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Good practice for food enterprises (GMP)
1.Purpose:
Ensure that the company is managed in accordance with GMP standards.
2. Range:
Applicable to all personnel entering the production area.
3.Duty:
3.1. QC is responsible for the preparation and revision of GMP documents.
3.2. QC or team leader shall be responsible for GMP training for new employees.
3.3. The production department is responsible for guiding the specific implementation of GMP.
4. Content
4.1 Health quality control
4.1.1 Factory hygiene and employee hygiene are the lifeline of the food factory. A clean environment, hygienic place and good personal hygiene habits are the prerequisites for effectively ensuring the quality. Therefore, it is very important for production employees to keep the factory clean (see the requirements of the document "usual cleanliness" for details) and do a good job in personal hygiene habits (see the following articles 4.1.2.4 to 4.1.2.13 for details).
4.1.2 Prevent product contamination
4.1.2.1 All employees who come into contact with food or production equipment shall have a physical examination for food employees at least once a year. They can take up their posts only after obtaining a "health certificate". All new employees can take up their posts only after passing the physical examination.
4.1.2.2 Employees suffering from gastrointestinal infectious diseases such as dysentery, typhoid fever, viral hepatitis, active tuberculosis, purulent or exudative skin diseases or other diseases that hinder food hygiene shall be transferred out of the production post in time, and shall not be allowed to touch food.
4.1.2.3 If the production operation personnel get sick or injured during working hours, they shall report to the supervisor in time.
4.1.2.4 Production operators are not allowed to leave long nails or paint nail polish on their hands. Hand washing and disinfection must be carried out under the following circumstances to prevent product contamination
1) Before starting work;
2) After going to the bathroom;
3) After disposal of waste;
4) Leave the work area for work unrelated to production and before returning to the post;
5) Before touching the product;
Precautions for hand washing and disinfection:
※ wash hands and disinfect with clean and flowing water;
※ clean hands shall not touch products irrelevant to production;
※ after defecation and before the packaging workshop staff enter the packaging room, they must also wash their hands and disinfect their hands.
4.1.2.5 Personnel entering the production area shall not wear jewelry, such as necklaces, earrings, rings, watches, etc. All people entering the filling / powder packaging area must wear work clothes, work hats and hair masks, remove all jewelry and disinfect their hands.
4.1.2.6 Work cap and hair mask must be worn when entering the filling room, and the hair should not be exposed outside the cap as far as possible.
4.1.2.7 Do not comb hair or cut nails in the production area.
4.1.2.8 The production staff shall pay attention to personal hygiene, wash and cut their hair, change their clothes and cut their nails frequently. Male employees shall not have long hair or beard.
4.1.2.9 Do not use cosmetics, perfume, false eyelashes, false nails, etc. during work.
4.1.2.10 Smoking and eating are forbidden in the production area. It is forbidden to bring food, candy or beverage into the production area. Spitting and littering are forbidden.
4.1.2.11 All gloves and masks in contact with food must be complete and clean to avoid food hazards.
4.1.2.12 Get rid of all habits detrimental to production health, such as ear digging, nose digging, bare arms, bare feet, etc.
4.1.2.13 It is forbidden to bring dishes, bowls, knives, forks, chopsticks and other tableware into the workshop from the canteen, and it is not allowed to eat in the workshop.
4.1.2.14 After equipment maintenance or production operation, waste, cleaning tools, maintenance tools, etc. shall not be left on or near the post where they have worked, so as to avoid the hidden danger of production line or product pollution caused by foreign matters.
4.1.2.15 It is everyone's responsibility to keep the working area clean and tidy.
1) All garbage and waste must be cleaned and put into the nearest garbage can.
2) Broken glass bottles and fragments shall be cleaned immediately and put into the nearest garbage can.
3) The production area shall be equipped with appropriate garbage cans, and all garbage cans must be covered. Each garbage can shall be equipped with plastic bags. The garbage in the garbage can shall be removed
4) All cleaning tools, such as brooms and mops, must be cleaned after use, and then put back to the fixed placement area.
