Basic Food

Safety & cGMP

Agenda

• Basic Food Safety

• cGMP
• Food Handling Practices
Food Safety

- is a scientific discipline describing

handling, preparation, and storage of
food in ways that prevent food-borne
illness.
Food Safety

• Food can transmit pathogens which can result in the

illness or death of the person or other animals. The
main mediums are bacteria, viruses, mold, and fungus.
It can also serve as a growth and reproductive medium
for pathogens. In developed countries there are
intricate standards for food preparation, whereas
in lesser developed countries there are less standards
and enforcement of those standards.
Food Safety Act

• THE IMPLEMENTING RULES AND REGULATIONS OF REPUBLIC

ACT NO. 10611, “AN ACT TO STRENGTHEN THE FOOD SAFETY
REGULATORY SYSTEM IN THE COUNTRY TO PROTECT
CONSUMER HEALTH AND FACILITATE MARKET ACCESS OF
LOCAL FOODS AND FOOD PRODUCTS, AND FOR OTHER

PURPOSES” OTHERWISE KNOWN AS THE “FOOD SAFETY

ACT OF 2013.”
Food Safety Act

• Section 15, Article II of the 1987 Philippine Constitution declares that the State
shall protect and promote the right to health of the people and instill health
consciousness among them. Furthermore, Section 9, Article XVI provides that the
State shall protect consumers from trade malpractices and from substandard or
hazardous products. Toward these ends, the State shall maintain a farm to fork
food safety regulatory system that ensures a high level of food safety, promotes
fair trade and advances the global competitiveness of Philippine foods and food
products.
5 key principles of food hygiene

1. Prevent contaminating food with pathogens spreading

from people, pets, and pests.
2. Separate raw and cooked foods to prevent
contaminating the cooked foods.
3. Cook foods for the appropriate length of time and at
the appropriate temperature to kill pathogens.
4. Store food at the proper temperature.
5. Do use safe water and safe raw materials.
GMP “Good Manufacturing Practices”

• Good manufacturing Practices are those activities and

practices that we do to prevent hazards or contamination
from entering food products.

• Always improving and changing (that is why they are

called “current”)
cGMP Violations --
Severe Consequences

• Product is “adulterated”
• Shutdown of manufacturing facility
• Seizure of product
• Recall product
• Front page press coverage
• Competitive disadvantage
Good Manufacturing Practices

Deal with contamination

• by people
• by food materials
• by packaging materials
• by hazardous materials
• by miscellaneous materials
 Contamination
• Contamination is the presence of an unwanted
material in a product, physical body, natural
environment, workplace, etc. Contaminants are
biological, chemical, physical substance

• Any behavior that could result in food adulteration such

as eating, use of tobacco, chewing gum or other
unhygienic practices, is not allowed in food handling
areas
Hazards

• Physical hazard
- chipped off glass, plastic, wood, stone, etc

• Chemical hazard
- oil, lubricants, detergent, etc.

• Biological hazard
- bacteria, fungi, virus
 Prevent contamination

Careless employee practices can

cause product contamination.

The best way to avoid contamination is

to prevent it.
How do we prevent
contamination?

GMP!
Good Manufacturing Practices

• Personnel Hygiene
• Building and Facilities
• Tools and Equipment
• Food Handling Practices
• Raw materials / ingredients
• Cleaning & Sanitation Program
• Pest Control Program
General Employee
Hygiene
Hygiene

All employees working in direct contact

with food, food contact surfaces and food
packaging must conform to hygienic
practices. This protects against food
contamination by microorganisms or
unwanted material.
Hygiene and Communicable Diseases

• clothing • illness and disease

• hair • injuries
• personal habits • visitors
• hand washing • training
• personal effects and
jewelry
Production employees

• Bathe daily
• No perfume, aftershave, fragrant creams
• No jewellery
• No false nails or nail polish
• Fingernails should be trimmed short
• Use metal detectable bandages covered with
gloves
• No eating, drinking or chewing gum
Production employees
Production employees
Clothing

• Everyone must wear pants and covered

sleeves.

• Separate shoes (no open toes or high heels)

are to be worn in the factory.

• Personal belongings and street clothing must

be stored in locker rooms.
Proper Attire
Proper Attire
 Illness

• Doctor’s certificate on hiring

• Inform your supervisor or HR if you are ill with
symptoms that could contaminate ingredients
or products
• No medication allowed in factory
• Ensure that a clean bandage covers any open
wounds
Hand washing

All employees must wash their hands thoroughly:

• when they enter food handling areas

• before starting work
• after handling contaminated materials
• after breaks
• after using toilet facilities
Hand washing Procedure

• Rinse
• Clean
• Rinse
• Sanitize
• about 20 secs or just sing
the happy birthday song
Building & Facility

