GMP

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• GOOD MANUFACTURING PRACTICES Training

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Purpose of Training
GMP/SSOP Training
Quality Assurance Department

• Educate employees on the Food Safety Principles
• Create awareness of the importance in following
  our food safety requirements.

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HACCP Training

• What is our companys(Nambawan Seafoods)
• Quality Policy???

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Quality Policy
HACCP Training

• Kwoliti na Seifti polisi blong kaikai insait
  long Nambawan Seafoods i bihainim ol displa
  objektiv bihainim lo blong gavman na ol narapla
  oganisasen we i save wok wantaim seifti blong
  kaikai, lukluk long kwoliti na lo bilong wokim
  gutpla kaikai we ol kastoma na ol lain invest
  long kampani i laikim.

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Quality Policy
HACCP Training

• Nambawan Seafoods i gat luksave long gutpla
  sindaun na pasin wok bung wantaim ol wokman,
  komuniti na graun blong yumi. Displa luksave em
  blong mekim amamasim ol wokman na ol wokman tu i
  ken wokim gut wok long inapim longpla taim blong
  kampani, givim gutpla kwoliti, mekim kastoma bai
  ken amamas na luksave blong ol product insait
  long wol maket.

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Quality Policy
HACCP Training

• Ol sinia maneigmen tim blong kampani bai oltaim
  sekim ol polisi na pepa wok blong kwoliti sistem
  long soim olsem kampani i bihainim ol stretpla
  wei blong wok. Bihaninm displa riviu, olgeta
  wokman meri bai kisim save na skul long inapim
  lukave blong olgeta kwoliti wok insait long
  Nambawan Seafoods.

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HACCP
GMP/SSOP Training
Hazard Analysis and Critical Control Points
(HACCP) A preventive approach to food safety
from biological, chemical, and physical hazards
in the production process that can cause the
finished product to be unsafe.
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GOOD MANUFACTURING PRACTICES (GMPs)
GMP/SSOP Training

• In order for the HACCP Plan to be implemented
  effectively within Nambawan Seafood it must be
  based on a firm foundation of Good Manufacturing
  Practices (GMPs) and procedures that effectively
  control general hazards to food safety.

Good Manufacturing Practice (GMP) A system for
ensuring that products are produced and
controlled according to quality standards.
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GMP/SSOP Training
Good Manufacturing Practices

• GMPs
• Personnel Practices
• Facility Practices
• Operational Practices

MUST To help prevent product contamination, the
following actions shall be followed in production
areas
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GMP PERSONNEL PRACTICES
GMP/SSOP Training
Personal Cleanliness All staff while on duty in
the food handling areas shall maintain adequate
personal cleanliness e.g. - Clean Hair
(combed and tied neatly) - Beards shaved -
Teeth Brushed - Bath Daily - Use deodorant to
treat body odours

• Lockers are provided for storage of employees
  personal items.
• Not allowed
• Food or drink

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GMP PERSONNEL PRACTICES

• Protective Clothing
• Prior entry to the processing area, employees are
  issued with uniforms (colour coded round neck
  shirts and pocket less trouser) hair restraints
  or relevant application. These uniforms are to be
  left at the laundry area after every shift to be
  properly cleaned and sanitized.
• Protective clothing worn inside the processing
  area must have no outer pockets or sowed on
  buttons.

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GMP PERSONNEL PRACTICES
GMP/SSOP Training

• Prohibited Acts
• No smoking or chewing of betel nut inside the
  processing area or anywhere in the plant
  premises. ( Designated area for smokers).

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GMP PERSONNEL PRACTICES
GMP/SSOP Training

• Personal Effects
• No false
• eyelashes, nails, strong perfume, body glitter or
  jewels, no nail polish.
• All bags are to be stored inside the locker room.

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GMP PERSONNEL PRACTICES
GMP/SSOP Training

• Hand Wash Station
• Hand sanitizer must be used
• Located at every production entry and throughout
  the facility
• Required every time an employee enters a
  production line before contact with product.
• Employee means ALL employees (packers,
  leads, supervisors, quality, process technicians,
  process assistants, maintenance, tooling crew,
  engineers, etc.)

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Hand Washing Procedure
GMP/SSOP Training
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Hand Washing Procedure
GMP/SSOP Training
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Hand Washing Procedure
GMP/SSOP Training
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Hand Washing Procedure
GMP/SSOP Training
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GMP PERSONNEL PRACTICES
GMP/SSOP Training

• Employee Health
• Access to Processing area.
• No person with food borne illness is allowed
  access to the processing area e.g.
• - Vomiting
• - Diarrhoea
• - Fever
• Other symptoms that increase the risk of
  contaminating food e.g.
• Coughing
• Sneezing
• Open lesions
• Including Boils, sores and infected wounds
• Also discharges from the ear, eye and nose or any
  other abnormal source.

