Good manufacturing practices bisaya english
- 4. Good Manufacturing Practices (GMP) Malikayan ang Kontaminasyon: Mga tawo Mga gamit sa pag andam sa pagkaon Mga gamit sa pagputos/packaging sa mga pagkaon Mga delikado nga gamit sulod sa trabahuan
- 6. Kinatibuk-ang Kalimpyo sa mga Empleyado Ang labing maayo nga paagi nga mapugngan ang kontaminasyon mao ang paglikay niini.
- 8. magsuot ug limpyo nga sinina apron gwantis hairnet mask boots goggles gloves Isuot
- 10. Production employees dapat maligo gidili ang paggamit og perfume gidili ang pagsuot og alahas gidili ang false nails or nail polish dapat mubo ang kuko gidili ang pagkaon og chewing gum, pag-inom, pagtabako,pagpangluwa ug paghugaw-hugaw sulod sa buhatan
- 11. Production employees gidili ang pagdala ug peronal nga gamit sama sa cellphone sa sulod sa buhatan o production area gidili ang pagsuot sa imong sapatos nga gikan sa gawas ngadto sa sulod sa buhatan o kusina
- 12. Panglawas Dili pwede motrabaho nga nay sakit sama sa kalibanga,hilanat,ubo,sip-on ug uban pa Dapat butangan ug bandage kung naay samad
- 13. Pagpanghunaw
- 16. Product
- 17. Label the containers Dapat markahan ang mga sudlanan para dali makit-an ug mailhan ang sakto nga sulod niini
- 18. Utensils and Equipment Tanang mga ginamit nga butang hugasan, paughon, usa iuli sa saktong butanganan.
Editor's Notes
- As mentioned earlier, Good manufacturing Practices are those activities and practices that we do to prevent hazards or contamination from entering food products. Products can become contaminated by the actions of people, by other food materials such as undeclared allergens, by packaging materials, hazardous materials such as cleaning residues and chemicals and other things such as maintenance materials such as nuts and bolts, screws as well as a host of other things.
- First we will discuss how people can cause contamination by their physical presence or personal hygiene and then by their actions.
- Production employees must follow the rules. Specifically some of the things that we have previously mentioned.. Bathe daily so that you are clean when you come to work No perfume, aftershave, fragrant creams that will affect our products No jewellery or false nails or nail polish that can accidently fall into the products. Most consumers do not think it is a bonus to get a watch or something extra in their food. Fingernails should be trimmed short Use metal detectable, in case they fall off, they will be caught by the metal detector an the glove to help prevnt it form falling off. No eating, drinking or chewing gum is allowed in production areas.
- Many illnesses can be transferred form one person to another though food, therefore you must: Provide a Doctors certificate when you are hired Inform your supervisor or HR if you are ill with symptoms that could contaminate ingredients or products No medication allowed in factory Ensure that a clean bandage covers any open wounds
- Poor handwashing is the number none cause for food borne illness. All employees must wash their hands thoroughly: when they enter food handling areas before starting work after handling contaminated materials after breaks after using toilet facilities
- We have talked quite a bit about personal hygiene and now I would like to focus on good food handling practices. You will need to customize the next 15 slides, so they reflect your company practices. Suggestions have been provided.