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OPERATIONAL QUALITY STANDARDS
AND
GOOD MANUFACTURING PRACTICES
5 S CONCEPT
ENGR. DAN YSMAEL

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OBJECTIVE:
TO PROVIDE PROPER GUIDELINES, AWARENESS AND
IDENTIFICATION.
ON PROCESS STANDARDS AND GOOD HOUSE KEEPING
TO EVERY PRODUCTION FOOD HANDLER TO PROMOTE FOOD
SAFETY.

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PART 1
OPERATIONAL QUALITY STANDARDS
WHAT ABOUTS.
PROPER GUIDELINES.
AWARENESS.
IDENTIFICATION.
SYSTEM

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WHAT ABOUTS...
OPERATIONAL QUALITY STANDARDS
“OQS”- IS A SET OF GUIDED TECHNOLOGY
THAT ENCOMPASSES WITH SCIENTIFIC
PROCEDURES AND IDEAL LIMITS WHICH
ANSWERS THE POSSIBILITIES IN A
PROCESS.
TECHNOLOGY PDP POSSIBILITIES

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PROPER GUIDELINES...
TECHNOLOGY OF POULTRY DRESSING OPERATION
PROCESS FLOW
RECEIVING SECTION
1
RECEIVING OF
LIVE BIRDS
RESPONSIBILITY:
RECEIVE BIRDS FOR RESTING PRIOR TO HANGING.
TECHNOLOGY:
1. WEIGHING SCALE CALIBRATED AND CHECKED
2. 1HR TO 2HRS RESTING OF BIRDS
3. DOCUMENTS COMPLETE.
4. SEAL INTACT.
5. 5 STACKING HIGH, 2 TO 5 INCHES DISTANCES TO
PROVIDE ENOUGH AIR FLOW.
6. DO NOT RECEIVE BIRDS WITH DISEASE.

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TECHNOLOGY OF POULTRY DRESSING OPERATION
PROCESS FLOW
RECEIVING SECTION
2
HANGING OF LIVE
BIRDS
RESPONSIBILITY:
HANGLIVEBIRDSUNTOSHACKLES.
TECHNOLOGY:
1. DOA/DAAPLACETOMORTALITYBIN.
2. NOEMPTYSHACKLE.
3. CAREFULHANGINGOFLIVEBIRDS.
4. EMPTYALLCOOPS.

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TECHNOLOGY OF POULTRY DRESSING OPERATION
PROCESS FLOW
RECEIVING SECTION
3
STUNNING
OF
LIVE BIRDS
RESPONSIBILITY:
ALLHANGEDLIVEBIRDSPASSESTHESTUNNINGSTAGEPRIORTOBLEEDING.
TECHNOLOGY:
1. STUNNERMUSTHAVECONTINOUSWATERSUPPLY.
2. VOLTAGEISMONITOREDTOACHIEVEPROPERBLEEDING.
3. ALW1.4-1.5=50-55V/1.6-UP=60V
4. SUSPENSIONTIMEBEFOREBLEEDINGIS10SECS.

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TECHNOLOGY OF POULTRY DRESSING OPERATION
PROCESS FLOW
RECEIVING SECTION
4
NECK SLITTING FOR
PROPER BLEEDING
RESPONSIBILITY:
SLITNECKASPERSTDFORBLEEDINGOFLIVEBIRDS.
TECHNOLOGY:
1. NECKSLITISDONE3MMBELOWTHEEARLOBE.
2. DONOTCUTALLTHROUGHITSNECKANDESOPHAGUS.
3. MAKESURESLITISDONEFORTHEPURPOSEOFKILLINGLIVEBIRDBYLOSS
OFBLOODTOAVOIDINCOMPLETEBLEEDINGANDBIRDSWITH
HEMORAGHICCAUSE.

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TECHNOLOGY OF POULTRY DRESSING OPERATION
PROCESS FLOW
EVISCERATION SECTION
5
BLOOD COLLECTION
RESPONSIBILITY:
COLLECTBLOODBYUSINGCUP.
TECHNOLOGY:
1. PRESCRIBEACCEPTABLEBLOODCOLLECTIONIN1METERONLY.
2. USESTAINLESSSSQUARESHAPECUP.
3. BLOODCOLLECTORSHOULDWEARYELLOWTSHIRT.

