Page 19 - Microsoft PowerPoint - GMP TRAINING VIDEO.pptx

Food Safety & Basic Good Manufacturing Practices (GMP) Training

GMP’s: Facility Order & Maintanence

• Raw materials, packaging and product must be:
• Kept in the appropriate containers

• Kept off the floor
• Raw and finished goods must be segregated

•Waste:

• must be put in designated containers
• Removed daily from production areas

• Notify supervisor if waste fills or overflows

• Hazardous & Non Food Grade Chemicals:
• must be kept in locked storage, and kept in their
original containers.

• Preventative & Corrective Maintenance System

• Temporary repairs are not permitted
• No Tape, Zip Ties etc.

• No equipment modifications are permitted

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