GMP (Good Manufacturing Practices) is Simply CLEANLINESS

Good day. As I have completed my training for GMP or Good Manufacturing Practice which is highly required for companies to organize for their workers and responsible managements, I'd like to share the note I have taken by which also I hoped that could be a great help to others. Specially for students or just wanted some basic ideas about it, may you find this piece of mine a little bit of having sense and wisdom. So, to formally start:

Integrated Pest Management (Food, Water, Harborage)

• cockroaches and mice
• a system that incorporates best practices to provide a balance of effectiveness, safety, etc.
• more of PROACTIVE CONTROL

4 KEY IPM Principles:

1. Prevention (Exclusion, Housekeeping/Sanitation)
2. Inspection (Inspect, Identify)
3. Action threshold (Risk Assessment, Threshold Limit, Monitoring & Review)
4. Control and Evaluate (Take Control, Evaluate Action)

PEST CONTROL

• more of a REACTIVE CONTROL

3 Hygiene Zones (Basic, Medium & High)

PCI (Process Control Index)
- for product complaints and quality irregularities.
- a checklist used to monitor the implementation of the SOP, Policies and Guidelines at the plants.
- would prevent Quality Irregularities and Product Complaints from happening.

Purpose of PCI:

-To have high quality product.
-To have safe to eat products.
-To prevent waste and rejections.

2 Types of Checklist:

1. General Checklist
2. Daily Checklist

3 Types of Contamination:

1. Physical
2. Chemical
3. Microbiological

Focus Areas of PCI:

1. Food Safety Controls (CCP) - such as metal detectors, screen, inspection camera, fryer, oven, pasteurizer, ozonator, etc. are efficiently functioning for its purose.

2. Hygiene and Sanitation of personnel on wearing of GMP uniform, proper handwashing, clean CR, properly installed plastic curtains.

3. Infrastructure/GMP Designs requirements such as implementation of Wood, Paint, Floor and Glass/Brittle Plastic Policies.

4. Loose Item Control monitoring

5. Equipment

6. Cleaning Validation

7. Attainment of Kep Product and Process

8. Parameters including Room Condition.

How do we prevent bad customer experience:

1. High GMP Compliance
2. Effective Pest Control
3. High PCI
4. Well-maintained equipment.

HACCP stands for ( HAZARD ANALYSIS CRITICAL CONTROL POINT )