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TECHNOLOGY OF POULTRY DRESSING OPERATION
PROCESS FLOW
EVISCERATION SECTION
6
SCALDING OF BIRDS
RESPONSIBILITY:
ALLHANGEDBIRDSPASSESTHESCALDINGSTAGE.SCALDERWEAKENSTHE
FEATHERRETENTIONANDFOREASYDEFEATHERING
TECHNOLOGY:
1. SCALDERTEMPSHOULDBEMONITOREDEVERY1HR.
2. STDTEMPIS57-60C=HARDSCALD57BELOW=YELLOWSCALD
61UP=OVERSCALD.
3. BOUYANCYSHOULDBEINALLAREAS.
4. LEVELSHOULDBE2-3INCHESABOVEHOCK.
5. OVERFLOWMETHOD.

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TECHNOLOGY OF POULTRY DRESSING OPERATION
PROCESS FLOW
EVISCERATION SECTION
7
PLUCKING OF BIRDS
RESPONSIBILITY:
ALLHANGEDBIRDSPASSESTHEDEFEATHERINGSECTION,PLUCKERMACHINEIS
USEDTOREMOVEFEATHERS
TECHNOLOGY:
1. MONITORINGOFDEFEATHERINGEFFICIENCYISEVERY1HR.
2. COMPLETERUBBERFINGERS.
3. MUSTHAVEWATERASLUBRICANT.
4. ADJUSTEDASTHENEEDARISES.

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TECHNOLOGY OF POULTRY DRESSING OPERATION
PROCESS FLOW
EVISCERATION SECTION
8
HEAD PULLING
RESPONSIBILITY:
PULLINGOFHEADCONTROLLEDBYPULLERCREWWITHTHEUSEOFHEAD
PULLERBAR.
TECHNOLOGY:
1. MONITORHEADPULLEREFFICIENCYEVERY1HR.
2. PROPERHEADPULLINGISWITHESOPHAGUSANDTRACHEA.
3. ALLHEADSHOULDBEPULLEDOFF.

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TECHNOLOGY OF POULTRY DRESSING OPERATION
PROCESS FLOW
EVISCERATION SECTION
9
VENT OPENING
RESPONSIBILITY:
VENTINGOPENINGISDONEWITHAKNIFEBYCUTTINGTHROUGHITSBUTT
TOWARDSTHEKEEL.
TECHNOLOGY:
1. KNIFEISSHARPANDFREEFROMCHIPPEDOFFS.
2. ALLBIRDSMUSTBEVENTOPENED.
3. THECUTSHOULDNOTTOUCHTHEKEELPARTANDMUSTNOTDAMAGE
THESKINANDMEAT.

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TECHNOLOGY OF POULTRY DRESSING OPERATION
PROCESS FLOW
EVISCERATION SECTION
10
VISCERA
WITHDRAWING
RESPONSIBILITY:
VISCERAWITHDRAWINGISDONEWITHTHEUSEOFVISCERAFORK.ALL
INTERNALORGANSAREPULLEDOUTFORPICKING
TECHNOLOGY:
1. STAINLESSVISCERAFORKISUSED.
2. THEPROCESSSHOWSSCOOPINGMOTION.
3. ALLINTERNALORGANSSHOULDBEVISIBLEUPONPULLINGOUT.

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TECHNOLOGY OF POULTRY DRESSING OPERATION
PROCESS FLOW
EVISCERATION SECTION
11
LIVER PICKING
RESPONSIBILITY:
PICKOUTLIVERWITHCLEANANDINJURYFREEHANDS
TECHNOLOGY:
1. USECLEANANDINJURYFREEHANDS.
2. THEMETHODSHOULDPRODUCENODAMAGELIVERDURINGPICKING
3. HEARTSHOULDBEINTACTWITHTHELIVERDURINGPICKING.
4. NOUNPICKLIVERINTHELINE.
5. LIVERSHOULDBECHILLEDPRIORTODISPATCH.

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TECHNOLOGY OF POULTRY DRESSING OPERATION
PROCESS FLOW
EVISCERATION SECTION
12
SPLEEN PICKING
RESPONSIBILITY:
PICKUPWITHHANDSALLSPLEEN.
TECHNOLOGY:
1. HANDSSHOULDBECLEANANDINJURYFREE.
2. NOLEFTSPLEENDOWNTHELINE.
3. SPLEENSHOULDBECLEANEDPRIORTODISPATCH.

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TECHNOLOGY OF POULTRY DRESSING OPERATION
PROCESS FLOW
EVISCERATION SECTION
13
GIZZARD AND INTESTINES
PICKING
RESPONSIBILITY:
PULLOUTGIZZARDANDINTESTINESWITHHANDS.SEGRAGATEGIZZARDAND
INTESTINES.
TECHNOLOGY:
1. HANDSSHOULDBECLEANANDINJURYFREE.
2. NOUNPICKGIZZ-INTESTINESDOWNTHELINE.

