Good Manufacturing Practices-for Food company
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Good Manufacturing Practices
This document outlines good manufacturing practices for food production facilities. It discusses contamination prevention through proper employee hygiene like handwashing, illness policies, and restricting jewelry/nails. Food handling best practices are also covered, such as storage temperatures, cleaning equipment and work areas, and first-in-first-out ingredient rotation. The presentation emphasizes that careless employee behaviors can cause contamination and outlines policies for clothing, illness reporting, and prohibiting eating or smoking in production areas.
GMP Training
The document outlines good manufacturing practices (GMP) that must be followed to produce safe products. It discusses personnel hygiene practices, facility requirements, storage practices, process equipment guidelines, cleaning and sanitation procedures, pest control measures, and documentation standards that are necessary to ensure product quality and safety.
Back To Basic Gmp
The document discusses Good Manufacturing Practices (GMP) and contamination prevention. It covers types of contamination, sources, and how to prevent them through practices like personal hygiene, sanitation, cleaning, and equipment maintenance. GMP regulations require facilities, equipment, personnel training, and documentation to help assure product quality and safety.
Gmp
The document provides an overview of Good Manufacturing Practices (GMP). It discusses that GMPs are procedures and universal steps that provide basic environmental conditions and management systems necessary for safe food production. It outlines 10 key areas of GMP including facilities, equipment, water supply, waste disposal, cleaning, and personnel practices. The document emphasizes that GMPs focus on preventative measures and each facility must implement supervision and monitoring systems to ensure food safety.
HACCP
This document outlines requirements for a Hazard Analysis and Critical Control Point (HACCP)-based food safety system. It references legislation requiring food businesses to implement HACCP principles. The requirements are based on Codex guidelines for applying HACCP and integrating prerequisite programs. The requirements were developed by a National Board of Experts to provide a standard for certifying bodies to assess food businesses' HACCP systems and ensure food safety.
Gmp training
The document outlines various control measures and procedures for food production facilities including personnel hygiene, facility requirements, storage practices, sanitation processes, equipment standards, and documentation. Key areas addressed are restricting access to pests, maintaining clean walls and ceilings without cracks, separating manufacturing and storage areas with controlled access, ensuring clean ceilings, walls and equipment, and proper temperature monitoring, storage, inspection of ingredients and materials. Documentation requirements include batch records, lot traceability, complaint records and sample retention.
Good Manufacturing Practices Training by International Food Safety Consultancy
Good Manufacturing Practices Training by International Food Safety ConsultancyAtlantic Training, LLC.
This document outlines Good Manufacturing Practices (GMP) for food safety. It discusses sanitation standard operating procedures, food safety on primary production, facility design and maintenance, control of operations including time/temperature, water quality, pest control, cleaning procedures, labeling, and training. The goal of GMP is to produce safe food through prerequisite programs that provide basic environmental and operating conditions.Gmp c gmp presentation
This document discusses Good Manufacturing Practices (GMP) and current Good Manufacturing Practices (cGMP). It defines GMP as ensuring products are consistently manufactured and controlled to quality standards for their intended use. cGMP emphasizes that expectations are dynamic and current. Quality is defined as a product's fitness for purpose. GMP is designed to minimize risks that cannot be eliminated through testing, such as contamination or incorrect labeling. Adhering to GMP is important to ensure medicines contain the proper ingredients and doses. The document outlines key aspects of GMP, including facilities, equipment, documentation, validation, training, and audits.
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Good Manufacturing Practices
This document outlines good manufacturing practices for food production facilities. It discusses contamination prevention through proper employee hygiene like handwashing, illness policies, and restricting jewelry/nails. Food handling best practices are also covered, such as storage temperatures, cleaning equipment and work areas, and first-in-first-out ingredient rotation. The presentation emphasizes that careless employee behaviors can cause contamination and outlines policies for clothing, illness reporting, and prohibiting eating or smoking in production areas.
GMP Training
The document outlines good manufacturing practices (GMP) that must be followed to produce safe products. It discusses personnel hygiene practices, facility requirements, storage practices, process equipment guidelines, cleaning and sanitation procedures, pest control measures, and documentation standards that are necessary to ensure product quality and safety.
Back To Basic Gmp
The document discusses Good Manufacturing Practices (GMP) and contamination prevention. It covers types of contamination, sources, and how to prevent them through practices like personal hygiene, sanitation, cleaning, and equipment maintenance. GMP regulations require facilities, equipment, personnel training, and documentation to help assure product quality and safety.
