module 01 page 1 of 26

Module 1: Overview and Purpose of Current

Good Manufacturing Practices (GMPs)
This is the Internet Training Course on current Good Manufacturing Practices for
food processing, wholesale and warehouse employees!
This course is one of many different learning activities that will help you and your company manufacture, store, and distribute safe and wholesome food products. It is designed
to help you understand what conditions and practices are necessary to produce food under
sanitary conditions.
The course is designed to be a training tool for supervisors, managers, quality control
staff, or any other employees who have responsibilities for making sure that your firm
routinely meets all basic GMP requirements.
There are 12 different Modules in this course that describe different parts of the
U.S. Food and Drug Administrations current GMP regulation. This regulation specifically applies to all food products regulated by FDA. It outlines the basic sanitary controls
that are required for all food processing plants, wholesale or food distribution firms, and
warehouses or food storage facilities that handle, store or process FDA regulated food.
This GMP regulation also provides a framework for the specific state regulations that may
apply to these firms, and for the specific regulations for animal foods like meat and poultry products that are regulated by the U.S. Department of Agriculture.
Well begin by reviewing:
the course format and your options for reviewing the course materials in the next few
pages, and then
provide a basic introduction to the GMP regulation and describe its relationship to your
firms sanitation or food safety procedures.
There are 26 pages, 1 interactive exercise, and 5 questions in this Module.
Use your mouse to click on the Forward
screen to move from page to page.

or Back

buttons at the top of your

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Course Features and Navigation

You will need to review the information on each page of each Module. You can do this by
reading the text on your computer screen. Other options are available for viewing the
course materials that may help you to learn more effectively. Well review the various
course features below.
Site Map: You can click on the Site Map
button near the top of each page
to go back to the course Site Map. This Site Map allows you to go to any of the twelve
Modules in this course.
GMP Regulation: This button
will open a new web page displaying the
text of the current GMP Regulation. This text has the actual words in the regulation as it
appears in the Code of Federal Regulations.
Links to Resources: We will provide links to other resources on the Internet throughout
this course. Use the Back button
at the top left of your screen to return to the same
page of the course. If you think that youll want to visit this website later, add the link to
your list of Favorites or Bookmarks.
We will also provide a list of all Internet resource links in a PDF file that can be downloaded to your computer on the last page of each Module. This will allow you to use these
resources at a later time after you have finished this course.

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Options for Viewing Course Materials

Several options are available for reviewing course materials to accommodate different
learning styles and work schedules. These options include:
Internet Option: View the 12 course Modules live on the Internet using your computers Internet browsing software such as Internet Explorer, Firefox, Netscape, Mozilla
etc.
Download Option: Download the content of each Module to your computer and save
it as a PDF file. This allows you to read the Module content on your computer screen
without being connected to the Internet or you can print the Modules contents and
read it on paper. You must go back to the course site on the Internet and Login to view
all interactive features and to submit your answers to the questions at the end of each
Module.
Audio Option: Use the audio feature to hear the text of each page on your computer.
You must view each page live on the Internet to use this feature.
You can use any of these options at any time while you are taking this course. Well describe each option and their advantages and limitations on the next page.

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Options for Viewing Course Materials

Well now describe each option and their advantages and limitations in more detail.
Internet: This is the best and easiest way to view all of the course materials at one time.
You will need to Login with the Username and Password that has been assigned to you.
Viewing the content of each Module while you are connected to the Internet allows you
to go forward and backward to view each page and see the Interactive features in the
course. You must also be connected to the Internet to submit the answers to the questions at the end of each Module and to download PDF files or go the links for Internet
resources that are provided.
You may need to adjust your computer settings for easy viewing of the course. The text
and images may seem small on some computers and much larger on others. For additional information on adjusting the way that the content looks on your computer screen click
here.
Download PDF: You can click on the Download PDF button
near the
top of each page and save the text and images to your computer. You would then need to
open the PDF or Portable Document File, read the text on your screen, or print each
page and read it on paper. If you use this option you will need to go back and Login to the
course Website to use the interactive features and to submit your answers to the questions at the end of each Module.
If you want to print a module, download the PDF file and print it, rather than printing directly off the web page.
To view our PDF files you will need to have the special software on your
computer. To download the free Adobe Acrobat Reader, click on the icon to
the left.
Audio: You can select the Audio button
near the top of each page if you want
to have the text read to you. This option could be slow if you have a phone modem connection because you will have to wait for larger audio files to download to your computer.
If you want the audio turned off, simply click the button again.