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TECHNOLOGY OF POULTRY DRESSING OPERATION
PROCESS FLOW
EVISCERATION SECTION
14
BACK NECK SLITTING
RESPONSIBILITY:
SLITWITHTHEUSEOFACLEANANDSHARPKNIFETHEBACKNECK.
TECHNOLOGY:
1. HANDSSHOULDBECLEANANDINJURYFREE.
2. USECLEANANDSHARPKNIFE.
3. NOUNSLITCARCASSDOWTHELINE.

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TECHNOLOGY OF POULTRY DRESSING OPERATION
PROCESS FLOW
EVISCERATION SECTION
15
CROPS AND PROVEN
PICKING
RESPONSIBILITY:
PICKOFFCROPSANDPROVENFROMTHESLITMADE.
TECHNOLOGY:
1. HANDSSHOULDBECLEANANDINJURYFREE.
2. NOUNPICKCROPSANDPROVENINTHELINE.
3. INCASEOFFULLCROP,INFORMBAVI.

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TECHNOLOGY OF POULTRY DRESSING OPERATION
PROCESS FLOW
EVISCERATION SECTION
16
OPAL REMOVAL
RESPONSIBILITY:
CUTOFFOPALWITHCLEANANDSHARPKNIFE.
TECHNOLOGY:
1. HANDSSHOULDBECLEANANDINJURYFREE.
2. NOLEFTSPLEENDOWNTHELINE.
3. SPLEENSHOULDBECLEANEDPRIORTODISPATCH.

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TECHNOLOGY OF POULTRY DRESSING OPERATION
PROCESS FLOW
EVISCERATION SECTION
17
LUNG REMOVAL
RESPONSIBILITY:
REMOVELUNGSWITHTHEUSEOFAFORKTOOL.
TECHNOLOGY:
1. ALLLUNGSSHOULDBEREMOVE.
2. FORKTOOLSHOULDBECLEANANDWELLMAINTAINED.
3. PLACEALLLUNGSINCRATEBIN.

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TECHNOLOGY OF POULTRY DRESSING OPERATION
PROCESS FLOW
EVISCERATION SECTION
18
FEATHER FINISHING
RESPONSIBILITY:
RUBOFFRETAINEDFEATHERSWITHHANDS.
TECHNOLOGY:
1. HANDSSHOULDBECLEANANDINJURYFREE.

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TECHNOLOGY OF POULTRY DRESSING OPERATION
PROCESS FLOW
EVISCERATION SECTION
19
FEET CUTTING
RESPONSIBILITY:
CUTOFFFEETWITHTHEUSEOFACLEANANDSHARPKNIFE.
TECHNOLOGY:
1. PROPERAMPUTATION-8SHAPE
2. AVOIDOVERORUNDERAMPUTATION.
3. NOUNCUTHOCKDOWNTHELINE.

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TECHNOLOGY OF POULTRY DRESSING OPERATION
PROCESS FLOW
EVISCERATION SECTION
20
GIBBLETS CLEANING AND
CHILLING
RESPONSIBILITY:
CLEANGIZZARDANDLIVER,REMOVEALLCONDEMNGIBBLETS,CHILLEDWITH
CHLORINATEDWATERWITHNMT2C.
TECHNOLOGY:
1. CHILLINGWATERISNNT2C
2. CLLEVELIS50PPM

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TECHNOLOGY OF POULTRY DRESSING OPERATION
PROCESS FLOW
EVISCERATION SECTION
21
BY PRODUCT
CLEANING
RESPONSIBILITY:
CLEANINTESTINES,REMOVEFECAL,CLEANCROPSANDPROVEN,REMOVE
FEEDS.
TECHNOLOGY:
1. CLEANINSTESTINESSHOULDBERINSEWITHCHILLEDCHLORINATED
WATEROF50PPMANDNMT2C.
2. CHILLINGPROCESSISDONEBYMETHODOFICELAYERINGANDNO
WATER.

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TECHNOLOGY OF POULTRY DRESSING OPERATION
PROCESS FLOW
PACKING AREA
22
PRE WASHING
RESPONSIBILITY:
ALLFULLYDRESSEDCARCASSPASSESTHEPREWASHINGTANK.
TECHNOLOGY:
1. TEMPERATUREMONITORINGISEVERY1HR.
2. USECLEANWATER.
3. CHLORINELEVELIS50PPM
4. TEMPIS11-16C.
5. CHANGEWATEREVERYTRUCKBATCH.