4.1.2.16 The doors and windows of the filling / powder packaging area shall be kept closed, and the doors separating the filling room from the pre feeding room shall be kept closed at any time.
4.1.2.17 All plastic door curtains in the filling / powder packaging area shall be kept closed normally at any time.
4.1.2.18 Wooden facilities (including wooden pallet, wooden table, wooden stool, etc.) shall not be used in the filling / powder packaging area.
4.1.2.19 All barrels containing raw materials must be covered, and all raw materials must not be placed open.
4.1.2.20 All raw materials and packaging materials shall be stored in well protected areas and shall not be stored in open places.
4.1.2.21 No person is allowed to stand, sit or lie on raw materials and products.
4.1.2.22 All raw materials and products shall not be directly placed on the floor, but shall be placed on the pallet. The goods shall be classified and positioned 30cm away from the wall.
4.2 General safety rules:
4.2.1 The safety rules of all departments and processes must be observed at all times.
4.3 Workshop control:
4.3.1 The production workshop shall be equipped with good ventilation and dust removal facilities to maintain air circulation with appropriate temperature and humidity. The workshop heated by steam shall maintain the normal operation of local exhaust.
4.3.2 It is forbidden to stack or bring in toxic and harmful substances that may threaten food safety in the workshop, and it is forbidden to stack or bring in substances unrelated to production. When toxic and harmful substances are used in non production areas, they shall be clearly marked and specially assigned to be kept. In case of leakage or loss, they shall be reported to the supervisor in time so as to take effective measures.
4.3.3 When equipment maintenance personnel repair and replace equipment components, warning signs shall be set around the equipment before starting work. During the maintenance of electrical equipment, the power must be cut off, tagged and locked to ensure that it cannot be powered on before the maintenance work can be started.
4.3.4 Drive the forklift carefully, and do not drive over the speed limit. The forklift shall be equipped with warning equipment such as horn and light to avoid collision and other accidents.
4.3.5 Special attention shall be paid to the hazards caused by wet ground caused by water leakage.
4.4 Production equipment:
4.4.1 Regularly check all machines and equipment to ensure their normal operation, and timely report any abnormality.
4.4.2 The equipment shall be kept clean and maintained regularly.
4.4.3 All equipment surfaces shall be kept clean.
4.4.4 The facilities used for measurement shall be kept clean.
4.4.5 The production equipment shall be cleaned after use and placed in a fixed position.
4.4.6 In case of equipment fault maintenance, the switch of the equipment shall be confirmed to be closed and safety measures shall be taken.
4.5 Clothing management:
4.5.1 Workers of special types of work (such as electricians, etc.) shall wear corresponding work shoes to obtain safety protection.
4.5.2 All employees entering the production area must wear work clothes as required. Such as work clothes, work hats, work shoes, etc.
4.5.3 The dressing of inspection personnel in the office and relevant departments shall be in accordance with the company's policies.
4.6 Safety rules:
4.6.1 All injuries, whether minor or serious, shall be reported to the supervisor immediately.
4.6.2 All equipment must be operated according to the operating procedures, especially the electric equipment.
4.6.3 All equipment must be operated under the condition of being monitored, and "unmanned operation" is strictly prohibited.
4.6.4 It is strictly prohibited to drink alcohol and eat alcoholic beverages or foods before work. Employees must keep clear headed and flexible during work.
4.6.5 No unsafe or undesirable operation is allowed, and any behavior involving the company's safety rules and / or the government's safety regulations will be prohibited.
4.6.6 Special safety rules and regulations shall be formulated by relevant departments.
4.7 Disciplinary requirements:
4.7.1 All employees shall ensure to go to and from work on time.
4.7.2 Before leaving the post at any time (including leaving the post during meals), your supervisor must be informed of where you are going.
4.7.3 Rest time is allowed in the production process, but it cannot be abused.
4.7.4 All employees shall wear work cards at work. After entering the production workshop, the production staff shall remove the work card to prevent foreign matters from falling into the products.
4.7.5 In case of any doubt, immediately ask the team leader or supervisor. Do not act on your own initiative.
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