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Completing the GMP Course

Lets review how this course works now.
Time Estimate: The GMP Internet course is designed to accommodate many different
training needs, learning styles, and schedules. Each student has 6 months from the time
that they register to complete all 12 course Modules. If you decide to work on and complete the course all at once, you should know that in our national pilot test, it took an
average of 9 to 10 hours to complete all course Modules. Your experience will vary depending on a variety of factors such as the speed of your Internet connection and your
individual learning skills and style.
Work at Your Own Pace: It is not necessary to complete all 12 Modules at one time.
Some people may want to schedule time to review one or two Modules each day or even
one or two per week until the entire Internet course is completed. This will allow you to
schedule time for your learning experience in a way that will not interfere with your work
and give you time to think about the concepts that you are learning. Its up to you and
your firm to decide how to structure this educational experience. However, if you dont
complete the course within 6 months, you will have to register again and pay the course
fee.
Submit Answers to All Questions: There are a series of questions at the end of each
Module. These questions are designed to help you find the correct answer and understand
why each choice is right or wrong. When you find the correct answer, write it down. You
must then submit your answers to each question while you are logged into this course
with your Username and Password.
Automatic Tracking: Your progress through the course will be automatically tracked by
our system using the unique Username and Password that was assigned to you. When you
have finished reviewing the materials for each Module, you must submit the answers to
the questions while you are logged into the course. This can only be done from the last
page of each Module. Our system will automatically keep track of the answers you submit.
Course Completion Certificate: When the answers to the questions for all 12 Modules
have been submitted, you will receive a Certificate of Course Completion from Cornell Cooperative Extension by Email within 5 business days from the time that you completed the course.

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Flash Player
You will need a media player software called Flash Player installed on your computer to
view the interactive features throughout the course. Do not go forward until you have this
flash player.
You may already have this software. Look at the graphic below. The word GMPs
should be changing color. If it is changing color, you already have the correct software
installed on your computer and you can proceed.

GMPs

If you do not see the word GMPs changing colors and instead see the words SORRY:
You need to install Flash Player click on the link below and follow the instructions to
download Flash Player before you go any further.

Some of the most useful and instructive features of this course such as our GMP TV will
not work unless the Flash Player is installed on your computer. If your computer does not
have this software and your company has restrictions that prohibit the computer you are
using from downloading this software, it would be a good idea to ask for help now. It may
be possible to set up a computer with this common program or you may want to review
other options such as taking the course at another location where you can use Flash Player. Without this free software many important learning experiences provided in this course
will be missed.

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What are GMPs?

Good Manufacturing Practices

Good Manufacturing Practices or GMPs describe the conditions and practices that are
necessary for the manufacturing, processing, packing or storage of food to ensure its
safety and wholesomeness.
GMP Regulation: GMPs are a set of federal regulations that apply to all food processors, distributors, and warehouses. They are the basis for determining whether the practices, conditions, and controls used to process, handle or store food products are safe and
whether the conditions in the facility are sanitary.
GMPs Set Minimum Standards: The GMP regulations are designed to be the minimum
standards for the food industry. GMPs are general in nature and do not prevent food processing and storage facilities from using manufacturing practices that exceed any provisions in the regulations.
GMPs Are General Guidelines: Because the GMP regulation is general in nature, it uses
words such as adequate, appropriate or as necessary. Each firm must develop and
implement procedures for each GMP requirement that will protect the food that they receive, store or process from contamination. These procedures are specific to each firm
since they are developed to meet the unique needs of the facility, food products, processes, and equipment. There may be many different strategies that are adequate or appropriate for different situations. The GMP is designed to provide this flexibility.

