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Showing posts with label GMPS. Show all posts
Showing posts with label GMPS. Show all posts

Good Manufacturing Practices In Bakery RM/PM/FG Stores

Here  are few check list and guidelines for better Good manufacturing  practices for stores and warehouse for  raw material ( RM ) , packing material (PM)  and  finished  good ( FG ) in  bakeries


1.      Vehicle  condition is inspected  for incoming  raw material  . Check whether  material  are covered with traupalin  in case of  open trucks .  For container check the floor and  sides for any cracks .
2.      All  material are visually inspected  before unloading  
3.       Usage of hooks  are avoided
4.       Bags  to be  kept on plastic pallets 
5.       Material kept  away from wall atleast 24”
6.       Materials  are kept  properly identified  for status and name  
7.       Materials  are  shifted on trolleys and are not dragged on floor
8.       Insecticutors  are functioning 
9.       Air curtains are working when  doors are open
10.   Loading and unloading doors ae closed when  there is no material movement  
11.   Floor is clean
12.   Oil  tins  are  cleaned  and then issued for production 
13.   Seals on cans  and drums  to be removed  before  material issue
14.   No spillage  of  ingredients on floor 
15.   FIFO followed  while  issuing material
16.   Cold stores  temperature  are measured  and recorded  
17.   All ingredients  are monitored for shelf life
18.   Condition of weighing  balances 
19.   Cleaning schedules  related to stores  are followed
20.   Window  meshes are  clean 
21.   Rejected  material s  are stored  distinctly  with  proper identification

1.       Stacking :  All units are  to be stacked  neatly  and variety wise and batch wise as per norms
2.       All windows and entilators  to wire meshed 
3.       Minimum 2ft gap  between  stack lots for movement
4.       Vehicles for  dispatch should clean and free from foreign  odour  and base  platform  should be covered  by traupalins 
5.       CBBS  are  not thrown  and are handled softly with manual laoding . stacked in trucks  should  be as per norms
6.       Finished  goods  are not to be  transported  with other material  having  strong odour  or  are toxic in nature 
7.       Rain  shelter  is provided  for  trucks
8.       Covered containers  to  be preferred over  open trucks

Good manufacturing practices ( GMP's) in bakery - Food Handling Practices

Good manufacturing practices are basic steps for food or bakery industry to ensure products from being free from contamination  and any food safety  hazards.

Following are the activity in food handling practices which would help in adhering to GMP's( Good Manufacturing Practices)

  • Use of color coded equipments

  • Adequate control of product containers

  • Accountability of Ingredients for production - Traceability

  • Temperature control disciplines

  • Risk assessment and HACCP  documentation

  • Control over refused ,clean , covered , emptying frequency

  • Control of Foreign object/Metal detection

  • Between Batch cleaning procedures

  • Proper Sterlisation of surfaces and equipments

  • Full training of  Food handlers

Above are basic requirement for  any bakery  units to follow GMPs

Source - World food Program

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