GMP (Good Manufacturing Practices)

Good manufacturing practices GMP can be defined as the operational requirements necessary to enable a food business to produce food safely. There is a heavy emphasis on compliance with good manufacturing practices GMP in all relevant food legislation and customer certification standards.

Why is GMP important?

Good manufacturing practices GMP are important in order to produce safe food. The food business has a legal and moral responsibility to produce and prepare food that will not harm the consumer. There can be a high cost to the food business if it does not implement adequate good manufacturing practices GMP. All staff should be trained in the food businesses GMP procedures.


Personal Hygiene & Health Requirements

1. All employees must wash their hands before starting work, after handling contaminated materials, breaks or lunch periods, and after using washroom facilities, where necessary to minimize microbiological contamination.

2. Employees are required to report for work in clean, sanitary clothing and maintain a high degree of personal cleanliness.

3. No sleeveless garments are allowed. No fuzzy clothing will be permitted in the plant. Open toed shoes, sandals, thongs, clogs and/or moccasins are not allowed in the plant. Shirts or blouses shall be buttoned, except for the collar button, and shall cover the waist. Fingernails shall be trimmed and clean. Use of fingernail polish is prohibited unless gloves are worn.

4. All loose or exposed hair shall be contained by a hair net. Beards and goatees shall be covered by a beard net.

5. Wearing any type of jewelry is prohibited in plant.

6. Any behavior that could result in contamination of food, such as eating or drinking, use of tobacco, chewing gum or candy, shall be prohibited in food handling areas. Any unhygienic practices such as spitting shall not be tolerated. All eating in the plant is to be confined to the lunchrooms.

7. Employees must be in a healthy condition when they report to work. All employees must inform supervisor of any employee suffering from or known to be carriers of a disease transferable through food.