Gmp
The document provides an overview of Good Manufacturing Practices (GMP). It discusses that GMPs are procedures and universal steps that provide basic environmental conditions and management systems necessary for safe food production. It outlines 10 key areas of GMP including facilities, equipment, water supply, waste disposal, cleaning, and personnel practices. The document emphasizes that GMPs focus on preventative measures and each facility must implement supervision and monitoring systems to ensure food safety.
HACCP
This document outlines requirements for a Hazard Analysis and Critical Control Point (HACCP)-based food safety system. It references legislation requiring food businesses to implement HACCP principles. The requirements are based on Codex guidelines for applying HACCP and integrating prerequisite programs. The requirements were developed by a National Board of Experts to provide a standard for certifying bodies to assess food businesses' HACCP systems and ensure food safety.
Gmp training
The document outlines various control measures and procedures for food production facilities including personnel hygiene, facility requirements, storage practices, sanitation processes, equipment standards, and documentation. Key areas addressed are restricting access to pests, maintaining clean walls and ceilings without cracks, separating manufacturing and storage areas with controlled access, ensuring clean ceilings, walls and equipment, and proper temperature monitoring, storage, inspection of ingredients and materials. Documentation requirements include batch records, lot traceability, complaint records and sample retention.
Good Manufacturing Practices Training by International Food Safety Consultancy
Good Manufacturing Practices Training by International Food Safety ConsultancyAtlantic Training, LLC.
This document outlines Good Manufacturing Practices (GMP) for food safety. It discusses sanitation standard operating procedures, food safety on primary production, facility design and maintenance, control of operations including time/temperature, water quality, pest control, cleaning procedures, labeling, and training. The goal of GMP is to produce safe food through prerequisite programs that provide basic environmental and operating conditions.Gmp c gmp presentation
This document discusses Good Manufacturing Practices (GMP) and current Good Manufacturing Practices (cGMP). It defines GMP as ensuring products are consistently manufactured and controlled to quality standards for their intended use. cGMP emphasizes that expectations are dynamic and current. Quality is defined as a product's fitness for purpose. GMP is designed to minimize risks that cannot be eliminated through testing, such as contamination or incorrect labeling. Adhering to GMP is important to ensure medicines contain the proper ingredients and doses. The document outlines key aspects of GMP, including facilities, equipment, documentation, validation, training, and audits.
Quality food safety awareness power point
This document provides an overview of food safety and quality procedures for a food packaging company. It discusses Hazard Analysis and Critical Control Points (HACCP), potential food hazards at different stages of production, bacteria growth, pest control, and proper handwashing techniques. The objectives are to educate employees on food safety risks and their role in ensuring packaging does not contaminate customers' food products.
Good manufacturing practices (gmp) Akash Saini (Dr. H. S. Gour University, Sa...
This document discusses Good Manufacturing Practices (GMP) which are procedures and processes used in manufacturing to ensure quality products. GMP covers all aspects of production from facilities and equipment to purchasing, personnel and documentation practices. It aims to minimize risks like contamination through validated processes, qualified personnel and compliance with standards. Key aspects of GMP include premises, equipment, personnel, documentation, quality control, self-inspection and auditing. GMP ensures that pharmaceutical products are consistently produced and controlled according to quality standards.
Good manufacturing practices
This document provides an introduction to Good Manufacturing Practices (GMP). It defines GMP as a set of principles and procedures that help ensure therapeutic goods manufactured will have the required quality. GMP was first established in the US in 1963 to ensure drugs are consistently manufactured and controlled to quality standards for their intended use. The objectives of GMP are to produce products that conform to predetermined specifications, are of consistent quality, and minimize contamination and errors. Key aspects of GMP include having trained employees, documented processes, adherence to standard operating procedures, clean premises, and quality assurance testing of products before distribution.
Contamination & Personal Hygiene
The document discusses contamination and personal hygiene in the pharmaceutical industry. It identifies several potential sources of contamination including personnel, buildings and facilities, equipment, materials, manufacturing processes, and HVAC systems. Poor hygiene practices by personnel such as lack of training and cleanliness can lead to microbiological contamination. Maintaining good hygiene practices such as hand washing, using dedicated protective clothing and hair coverings, and restricting street shoes in manufacturing areas are important to prevent contamination and ensure product quality. Regular health checks and hygiene training of personnel are also recommended.
