and wrists
5. Dry hands using a paper towel.
6. Apply Sanitizer

5. MISCELLANEOUS GMPs
• In order to avoid possible product adulteration, do not use the same scoop in different ingredients.
• Eating and/or chewing gum/tobacco is prohibited in all food handling areas.
• Must remove and hang your smock when exiting the production and/or packaging areas.
• In order to minimize the possibility of pest entrance to the facility, roll-up doors on shipping docks
must be closed when there is not a trailer being loaded or unloaded.
• Hairnets and beard nets must be properly worn and must be discarded upon entering the
restroom.
• Is prohibited to leave food and/or open half empty drinks (like soda cans) on the tables or inside the
microwaves. They must be placed inside enclosed containers inside the refrigerator.
• In order to avoid possible product adulteration or contamination, all ingredient containers must be
properly labeled.
• In order to avoid possible product adulteration, ingredients must be inspected for tampering