GMP 's ( Good Manufacturing Practices) in Bakery - Food Equipements

Following are the guidelines for maintaining GMP's for equipments in bakery plant

 Adequate equipment layout avoiding congestion

Glass handling procedures records and Inspection

Engineers/Technician trained in hygiene

Pre Cleaning of product containers

Condition of equipment ,no corrosion, loose paints  and frayed belt

Use of food grade material

Control of foreign objects -Documentation of machine parts

Maintenance programs  - Gaskets/no temporary repairs

Temperature control

Safety guards does not hinder cleaning

Related   articles

Environmental  Management In Bakeries  ISO 14000

Waste Management In Bakeries 

Pest  Control In Bakeries

ISO 22000  In  Food Industry

Benefits of  Haccp 

ISO 22000 Standard Procedures for Food Safety Management Systems

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

Related  articles

Environmental  Management In Bakeries  ISO 14000

Waste Management In Bakeries 

Pest  Control In Bakeries

ISO 22000  In  Food Industry

Benefits of  Haccp 

ISO 22000 Standard Procedures for Food Safety Management Systems