GMP Introduction
This document discusses Good Manufacturing Practice (GMP) in the pharmaceutical industry. It provides the history and regulations around GMP, explains why following GMP is important, and outlines the key elements that make up a GMP system.
GMP guidelines were established in the 1960s after thousands of babies were born with birth defects due to the drug Thalidomide. Regulations were put in place to ensure drug safety and quality. Following GMP helps build quality into manufacturing processes and products to avoid mistakes that could harm patients. Key aspects of GMP include controlling quality, using well-trained staff, thorough documentation, and adequate premises and equipment. The overall goal is to establish a system that consistently produces high quality pharmaceutical products.
Gmp (good manufacturing practices)
I. This document outlines the key aspects of Good Manufacturing Practices (GMP) and cGMP, including a timeline of GMP development, requirements for personnel, premises, equipment, standard operating procedures, validation processes, and documentation such as batch records.
II. It defines GMP as ensuring consistent and controlled production of products according to quality standards. cGMP requirements include qualified personnel, designed facilities and equipment, and documented procedures for manufacturing, testing, and record keeping.
III. The document provides details on specific GMP rules for premises, equipment, personnel, operations, warehousing, validation, and labeling. Adherence to GMP aims to minimize errors and ensure uniform, high quality batches of pharmaceutical products.
GMP (Good Manufacturing Practice) presentation
GMP is important to ensure that businesses produce safe food to the public. Businesses in the food industry have a legal and moral responsibility to prepare food that is safe for the consumer. By not implementing adequate good manufacturing practices (GMP), a food business can risk several negative consequences.
The implemented of GMP on food and medicine industry's.
Most of the time it has been seen that the GMP content of the food industry related is very low so we have make a little effort. This makes will content available to students easily.
Good Manufacturing Practice ppt
This document discusses Good Manufacturing Practices (GMP) which are systems to ensure products meet food safety, quality, and legal requirements. It outlines how GMP deals with contamination from people, food materials, hazardous materials, and miscellaneous materials. GMP principles include maintaining a clean and hygienic manufacturing area, and controlling environmental conditions to prevent cross-contamination. Personal hygiene is the first step, including proper hand washing before and after various activities. Other hygienic practices covered include wearing hair nets, gloves, and face masks during food preparation, cooking, cleaning, and serving to protect food from germs and bacteria.
Hygiene & GMP Awareness Session
The document discusses basic principles of sanitation and hygiene for good manufacturing practices (GMP). It outlines that high sanitation and hygiene must be practiced in all aspects of manufacturing, including personnel, premises, equipment, materials, and products. Personal hygiene measures include health examinations, training, illness reporting, and avoiding direct contact with products. Sanitary facilities and proper clothing are required. Premises must be designed to prevent dirt buildup and allow for effective cleaning. Cross-contamination is avoided through proper airflow, ventilation, and airlocks. Operations involve sanitizing water systems and conducting maintenance to avoid risks to products.
Gmp
- Good Manufacturing Practices (GMP) regulations were established in the early 1900s as the pharmaceutical industry grew with no standards for product quality. GMP aims to ensure quality, safety and efficacy of drugs.
- Key events that led to strengthened GMP regulations include The Jungle exposing unsanitary meat conditions in 1905, contaminated sulfathiazole tablets killing hundreds in 1941, and the thalidomide tragedy in the 1960s from birth defects.
- Major GMP regulations and guidelines have been established by the FDA and other agencies worldwide since then to enforce manufacturing standards for facilities, equipment, components, processes, training and more.
Introduction to GMP Training by
This document provides an introduction and overview of Good Manufacturing Practices (GMPs). It discusses the history and importance of GMPs in ensuring drug safety. GMPs are regulations followed by pharmaceutical companies and enforced by government agencies to ensure consistency and quality in manufacturing. The document outlines the key aspects of GMPs, including requirements for facilities, equipment, personnel, sanitation, materials testing, manufacturing controls, quality control, documentation, and specific rules for sterile products.
Gmp Orientation
The document provides an overview of Good Manufacturing Practices (GMPs) for Alameda Chemical as they expand into FDA-regulated materials. GMPs ensure safety, purity and efficacy of pharmaceuticals through strict control measures and procedures. Key areas covered include organization and personnel responsibilities, facilities requirements, equipment cleaning and maintenance, production and packaging controls, laboratory testing, documentation practices, and contamination prevention. The goal is for ACS to develop and follow GMP procedures to ensure quality and integrity of FDA-regulated products.