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The GMP Regulation

Adulterated Food: Under current federal and state laws,
failure to comply with GMP regulations could mean the food
may be adulterated. If a food is adulterated, it means that it
has been either directly contaminated, or prepared, packed,
or held in a way that has caused it to be contaminated with
filth or substances that could cause injury or sickness.
The Food Drug and Cosmetic Act is the law that provides
the regulatory authority for the government to take action
against adulterated food products. This Act was passed by
Congress in 1938. The Food and Drug Administration (FDA)
published the first GMP regulation in 1969, revised it in
1977, and updated it again in 1986. The most current work
on the GMP regulation involves a modernization effort that
was started in 2002.
21 CFR Part 110: The current Good Manufacturing Practice regulation can be found in
Part 110 of Title 21 of the Code of Federal Regulations. To view a copy of this regulation
at any time during this course click on the GMP Regulation button on the top of your
screen.

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The GMP Regulation

The Table below shows an overview of FDAs GMP regulation to illustrate how it is organized and what it covers. It is divided into 7 Subparts, and each Subpart includes various
Sections that are identified with a series of numbers that start with the symbol and the
number 110. The specific Topics covered in each of these sections of the GMP regulation
are then listed.
You will learn about each of the sections and topics in the GMPs in detail as you work
through this course.
Subpart A: General Provisions

Subpart B: Building & Facilities

Definitions 110.3

Plant & Grounds 110.20

Grounds
Plant Construction & Design

Current Good
Manufacturing
Practices 110.5
Personnel 110.10
Disease Control
Cleanliness/Hygiene
Education & Training Supervision
Exclusions 110.19

Sanitary Operations 110.35

General Maintenance
Cleaning & Sanitizing Substances
Storage of Toxic Materials
Pest Control
Sanitation & Handling of Cleaned
Portable Equipment & Utensils
Subpart C: Equipment
Equipment & Utensils 110.40

*Subparts D & F have no content and are reserved.

D* Subpart E: Production &

Process Controls
Sanitary Facilities & Controls
110.37
Water Supply
Plumbing
Sewage Disposal
Toilet Facilities
Hand-washing Facilities
Rubbish & Offal Disposal

Processes & Controls

110.80
Raw Material & Ingredients
Manufacturing Operations
Warehousing & Distribution
110.93

F*

Subpart G:
Defect Action Levels
110.110

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Definitions
The first part of the GMP regulation provides definitions and interpretations for key words
that are used throughout the regulation. These definitions can be found in Subpart A, Section 110.3 of the GMP regulation. You can review them at any time during this course by
clicking onto the
button at the top of your screen.
Some of these definitions describe what the FDA means by general terms such as: adequate, food, food contact surfaces, lot, microorganisms, pest, plant, quality control operation, re-work, and sanitize. Other definitions apply to specific types of food or processing activities such as: acid foods, batter, blanching, safe moisture level, and water activity
(Aw).
Two key definitions that you need to know about are the words Shall and Should, which
appear in many places in the GMP regulation. Lets review these definitions.
Shall is used to state mandatory requirements. In other words, if the GMP regulation says
that something shall be done, this means you must do it to comply with the requirements of the GMP.
Should is used to state recommended or advisory procedures or to identify recommended
equipment. In other words, if the GMP regulation says that something should be done,
the agency believes that it is a good practice that will help you meet the requirements
of the GMP, but it is not required.
Take a few minutes to review these definitions by clicking on the GMP regulation button
above and then click on the words Definitions 110.3. Use your browsers back button to
return to this page.

