Personnel

Personnel should be aware of disease control measure and practice the standard level
of personnel hygiene and cleanliness during processing operations. They should be
given education and training on GMP and SoP’s related to their work. Personnel
should also be supervised effectively to ensure that they practise GMP and SoP’s as
well as other standards, wear appropriates clothes and behave well at work.

Plants and Grounds

Plants should be designed and constructed as recommended. Grounds of plants should
be built appropriately for the required purpose.

Sanitary Facilities and Controls

Water supply, plumbing, sewage disposal, toilet facilities, hand washing facilities,
rubbish and offal disposal must have easy accessibility, be readily available, separated
from food preparation or processing areas and be well maintained.

Sanitary Operations
General maintenance should be conducted at regular intervals. Substances used for
cleaning, pest control, sanitation of food contact surfaces, storage and handling of
foods should follow the manufacturer’s instruction whenever necessary.

Process and Controls

Delineates processes and controls for raw materials and other ingredients including
the entire manufacturing operations.

Equipment and Utensils

The design and size of the equipment and utensils should be suitable for its purpose.
They should be located near the plant in order to facilitated the usage and flow of
processing operation. They should be cleaned and maintained regularly.

Warehousing and Distribution

Storage and transportation of food must be protected against contamination and
deterioration of the food and its container.