Good Manufacturing Practices
GMP and GHP provide systems to ensure proper design, monitoring and control of manufacturing processes and facilities when preparing food for human consumption. GMP principles include employee training, environmental monitoring, sanitation practices and allergen management. Key aspects of GMP in the food industry are personnel control, plant and grounds maintenance, sanitary operations, equipment and processes. Establishing GMP in the milk industry involves evaluating processing, raw materials, heat treatment, product standardization and transport. This improves quality, meets consumer needs, decreases losses and reduces environmental impact. GHP covers primary production, establishment design and maintenance, operations, transportation and consumer awareness to ensure food is safe and suitable at all stages of production.
Training gmp slideshow
The document discusses Good Manufacturing Practices (GMPs) and Hazard Analysis Critical Control Point (HACCP). It explains that GMPs and HACCP are important food safety systems used in the food industry. HACCP involves identifying potential hazards at critical control points in the manufacturing process and establishing procedures to monitor and control these hazards. The document provides details on the seven principles of HACCP and outlines critical control points in glass manufacturing as an example. It emphasizes that following GMPs and having standard operating procedures are important foundations for an effective HACCP program.
Oprp vs ccp
This document discusses three types of prerequisite programs for food safety: PRPs, OPRPs, and CCPs. PRPs are general control measures that maintain a safe environment but do not control specific hazards. OPRPs control specific hazards but are not based on critical limits and their failure does not automatically mean a product is unsafe. CCPs are steps that control hazards through critical limits, which if not met, would make a product unsafe.
Haccp training slideshow 1
Our company is committed to developing and implementing Good Manufacturing Practices (GMPs) following the principles of Hazard Analysis Critical Control Point (HACCP). GMPs and HACCP programs help control food safety hazards through prerequisite programs and establishing critical control points. An effective GMP/HACCP program requires commitment from both management and employees.
Current Good Manufacturing Practices in Food Industry
Good manufacturing practice (GMP) is a system for ensuring that products are consistently produced and controlled according to the quality standards. There are many risks: unexpected contamination of products, causing damage to health or even death; incorrect labels on container, etc. This webinar will guide you through all of the requirements, steps you need to take going from concepts to implementation of appropriate measures.
Main points covered:
• Current good manufacturing practice (CGMP) requirements
• A Quality Management System for medical devices Required By FDA (Food & Drug Association) USA
• From Concepts to implementation
Presenter:
This webinar was presented by PECB Certified Trainer, who is also a senior consultant, trainer and coach in Occupational Health and Safety, Mr. Raza Shah.
Link of the recorded session published on YouTube: https://youtu.be/9ZTtnAQn3HQ
Good warehousing practices
The document outlines good warehousing practices including personal hygiene, physical facility maintenance, storage handling, sanitation, process equipment, housekeeping, and pest control. Key points include washing hands, wearing protective clothing, organizing pallets and safely loading/handling materials, keeping washrooms and floors clean, removing waste, and reporting any pest or microbe growth. Maintaining cleanliness, orderliness, safety procedures and sanitary conditions are essential for good warehousing practices.
Good storage practices
This document defines key concepts related to pharmaceutical storage and provides guidance on best practices. It discusses proper storage conditions for materials, products and vaccines to preserve quality. Procedures for receiving, inspecting, storing, rotating and dispatching stock are outlined. The importance of record keeping, sanitation, security, and stability testing to ensure effective storage is emphasized.
Good Manufacturing Practice Training
Good Manufacturing Practice, or GMP, is a set of practices and systems that are aimed at making sure that pharmaceutical products are manufactured in conformance with set requirements and standards. The aim of GMP also referred to sometimes as cGMP or Current Good Manufacturing Practice, is to ensure that there is control and consistency in the pharmaceutical products, so that the processes used for controlling quality and consistency of the product can be traced back in the event of a problem.
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Quality food safety awareness power point
This document provides an overview of food safety and quality procedures for a food packaging company. It discusses Hazard Analysis and Critical Control Points (HACCP), potential food hazards at different stages of production, bacteria growth, pest control, and proper handwashing techniques. The objectives are to educate employees on food safety risks and their role in ensuring packaging does not contaminate customers' food products.