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Our Approach to the GMP Regulation

GMP Requirements Appear in Blue Text Boxes: For each GMP topic in this course we
will start by identifying a specific requirement in the regulation, which will be highlighted
in a blue text box. We will then explain what this requirement means, followed by a description of what you can do to meet the requirement, and suggestions for monitoring. It
is important to understand that what you will see in the blue boxes is the actual text from
the GMP regulation. Pay special attention to the words shall and should in the text in
each of the blue boxes to distinguish between what you must do and what is recommended or advised.
What You Can Do: For each GMP Requirement there is a section called What You Can
Do that provides suggestions which you can use to develop procedures to meet that GMP
requirement. It is important to realize that these sections only provide suggestions to help
you meet each GMP requirement. There may be other procedures or approaches that are
equally effective or acceptable.
How To Monitor: For each GMP Requirement there is a section called How To Monitor that provides suggestions to help you make routine observations that will show that
your firm meets that GMP requirement. It is important that you know that monitoring
records are not currently required by the GMP regulation. However, even though
monitoring is not required, there are many reasons why monitoring and keeping records
of monitoring observations makes sense. They can help you identify problems, keep track
of trends in your operation, and provide assurance that you are routinely meeting GMP
requirements.

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Current Good Manufacturing Practice

GMP Requirement: Current Good Manufacturing Practice ( 110.5).

(a) The criteria and definitions in this part shall apply in determining whether
a food is adulterated (1) within the meaning of section 402 (a) (3) of the act in that
the food has been manufactured under conditions that it is unfit for food; or (2) within the meaning of section 402 (a) (4) of the act in that the food has been prepared,
packed, or held under insanitary conditions whereby it may have been contaminated
with filth, or whereby it may have become injurious to health. The criteria and definitions in this part also apply in determining whether the food is in violation of section
361 of the Public Health Service Act (42 U.S.C. 264).

(b) Food covered by specific current good manufacturing practice regulations

also is subject to the requirements of those regulations.

In this part of the regulation, the current laws that provide the authority that regulatory
agencies need to enforce the GMPs are identified.
Definiton of Adulterated Food: This section of the regulation also says that the definitions and conditions that are described in the current GMP regulation will provide the basis
for the FDA to determine if a food is adulterated or unfit for human consumption. It identifies two ways that a food can become adulterated.
1. By being manufactured under conditions that make it unfit for food, or
2. By being prepared, packed, or held under insanitary conditions that may cause the
food to become contaminated with filth or become injurious to health.
Failure To Comply: Failure to meet the requirements of the GMP regulation could lead to
either of these two conditions and cause food to be considered adulterated and unfit for
human consumption. If that happens, you could be faced with regulatory action including
seizure, injunction or even prosecution.

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Exclusions
GMP Reguirement: Exclusions 110.19

(a) The following operations are not subject to the GMP: Establishments engaged solely in the harvesting, storage, or distribution of one or more raw
agricultural commodities as defined in section 201(r) of the act, which are ordinarily cleaned, prepared, treated, or otherwise processed before being marketed to the
consuming public.

(b) FDA, however, will issue special regulations if it is necessary to cover these excluded operations.

Exclusions: This section of the general provisions of the GMP describes what type of operations are excluded and do not have to follow the requirements of the GMP regulation. It
also gives the FDA the authority to develop special regulations for these firms if they are
determined to be necessary.
Raw Agricultural Commodity means any food in its raw or natural state, including all
fruits that are washed, colored, or otherwise treated in their unpeeled natural form prior
to marketing. This definition is intended to allow producers of foods such as farmers who
store and/or transport raw foods to be exempted from the GMP regulation. However, processors, distributors, or storage facilities that receive these raw foods, are covered by the
GMPs.