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GMP Physical Facility Practices
GMP/SSOP Training
Smoking To prevent smoke from entering the
facility and contaminating product, there is only
1approved smoking area Area behind the Security
Coordinator Safety Officers offices Cigarette
butts should be disposed off in the right place
afterwards and not to be thrown on the ground
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GMP physical facility practices
GMP/SSOP Training

• Traffic Flow
• Security measures are in place to protect our
  product, the company, and our customers.
• All employees must enter/exit through the
• employee door only
• Production employees must follow the designated
  pathways up on entry and exit of each section in
  the processing plant
• Unauthorized personnel shall not enter
  laboratories, chemical storage room, workshop and
  any other unauthorized areas
• Report any unauthorized persons in the
  facility
• Notify a Supervisor for any signs of
• tampering or criminal acts on the product,
• process, or facility

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GMP physical facility practices
GMP/SSOP Training

• Trash
• Bags of garbage are not allowed on the production
  floor or warehouse floor
• Garbage must be held in a approved and labeled
  container
• Lids must remain closed on garbage bins
• Garbage from the break room must
• be taken directly to the dumpsters
• No garbage on tool carts, racks, or equipment
• Keep your area clean at all times!

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GMP/SSOP Training
GMP operational practices

• Pest Control
• Pest control is important because pest can
  introduce foreign bodies and also carry food
  poisoning bacteria that can contaminate food and
  cause illness or food illness.
• Doors and screens must be closed at all times
• Report windows, doors, and bays which
• need repair
• Pest bait stations and fly lights should not be
  moved or damaged
• Report missing or non-functional bait stations
  and fly lights to your Supervisor
• Observed pests in the facility are to be logged
• on the Pest Sighting Log

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GMP operational practices
GMP/SSOP Training
Allergen Control
The top 8 most common food allergens milk,
eggs, wheat, soy, fish, shellfish, true nuts,
and peanuts. Peanut allergy is one of the most
common food allergies. Trace amounts of peanut on
our product can cause a serious reaction.
Hand sanitizer does not remove or destroy peanut
protein. To effectively remove peanut residue
you must wash your hands with soap and water.
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GMP operational practices
GMP/SSOP Training

• Chemicals
• No open or unattended chemicals allowed in
• Production
• All chemicals used must
• be in a properly labeled
• container

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GMP operational practices
GMP/SSOP Training

• Glass Brittle Policy
• Report any broken or cracked
• glass and plastic to the Supervisor and
• do not use.
• Lights
• Window Pane
• Scrapers
• Buckets
• Machine equipment guards

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GMP operational practices
GMP/SSOP Training
Cleaning Color Code Program

• Cleaning equipment are labeled to distinguish
  between the following uses
• GREEN food contact/production equipment
  surfaces cafeteria /canteen
• YELLOW non-food contact surfaces (floors walls
  and ceiling)
• RED toilets shower room
• BLUE engineering and non- food areas,
  corridors, external areas.
• It is necessary to label equipment in different
  areas of food production. The principles of
  labeling are extended to all items of cleaning
  equipment (e.g. mop buckets, brush handles, etc.)

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GMP operational practices
GMP/SSOP Training

• Cleaning Sanitation Program
• Cleaning and sanitation must be practiced to
  avoid
• contamination of product. Areas included in the
  cleaning
• program
• Canteen
• Garbage areas, facility ground
• Restrooms
• Floors, walls, ceilings
• Fans, lights
• Production equipment/area

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GMP operational practices
GMP/SSOP Training

• Documentation
• All departments must maintain proper
• documentation and records.
• Documents and records
• Will be inspected during audits
• Must be controlled
• Must be consistent across shifts
• Are more effective saved electronically
• If its not written down, then it
• didnt happen!

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GMP operational practices
GMP/SSOP Training

• Records
• Hard copy records should always be shown in ink.
• Pencil entries are not allowed
• White out/correction products should not be used

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Product Safety
GMP/SSOP Training

• Who is responsible for our Product Safety?
• Everyone at Nambawan Seafood
• Report any Product safety concern to
• Table Leaders/ Supervisor/Manager
• Reports Product safety concerns to
• Quality assurance Department

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Thankyou

• Any questions?