Good manufacturing practices (gmp) Akash Saini (Dr. H. S. Gour University, Sa...
This document discusses Good Manufacturing Practices (GMP) which are procedures and processes used in manufacturing to ensure quality products. GMP covers all aspects of production from facilities and equipment to purchasing, personnel and documentation practices. It aims to minimize risks like contamination through validated processes, qualified personnel and compliance with standards. Key aspects of GMP include premises, equipment, personnel, documentation, quality control, self-inspection and auditing. GMP ensures that pharmaceutical products are consistently produced and controlled according to quality standards.
Good manufacturing practices
This document provides an introduction to Good Manufacturing Practices (GMP). It defines GMP as a set of principles and procedures that help ensure therapeutic goods manufactured will have the required quality. GMP was first established in the US in 1963 to ensure drugs are consistently manufactured and controlled to quality standards for their intended use. The objectives of GMP are to produce products that conform to predetermined specifications, are of consistent quality, and minimize contamination and errors. Key aspects of GMP include having trained employees, documented processes, adherence to standard operating procedures, clean premises, and quality assurance testing of products before distribution.
Contamination & Personal Hygiene
The document discusses contamination and personal hygiene in the pharmaceutical industry. It identifies several potential sources of contamination including personnel, buildings and facilities, equipment, materials, manufacturing processes, and HVAC systems. Poor hygiene practices by personnel such as lack of training and cleanliness can lead to microbiological contamination. Maintaining good hygiene practices such as hand washing, using dedicated protective clothing and hair coverings, and restricting street shoes in manufacturing areas are important to prevent contamination and ensure product quality. Regular health checks and hygiene training of personnel are also recommended.
GMP Introduction
This document discusses Good Manufacturing Practice (GMP) in the pharmaceutical industry. It provides the history and regulations around GMP, explains why following GMP is important, and outlines the key elements that make up a GMP system.
GMP guidelines were established in the 1960s after thousands of babies were born with birth defects due to the drug Thalidomide. Regulations were put in place to ensure drug safety and quality. Following GMP helps build quality into manufacturing processes and products to avoid mistakes that could harm patients. Key aspects of GMP include controlling quality, using well-trained staff, thorough documentation, and adequate premises and equipment. The overall goal is to establish a system that consistently produces high quality pharmaceutical products.
Gmp (good manufacturing practices)
I. This document outlines the key aspects of Good Manufacturing Practices (GMP) and cGMP, including a timeline of GMP development, requirements for personnel, premises, equipment, standard operating procedures, validation processes, and documentation such as batch records.
II. It defines GMP as ensuring consistent and controlled production of products according to quality standards. cGMP requirements include qualified personnel, designed facilities and equipment, and documented procedures for manufacturing, testing, and record keeping.
III. The document provides details on specific GMP rules for premises, equipment, personnel, operations, warehousing, validation, and labeling. Adherence to GMP aims to minimize errors and ensure uniform, high quality batches of pharmaceutical products.
GMP (Good Manufacturing Practice) presentation
GMP is important to ensure that businesses produce safe food to the public. Businesses in the food industry have a legal and moral responsibility to prepare food that is safe for the consumer. By not implementing adequate good manufacturing practices (GMP), a food business can risk several negative consequences.
The implemented of GMP on food and medicine industry's.
Most of the time it has been seen that the GMP content of the food industry related is very low so we have make a little effort. This makes will content available to students easily.
Good Manufacturing Practice ppt
This document discusses Good Manufacturing Practices (GMP) which are systems to ensure products meet food safety, quality, and legal requirements. It outlines how GMP deals with contamination from people, food materials, hazardous materials, and miscellaneous materials. GMP principles include maintaining a clean and hygienic manufacturing area, and controlling environmental conditions to prevent cross-contamination. Personal hygiene is the first step, including proper hand washing before and after various activities. Other hygienic practices covered include wearing hair nets, gloves, and face masks during food preparation, cooking, cleaning, and serving to protect food from germs and bacteria.
Hygiene & GMP Awareness Session
The document discusses basic principles of sanitation and hygiene for good manufacturing practices (GMP). It outlines that high sanitation and hygiene must be practiced in all aspects of manufacturing, including personnel, premises, equipment, materials, and products. Personal hygiene measures include health examinations, training, illness reporting, and avoiding direct contact with products. Sanitary facilities and proper clothing are required. Premises must be designed to prevent dirt buildup and allow for effective cleaning. Cross-contamination is avoided through proper airflow, ventilation, and airlocks. Operations involve sanitizing water systems and conducting maintenance to avoid risks to products.