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TECHNOLOGY OF POULTRY DRESSING OPERATION
PROCESS FLOW
PACKING AREA
23
CHILLING PROCESS
RESPONSIBILITY:
ALLPREWASHEDCARCASSPASSESTHECHILLINGTANK.
TECHNOLOGY:
1. CHILLINGPROCESSIS40-45MIN.
2. CHILLINGTEMPISNMT2C.
3. CLLEVELIS50PPM
4. ALLOWABLERESIDUECLIS10PPM.
5. MONITORINGISEVERY1HR.

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TECHNOLOGYOFPOULTRYDRESSINGOPERATION
PROCESSFLOW
PACKINGAREA
24
SORTING AND
CLASSIFYING
RESPONSIBILITY:
SORTINGANDCLASSIFYINGALLCHILLEDCARCASS.
TECHNOLOGY:
1. SORTANDCLASSIFYFCAANDFCBFCC.
2. FIFOISOBSERVED.

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TECHNOLOGYOFPOULTRYDRESSINGOPERATION
PROCESSFLOW
PACKINGAREA
25
DRIP LINE
RESPONSIBILITY:
ALLCARCASSSHOULDBEDRIPPED.
TECHNOLOGY:
1. DRIPPINGSHOULDBE2TO3MINS.
2. FIFOMETHODISFOLLOWED.
3. COLDCHAINCONCEPTISFOLLOWED.
4. FALLENCARCASSISDIPPEDINCARCASSDIPFORDISSINFECTING.
5. CARCASSDIPIS50PPM.

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TECHNOLOGY OF POULTRY DRESSING OPERATION
PROCESS FLOW
PACKING AREA
26
PACKING
RESPONSIBILITY:
PACKALLFRESHCHILLEDCHICKENWITHCLEAN,PROPERLYCODEDPLASTIC.
TECHNOLOGY:
1. PLASTICSHOULDBEPROPERLYCODED.
2. FIFOISFOLLOWED.
3. CREWSHOULDHAVECLEANANDINJURYFREEHANDS.
4. WEARGLOVES.
5. COLDCHAINCONCEPTISFOLLOWED.

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TECHNOLOGY OF POULTRY DRESSING OPERATION
PROCESS FLOW
PACKING AREA
27
WEIGHING AND
RECORDING
RESPONSIBILITY:
WEIGHINGOFALLFRESHCHILLEDANDPACKEDCHICKEN.
TECHNOLOGY:
1. WEIGHINGSCALEISCALIBRATED.
2. FIFOISFOLLOWED.
3. COLDCHAINISFOLLOWED.
4. ICETOPPINGSIS6KILOSPERBAGOF15PCS.
5. RECORDALLWEIGHTFORTHEPRODUCTIONREPORT.

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TECHNOLOGY OF POULTRY DRESSING OPERATION
PROCESS FLOW
PACKING AREA
28
STORING AND
DISPATCHING
RESPONSIBILITY:
STOREALLCHICKENINCRATESINSIDE
THESTORAGE,ALLSHOULDBE
PROPERLYICETOPPED.
TECHNOLOGY:
1. ALLSHOULDBESTOREDWITHFOOTCRATE.
2. STORINGISINACCORDANCETOCLASSIFICATIONORPERCUSTOMER.
3. FOLLOWTHE16HOURRULEFORDISPATCH.
4. ITOFCHICKENSHOULDBENMT4C.

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AWARENESS...
AWARENESS SHOULD BE DEVELOPED TO EVERY FOOD HANDLER FOR IT
SERVES AS THE CORE OF FOOD SAFETY HANDLING.
AWARENESS GUIDES EVERY WORK.
AWARENESS TEACHES US TO WORK PROPERLY.
AWARENESS IS PRESENSE OF MIND WITH WORK DETAIL.
AWARENESS IS A POKAYOKE “ WORKING WITHOUT MISTAKES”

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AWARENESS...
WHAT ARE THE THINGS WE NEED TO BE AWARE OF AS FOOD HANDLERS...
WORK STANDARDS.
QUALITY STANDARDS.
HOUSE RULES.

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AWARENESS…
WORK STANDARDS- THIS ARE THE DETAILED PROGRAM OF WORK
INSTRUCTIONS. IT EXPLAINS THE WHOLE MECHANISM OF WORK OR HOW THE
WORK MOVES FROM START TO END.

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AWARENESS…
WORK STANDARDS
POULTRY DRESSING PLANT.
RECEIVING EVISCERATION PACKING

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AWARENESS…
WORK STANDARDS
RECEIVING/ EVISCERATION / PACKING
1. PRE OPERATION-SAFETY, ORIENTATION, TIME.
2. DURING- INSTRUCTIONS, EFFICIENCY, TIME.
3. POST OPERATION- CLEAN AS YOU GO, SAFETY, TIME.

