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GHP Good Hygienic Practice.pptx
1. Basic Hygienic Course
QAM TP Arabia
Volodymyr Dus
July 3, 2011
Tetra Pak Manufacturing Ltd.
GHP OF LIQUID FOOD
PERSONAL HYGIENE /
SITE & BUILDING
RECOMMENDATIONS
2. TP Arabia QAM
July, 2011
Introduction
This document is intended to support the
implementation of good hygienic practices and
standards for food production plants, i.e. personal
hygiene, buildings and facilities in the plant.
• This document is recommended to be applied as
well when existing plants needs upgrading to fulfill
the respective hygienic requirements.
•This guideline does not claim completeness.
3. TP Arabia QAM
July, 2011
Introduction
• It is the responsibility of the Production
department to ensure that production
procedures are observed meticulously and that
maintenance routines and Good Manufacturing
Practices (GMP) are followed and carried out
according to predetermined schedules.
5. TP Arabia QAM
July, 2011
Raw milk / intermediate product
Milk Farm Site
1. Farm Hygiene – milking
routine
2. Farm Hygiene – cleaning
3. Cooling efficiency
4. Storage temperature
5. Transport temperature
6. Animal health
7. Animal feed
8. Storage time
9. Q.C. efficiency
10. Absence of :
• Foreign matter
• Antibiotics
• Water
Dairy Site
- Dairy Hygiene - cleaning
- Milk Reception
- Mixing
- Storage Time
- Storage Temperature
- Q.C. efficiency
6. TP Arabia QAM
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Hygiene in Liquid Food Production
Content
Health
Clothing
Adornment & Make-up
Behaviors
Some definitions
External
Internal
– Production
Environment
Hand washing facili
Personal Areas & Offices
Production Areas
Warehouses
The laboratory
Legislation-Dairies (EU, FDA)
Zoning
Location of a Liquid
Food Plant
Personal Hygiene Building and facilities
Housekeeping
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1
Personal Hygiene
Health
Behaviours
Clothing
Adornment and Make-up
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July, 2011
Behaviours
Also exposed upper
arms should be cleaned
thoroughly.
Source:Tetra Pak China Ltd 1998
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Why wash and disinfect your hands?
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July, 2011
Behaviours
…so it could look
like...
…with careless
hand wash and
luminous
bacteria...
Source:Rent Spel,Köttforskningsinstitutet
21. TP Arabia QAM
July, 2011
Housekeeping
Some definitions
Cleaning
Disinfection/
Sanitation
The removal of soil, food residue, dirt, grease or
other objectionable matter from a surface by
physico-chemical reaction without, in any way,
attacking the surface.
The reduction by means of chemical agents
and/or physical methods of the number of
microorganisms in the environment or on surfaces
to a level that does not compromise food safety or
suitability.
Source:IDF Bulletin 324/1997
23. TP Arabia QAM
July, 2011
Pest Control
Pests cause damage and contamination to buildings
and storage structures, raw and manufactured foods
and packaging material.
Their presence can lead to court action, fines and
bad publicity.
Guide to Pests in the Food Chain
International Food Hygiene’s
24. TP Arabia QAM
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Guide to Pests in the Food Chain
International Food Hygiene’s
All pest problems are understandable and predictable so use a
HACCP type approach to design:
MONITORING SCHEDULES
– detect pest arrival, pest movement, success of control action
HYGIENE PROGRAMMES
– appropriate to the site and the target pests
PEST PREVENTION STRATEGIES
– cross-checked with the monitoring
LAST OPTION
– pest control (contamination prevention in critical food situations
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July, 2011
To Choose the Best Pest Contractor
The prospective contractor should :
be able to carry out full survey, present a clear report and a firm
quotation of cost
show evidence of technical competence
show proof of adequate liability insurance
be able to carry out full preventive, proofing and monitoring services
provide a clear report on activities
show a clear contract in terms of coverage, call frequency,
responsibilities and extra services
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July, 2011
Past Control
Guide to Pests in the Food Chain
International Food Hygiene’s
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July, 2011
Plant Prerequisites and Aspects
• General Plant prerequisites
• Plant layout consideration
• Sanitary conditions of the surrounding
• Zoning
• Zone definition:
- Basic Hygiene Zone (Green)
- Medium Hygiene Zone (Amber)
- High Hygiene Zone (Red)
• Zoning Model
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Example for a
Zoning Model with
Tetra Pak
operation
Zoning
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Plant Prerequisites and Aspects
• Air Handling
• Air handling zones
- Basic Hygiene Zone (Green)
- Medium Hygiene Zone (Amber)
- High Hygiene Zone (Red)
• Air Filtering & Filter Grade for Food
Industry Application
• Room ventilation
- over-pressure
- air intake and exhaust
- air exchanges
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Building Requirements
• Design for Sanitation
• All production areas should be constructed
so that they can be easily cleaned and
repaired. This includes:
- providing enough space to properly
place and operate equipment and store
material in a sanitary manner
- reducing the potential for
contamination of product or product-
contact surfaces
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Cleaning and housekeeping should be:
as good as necessary - no more, no less!
Housekeeping
Internal
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July, 2011
Housekeeping
Internal-Production Environment
No, he just directed the high
pressure jet towards the gully!!
How spotted Steve is in his
face-has he caught the
measles?
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July, 2011
Storage and Distribution
1.Temperature in :-
– Storage
– Transport
– Retail display
2. Delivery mode
e.g. UK doorstep delivery!
3. Stock rotation, i.e.
FIFO (first in first out)
principal
4. Consumer use / Abuse
5. Q.C. efficiency