Gmp
- Good Manufacturing Practices (GMP) regulations were established in the early 1900s as the pharmaceutical industry grew with no standards for product quality. GMP aims to ensure quality, safety and efficacy of drugs.
- Key events that led to strengthened GMP regulations include The Jungle exposing unsanitary meat conditions in 1905, contaminated sulfathiazole tablets killing hundreds in 1941, and the thalidomide tragedy in the 1960s from birth defects.
- Major GMP regulations and guidelines have been established by the FDA and other agencies worldwide since then to enforce manufacturing standards for facilities, equipment, components, processes, training and more.
Introduction to GMP Training by
This document provides an introduction and overview of Good Manufacturing Practices (GMPs). It discusses the history and importance of GMPs in ensuring drug safety. GMPs are regulations followed by pharmaceutical companies and enforced by government agencies to ensure consistency and quality in manufacturing. The document outlines the key aspects of GMPs, including requirements for facilities, equipment, personnel, sanitation, materials testing, manufacturing controls, quality control, documentation, and specific rules for sterile products.
Gmp Orientation
The document provides an overview of Good Manufacturing Practices (GMPs) for Alameda Chemical as they expand into FDA-regulated materials. GMPs ensure safety, purity and efficacy of pharmaceuticals through strict control measures and procedures. Key areas covered include organization and personnel responsibilities, facilities requirements, equipment cleaning and maintenance, production and packaging controls, laboratory testing, documentation practices, and contamination prevention. The goal is for ACS to develop and follow GMP procedures to ensure quality and integrity of FDA-regulated products.
Good Manufacturing Practices
GMP and GHP provide systems to ensure proper design, monitoring and control of manufacturing processes and facilities when preparing food for human consumption. GMP principles include employee training, environmental monitoring, sanitation practices and allergen management. Key aspects of GMP in the food industry are personnel control, plant and grounds maintenance, sanitary operations, equipment and processes. Establishing GMP in the milk industry involves evaluating processing, raw materials, heat treatment, product standardization and transport. This improves quality, meets consumer needs, decreases losses and reduces environmental impact. GHP covers primary production, establishment design and maintenance, operations, transportation and consumer awareness to ensure food is safe and suitable at all stages of production.
Training gmp slideshow
The document discusses Good Manufacturing Practices (GMPs) and Hazard Analysis Critical Control Point (HACCP). It explains that GMPs and HACCP are important food safety systems used in the food industry. HACCP involves identifying potential hazards at critical control points in the manufacturing process and establishing procedures to monitor and control these hazards. The document provides details on the seven principles of HACCP and outlines critical control points in glass manufacturing as an example. It emphasizes that following GMPs and having standard operating procedures are important foundations for an effective HACCP program.
Oprp vs ccp
This document discusses three types of prerequisite programs for food safety: PRPs, OPRPs, and CCPs. PRPs are general control measures that maintain a safe environment but do not control specific hazards. OPRPs control specific hazards but are not based on critical limits and their failure does not automatically mean a product is unsafe. CCPs are steps that control hazards through critical limits, which if not met, would make a product unsafe.
Haccp training slideshow 1
Our company is committed to developing and implementing Good Manufacturing Practices (GMPs) following the principles of Hazard Analysis Critical Control Point (HACCP). GMPs and HACCP programs help control food safety hazards through prerequisite programs and establishing critical control points. An effective GMP/HACCP program requires commitment from both management and employees.
Current Good Manufacturing Practices in Food Industry
Good manufacturing practice (GMP) is a system for ensuring that products are consistently produced and controlled according to the quality standards. There are many risks: unexpected contamination of products, causing damage to health or even death; incorrect labels on container, etc. This webinar will guide you through all of the requirements, steps you need to take going from concepts to implementation of appropriate measures.
Main points covered:
• Current good manufacturing practice (CGMP) requirements
• A Quality Management System for medical devices Required By FDA (Food & Drug Association) USA
• From Concepts to implementation
Presenter:
This webinar was presented by PECB Certified Trainer, who is also a senior consultant, trainer and coach in Occupational Health and Safety, Mr. Raza Shah.
