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Draft
GMP in Food Production
(Draft)
Notification of the Ministry of Public Health (No.
…) B.E. …
Re: Good Manufacturing Practice in Food Production
Food
production requires standardized production process,
tools and equipments, and storage system.
This requires the followings:
- Production
Area
1.1
Production location and nearby area must be free
from contamination risk.
1.1.1
Production area must be sanitary. No accumulation of waste or dirt, which could be the source
of insects and germs.
1.1.2
The area must not be dust-prone.
1.1.3
The area must not be close to repugnant areas.
1.1.4
There must be a good draining system to keep
the area dry and clean.
In
case the nearby area of food production location is
inappropriate or not conform to the requirements No.
1.1.1 – 1.1.4, there must be an effective method to
prevent and eradicate insects and germs as well as dust
and other sorts of contamination.
1.2 The size must be appropriate,
and the design and structure must facilitate maintenance,
sanitation and production.
1.2.1
The floor, walls and ceilings must be made of
materials that are enduring, level and must be sanitary.
1.2.2
Food production area must be separated from living
areas.
1.2.3
There must be effective prevention of animals
and insects to enter the area.
1.2.4
Enough area must be provided for machinery, production
equipments and tools for each line of production in
order to prevent any contamination.
1.2.5
Waste products or things irrelevant to the production
must be kept out of the area.
1.2.6
Appropriate lighting and ventilation must be
provided.
- Production
tools, Machinery and Equipments
2.1 Containers and everything in
contact with food must be made from materials that do
not cause any harmful reaction with the food.
2.2 Tables that are in contact
with food must be made of rust-free materials that are
easy to clean, free of any harmful reaction with the
food, and with appropriate height.
2.3 Machinery, tools and equipments
must be designed and set up appropriately, and are free
from contamination as well as easy to clean.
2.4 There must be enough machinery,
tools and equipments for production.
- Production
Process
3.1 Every step of the process,
from raw materials inspection, preparation, packaging
and storage to transportation process, must be controlled
for good hygiene.
3.1.1
Raw materials and ingredients in food production
must be sanitary, in good quality and suitable for consumption. They must be cleansed to get rid of any
dirt or contamination, and must be stored in a condition
that is free from contamination and subject to the least
deterioration. Circulation system of raw materials stock
and food ingredients must be effective.
3.1.2
Food
containers and other containers as well as equipments
used in transportation process must be in suitable condition
and do not cause contamination during production.
3.1.3
Ice and steam used during the production process
that can be in contact with food must conform to the
Notification of the Ministry of Public Health regarding
hygienic use of ice and drinking water.
3.1.4
Water used during the production process must
be clean enough for consumption, and conform to the
Notification of the Ministry of Public Health regarding
hygienic use of drinking water.
3.1.5
Food production, storage and transportation must
prevent contamination and deterioration of the food
as well as the containers.
3.1.6
The overall food production process must be controlled
under suitable condition.
3.2 There must be memos and reports
of the followings:
3.2.1
Product inspection result.
3.2.2
Type, volume and manufacturing date of the product.
These
memos and reports are to be kept for at least 2 years.
- Public
Health
4.1 Water used in the factory must
be sanitary with a good quality control system.
4.2 Toilets and sinks must be provided
sufficiently for workers and must be hygienic. The area must be separated from or not
directly connected to the production area.
4.3 Sinks and washing equipments
must be provided sufficiently within the production
area.
4.4 There must be an effective
method of preventing or eradicating insects and animals
from the production area.
4.5 Garbage cans with lids must
be provided sufficiently with appropriate waste disposal
system.
4.6 There must be an effective
waste drain system that will not cause contamination
in the production process.
- Maintenance
and Sanitary System
5.1 Production area must always
be sanitary and hygienic.
5.2 Machinery, production tools
and equipments must be cleansed, maintained and stored
in sanitary condition before and after production. Pieces of machinery and tools that could be source of germs
or contamination must be appropriately and sufficiently
cleansed.
5.3 Surface of production tools
and equipments directly in contact with food must be
cleansed regularly.
5.4 Machinery, production tools
and equipments must be regularly inspected and maintained
to be in good condition.
5.5 Chemicals used in sanitary
system and during production must be safely used and
stored.
- Personnel
and their hygiene
6.1 Workers must not have contagious
disease or repugnant disease according to the ministerial
regulation, or have an injury that could contaminate
the products.
6.2 During production, every worker
that is directly or indirectly in contact with the food
must:
6.2.1
Wear sanitary clothing/gowns suitable for work.
6.2.2
Wash their hands every time both before and after
work.
6.2.3
When touching the food, use clean and hygienic
gloves made with materials that cannot contaminate the
food and waterproof. If not, workers must make sure that their
hands, nails and arms are thoroughly clean.
6.2.4
Not
wear any ornaments or jewelry during work, and regularly
make sure that hands and nails are clean.
6.2.5
Wear hats or hair-clothes or hair-nets.
6.3 Workers must be trained about
general hygiene and general food production process.
6.4 Persons not involved in the
production process must follow the rules No. 6.1 – 6.2
when enter the production area.
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