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    GMP Policy Manual

    Uploaded by

    Agnes_Agnes_Agnes
    The document outlines good manufacturing practice (GMP) policies for a company. It discusses policies for employee hygiene and sanitation, food handling procedures, facility maintenance, and storage of materials. The goal of the GMP policies is to ensure products are handled safely to prevent contamination at all stages of production. The manual provides guidelines on cleaning, clothing, illness reporting, smoking, and contractor access. It also addresses storage of chemicals, equipment, packaging, products, and waste.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    GMP Policy Manual

    Uploaded by

    Agnes_Agnes_Agnes
    675 views3 pages
    The document outlines good manufacturing practice (GMP) policies for a company. It discusses policies for employee hygiene and sanitation, food handling procedures, facility maintenance, and storage of materials. The goal of the GMP policies is to ensure products are handled safely to prevent contamination at all stages of production. The manual provides guidelines on cleaning, clothing, illness reporting, smoking, and contractor access. It also addresses storage of chemicals, equipment, packaging, products, and waste.

    Original Description:

    GMP Policy Manual (1)

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    The document outlines good manufacturing practice (GMP) policies for a company. It discusses policies for employee hygiene and sanitation, food handling procedures, facility maintenance, and storage of materials. The goal of the GMP policies is to ensure products are handled safely to prevent contamination at all stages of production. The manual provides guidelines on cleaning, clothing, illness reporting, smoking, and contractor access. It also addresses storage of chemicals, equipment, packaging, products, and waste.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    675 views3 pages

    GMP Policy Manual

    Uploaded by

    Agnes_Agnes_Agnes
    The document outlines good manufacturing practice (GMP) policies for a company. It discusses policies for employee hygiene and sanitation, food handling procedures, facility maintenance, and storage of materials. The goal of the GMP policies is to ensure products are handled safely to prevent contamination at all stages of production. The manual provides guidelines on cleaning, clothing, illness reporting, smoking, and contractor access. It also addresses storage of chemicals, equipment, packaging, products, and waste.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3
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    The key takeaways are that Good Manufacturing Practices (GMP) policies have been implemented to ensure products are handled safely at all times. This includes rules around amenities, equipment, personnel hygiene, premises environment, storage and waste handling.

    Rules for wearing, cleaning and changing clothing and personal protective equipment (PPE) are contained in Procedure Nos. 105 and XXX.

    No staff member suffering from any illness, cut, abrasion or wound is to commence work without clearance from the Foreman, Quality Manager or Managing Director.

    South Coast Business Solutions

    Demonstration Purposes Only

    Good Manufacturing Practice (GMP) Policy Manual


    In order to ensure that products are handled safely and effectively at all times whilst within the company
    premises "Good Manufacturing Practice (GMP) policies have been developed and implemented.
    All employees are responsible to ensure that Company Procedures are followed correctly and that GMP policies
    are being complied with.
    GMP compliance is verified and recorded in accordance with Company Procedure No 115.

    Amenities
    Hand Washing
    Detergent, sanitiser and hand drying facilities are available in employee amenities room and must
    be used in accordance with Procedure No 105.

    Amenities.
    Toilets
    Toilets are to be well maintained and cleaned adequately, positioned within walking distance of all
    food related activities and not open directly to production facilities.

    Equipment
    Clothing Policy
    Rules for wearing, cleaning and changing clothing and PPE are contained in Procedure No's 105
    and XXX.
    Food Contact Equipment
    Equipment in contact with food is to be stored, cleaned and maintained in such a manner as to
    prevent food contamination.
    Food Contact Surfaces
    Food contact surfaces are to be in good condition, well maintained and cleaned in such a manner
    as to prevent food contamination.
    Pallets
    Pallets are to be kept in good condition so as to prevent either damage to product or foreign object
    contamination.
    Wood
    The use of wood in all handling and processing areas is expressly forbidden for all food contact
    surfaces.

    Glass Policy
    Glass
    No glass equipment, utensils, containers or test tubes are permitted in Coolrooms, handling areas
    or processing areas. Glass thermometers, containers or jars are not to be used in these areas.

    Prepared By A Quality Manager


    Approved By A Managing Director
    Approval Date 1/6/06

    Page 1 of 3

    Document produced by HACCP Manager Software -www.scbs.net.au

    Document No QA011.1
    Issue No 1
    Revision No 0

    Controlled Copy No 1

    Good Manufacturing Practice (GMP) Policy Manual


    Personnel
    Dropped Product
    Dropped product or any product that has come into contact with any unsanitised or contaminated
    surface shall be immediately consigned to waste and is to be handled only by designated
    personnel.
    Dropped Tools & Utensils
    No processing aids that have come into contact with the floor or any other potentially contaminated
    surface shall be re used until they have been re cleaned in accordance with company cleaning
    procedures.
    Food Handlers - Illness & Injuries
    No staff member suffering from any illness, cut, abrasion or wound is to commence work without
    clearance from the Foreman, Quality Manager or Managing Director.
    Hygiene And Sanitisation
    All staff members must be well presented and in clean clothing. No Jewelery is to be worn in
    processing areas. All staff must wash hands in accordance with Procedure No 105 prior to
    handling product.
    Smoking, Eating Drinking & Cosmetics
    Smoking is not permitted in coolrooms, handling areas, processing areas or dry goods and
    chemical storage areas. Eating and drinking is not permitted when handling product. Cosmetics
    that could potentially compromise food safety are not permitted.
    Staff Movement
    Care is to be taken by all staff and contractors when moving throughout the premises that cleaning
    and personal hygiene procedures appropriate to the areas being left and entered are complied with
    at all times.
    Visitors & Contractors
    All visitors and contractors must report to the office and must comply with company Health and
    Hygiene procedure and Induction Procedure.

    Premises
    Environment
    Site boundaries to be clearly defined, fenced and secured if considered appropriate, free of
    potential harbourage for pests and adequately drained.
    Lighting
    All light fittings in Storage, handling and processing areas to be covered at all times.
    Receiving/Dispatch Area
    Insect curtains to be kept closed at all times when not actually receiving or despatching goods.
    Use Of Signs
    Appropriate signs will be placed throughout the premises wherever it is considered to be
    advantageous to Food Safety or Staff Safety. These signs should not be displayed in a manner
    that creates a risk of product contamination.

    Prepared By A Quality Manager


    Approved By A Managing Director
    Approval Date 1/6/06

    Page 2 of 3

    Document produced by HACCP Manager Software -www.scbs.net.au

    Document No QA011.1
    Issue No 1
    Revision No 0

    Controlled Copy No 1

    Good Manufacturing Practice (GMP) Policy Manual


    Storage
    Chemicals
    All hazardous, cleaning, pest control and testing chemicals are to be stored away from product in
    designated areas.
    Equipment
    All product handling equipment and tools to be stored off floors when not in use.
    Packaging
    All packaging materials to be stored in a clean, dry area on pallets or appropriate shelving. Open
    packages to be kept covered wherever possible.
    Product
    All product to be stored in coolrooms, off the floor in appropriate containers and at appropriate
    temperatures.
    Waste
    All waste to be stored in designated waste storage areas.

    Prepared By A Quality Manager


    Approved By A Managing Director
    Approval Date 1/6/06

    Page 3 of 3

    Document produced by HACCP Manager Software -www.scbs.net.au

    Document No QA011.1
    Issue No 1
    Revision No 0

    Controlled Copy No 1

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