Link of the recorded session published on YouTube: https://youtu.be/9ZTtnAQn3HQ
Good warehousing practices
The document outlines good warehousing practices including personal hygiene, physical facility maintenance, storage handling, sanitation, process equipment, housekeeping, and pest control. Key points include washing hands, wearing protective clothing, organizing pallets and safely loading/handling materials, keeping washrooms and floors clean, removing waste, and reporting any pest or microbe growth. Maintaining cleanliness, orderliness, safety procedures and sanitary conditions are essential for good warehousing practices.
Good storage practices
This document defines key concepts related to pharmaceutical storage and provides guidance on best practices. It discusses proper storage conditions for materials, products and vaccines to preserve quality. Procedures for receiving, inspecting, storing, rotating and dispatching stock are outlined. The importance of record keeping, sanitation, security, and stability testing to ensure effective storage is emphasized.
Good Manufacturing Practice Training
Good Manufacturing Practice, or GMP, is a set of practices and systems that are aimed at making sure that pharmaceutical products are manufactured in conformance with set requirements and standards. The aim of GMP also referred to sometimes as cGMP or Current Good Manufacturing Practice, is to ensure that there is control and consistency in the pharmaceutical products, so that the processes used for controlling quality and consistency of the product can be traced back in the event of a problem.
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Good manufacturing practices (gmp) Akash Saini (Dr. H. S. Gour University, Sa...
Good manufacturing practices (gmp) Akash Saini (Dr. H. S. Gour University, Sa...
Current Good Manufacturing Practices in Food Industry
Current Good Manufacturing Practices in Food Industry
Good Manufacturing Practices-for Food company
- 1. යහපත් නිෂ්පාදන පිළිවෙත් හා පුද්ගලික පිරිසිදු භාෙය
- 2. උපද්රෙයන් ඇතිවියහැකි ක්රම. ■මිනිසුන් මඟින් ■ආහාර අමුද්රෙය මඟින් ■අසුරුම් ද්රෙය මඟින් ■උපද්රෙ සහිත ද්රෙය මඟින් ■මිශ්ර කල අමුද්රෙය මඟින්
- 3. ■නිෂ්පදන කටයුතු සඳහා සෘජුෙම සහභාගී ෙන පිරිස වපෞද්ගලික වසෞඛ්යාරක්ෂිත තත්ෙ මනාෙ පෙත්ො ගතයුතු අතර වසෞඛ්යාරක්ෂිත නිෂ්පාදන කටයුතු පෙත්ො ගත යුතුය. මිනිසුන් මඟින්
- 4. 1. නිෂ්පාදනාගාරයට යාමට ප්රථම පිරිසිදු වීම
- 5. 2.සුෙද විලවුන් භාවිතවයන් ෙැලකීම 3. නිය ආවේපන භාවිතවයන් ෙැලකී සිටීම 4. නියවපොතු කැපීම
- 6. ඔබ කර්මාන්තශාලාෙට ඇතුළුවීමට වපර ..... ■ හ ොඳින් හ ොණ්ඩය ඇතුලුවන හෙස හිස් ආවරණ, ආරක්ෂිත ඇඳුම්, මුඛ ආවරණ, අත් ආවරණ පැළදිය යුතුය.
- 7. නිෙැරදිෙ අත් වසෝදන පිළිවෙල
- 8. අත් වසේදිය යුතු ෙන්වන්.... ■ නිෂ්පාදන අංශය තුෙට පැමිණීමට හපර, ■ වැඩ ආරම්භ කිරීමට හපර, ■ උපද්රව සහිත ද්රවය ඇල්ලීහමන් පසු, ■ විහේ හයන් පසුව, ■ වැසිකිළි භාවිතහයන් පසුව, ■ කිවිසුමක් ගිය විට හ ෝ ැස්සක් ආ විට ■ නාසය/ න්/හිසහ ස් ඇල්ලූ විට ■ පිරිසිදු කිරීම් සිදුකිරීහමන් පසු ■ සෙ භාජන ඇල්ලීහමන් පසු ■ බිම ඇල්ලීහමන් පසු
- 9. ඔබ හබෝ වන හරෝග වලින් හතොර නම් ා ආරක්ෂිත හෙස සැරසී ඇත්නම් ර්මාන්තශාොවට ඇතුළුවීමට සුදුසු වනු ඇත.