• Separate or defined areas as are necessary to

prevent contamination or mix-ups
• Building will be adequately sized for proper
storage of equipment and material
• Operations will be performed in specific areas
• Raw materials received will be placed in
quarantine until tested
• Rejected material will be separated
Building & Facility
• There will be adequate lighting
– Should be provided with shatter shield to prevent contamination
when broken

• Should have adequate ventilation

Building & Facility
• Sewage and trash will be stored and disposed of in a
safe and sanitary manner
– Color coded trash bin for biodegradable, non-biodegradable and
recyclable wastes
• Adequate washing and toilet facilities will be available
– hot and cold water – single service towels
– soap
Building & Facility
• Building will be maintained in a clean and sanitary
manner
• There will be cleaning schedules with approved
cleaning agents
– SOPs on cleaning
• Buildings in a good state of repair
• Buildings maintained pest and rodent free
• Written procedures and approved rodentcides,
insecticides and fungicides
– will not affect product
Building & Facility
Tools & Equipment
• Must be made with stainless material or plastic that is
food grade (direct contact)
• Wooden tools is not allowed
• In good repair
• Must be easily cleaned
• Lubricants must be food grade or has MSDS
certificate
Food Handling Practices
Personnel

• Do not leave gloves, masks, etc. lying

around while on break or at shift end.
• Crates, boxes, containers or buckets must
not be placed directly on the floor.
• Store brooms and dust pans at stations
provided.
Product

• Keep hand contact with ingredients to a

minimum.
• Check ingredients for expiration dates to
ensure that fresh ingredients are used.
• Cooling product should always be kept
covered.
Equipment, containers and utensils

• Ensure that all containers, including those

holding rework, are properly labelled and are
kept covered.

• Use white or brown • Use gray

containers to store containers for
ingredients and rework. garbage. Garbage
containers must be
kept covered.
Equipment, containers and utensils
Cloths
Use white cloths to wipe
hands regularly and
dispose of soiled cloths
immediately. No moist
cloths are to be left in the
production area.
Use yellow cloths to
clean the floor and
objects (e.g. step stools)
that come into contact
with the floor.
Utensils

• Production equipment/utensils must be

thoroughly cleaned and sanitized after use.
•Kept and arranged on a clean sanitary place
Premises

• Keep unscreened doors and windows

closed.
• Report any pests or evidence of pests such
as flies, insects, mice droppings.
Equipment

• Return tools and attachments to their proper

place after use.

• Check product surfaces before starting

equipment. Remove any foreign objects or
dirt.

• Replace brushes that lose bristles.

Personnel Practices

• Do not lean, sit or step on product surfaces.

• Do not handle ingredients or products with
either cut or infected hands.
• Do not engage in horseplay.
• Keep hand contact with ingredients and
product to a minimum.
Sanitation

• Keep contact surfaces clean and free of

contamination from tools, cords, cleaning
utensils, machine parts, lubricants and
paper.
• Clean all spills promptly.
• Keep everything off the floor and the area
clean and floors swept.
Sanitation
• Work areas should be cleaned regularly
throughout the shift.
• Keep your immediate working area swept or
dust mopped. Wipe or mop up spilled liquids
promptly.
• Scrape the floor around the work area after
completing a job.
• Leave your work area clean at the end of
your shift.
Sanitation

• Rinse
• Clean (soap)
• Rinse
• Sanitize
Sanitation

• Use food grade chlorine with Material Safety

Data Sheet
• Dilute to appropriate concentration
– Hand dip – 30-50ppm
– Foothbath – 200ppm
– Tools & equipment – 50-100ppm
Receiving and Storage

• Raw materials are properly arranged and

labelled accordingly.
• Inspect torn bags and boxes and then
repair if appropriate.
• Brush off bags and boxes before opening
them.
• Store ingredients and products at the
appropriate temperature.
Receiving & Storage

• Use ingredients in the proper rotation

(FIFO - oldest stock first)
• Handle ingredients or products carefully to
avoid spilling
• Do not return products or ingredients to
the production line after they have touched
the floor or any other surface that is not
clean.
Receiving & Storage
Maintenance and Repairs
• Ensure area is segregated from production
by use of tarps.
• Do not leave maintenance supplies in the
product zone.
• Return all tools and attachments to their
proper place after use.
• Ensure the production area is clear of all
tools and hazards before production starts
Retail store

• Monitor and maintain proper temperatures

• Rotate ingredients using FIFO and check for expired
items.
• Check best before dates and the quality of the food
before using.
• Refrigerate cold foods immediately upon receipt.
• Sanitize equipment, cutting boards, work surfaces and
utensils.
• Always wash hands after handling money.
Visitors to Production Areas

• Should always be accompanied.

• Must be appropriately dressed - hair

coverings, booties over street shoes, gloves,
sleeve covers, etc.
Quiz

Spot the Hazards:

Good Manufacturing Practices
On the job.....

• Think about food safety as you work

• Watch for hazards and remove any that you find

Questions ?
Thank You!!!