The document discusses food safety practices and Good Manufacturing Practices (GMPs). It covers topics like basic food safety, food handling practices, GMPs, and employee hygiene. The key points are: 1) Food safety aims to prevent foodborne illness during handling, preparation, and storage of food. Proper hygiene and sanitation standards are important. 2) GMPs are activities and practices that prevent hazards and contamination in food production. They address issues like personnel hygiene, facilities, equipment cleaning, and receiving/storage. 3) Employee hygiene practices include proper protective attire, handwashing, illness reporting, and ensuring cuts/wounds are covered. Personnel must

1. Basic Food
Safety & cGMP

2. Agenda
• Basic Food Safety
• cGMP
• Food Handling Practices

3. Food Safety
- is a scientific discipline describing
handling, preparation, and storage of food in
ways that prevent food-borne illness.

4. Food Safety
•Food can transmit pathogens which can result in the illness
or death of the person or other animals. The main mediums
are bacteria, viruses, mold, and fungus. It can also serve as
a growth and reproductive medium for pathogens. In
developed countries there are intricate standards for food
preparation, whereas in lesser developed countries there are
less standards and enforcement of those standards.

5. Food Safety Act
• THE IMPLEMENTING RULES AND REGULATIONS OF REPUBLIC ACT
NO. 10611, “AN ACT TO STRENGTHEN THE FOOD SAFETY
REGULATORY SYSTEM IN THE COUNTRY TO PROTECT
CONSUMER HEALTH AND FACILITATE MARKET ACCESS OF LOCAL
FOODS AND FOOD PRODUCTS, AND FOR OTHER PURPOSES”
OTHERWISE KNOWN AS THE “FOOD SAFETY ACT OF 2013.”

6. Food Safety Act
• Section 15, Article II of the 1987 Philippine Constitution declares that the State
shall protect and promote the right to health of the people and instill health
consciousness among them. Furthermore, Section 9, Article XVI provides that the
State shall protect consumers from trade malpractices and from substandard or
hazardous products. Toward these ends, the State shall maintain a farm to fork
food safety regulatory system that ensures a high level of food safety, promotes
fair trade and advances the global competitiveness of Philippine foods and food
products.

7. 5 key principles of food hygiene
1. Prevent contaminating food with pathogens spreading from
people, pets, and pests.
2. Separate raw and cooked foods to prevent
contaminating the cooked foods.
3. Cook foods for the appropriate length of time and at
the appropriate temperature to kill pathogens.
4. Store food at the proper temperature.
5. Do use safe water and safe raw materials.

8. GMP “Good Manufacturing Practices”
• Good manufacturing Practices are those activities and
practices that we do to prevent hazards or contamination
from entering food products.
• Always improving and changing (that is why they are
called “current”)

9. cGMP Violations --
Severe Consequences
• Product is “adulterated”
• Shutdown of manufacturing facility
• Seizure of product
• Recall product
• Front page press coverage
• Competitive disadvantage

10. Good Manufacturing Practices
Deal with contamination
• by people
• by food materials
• by packaging materials
• by hazardous materials
• by miscellaneous materials

11. Contamination
•Contamination is the presence of an unwanted material in a
product, physical body, natural environment, workplace, etc.
Contaminants are biological, chemical, physical substance
•Any behavior that could result in food adulteration such as
eating, use of tobacco, chewing gum or other unhygienic
practices, is not allowed in food handling areas

12. Hazards
•Physical hazard
- chipped off glass, plastic, wood, stone, etc
•Chemical hazard
- oil, lubricants, detergent, etc.
•Biological hazard
- bacteria, fungi, virus

13. Prevent contamination
Careless employee practices can cause
product contamination.
The best way to avoid contamination is to
prevent it.

14. How do we prevent
contamination?
GMP!

15. Good Manufacturing Practices
• Personnel Hygiene
• Building and Facilities
• Tools and Equipment
• Food Handling Practices
• Raw materials / ingredients
• Cleaning & Sanitation Program
• Pest Control Program

16. General Employee
Hygiene

17. Hygiene
All employees working in direct contact with
food, food contact surfaces and food
packaging must conform to hygienic practices.
This protects against food contamination by
microorganisms or unwanted material.

18. Hygiene and Communicable Diseases
• clothing
• hair
• personal habits
• hand washing
• personal effects and
jewelry
• illness and disease
• injuries
• visitors
• training

19. Production employees
• Bathe daily
• No perfume, aftershave, fragrant creams
• No jewellery
• No false nails or nail polish
• Fingernails should be trimmed short
• Use metal detectable bandages covered with gloves
• No eating, drinking or chewing gum

20. Production employees

21. Production employees

22. Clothing
• Everyone must wear pants and covered sleeves.
• Separate shoes (no open toes or high heels) are to
be worn in the factory.
• Personal belongings and street clothing must be
stored in locker rooms.