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AWARENESS…
QUALITY STANDARDS
RECEIVING / EVISCERATION / PACKING
VOLTAGE SCALDING TEMP PREWASHING TEMP
BLEEDING EFF. PLUCKING EFF CHILLING TEMP.
CROP MONITORING LINE EFF. CLASSYING EFF.
DOA AND DAA SEP. IT IN THE LINE. IT IN THE LINE.
CHLORINATION LEVELCHLORINATION LEVEL CHLORINATION LEVEL
WATER ANALYSIS WATER ANALYSIS
FIFO FIFO FIFO
COLD CHAIN CONCEPT COLD CHAIN CONCEPT. COLD CHAIN CONCEPT

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AWARENESS…
HOUSE RULES
THESE ARE THE GUIDED POLICY STANDARD SET BY THE MANAGEMENT
AS CONTROL AND PROTECTIONFOR EVERY INDUVIDUALS.
Rules
1. Late policy 6. Smoking policy
2. Absentism policy 7. Gate pass policy
3. Insubordination policy 8. Other policies
4. Work policy
5. CA policy

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IDENTIFICATION...
THE WHOLE OPERATION IS A COMPLETE LEARNING PROCESS.
INSIDE, EACH OF US LEARN DIFFERENT THINGS. AND WHAT IS IMPORTANT WE
IDENTIFY THE IMPORTANCE OF WORK THAT MUST REFLECT THE WORD SAFETY
AND HEALTH TO EVERY PRODUCT WE PROCESS... WE MUST
BECAUSE.....”WE PROCESS... ASIA’S BEST”...

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PART 2
GOOD MANUFACTURING PRACTICE
-IT IS A SET OF REGULATORY CODES, GUIDELINES, AND PRACTICES TO
PROMOTE FOOD SAFETY.
HISTORY
1900’s- AN EPIDEMIC WAS SPOTTED IN THE WESTERN SIDE OF THE GLOBE.
THAT EPIDEMIC WAS A RESULT OF FALSE HANDLING OF FOOD
PREPARATION.

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CAUSES:
UNSANITARY PRACTICES.
NO QUALITY CONTROLS.
CROSS CONTAMINATION.
POOR SANITATION.
WATER IS NOT COLIFORM
FREE.
PRODUCT OUTPUT IS NOT
FOOD SAFE.
RODENTS NOT CONTROLED.

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WHERE DOES GMP WILL START?
-GMP STARTS FROM ONESELF.
WHEN IT WILL START?
-RIGHT NOW.
DO YOU WANT TO KNOW HOW?
- WATCH, LISTEN AND UNDERSTAND.

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PERSONAL HYGIENE:
BEFORE GOING TO WORK
TAKE A GOOD BATH.
TAKE A GOOD HEALTHY BREAKFAST.
WEAR CLEAN AND NEAT CLOTHES.
IF WORKING IN A FOOD PROCESSING
PLANT DO NOT PUT PERFUME.
DO NOT WEAR JEWERLY THAT CAN
BECOME CONTAMINANTS.
REMOVE MUSTACHE AND BEARD.
HAVE FINGER NAILS TRIMMED.
HAVE A GOOD AND PROPER HAIR CUT.

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PERSONAL HYGIENE:
PRE OPERATION.
WEAR SEPARATE CLOTHING FOR
DIRECT WORK.
WEAR HAIR NET AND HEAD CAP
WEAR NOSE MASK.
WEAR APRON.
WEAR PROPER BOOTS.
WEAR PROPER GLOVES.
EXERCISE TO CONDITION THE BODY.
WASH HAND 30SEC BEFORE HANDLING
RAW AND FINISH PRODUCT.

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PERSONAL HYGIENE:
PROPER HAND WASHING.
1. MOISTEN HAND AND ARMS.
2. LATHER WITH ANTI BACTERIAL
SOAP FOR 30 SEC.
3. LATHER FINGERS, PALM, ARM,
ELBOWTHOUROLY.
4. RINSE WITH WATER.
5. SANITISE HANDS.
6. BLOW DRY HANDS.

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PERSONAL HYGIENE:
DID YOU KNOW THAT!
AREAS MOST FREQUENTY
MISSED
LESS FREQUENTLY MISSED
NOT MISSED

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GMP PRACTICES:
DO’S AND DONT’S...
PROPER CLOTHING
- IT PROVIDES PROTECTION
TO BOTH THE WORKERS AND
THE PRODUCT BEING HANDLED.
- WORKING CLOTHES SHOULD
NOT BE WORN OUTSIDE.
- ALWAYS WEAR THE COMPLETE
DRESSCODE PROPERLY.

