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#1 Pizza&Sandwich

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Posted 10 July 2014 - 08:05 PM

Where do you document things like:

frocks must not be worn while picking anything up off the floor

OR

Utility knives are used for opening cases only, not food contact packaging?

 

Are these all spelled out in the GMP's? Employee handbook? Job descriptions?

 

It seems like we have a lot of these 'rules', but they're not written down.

 



#2 Setanta

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Posted 10 July 2014 - 08:30 PM

For us, those are listed in the GMPs that each employee signs off on when they are hired. We have annual training where this is revisited.

 

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#3 fgjuadi

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Posted 10 July 2014 - 08:36 PM

Where do you document things like:

frocks must not be worn while picking anything up off the floor

OR

Utility knives are used for opening cases only, not food contact packaging?

 

Are these all spelled out in the GMP's? Employee handbook? Job descriptions?

 

It seems like we have a lot of these 'rules', but they're not written down.

I have uniform / hygiene rules in the GMPs, but for the kinves I have a separate kinfe control program under control of foriegn obejects.


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#4 Snookie

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Posted 10 July 2014 - 10:39 PM

I have often seen in both a policy and in training that employees sign off. 


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#5 YongYM

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Posted 11 July 2014 - 02:48 AM

We put all these in the GMP Manual.

 

 

 

Yong



#6 Tony-C

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Posted 11 July 2014 - 03:57 AM

Yep, GMP's, Knife Policy and Work Instructions.

 

Regards,

 

Tony



#7 Pizza&Sandwich

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Posted 11 July 2014 - 06:05 PM

We put all these in the GMP Manual.

 

 

 

Yong

Would you be willing to share a little of your GMP Manual?

 

Anyone else willing to share a comprehensive GMP list?



#8 KevinB

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Posted 11 July 2014 - 06:16 PM

I have uniform / hygiene rules in the GMPs, but for the kinves I have a separate kinfe control program under control of foriegn obejects.

Same here but utility knives are not allowed in processing only in the warehouse. 



#9 SpursGirl

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Posted 11 July 2014 - 07:15 PM

I have these in a GMP standards procedure and like the other posters have a seperate knife control procedure.

 

I have attached the GMP Standards document for you referfence - hope it helps!

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#10 YongYM

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Posted 12 July 2014 - 02:00 AM

Hello Pizza&Sandwich:

 

We split our GMP manual into sections as below:-

 

a. Plant Facilities (plant design & location, lighting, ventilation, drainage, storage, water, steam, incoming material handling etc. Include related layouts)

b. Equipment & Utensils (specify requirement on the selection of materials for the equipment & utensils. Include related layouts)

c. Cleaning, sanitation and maintenance (specify cleaning requirement, cleaning master list, maintenance master list etc.)

d. Waste management (specify method of waste handling. Include related layouts)

e. Chemical control (specify method of non-food chemical handling. Include related layouts)

f. Glass & wood and other physical hazard (e.g. knife) control

g. Personal hygiene (specify requirements e.g. clothing, personal behaviour, visitor control, jewellery policy etc)

h. Pest control (specify the whole program. Include related layouts etc.)

i. Traceability & recall (specify batch code, recall committee etc.)

 

While for each section, follow the 'format' as given by SpursGirl. Of course, this is not a 'standard' and you can use your creativity to establish your very own GMP manual. Good luck.

 

 

Yong



#11 Jim E.

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Posted 18 July 2014 - 02:28 PM

We have a Quality Control procedure in our system that sets out guidelines for all our GMP policies.  We then use that as our base for the employee handbook, orientation training and our GMP audits.






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