FOOD SAFETY (GMP)

1.  GMP Requirements for Food Industry
   1.  Good manufacturing practice or “GMP” is a term that is recognized worldwide for the control and management of manufacturing and the quality of food products. GMPs are guidelines that outline the aspects of production that would affect the quality of a product. Manufacturing processes are controlled, and any changes to the process are evaluated. Changes that have an impact on the quality of the food product must be validated as necessary.
   2.  When ESCO Group is performing work at plants that produce food-grade products, it is imperative that the integrity of the product line be maintained to preserve the good name and reputation of our customers. The ESCO Group in its entirety must and will hold themselves and their employees to the highest standard of GMP compliance.
      1.  Any person who is shown to have an illness or injury that may cause contamination to the product, shall report such conditions to their supervisor and be excluded from becoming exposed to product stream or plant operation.
      2.  All persons working with food processing systems shall conform to GMP practices, such as wearing protective outer garments, washing/sanitizing hands, and wearing hairnets and facial hair coverings.
      3.  When working in the plant we may need to cover product or equipment to prevent contamination. Do not lay or store equipment on raw product containers.
      4.  If working on a major construction project, we may have to isolate the work area from other areas of production by hanging tarps. Check with local plant policies.
      5. Keep all work areas neat, clean and orderly.
      6.  Materials shall be stored neat, orderly, and in their proper storage area.
      7.  Remove trash and other waste in a timely fashion.
      8.  Buildings shall be in good repair, provide adequate lighting, and maintained in a sanitary condition to prevent contamination.
      9.  All plant equipment shall be designed so that it can be adequately cleaned and properly maintained.
      10.  Toxic or hazardous chemicals shall be identified and stored properly.
      11.  Pests shall not be allowed to enter the plant. If doors have to be open to taking materials in or out, they shall be closed immediately after passing through the door.
      12.  Before taking material into the plant, check for the harborage of pests.
      13. All food and drinks shall be stored and used in designated plant areas.
      14.  All food-contact surfaces shall be cleaned as frequently as necessary to prevent possible contamination.
      15.  Handwashing facilities shall be adequate and convenient and be furnished with running water at a suitable temperature.
      16.  Hands shall be washed after using the restroom facilities.