GMP

Good Manufacturing
Practices
Employee roles
Respect procedures
Ensure a respect of hygiene and GMP
regulations
Participate in training
Accurately complete control forms and
registers
Types of contamination
Biological



Chemical


Physical

Biological Contamination
Types of micro-organisms
Bacteria
Mold
Yeast
Viruses
Parasites
Chemical Contamination
Soap / cleaning
solutions
Lubricants
Paint
Grease
Food additives
Allergens
Physical Contamination
Glass
Metal
Plastic
Wood
Hair
Dust
Cross-Contamination
People Food Objects
Finished
product
Control of biological contaminants
through
Personnel hygiene
Hand-washing
Nails (short, clean and without polish)
Avoiding cross-contamination (circulation
procedure)
Illness and injuries
Good manufacturing and storage practices
Cleaning procedure
When to wash hands?
Upon arriving at work station,
When picking up objects from the floor,
After sneezing, coughing or blowing ones nose,
After handling pallets &/or garbage
After going to the bathroom,
After manipulating ingredients containing
allergens
After touching contaminated (un-cleaned)
instruments or equipment (broom, pallet,
mixer)




Uniform rules
Hair nets must:
Be worn in transformation, packaging, warehouse and
maintenance, as well as in the print shop and laboratory
Adequately cover your hair
Cover ears
Adequately cover beards and goatees
Uniforms must:
Not have pens or glasses in pockets above the waist
Not have buttons
Be clean
Be worn inside production areas
Shoes must:
Be kept clean
Be closed (no sandals)
Be kept inside the facility
Have skid proof soles and be steel-toed

Uniform Rules
No jewelry is allowed in production areas.
Mdic-alert bracelets must be covered
Mdic-alert chains must be worn under
clothing
Ear protection
Must have strings
Wounds
risk factors to control
If you have a wound or
you hurt yourself, you
must advise your
supervisor.
Open cuts &/or sores must
be covered by a
waterproof, metal-
detectable band-aid.
Illness


Advise your supervisor
when you feel ill or show
signs, such as sneezing,
fever, chills etc
A protective mask is
obligatory when an
employee is sick or has a
transmissible illness that
can contaminate food.
Good Manufacturing Practices
No personnel effects are allowed in production areas
Only company-supplied uniforms must be worn within
manufacturing areas
Employees must change their uniforms daily in the
locker rooms. Company uniforms must not be worn
outside the facility.
Respect employee circulation plans
Chemical products (cleaning, maintenance)
Store only in cleaning product room away from food
CFIA-approved, food grade products only

Good Manufacturing Practices
Uniforms must be properly closed.
Employees should avoid unsanitary personal practices
with their hands such as scratching heads, wiping
forehead, placing their fingers on or around their mouth
or nose or indiscriminately sneezing and coughing.
A clean scoop or gloves must be used when handling
raw or finished ingredients.
Eating, spitting or chewing gum is strictly forbidden in
production areas
Safe personal conduct must be strictly observed, no
running, horseplay, riding on trucks or forklifts.
Employees must not climb warehouse storage racks.
Any food items dropped or coming in contact with the
floor must be immediately discarded.
Good manufacturing practices
All tools or instruments used in mixing or measuring the
products must be kept on a food-grade surface to avoid
contamination.
Employees must not walk on plastic pallets used to store
cleaned equipment or product
Employees must not tamper with any safety equipment
or locks
Advise supervisors or suspicious activity or people
No pictures are to be taken anywhere in the plant without
proper authorization
Be aware of others and their actions
Controlling Chemical
contaminations
Respect cleaning procedures
Respect allergen control procedures
Respect BOMs (work orders)
Use only CFIA-approved food-grade
cleaning and maintenance products
Respect GMPs in regards to cleaning
product storage

Controlling Physical contamination
Respect BOMs (work orders)
Respect metal detection procedures
Respect GMPs
Respect preventative maintenance plans
Respect personnel hygiene and uniform
rules
Pest control
Allergens
Respect allergen procedures

What is an allergen?
A substance that provokes an allergic reaction that
can sometimes be fatale
What quantity is necessary to cause such a
reaction?
Trace amounts can cause severe reactions but this
depends on the vulnerability of the person at risk