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GMP PRACTICE:
DO’S AND DONT’S...
HEAD CAP AND MASKS.
- ALWAYS WEAR THEM
PROPERLY DURING OPERATION.
- WEAR CLEAN HEAD
CAP AND MASKS.

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GMP PRACTICE:
DO’S AND DONT’S...
GLOVES AND BOOTS.
- ALWAYS WEAR THEM
PROPERLY DURING OPERATION.
- WEAR CLEAN GLOVES
AND CLEAN BOOTS.
- SANITIZE GLOVES BEFORE
HANDLING FOOD.

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GMP PRACTICE:
DURING THE OPERATION.
SANITIZE HANDS EVERY 30 MINS.
-30MIN IS THE MAXIMUM TIME THAT BACTERIA WILL GROW AFTER BEING
EXPOSED TO AIR, WATER, HEAT. AND IT IS IN THIS TIME LIMIT THAT GMP
CAN TOTALY CONTROL BACTERIAL GROWTH AT MINIMUM AND SAFE LEVEL.
-SANITIZE WITH CHLORINE HAND DIP SOLUTION.

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GMP PRACTICE:
DURING THE OPERATION.
SANITIZE AND DISINFECT RAW MEAT THAT ACCIDENTALLY FALLS ON
THE FLOOR.
USE THE CARCASS DIP PROACTIVELY.
CARCASS DIP SHOULD HAVE 50PPM CL
LEVEL.

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GMP PRACTICE:
DURING THE OPERATION.
SANITIZE TOOLS LIKE KNIFE,
CHOPPING BOARD, BASIN,
TRAYS.
SANITIZE IT WITH 100PPM CL
SOLUTION.
WASH AND SANITIZE IT BEFORE
AND AFTER USE.

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GMP PRACTICE:
DURING THE OPERATION.
SEPARATE CONDEMN MEAT
FROM GOOD MEAT.
HAVE IDENTIFICATION TO AVOID
PRODUCT MIX UP.

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GMP PRACTICE:
DURING THE OPERATION.
WASH AND SANITIZE ALL
TABLES, ANDMACHINES.
SANITIZE IT WITH 100PPM.
CL SOLUTION.

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GMP PRACTICE:
DURING THE OPERATION.
MAINTAIN THE 50PPM CHILLING
CHLORINATION.
AT 50PPM BACTERIA FREEZES FROM
MULTIPYING.
QUALITY BEING ENHANCED.
USE THE CHLORINE TEST STRIP
FOR MONITORING.

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GMP PRACTICE:
DURING THE OPERATION.
RELIGOUSLY FOLLOW AND LIVE
THE COLD CHAIN CONCEPT
DURING PRODUCTION.
ITS PREREQUISITE IS THE
FIFO AND KEEP IT CLEAN, KEEP
IT COLD, KEEPIT MOVING…
CARCASS IT SHOULD BE
NMT 4 C.
ICE IS 6 KILOS PER BAG.
RE ICING IS A MUST IF STORAGE IS
NOT A CONTROLLED ENVI.

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GMP PRACTICE:
DURING THE OPERATION.
SNEEZING, AND COUGHIING IS NOT
ALLOWED INSIDE THE OPERATION…
… BUT THERE IS A WAY TO HAVE IT DONE
PROPERLY AS GUIDED BY GMP. ..
SNEEZE THRU YOUR SHOULDER… WHILE
COVERING THE FACE WITH ARMS.

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GMP PRACTICE:
DURING THE OPERATION.
LOOSE ITEM MATERIALS LIKE JEWELRIES ARE
NOT ALLOWED INSIDE THE OPERATION
- CONSIDERED AS CONTAMINANTS.
NO HAND LOTION OR COLOGNE.

60. o df handler
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GMP PRACTICE:
DURING THE OPERATION.
 ALWAYS USE FOOT CRATES DURING
THE PRODUCTIONA AND TRANSPORT.
FOOT CRATES ARE ESSENTAILS AND
CONSIDERED AS CRITICAL IN CONTROLLING
PRODUCT CONTAMINATION FROM FLOORS
AND KEEPS FINISH GOODS CRATES FREE OFF
FROM THE FLOOR.

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GMP PRACTICE:
DURING THE OPERATION.
 ALWAYS OBSERVE CLEANLINESS INSIDE
THE PRODUCTION TO AVOID INSECTS
ATTRACTION.
ENSURE THAT THE WHOLE PRODUCTION AREA
HAS NO OPENNING THAT CAN CAUSE INSECT
IN FESTATION.