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Other Topics Included in the GMP

The rest of the GMP regulation is designed to cover all parts of a food facility and the
activities associated with the processing, handling, or storage of food. These topics are
covered in Subparts A, B, C and E of the regulation. We will review each of these topics in
Modules 2 through 11 of this course.
Some of the specific parts of the GMPs covered in Modules 2 through 11 include:
The condition of the plant including the building and grounds.
Pest control.
Sanitary requirements for safe food handling including water, plumbing, and waste
disposal.
Equipment and utensils for food handling or processing including their design.
Employee health and hygiene.
Proper cleaning and sanitizing of the plant and all equipment.
Preventing contamination of food, ingredients, or packaging material.
Proper food processing controls and storage.
Storage of chemicals to prevent contamination.
Protection of food from contaminants in the plant environment.

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GMPs Describe the General Conditions and

Practices to Produce Safe Food Under
Sanitary Conditions
The GMPs are regulations that apply to all segments of the food
industry. GMPs also apply to all parts of a food operation including:
receiving, storage, processing, handling, and shipping of the finished
product.
Examples: Lets look at just a few examples of the type of language
used in the GMP regulation to describe the conditions that would be
expected in a food plant or warehouse.
Roads, yards and parking lots must be maintained so that they do
not become a source of contamination.
No pests shall be allowed in any area of the food plant.
All food contact surfaces including utensils and food contact surfaces
of equipment shall be cleaned as frequently as necessary to protect
food from contamination.
Specific hygienic practices for plant workers are required such as
washing (and sanitizing if necessary) hands in an adequate hand
washing facility before starting work, after each absence from the
workstation, and any other time when hands have become soiled or
contaminated.
From these examples, you can see that the GMP regulation is intended to describe what
needs to be done to produce food under sanitary conditions, but the GMPs do not tell you
exactly how to do it. We will cover the what and the how of each requirement during
this course.

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GMPs and Your Companys

Sanitation Procedures
Implementation Plan: Although it is not a requirement of the GMP regulation, it is recommended that each company develop a written plan that describes the specific procedures that will be used to meet each of the GMP requirements. This plan will describe the
unique sanitation procedures that your company will use. These procedures are typically
called the companys Sanitation Standard Operating Procedures or SSOPs, Sanitation Control Procedures or SCPs, or more simply, your companys Sanitation Procedures or SPs.
Sanitation Procedures are typically compiled in a written document that describes what
specific tasks need to be done, how and where they will be done, who will do them, and
when they should be done. These written procedures can help your company establish
consistent methods for meeting GMP requirements, and can be helpful for training employees.
On the next three pages we will give some examples of specific GMP requirements and
what your companys written sanitation procedures might look like.

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GMPs & Sanitation Procedures

The GMP regulation says that: No pests shall be allowed in any area of the food
plant.
Each firms sanitation procedure should describe what tasks will be done to ensure that
there are no pests in the plant, when or how often these tasks will be done, where they
will be done, who will be responsible, and how success will be monitored.
The firms sanitation procedure might say:
What will be done?
Rodents, insects, birds, or other pests will not be allowed in the plant, and measures
will be taken to prevent them from being attracted to or entering the building.
Bug Away Pest Control Company located at 15 Blackfly Road has been hired to implement pest control measures outside and inside the plant.
How will it be done? (when, where and who will do it):
Bug Away Pest Control Company will set traps for rodents and insects inside the facility
and baited traps around the outside of the building. Bug Away will monitor these traps
monthly.
The person in charge of sanitation will inspect the facility and make sure there are no
openings around doors or windows where pests could enter and there is no evidence of
pest activity daily before each shift begins.
How will success be monitored?
Bug Away Pest Control Company will provide a written report following each of their
monthly service visits.
Daily monitoring results of the check for pests in the facility will be recorded on the
Daily Sanitation Monitoring Record.
Any problems found during monitoring will be reported to the plant manager and corrections will be made immediately and written down on the monitoring record. The plant
manager will review all records.
This example shows that even though a GMP requirement (pests must be kept out of the
plant) might be quite simple, developing an effective sanitation procedure to achieve it
requires planning and oversight. A pest control company must be hired and its responsibilities must be described. Once the program is established, each person involved in the
firms pest control program must then be trained to understand what they need to do.

