GMP Training

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GMP Training. About this course. About this course.

About this course. This course is designed to provide a detail overview of each of the five major GMP components: Education & Training Disease Control Personal Hygiene Apparel Requirements HACCP.

That's correct!. Food, including coffee, soda, candy and chewing gum, are not permitted on the production floor.

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Question 10. All open cuts or breaks in the skin must be properly covered because.

That's correct!. All open cuts or breaks in the skin must be properly covered because this will prevent the spread of blood borne pathogens and disease to product.

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Congratulations! You have successfully completed this course. You are now ready to start putting in practice the GMPs requirements at your workplace..

That's correct!. Food, including coffee, soda, candy and chewing gum, are not permitted on the production floor.

Please click here to try again.. Sorry, that is not correct..

Question 10. All open cuts or breaks in the skin must be properly covered because.

That's correct!. All open cuts or breaks in the skin must be properly covered because this will prevent the spread of blood borne pathogens and disease to product.

Please click here to try again.. Please click here to try again..

Congratulations! You have successfully completed this course. You are now ready to start putting in practice the GMPs requirements at your workplace..

Objetives. After successfully completing this course employees will be able to undertenant and practice GMP’s at their workplace..

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Module 1: Training & Education. In this module you Will learn the training and education requirements for the GMP’s..

Training & Education. ALL employees must be trained in the GMP requirements when they are hired AND at least once per year. ALL employees must sign a training form and return it to the Quality Manager..

Training & Education. ALL employees must understand the GPM’s requirements ALL employees must comply with these requirements.

Training & Education. ALL visitors and contractors must understand & comply with the GMP’s requirements, and they must indicate their compliance by signing a GMP’s compliance form..

Training & Education. WHAT ARE GMPs? GMPs or G ood M anufacturing P ractices are a set of standard guidelines that were initiated to help define the control of food processing and packaging operations to ensure that packaged food products going to the consumer are safe and free from contamination, bacteria and other health and personal safety risks..

Training & Education. THESE REQUIREMENTS ARE CRITICAL TO PROTECTING OUR CUSTOMERS, CONSUMERS, AND THE COMPANY.

Training & Education. WHY GMPs AT PPC? Many of the facilities within the PPC organization provide containers for use as food or food ingredient packaging. These containers are considered direct food contact packaging , and, therefore, are considered high risk product . These packaging products, its quality and how it is processed and handled can directly impact the health risks that are realized by the second- or third-tier consumers of its contents..

Training & Education. COMMON SENSE !! Guidelines are just that, guides. They will never specifically address all situations and issues. It requires COMMON SENSE to utilize them and their intent to deal with new situations..

Training & Education. COMMON SENSE !! How would you feel if you opened a jar of baby food to feed your 6-month-old infant, and found a broken piece of glass, or drops of machine oil in it? In the production and handling of our product – ask yourself if you would eat food that was packaged inside of it..

27. Pest Control A Pest Control company has been contracted to setup, monitor and service pest control prevention..

Pest Control DO NOT tamper with the pest control devices that have been placed in and around the plant. Do not attempt to move them from their assigned locations. These devices include: Mechanical or Catch-All traps along the inside perimeter of the plant Insect Light Traps Bait Traps located around the outside of the plant that contain poisonous material – DO NOT TOUCH OR HANDLE THESE TRAPS Report any damage to these devices to the Quality Manager..

29. Glass & Brittle Plastic The production and warehouse areas of our plants have an enormous amount of glass and brittle plastic near, around or over product. Glass or brittle plastic (e.g., plexi -glass) can be found over gauges on equipment, computer monitors, windows, overhead lights, on measuring equipment, conveyor covers, etc. In the event that glass or brittle plastic breaks or shatters, it can represent a serious contamination situation. If you observe this – NOTIFY YOUR SUPERVISOR OR A MANAGEMENT TEAM MEMBER IMMEDIATELY . They will provide instructions for the proper clean-up and segregation of product..

In the event of glass breakage on or adjacent to a production line, where there is any possibility of raw materials, or finished goods to be contaminated the line shall be shut down immediately. Impacted raw materials are to be segregated and identified as contaminated until further inspection can be conducted. All in process materials are to be segregated and put on quality hold until further inspection can be conducted..

Training & Education. Plant environment-Cleaning: At NO time should an employee use compressed air for cleaning in the manufacturing areas..

Training & Education. Tools Tape measures, stanley knives, and safety knives will be provided. Employees should not take these tools out of the plant or bring their own from home. Tools should be free of rust, grease, and particulates. Contaminated tools should be cleaned with isopropyl alcohol..

