1.0 Good Manufacturing Practices In order to achieve hygiene requirement in food and beverage industries, Good Manufacturing Practices (GMP) are the foundation for successful food safety and quality assurance in all food manufacturing facilities and are essential to forms an important part of the overall HACCP food safety system in a food business. GMP includes many basic operational conditions and procedures that are required to meet by the food business, which includes the correct construction and layout of the food premises, the external and internal environment of the food premises, the adequate maintenance of equipment and utensils used, cleanliness of the food premises and many others requirements ("GMP in the Food Industry," 2012).
2.0 Personal hygiene Basically, anything that travels through or mobile in the facility is a potential source of contamination that must be controlled. People are one of the biggest “movers” in the plant and thus a source of cross-contamination either through a direct route or indirect. Here are some areas needed to be focus about personal hygiene policies to prevent contamination of food by …show more content…
Product-contact materials must be made from stainless tool steel and inert to the product under operating conditions, as well as to detergents and sanitizers used during cleaning process. They must be non-toxic, corrosion resistant and mechanically stable. The surface roughness of the equipment should be smooth enough to be easily cleaned and it is recommended that surface finish of stainless steel should be equal or less than Ra=0.8pm. In order to prevent dirt accumulation, aspects such as free from crevices, sharp corners, dead areas, protrusions and shadow zones are important to take into consideration. All these criteria and requirements must be maintained during the usable life of the equipment (Roy,
2.0 Personal hygiene Basically, anything that travels through or mobile in the facility is a potential source of contamination that must be controlled. People are one of the biggest “movers” in the plant and thus a source of cross-contamination either through a direct route or indirect. Here are some areas needed to be focus about personal hygiene policies to prevent contamination of food by …show more content…
Product-contact materials must be made from stainless tool steel and inert to the product under operating conditions, as well as to detergents and sanitizers used during cleaning process. They must be non-toxic, corrosion resistant and mechanically stable. The surface roughness of the equipment should be smooth enough to be easily cleaned and it is recommended that surface finish of stainless steel should be equal or less than Ra=0.8pm. In order to prevent dirt accumulation, aspects such as free from crevices, sharp corners, dead areas, protrusions and shadow zones are important to take into consideration. All these criteria and requirements must be maintained during the usable life of the equipment (Roy,