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GMPs & Sanitation Procedures

Lets look at another example.
The GMP regulation says: employees must wash hands
thoroughly (and sanitize if necessary) in an adequate hand
washing facility before starting work, after leaving the workstation, and any other time when hands have become soiled
or contaminated.
The firms sanitation procedure might say:
What will be done?
Employees will wash and sanitize their hands properly
and at the proper time.
How will it be done? (when, where and who will do it)
All employees receive training on how to wash their hands
properly when they are hired.
Employees will wash, rinse, and if necessary sanitize their hands before they start
work, whenever their hands become contaminated, and any time they leave their station or return to their work area.
Area supervisors will monitor employees entering the processing area daily prior to
start of operations and periodically during the work day to ensure they are properly
washing their hands.
How will success be monitored?
The plant manager will keep a record of all training that employees receive.
Supervisors will write down the results of employee hand washing checks on the Daily
Sanitation Record for their area.
Any deficiencies will be reported to the plant manager and corrections will be made immediately and documented. The plant manager will review all records.
This part of the firms sanitation procedure requires that basic equipment like hand wash
stations be provided at the proper location by the firm. Most of the tasks necessary to
meet this GMP condition are routine activities conducted by all employees and their supervisors. An important element of this sanitation procedure involves training employees
to be sure that they know how and when they need to wash their hands or change their
gloves.

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The GMP vs Sanitation Procedures (SP) Quiz

Game
Lets do one more activity to help you understand and appreciate the difference between
GMPs and sanitation procedures.
Look at each statement and decide whether it is part of the GMP regulation or part of a
company sanitation procedure (SP). Click on whichever term (GMP or SP) you think is the
correct answer and a pop-up box will tell you why your choice is correct or wrong. Click on
the word continue to go to the next answer or question.

Cutting boards will be cleaned with Grease B Gone detergent and sanitized
with a 100 PPM solution of chlorine sanitizer at the end of each day.

All food contact surfaces including utensils shall be cleaned as frequently as

necessary to protect food from contamination.
All employees must put on a disposable hair net and a disposable apron before entering any area of the plant where food is handled, stored,
or processed.
All refrigerated storage coolers will be cleaned and sanitized every Friday
using Sanitation Procedure #6 by the cleaning and sanitation crew.

module 01 page 20 of 26

Food Safety Is Everyones

Responsibility
As you learn about GMPs in the next 10 Modules, try
to relate what you learn to what your company does
or can do to achieve the goals that are outlined. We
will return to the topic of your companys sanitation
procedures in the final Module of this course.
Its also important to keep in mind that every person
in a food processing, wholesale or storage facility has
a responsibility to do their part to follow basic GMPs.
Each persons responsibility may be different, but everyone must be involved. Remember - one weak link
in the chain can lead to problems for everyone. Your
company and your job could be at stake!
There are many examples in which contaminated
food has caused people to get sick because it wasnt
handled properly, or processed in facilities that did not
follow basic GMPs.
Sanitation and food safety must be part of everyones
normal routine, and all employees need to understand what they need to do to keep food
safe.
Lets look at some of the different roles that managers, supervisors, and line workers may
have in your companys food safety program.

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Managers Role
Diverse Responsibilities: Company managers have an important role in the firms food safety and sanitation program.
Managers must run the business, work with customers, sell
your products, purchase raw materials and ingredients, and
make sure that the firm meets all of the regulations associated with your business. This is a big responsibility.
Managers and GMPs: One of the managers most important
responsibilities is to make sure that your facility follows the
GMPs. Managers need to make sure that the building and its
facilities are suitable for the processing and handling activities
that are conducted and for the proper storage of your food.
Managers must also provide all of the equipment and tools
needed to comply with the GMPs, and make sure they are are
available and appropriate for their intended use.
Policies and Training: Company managers should also play a key role in the development, implementation, and enforcement of policies that make sure that employees are
properly trained and their practices meet the requirements of the GMPs.

