24-11-2012, 04:40 PM
Good Manufacturing Practices (GMP)
GMP ppt.pptx (Size: 85.38 KB / Downloads: 48)
Location and surrounding area
In the design phase of processing areas, several aspects are of particular concern with regard to hygiene. These may include:
1> proximity of potential sources of contamination;
2>sufficiency and quality of water supply;
3>wastewater removal;
4> adequacy of power supply;
5> availability of transport.
6>Climate can have an important influence on design criteria.
The Building
Receipt, identification, sampling, and quarantine of incoming materials, pending release or rejection;
− Quarantine before release or rejection of intermediates and APIs;
− Sampling of intermediates and APIs;
− Holding rejected materials before further disposition (e.g., return, reprocessing or destruction);
− Storage of released materials;
− Production operations;
− Packaging and labelling operations; and
− Laboratory operations.
Control of environment
. Lighting can be natural or artificial and may not alter colours significantly.
Following intensities are recommended:
global light intensity : 400 lux
at inspection points : 600 lux
in storage depots : 250 lux.
Hand washing facilities
Hands are often contaminated by contact with raw materials carrying pathogenic or spoilage organisms.
Furthermore, people working in food operating areas may often be unwitting
carriers or excretory of Salmonella or other infectious organisms.
Hand washing facilities must provide cold and hot flowing water or premixed water at a specific temperature, a reservoir of washing and decontamination products for the hands.