- 10. නිෂ්පාදනය අපවිත්රණය ෙැළක්වීම. ■ වනොසැලකිලිමත් ක්රියා පිළිවෙත් මඟින් ආහාර අපවිත්රණය විය හැක. හම් නිසා ආ ාර අපවිත්රණය වීහම් ක්රියා මාර්ග වැළක්විය යුතුය. ඔබ කර්මාන්තශාලාෙට ඇතුළුවීfමka miq .....
- 11. වසෞඛ්ය ආරක්ෂිතතාෙ බිඳෙැටීම මගින් ආහාර අපවිත්රණයෙන ක්රම. ■ ඇඳුම් මඟින්. ■ හිසහ ස් මඟින්. ■ පුද්ගලි ැසිරීම මඟින්. ■ අක්රමවත් හෙස අත් හසේදීම. ■ පුද්ගලි ාර්යයන් මඟින්. ■ හබෝ වන හරෝග / තුවාෙ මඟින්. ■ අමුත්තන් මඟින්. ■ නුපුහුණු හසේව යින් මඟින්.
- 12. අපි ආහාර අපවිත්රණය වීම ෙළක්ෙන්වන් වකොවහොමද ? ■ ආහාර අපවිත්රණය වීම සිදුෙන්වන්, – නිෂ්පාදනය අතරතුර ආහාර අනුභෙය, ආදී වනොසැලකිලිමත් ක්රියා නිසාවෙනි.
- 13. ■ ආ ාර අපවිත්රණය වීම සිදුවන්හන්, – දුම් පානය ා හසෞඛය ආරක්ෂිත හනොවන පුරුදු
- 14. බුලත් විට කෑමChewing gum හැපීම
- 15. තුොල ආෙරණය කරවගන පැමිණීම ආභරණ පැලදීවමන් ෙැලකීම නූේ මාල ෙැනි වද් භාවිතවයන් ෙැලකීම ජංගම දුරකථන භාවිතවයන් ෙැලකීම
- 17. පුද්ගලික ෙශවයන් ඔබ දැනගත යුතු වද්.. ■ ආ ාර පරි රණහේදී මුඛ ආවරණ, අත්වැසුම් , හිස් වැසුම් යන ආරක්ෂණ ඇඳුම් ආ ාර නිෂ්පාදනය ආරම්භහේ සිට අවසානය දක්වා පැළඳ සිටිය යුතුයි. ■ ඇසුරුම් හපට්ටි (Crate) යනාදී ආ ාර ඇසුරුම් බඳුන් (පැෙට් මත තැබිය යුතුය.) හපොහෙොව මත තැබීහමන් වෙකින්න. ■ පිරිසිදු කිරීහම් උප රණ ා හමවෙම් නියමිත ස්ථානහේ තැබීම වැදගත්හේ. ■ නිෂ්පාදන මතුපිට ඉඳගැනීහමන් වෙකින්න. ■ නිෂ්පාදන අංශය තුෙ හ ෝෂා ාරී හෙස ැසිරීහමන් වෙකින්න.
- 18. නිෂ්පාදන කාර්යවේදී උපකරණ හා භාජන භාවිතවේදී.. ■ ඉවතෙන දෑ කුණු බඳුනට දමා එය නිසිහෙස වසන්න. ■ බිමට වැටුණු භාජන කිසිවක් පිරිසිදු කිරීහමන් හතොරව පාවිච්චියට හනොගන්න.
- 19. ■ සෑම භාජනයක්ම පාවිච්චිහයන් පසු හ ොඳින් පිරිසිදු ර නියමිත ස්ථානහේ තබන්න. ■ බුරුසු (Brush) වෙ හ ඳි ැඩී ඇත්නම් ා පාවිච්චියට නුසුදුසු නම් ඒවා ප්රතිස්ථාපනය රගන්න.
- 20. ෙැඩ පරිසරය යනු අප අෙට ඇති ෙටපිටාෙයි.. අප සැමවිටම ඒ ගැන සැලකිලිමත් විය යුතුයි. ■ සැමවිටම හදොරවල් ස ජහනල් වසා තබන්න. ■ අවට පරිසරහේ ෘමින්/ ෘමින් සිටි බවට හ ෝ සාධ ඇත්නම් ඒවා ෘමි සතුන ■ නිෂ්පාදන ක්රියාවලිය ආරම්භ කිරීමට හපර පාවිච්චියට ගන්නා සෑම උප රණ/භාජනයක්ම හ ොඳින් පරික්ෂා රන්න.
- 21. ia;=; shs æ