33. Training & Education. Chemical Control Contamination from chemicals used in our plants can also represent a serious situation. ALL chemicals used must be clearly labeled – this includes those seemingly harmless chemicals used to clean conveyor covers. If you observe any chemical container not labeled – NOTIFY YOUR SUPERVISOR IMMEDIATELY NEVER re-label any chemical container. If you observe any chemical container re-labeled – NOTIFY YOUR SUPERVISOR IMMEDIATELY.

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Module 2: Disease Control. In this module you will learn the steps to fallow if you are ill with a contiguous disease..

Disease Control. Do not cough or sneeze on exposed product – turn your head, cover your mouth and/or nose. WHY? Coughing and sneezing spreads disease – would you want a waiter to sneeze on your food? Any employee who is ill with a contagious/serious disease will be sent home or assigned to other duties away from product handling jobs. WHY? To avoid contaminating product with the virus, bacteria or infectious agent.

Disease Control. All open cuts or breaks in the skin must be properly covered. Extra precautions should be taken to be sure bandages stay on. Employees with open cuts/lesions may be assigned other duties away from product handling jobs. WHY? To prevent the spread of blood borne pathogens and disease to the product..

Disease Control. After using the restrooms, you MUST wash your hands. WHY? to prevent the spread of disease and bacteria to the product..

Module 3:Personal Hygiene Practices. In this module you will learn the GMP’s personal hygiene requirements and how to properly wash you hands..

Personal Hygiene Practices. Jewelry is not allowed in production areas when handling products. This includes – but is not limited to - false fingernails fingernail polish, watches and rings. WHY? To prevent objects from falling into product (foreign body contamination) Employees are required to wash their hands prior to starting their shift, before returning to work from breaks and lunch, and using the restrooms. WHY? To prevent the spread of disease and contamination of the product with potential allergens (more about this later).

Personal Hygiene Practices. No personal belongings other than items required to perform your job are permitted in production areas. Prohibited belongings include: coats/jackets (unless worn), backpacks, non-authorized cell phones, These items MUST BE STORED IN LOCKERS away from product handling areas. WHY? To prevent contaminating product from accumulated dirt/debris or bacteria on personal items.

Personal items are not allowed on the production floor. All backpacks, jackets, non-authorized cell phones, and all other unnecessary items are to be stored in the locker room prior to the start of a shift. Authorized cell phones will be determined by plant management All packaging items (boxes, cores, tape, etc.) should not come into contact with the floor at any time..

Personal Hygiene Practices. No food, smoking, or beverages (with the exception of company provided water) will be allowed in the controlled environment at any time. WHY? To prevent the spread of bacteria or contamination to the product and prevent the contamination of product with allergens. Tobacco products (cigarettes, cigars, chewing tobacco) are not permitted in production areas and may only be used in designated areas OUTSIDE the plant. Cigarette/cigar butts are to be disposed of in appropriate receptacles. WHY? To prevent the contamination of product with foreign material & potential bacteria..

Personal Hygiene Practices. Under no circumstances are products produced in the plant to be used for anything other than their intended purpose: Pails or cans are NOT to be used to store raw materials, nuts/bolts, rags, pens/pencils, oil, etc. Poor housekeeping, littering, or other acts leading to unsanitary conditions are prohibited Workstations must be kept clean on a continuous basis Do not place tools, chemicals, machine parts, raw materials, utensils, packaging material, cleaning supplies, personal belongings, etc. on any work surface where the possibility exists for product contamination WHY? Contamination occurs immediately when foreign objects are placed in or on product. This product may inadvertently be shipped when or if the foreign objects are removed..

Personal Hygiene Practices. Allergen Control Many people suffer from allergies when they consume or come into contact with certain food items such as peanuts, Tree nuts, mustard, shellfish, wheat or dairy products, eggs, soybean products and others If you eat these products or products that contain one or more of these allergens at lunch or breaks, you can transfer this material to product when handled – this is why it is critical after you eat or use tobacco products to.. WASH YOUR HANDS.

Personal Hygiene Practices. Employees are required to wash their hands prior to starting their shift, before returning to work from breaks and lunch, and using the restrooms. To be effective, you must wash your hands for at least 20 seconds. WHY? To prevent the spread of disease and contamination of the product with potential allergens..

Personal Hygiene Practices. How to properly wash your hands step # 1.

Personal Hygiene Practices. How to properly wash your hands step # 2.

Personal Hygiene Practices. How to properly wash your hands step # 3.

Personal Hygiene Practices. How to properly wash your hands step # 3.