Page 18 - GMP TRAINING VIDEO_FlipBook English

Food Safety & Basic Good Manufacturing Practices (GMP) Training

GMP’s: Facility Order & Maintenance

• Raw Material Storage:

• 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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