The purpose of this policy is to ensure compliance with current Good Manufacturing Practice (GMP) regulations for foods.
It is the responsibility of all involved personnel at every level of the organization to act immediately if a risk of violating this policy is detected. Department Managers are accountable for compliance with this policy and the General Manager has final authority concerning any GMP issue.
As food handlers, we have a responsibility to our customers to maintain high standards of food safety. To ensure only safe, high quality products are produced, employees must follow all GMP’s listed:
Personal Hygiene Requirements
Your personal hygiene is very important. All personnel working in the production area are expected to maintain a high degree of personal cleanliness. The following rules apply to you:
Keep finger nails clean and neatly trimmed. Dirty nails are a popular place for bacteria to hide and grow.
Nail polish is not permitted in the production area. The polish may flake off and contaminate the product. Bacteria also hide in cracks in the nail polish.
You must wear a protective hair net in the production area. There must be no exposed or loose hair protruding from under a hairnet. Hair carries many microorganisms. (1 hair follicle can contain up to 50,000 germs).
Men with mustaches or beards must cover them fully with a beard net.
All jewelry, including watches, must be removed when entering the plant. Plain wedding bands without stones or settings are allowed. This is not only to protect our products from contamination, but also to protect you from injury and/or the loss of a valuable possession. (Skin area underneath jewelry is a warm area and together with moisture and a little air, these are ideal conditions for bacteria to grow at a rapid rate).
Your hands can be the source of many microorganisms. The following rules apply to you:
You must wash your hands with soap and water located at each hand washing station:
when starting work
after break time
after using the washroom (the number of bacteria on your fingertips double after using the washroom)
after blowing your nose
after handling garbage, after touching a pallet, skid, floor mat or picking up product from the floor
or whenever your hands have become contaminated
Always dry your hands using the disposable paper towels provided. Never dry or wipe your hands on your clothing as it may be contaminated with microorganisms.
The protective clothing provided must be changed daily and when necessary throughout the day.
All soiled laundry must be placed in the laundry receptacles provided. No soiled or dirty laundry is to be left in the production area.
Do not place cardboard boxes on product contact surfaces. They have been handled many times and have sat in unsanitary environments making them a potential source of bacteria and physical contamination.
Illness and Injuries
If you are ill or injured, you must report the situation to Production Manager or Supervisor or QA designate immediately. The Production Manager or Supervisor or QA designate will assess each situation. You must comply with the following rules:
All cuts, sores, scratches or other wounds must be covered with a waterproof covering such as blue band-aid which is firmly secure. The microorganisms from an infected cut are easily transferred to the products you handle. Glove must be worn on top of band-aid or bandage.
There must be no coughing or sneezing freely in the production area. Microorganisms are readily transferred by the spray droplets and mucous from coughs and sneezes. Block sneezes and coughs by using your shoulder or upper arm.
If you block a sneeze or a cough with your hands immediately dispose of gloves, then wash and sanitize your hands.
If you are suffering from or are a carrier of an infectious illness (i.e. vomiting or diarrhea) you must notify your Supervisor immediately. You may not work in a production area and may be assigned to “modified work” in a non-critical area.
Protective clothing is not to be worn in the lunchroom, washrooms or outside the building.
Production coats are not to leave the production area and should be hung on hooks provided. This is to prevent cross contamination of foreign and potential harmful bacteria to the production area that could cause spoilage and/or food poisoning.
Limited Access / Traffic and Air Flow
All doors must be kept closed.
Garbage must be emptied on a regular basis to prevent overflowing.
A dry sweep is to be done if required during production.
All products must be removed from an area if a wet wash is required during breaks.
Pallets and plastic crates must be neatly stacked and must not be left up against a wall.
Tools and Equipment
Use squeegee to remove water from the floor.
Never use a squeegee to remove water from food contact surfaces. This action would cause cross-contamination of bacteria from the floor to the food contact surface via the squeegee. Harmful bacteria can come into contact with the mix being handled on that surface resulting in early spoilage and potential food poisoning.
Rags are not permitted. Rags harbor bacteria in the cloth material and over a short time the bacteria can multiply and cross contamination can occur resulting in early spoilage and/or food poisoning.
Disposable paper or jay cloths are the only tools allowed to clean food contact surfaces. Excess water can be removed by tipping the table top surface initially and then removing the water left by using the disposable paper towels provided.
The washrooms are equipped with clean, modern washroom facilities. You are expected to help keep these facilities clean since they are part of our work home. Prior to using the washroom facilities, you must remove your protective clothing and hang it on the hooks provided at the designated location. This will eliminate any contamination of our work clothes as we enter the washrooms. Do not forget to wash your hands after using the washroom.
The change room/locker facility is for street clothing and personal belongings and must not store any food, work clothing or equipment (i.e. gloves, aprons, etc.)
All foot wear is to be stored on shoe racks in change rooms.
To maintain a food safe environment for employees to enjoy lunch and breaks, the lunchroom should be kept clean and tidy at all times. Personal coffee mugs, containers and utensils must not be left dirty in the sink.
Enter building through designated staff entrance.
Proceed to change room and remove street cloths. Put on work cloths and put on production foot wear and then proper uniform. Punch in your time card and put on hair net.
Proceed to wash hands (30 seconds).
Exit is the exact reverse of the entrance procedure.
Visitors must register at reception desk prior to entry and must be accompanied by authorized employee.
Only authorized personnel are allowed to use chemicals.
When not in use, the chemicals must be stored in chemical storage in the designated area.