62. o df handler
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GMP PRACTICE:
DURING THE OPERATION.
 STATIONARY WORKERS ARE NOT ALLOWED TO GO FROM DIRTY
TO CLEAN AREA OR VISA VERSA.
CRATES ARE NOT ALLOWED TO ENTER FROM 1 AREA
TO ANOTHER.
CONDEMN PRODUCTS ARE NOT ALLOWED TO ENTER
THE CLEAN AREA.
CROSS CONTAMINATION IS THE TRANSFER OF
POSSIBLE BACTERIA FROM 1 MATERIAL TO
ANOTHER, OR MIGHT BE BROUGHT BY UNSANITARY
WORK MOVEMENTS.

63. o df handler
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GMP PRACTICE:
DURING THE OPERATION.
 NO SMOKING INSIDE THE PRODUCTION.
SMOKING AREA SHOULD BE CONTROLLED.
AFTER SMOKING, WASH HANDS AND SANITIZE
HANDS WITH PROPER SANITIZER.
AFTER EATING, GOING TO CR AND SMOKING
ALWAYS WASH AND SANITIZE HANDS PROPERLY.

64. o df handler
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GMP PRACTICE:
DURING THE OPERATION.
 PEST CONTROL SYSTEM SHOULD BE IMPLIMENTED
TO AVOID INSECT CONTAMINATION.
PROPER SANITATION IS THE BEST AND IMMEDIATE
COMPAIGN AGAINST SUCH RODENTS.

65. o df handler
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GMP PRACTICE:
DURING THE OPERATION.
TO AVOID CONDENSATES- AVOID PRACTICES THAT
WOULD CREATE PASSAGE OF HEAT TRANSFER FROM
ANOTHER ROOM OR ENVIRONMENT. LIKE AS SHOWN
IN THE PICTURE.
IT WOULD ALSO PROVIDE PROTECTION FROM INSECT
THAT MIGHT GO INSIDE THE PRODUCTION AREA.

66. o df handler
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GMP PRACTICE:
DURING THE OPERATION.
ALWAYS MONITOR THE INTERNAL TEMP .
INCASE OF DEVIATION IMMEDIATE
CORRECTIVE ACTIONS
SHOULD BE DONE.
MAINTAINING THE PROPER TEMP
PROVIDES CONTROL
IN BACTERIAL GROWTH.

67. o df handler
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GMP PRACTICE:
DURING THE OPERATION.
ALWAYS ORGANIZE THE TOOL ROOM.
DON’T LET CLEANING TOOLS JUST BE
PLACED ON THE
FLOOR.
DO NOT LEAVE YOUR TOOLS UNATTENDED.

68. o df handler
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GMP PRACTICE:
DURING THE OPERATION.
TOO MUCH HIGH SPEED WILL BRING MEAT
WITH
EXCESSICE BLOOD... MAKING THE
CHILLING PROCCESS
RED.

69. o df handler
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GMP PRACTICE:
DURING THE OPERATION.
AVOID WATER STAGNANTS IN THE
PRODUCTION AREA,
ENTRANCES, STORAGES, DISPATCH
AREA OR EVEN WITHIN
THE VICINITY.

70. o df handler
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GMP PRACTICE:
DURING THE OPERATION.
PRODUCTION BOOTHS SHOULD NOT WORN OUTSIDE THE
PLANT FLAT FORM…
DO NOT WEAR BOOTHS IF YOU ARE GOING TO THE CR.
FACE MASK, HEAD CAP SHOULD BE ONLY WORN INSIDE THE
PRODUCTION.

71. o df handler
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GMP PRACTICE:
AFTER OPERATIONS.
 FOLLOW RELIGOUSLY THE CLEAN AS YOU GO
POLICY.
SANITIZE ALL TOOLS, TABLES, EQUIPMENTS,
MACHINES AFTER EVERY DRESSING.
WASH AND SANITIZE ALL MACHINES.
 WASH AND SANITIZE FLOORS.
CLOSE ALL UNECESSARY OPENNINGS,
DOORS, WINDOWS.
DON’T FORGET TO CLEAN THE UNDERNEATH OF
EVERY TABLES.

