2. Good Manufacturing Practices
(GMP)
Good Manufacturing Practices are the basic control
measures and procedures that have to be carried
out to produce a product which meets specifications
and is safe to consume.
3. GOOD MANUFACTURING PRACTICES
(GMPS)
• Personnel Hygiene
• Physical facilities
• Storage practices
• Sanitation
• Process equipment
• Housekeeping
• Pest control
• Documentation
4. Personal Hygiene
• Hi level of personal cleanliness while in
the production facility
• Everyone must wash and sanitize their
hands before entering to process.
• Use hairnets
• Wear washed uniforms
• Do not enter without safety shoes
• All visitors must wear white cleaned Lab
coats.
5. Personal hygiene
• No outer pockets should be provided in uniforms
• Do not take any food, tea or coffee inside the
process
• People should carry only the metal pen without
cap inside the process
• Smoking is not allowed anywhere inside the
factory.
• Chewing gum, tobacco or any other mouth
freshener is not allowed in process area
6. Personal Hygiene
• No jewelry and watches while in the
process .
• Finger nails should be short, clean and
without polish
• No body odors, including the use of strong
perfumes
• Personnel, having any disease, boils, sores,
infections must not work within direct
contact of raw materials or finished product
• Any operator, who comes in direct manual
contact with raw materials or products, must
wear disposable gloves
• Regular Medical Checkups for all the
medical Non – Compliances
7. Physical Facilities
• No access to rodents, birds or insects
• Smooth walls and ceiling
• Easily cleanable floors and drains
• Sloping surfaces
• Externals clean and free of debris
• Doors to be self closing and without gaps
• Windows to be closed and have screens
• There should not be any visible cracks in
walls, floors etc.
• Separate change room and eating areas
8. Physical Facilities
• Ceiling, walls, overhead pipes &
equipment in general must be clean and
free of peeling paint, rust, adhering debris,
structural damage, dust or other
contaminations
• All plumbing and effluent lines as well as
ventilation or exhaust system must be
clean and properly maintained
• Manufacturing and warehousing facilities
must be structurally separated from each
other and access must be controlled
• Lighting levels in all the areas of plant
must be of at least 500 lux at work level.
9. Storage Practice
• Ingredients & raw materials to be
inspected before use
• Trailers / Containers / Trucks to
be inspected for contamination on
arrival
• No materials should be stored on
floor
• Opened containers must be
covered when not in use
• All material to be labeled -material
name, mfg date, batch no. &
expiry date
• Store material 18’’ away from wall.
10. Storage Practices
• All weighing and any other measuring devices must be properly
maintained and calibrated.
• There should not be any glass material in the storage
• Stacking height of containers must not exceed the safety load,
no deformation of stocking units
• If contamination is suspected or the package of raw and
packaging materials delivered in poor condition, the lot should
be separated and returned
11. Storage practices
• Continuous Temperature Monitoring Device
should be applied to any critical storage area,
like cold storage
• Plant must have a separate and clearly
identified area for questionable or rejected raw
materials and products
• Rejected goods must be disposed off at regular
frequencies and record of rejection and disposal
must be kept
12. Process Equipment
• Material of construction to be stainless steel
• No equipments should be contaminated with any dirt, grease
• Supply of clean air for running any pneumatic equipments
• Equipments should be easy to clean and accessible
• Tagging of Equipments
• Rubber / plastic parts – to food grade standards
• Calibrated thermometers and pressure gauges
• No loose live electrical cables anywhere in the process
13. Process Equipment
• Maintenance technician should
check and clean the area after
completion of work so that any
tools, wires, taps, welding rods are
not left
• CIP after maintenance
• No Leakages
• Any loose nut bolt or any other m/c
part should be fixed up immediately
after brought into notice
• There should not be any temporary
fixation of any machinery part with
BOPP adhesive tape
14. Housekeeping
• Floor should remain dry
• All drains should be
thoroughly cleaned
• No foul smell from drains
• No product & oil spillage on
floor
• Spilled oil in any case
should be cleaned with
immediate effect.
• No chemicals to be stored
inside the plant.
• Ensure cleaning
equipments are kept in the
designated area
15. Housekeeping
• No unwanted materials, equipments in the
process area
• Cleaning hoses should be rolled properly
and put in place
• Ensure all materials are retuned to store
after processing is over.
• There should not be cob webs any where in
the production facility
• Waste materials are disposed off at regular
intervals, waste bins should not be
overflowing.
16. Cleaning
• Cleaning of equipment by either dry / or wet method
• Dry cleaning means collection, removal and disposal of dust
• Compressed air not recommended for cleaning
• Avoid wet cleaning in dry cleaning area
• Wet cleaning designed according to equipment
• Protect electrical cable and control panel during wet cleaning
• Cleaning must precede disinfection
• Personal safety is important
• Visual inspection after cleaning
• Cleaning efficiency check
• Drains to be cleaned regularly disinfected
17. Pest control
Pest is a group of animals or insects which may be
harmful to human beings or food products.
• Plant should be free form any kind of pest and
insects like house fly, cockroaches, spider, moths,
cricket, weevils, grasshopper, ants etc.
• There should not be any rodents, lizards, birds,
cats inside the production facility.
• A complete pest control program should be inside
the plant.
• People should notify immediately in case any trace
of infestation is visible inside the plant
18. Pest control
• Basic philosophy of pest control program is to deny
entry, deny food and deny shelter to any pest,
flying insects, rodents, birds.
• Do not keep open any doors and shutters open for
their entry.
• Do not keep any food material open in the process
which can attract all these pest.
• Do not keep any area dirty with unnecessary
things which can harbour rodents and pests.
• There should not be any chemical bait stations for
rodents in the process, packaging, Dry store and
receiving area.
• Only Mechanical bait stations are to be placed in
these areas.
19. Documentation
• Standard operation procedures
• Manufacturing instruction sheet
• Batch production record
• Lot traceability
• All laboratory / production data to be legible
• All mistakes to be crossed out leaving original figures
visible
• Record of consumer complaints & follow up action
• A batching sheet must be available for every
production process performed within the plant,
showing all the details
20. Documentation
• Documentation of all testing and inspection must be
maintained
• Sample must be kept for periods not shorter than the
expected shelf life
• All procedure ( Manufacturing, Hygiene, Safety,
Packaging, Storage, Services etc.) must be
documented
• All record must be kept in an easily readable manner
with it’s access restricted to persons who need to
know.