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Managers Role
Support and Guidance: All companies should have programs that recognize the importance of GMPs. Managers must also provide the guidance and support necessary for all
employees to meet GMP requirements. Producing safe food and complying with GMPs is a
team effort.
Key Roles: Lets review some of the key roles that company managers can play in helping your firm meet GMP requirements.
1. Provide the building, facility, and equipment that is needed and the resources needed
to manage and maintain them.
2. Actively support the companys GMP and sanitation program.
3. Help develop and implement the companys sanitation procedures.
4. Develop, implement, and enforce policies that ensure compliance with GMPs.
5. Review sanitation and GMP programs and develop and implement changes when
needed.
6. Develop, review, and manage records that show that the company complies with
GMPs.
7. Support and participate in employee training programs.

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Supervisors Role
Oversight: People who have oversight responsibilities for certain
areas of the plant, production activities, or groups of employees
are generally referred to as supervisors. These people are often
responsible for making sure that things get done properly and on
time. They usually are also responsible for making sure that all
GMP requirements associated with the area, process, or the employees that they supervise are met.
Training: Supervisors should actively work with their employees
as well as plant managers to make sure that everyone understands
what is expected, why it is important, and what the consequences
of failure are. For this reason, supervisors play a key role in training plant workers and making the companys sanitation procedures
work effectively.
Key Roles: Lets review some of the key roles that all supervisors
can play in helping your firm meet GMP requirements.
1. Help develop and deliver employee training programs.
2. Help develop and implement the companys sanitation procedures.
3. Monitor and keep records that demonstrate the use of good sanitation practices.
4. Coordinate and conduct any corrections needed to fix problems and keep records of
the actions that are taken.
5. Review and suggest revisions to the sanitation program as needed or at least once
per year.

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Plant Workers Role

Plant workers are the people who conduct all of the daily tasks associated with the handling, processing and storage of food as well as the
cleaning, sanitation and maintenance of the facility.
Workers and Food Safety: Some workers may be assigned to one
task on a processing line and others may have multiple tasks. Each
worker must understand his or her own responsibilities. They must
also understand that failure to follow company sanitation procedures,
hygiene, and food handling practices could affect the safety of the
products the plant produces or stores.
Food safety is a team effort. Mistakes made by any one individual
in the plant can affect the safety of all of your companys products.
Every worker should have a basic understanding of the GMPs and the
part of the companys sanitation program that they are responsible for.
Key Roles: Lets review some of the key roles that workers in a food
plant are likely to play to help your firm meet GMP requirements.
1. Maintain acceptable personal hygiene and wash hands properly when necessary.
2. Follow the company sanitation procedures that apply to your work area or assigned
tasks.
3. Keep your work area clean using cleaning and sanitation practices provided in your
companys sanitation procedures.
4. Participate in employee training programs related to your job.
5. Conduct any routine monitoring activities that are assigned by
supervisors or managers.
6. Follow instructions given by your supervisor or plant managers to correct problems.

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Introducing The Clean Team

You now have a general idea about how different people in the plant can work together as
a team to ensure that your company meets the requirements of the GMPs. We could think
of this team as your companys Clean Team. Everyone in the plant is part of the The
Clean Team but each person has a different but essential role in making sure that your
company meets GMP requirements.
The Clean Team that we have created for this course is a group of characters that will
help you learn how to comply with the GMPs.
Lets meet our Clean Team:

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Check Your Knowledge

This concludes the study material for Module 1. You now need to review the 5 questions for this Module, find the correct answer to each question, and submit your answers
while you are logged into the course with your Username and Password.
Each of the following pages has a single question that will appear on your screen. Click
on the answer you think is correct. You will see a text box that will tell you if this answer
is correct or wrong and why. When you find the correct answer, be sure to write down the
question number and the correct answer. Then move on to the next question.
Click on the Forward button at the top of this page to go to the first question.