23. Proper Attire

24. Proper Attire

25. Illness
• Doctor’s certificate on hiring
• Inform your supervisor or HR if you are ill with
symptoms that could contaminate ingredients or
products
• No medication allowed in factory
• Ensure that a clean bandage covers any open
wounds

26. Hand washing
All employees must wash their hands thoroughly:
• when they enter food handling areas
• before starting work
• after handling contaminated materials
• after breaks
• after using toilet facilities

27. Hand washing Procedure
• Rinse
• Clean
• Rinse
• Sanitize
• about 20 secs or just sing
the happy birthday song

28. Building & Facility
• Separate or defined areas as are necessary to
prevent contamination or mix-ups
• Building will be adequately sized for proper
storage of equipment and material
• Operations will be performed in specific areas
• Raw materials received will be placed in quarantine
until tested
• Rejected material will be separated

29. Building & Facility
•There will be adequate lighting
– Should be provided with shatter shield to prevent contamination when
broken
•Should have adequate ventilation

30. Building & Facility
•Sewage and trash will be stored and disposed of in a safe and
sanitary manner
– Color coded trash bin for biodegradable, non-biodegradable and
recyclable wastes
•Adequate washing and toilet facilities will be available
– hot and cold water – single service towels
– soap

31. Building & Facility
•Building will be maintained in a clean and sanitary manner
•There will be cleaning schedules with approved cleaning
agents
– SOPs on cleaning
•Buildings in a good state of repair
•Buildings maintained pest and rodent free
• Written procedures and approved rodentcides, insecticides
and fungicides
– will not affect product

32. Building & Facility

33. Tools & Equipment
•Must be made with stainless material or plastic that is food
grade (direct contact)
•Wooden tools is not allowed
•In good repair
•Must be easily cleaned
• Lubricants must be food grade or has MSDS certificate

34. Food Handling Practices

35. Personnel
• Do not leave gloves, masks, etc. lying
around while on break or at shift end.
• Crates, boxes, containers or buckets must not
be placed directly on the floor.
• Store brooms and dust pans at stations
provided.

36. Product
• Keep hand contact with ingredients to a minimum.
• Check ingredients for expiration dates to ensure
that fresh ingredients are used.
• Cooling product should always be kept covered.

37. Equipment, containers and utensils
• Use white or brown
containers to store
ingredients and rework.
• Use gray
containers for
garbage. Garbage
containers must be
kept covered.
• Ensure that all containers, including those
holding rework, are properly labelled and are
kept covered.

38. Equipment, containers and utensils

39. Cloths
Use white cloths to wipe
hands regularly and
dispose of soiled cloths
immediately. No moist
cloths are to be left in the
production area.
Use yellow cloths to
clean the floor and
objects (e.g. step stools)
that come into contact
with the floor.

40. Utensils
•Production equipment/utensils must be thoroughly
cleaned and sanitized after use.
•Kept and arranged on a clean sanitary place

41. Premises
• Keep unscreened doors and windows closed.
• Report any pests or evidence of pests such as
flies, insects, mice droppings.

42. Equipment
• Return tools and attachments to their proper place
after use.
• Check product surfaces before starting
equipment. Remove any foreign objects or dirt.
• Replace brushes that lose bristles.

43. Personnel Practices
• Do not lean, sit or step on product surfaces.
• Do not handle ingredients or products with either
cut or infected hands.
• Do not engage in horseplay.
• Keep hand contact with ingredients and product
to a minimum.

44. Sanitation
• Keep contact surfaces clean and free of
contamination from tools, cords, cleaning
utensils, machine parts, lubricants and paper.
• Clean all spills promptly.
• Keep everything off the floor and the area
clean and floors swept.

45. • Work areas should be cleaned regularly
throughout the shift.
• Keep your immediate working area swept or dust
mopped. Wipe or mop up spilled liquids promptly.
• Scrape the floor around the work area after
completing a job.
• Leave your work area clean at the end of your
shift.
Sanitation

46. • Rinse
• Clean (soap)
• Rinse
• Sanitize
Sanitation

47. • Use food grade chlorine with Material Safety
Data Sheet
• Dilute to appropriate concentration
–Hand dip – 30-50ppm
–Foothbath – 200ppm
–Tools & equipment – 50-100ppm
Sanitation

48. Receiving and Storage
• Raw materials are properly arranged and
labelled accordingly.
• Inspect torn bags and boxes and then repair if
appropriate.
• Brush off bags and boxes before opening
them.
• Store ingredients and products at the
appropriate temperature.

49. Receiving & Storage
• Use ingredients in the proper rotation (FIFO -
oldest stock first)
• Handle ingredients or products carefully to
avoid spilling
• Do not return products or ingredients to the
production line after they have touched the
floor or any other surface that is not clean.

50. Receiving & Storage

51. Maintenance and Repairs
• Ensure area is segregated from production by
use of tarps.
• Do not leave maintenance supplies in the
product zone.
• Return all tools and attachments to their proper
place after use.
• Ensure the production area is clear of all tools
and hazards before production starts

52. Retail store
• Monitor and maintain proper temperatures
• Rotate ingredients using FIFO and check for expired items.
• Check best before dates and the quality of the food before
using.
• Refrigerate cold foods immediately upon receipt.
• Sanitize equipment, cutting boards, work surfaces and
utensils.
• Always wash hands after handling money.

53. Visitors to Production Areas
• Should always be accompanied.
• Must be appropriately dressed - hair coverings,
booties over street shoes, gloves, sleeve covers,
etc.

54. Quiz
Spot the Hazards:
Good Manufacturing Practices

56. On the job.....
•Think about food safety as you work
•Watch for hazards and remove any that you find
Questions ?

57. Thank You!!!