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OPERATION IDENTIFICATION
MONITORINGS.
 DAILY MONITORINGS:
LIVE BIRDS RECEIVING.
OPERATIONAL STDS MONITORINGS
QUALITY AND WORK OUTPUT MONITORINGS.
DAILY SANITATION CHECKLISTS
GMP –PERSONAL HYGIENE CHECKLISTS
MAINTENANCE CHECKLISTS

73. o df handler
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GMP PRACTICE:
OTHERS.
PLAYING AROUND INSIDE THE PRODUCTION AREAIS PROHIBITED.
SHOW COURTESY TO VISITORS.
 WORK BY HEART AND MIND AND NOT BY POCKET ALONE.
RELIGOUSLY THINK OF GMP ALWAYS EVEN AT HOME.
THINK GMP AS 3 O’s

74. o df handler
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GMP PRACTICE:
REMEMBER THESE.
OMNIPRESENT- UNIVERSAL PRACTICE.
OMNISCIENT- AN ALL PERFECT SAFETY MEAT SCIENCE.
OMNIPOTENT- A POWERFUL PRACTICE.

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THE 5 ‘S’ CONCEPT.

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THE CONCEPT:
BACKGROUND.
THE 5 S CONCEPT ORIGINATED FROM JAPAN.
IT IS A PRACTICE WHICH IDENTIFIES A STEP BY STEP PROCEDURE IN A
WORK PLACE.
THE CONCEPT WAS MADE TO ADDRESS WHAT THE JAPANESE EXPERIENCE
IN THEIR SEMI CONDUCTOR PLANTS. THEY EXPERIENCE WORK REJECTS,
FAULTY DATA, ACCIDENTS WHICH IN THE END ONLY GIVE LOSSES.

77. o df handler
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THE CONCEPT:
THE FIRST S
SORT/SORTING- SEGREGATE GOOD FROM BAD AFTER WORK. AS THE FIRST
STEP IN THE CONCEPT.

78. o df handler
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THE CONCEPT:
THE SECOND S
SWEEP/SWEEPING- REMOVE ALL UNECESSARY THINGS AROUND THE WORK
PLACE-STATION. IN SHORT CLEANING.

79. o df handler
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THE CONCEPT:
THE THIRD S
SYSTEMATIZE- AFTER CLEANING, PUT SYSTEM IN THE WORK PLACE.
ARRANGE THE PLACE WITH A STEP BY STEP FLOW.

80. o df handler
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THE CONCEPT:
THE FOURTH S
STANDARDIZE- AFTER PUTTING UP A SYSTEM, OR ORGANIZING THE PLACE,
STANDARDIZE IT AS ITS FINAL AND PROPER PLACEMENT WHICH
AGREES TO THE STANDARD OPERATING FLOW.

81. o df handler
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THE CONCEPT:
THE FIFTH S
SELF DISCIPLINE- PUT DISCIPLNE TO ONSELF, DO IT CONTINOUSLY AND
RELIGOUSLY.

82. o df handler
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DURING WORK AFTER 5 S

83. o df handler
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LETS HAVE A QUIZ

84. o df handler
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SPOT WHAT IS WRONG IN THE PICTURE

85. o df handler
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Asia’sBest.
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SPOT WHAT IS WRONG IN THE PICTURE

86. o df handler
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Asia’sBest.
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SPOT WHAT IS WRONG IN THE PICTURE

87. o df handler
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Asia’sBest.
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SPOT WHAT IS WRONG IN THE PICTURE

88. o df handler
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Asia’sBest.
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SPOT WHAT IS WRONG IN THE PICTURE

89. o df handler
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Asia’sBest.
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SPOT WHAT IS WRONG IN THE PICTURE

90. o df handler
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Asia’sBest.
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SPOT WHAT IS WRONG IN THE PICTURE

91. o df handler
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Asia’sBest.
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SPOT WHAT IS WRONG IN THE PICTURE

92. o df handler
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Asia’sBest.
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SPOT WHAT IS WRONG IN THE PICTURE

93. o df handler
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Asia’sBest.
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SPOT WHAT IS WRONG IN THE PICTURE

94. o df handler
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Asia’sBest.
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SPOT WHAT IS WRONG IN THE PICTURE

95. o df handler
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Asia’sBest.
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SPOT WHAT IS WRONG IN THE PICTURE

96. o df handler
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Asia’sBest.
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SPOT WHAT IS WRONG IN THE PICTURE

97. o df handler
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WHAT SHOULD YOU DO?

98. o df handler
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Asia’sBest.
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WHAT SHOULD YOU DO?

99. o df handler
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Asia’sBest.
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WHAT SHOULD YOU DO?

100. o df handler
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WHAT SHOULD YOU DO?

101. o df handler
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YOURCOMMITMENT

102. o df handler
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UPHOLD,LIVEANDFOLLOWRELIGOUSLYALLTHECONCEPTOF:
OPERATIONALSTANDARDS ‘OQS’
GOODMANUFACTURINGPRACTICES
THE5SCONCEPT -5S-

103. o df handler
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MARAMING SALAMAT PO!