This document discusses Good Manufacturing Practices (GMPs) and plant sanitation. GMPs establish minimum requirements for personnel, facilities, equipment, and production controls to ensure the production of wholesome food. They prescribe policies for worker hygiene, storage and separation of ingredients, cleaning and sanitizing equipment, and record keeping. Standard Operating Procedures (SOPs) and Sanitation SOPs (SSOPs) provide prescribed methods for routine operations and cleaning/sanitizing tasks. Cleaning removes dirt while sanitizing destroys microbes through chemicals like chlorine or quaternary ammonia. Comprehensive sanitation programs address buildings, materials, processing, pests, waste, hygiene,

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Module 2:
Good Manufacturing Practices
and Plant Sanitation

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Good Manufacturing Practices
GMPs are minimum sanitary and processing
requirements necessary to ensure the
production of wholesome food.
Prescribed requirements for
• personnel
• building and facilities
• equipment and utensils
• production and process controls

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GMPs: Personnel
• Knowing how and when to wash hands
• Understanding the importance of clean
uniforms
• Proper use of hair and beard nets
• Policy on jewelry
• Policy on chewing tobacco, smoking,
and eating

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GMPs: Building and Facilities
• Handwashing stations
• Storage of ingredients
(refrigerated and on pallets)
• Separation of raw ingredients from
processed foods
• Pest management program

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GMPs: Equipment and Utensils
• Easily cleaned and sanitized
• Easily maintained
• Meet food grade standards

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GMPs: Production and Process
Controls
• Time/temperature control charts
• Records on food ingredients
• Lot identification and coding
• Product weight controls

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Why is this Important?

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Why is this Important?

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What’s Wrong with this Picture?

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What’s Wrong with this Picture?

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What’s Wrong with this Picture?

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Standard Operating Procedures
• Standard Operating Procedures (SOPs) are
established or prescribed methods to be
followed routinely for the performance of
designated operations or in designated
situations.

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Standard Operating Procedures
SOPs relate to specific tasks and should address
the following:
• the purpose and frequency of doing a task
• who will do the task
• a description of the procedure to be performed
that includes all the steps involved
• the corrective actions to be taken if the task is
performed incorrectly

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Sanitation SOPs
• Sanitation Standard Operating Procedures
(SSOPs) are prescribed methods specifically
for cleaning and sanitizing.

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Sanitation SOPs
Examples
Of
Sanitation
SOPs

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Cleaning and Sanitizing
Cleaning and sanitation programs are keys to
successful GMPs and SSOPs.

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Cleaning
Cleaning is the chemical or physical process of
removing dirt or soil from surfaces.
Cleaning removes 90-99% of the bacteria, but
thousands of bacteria may still be present.

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Sanitizing
• Sanitizing is the process that results in
reduction/destruction of microbes.
• Different sanitizers will be used for different
food products. Chlorine, iodophors, and
quaternary ammonia compounds are the
most common sanitizers used.

19. Sanitation Programs
• Buildings and grounds
• Raw material handling and storage
• Processing hygiene and handling finished goods
• Pest control
• Waste disposal
• Employee hygiene and facilities
• Finished product storage
• Transportation
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Why is this Important?

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Why is this Important?

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Why is this Important?

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Next, Module 3