S Q F P R O G R A M T R A I N I N G PA R T 1

BY JOHN ANTECKI
MANAGEMENT COMMITMENT

• MANAGEMENT POLICY Statement form 2.1.1.1

• Gary Poppins has a long-standing commitment to providing our customers with safe, quality food
products as shown through the high level of commitment to our HACCP-based food safety system.
We regularly review our food safety and quality objectives in an effort to continually improve our
system, ensuring that it meets both regulatory and customers’ quality requirements. We use
predetermined key performance indicators to measure and improve the quality of our products and
the efficiency of operations. Our associates are involved in all aspects of production from receiving
raw materials, through production and packaging, and eventually shipping the final product. They
firmly understand our policies and commitment to food safety and quality, as well as the
requirements of our customers. Our associates also know that they have the full backing of our
management team to receive any training and/or resources necessary to maintain the safety and
high-level quality of products that we provide.
CURRENT GOOD
M A N U FA C T U R I N G
PRACTICES
GMP’S
F DA 2 1 C O D E O F F E D E R A L
R E G U L AT I O N S ; PA R T 1 1 0 .
CURRENT GOOD MANUFACTURING
PRACTICES GMP’S
• As a food plant, everyone at the facility must comply with all GMP’s (Good Manufacturing
Practices) specified in the United States law (CFR 21; Part 110. These GMP’s have been
established in order to prevent product contamination and to reduce food safety hazards. All
employees and visitors must comply with these GMP’s at all times.
 CURRENT GOOD MANUFACTURING
PRACTICES GMP’S
• CLOTHING
• Shirts must have sleeves.
• Pants must be to the ankle (No shorts or capris).
• Shoes must be worn at all times and must completely cover the feet. No sandals, clogs, or slingbacks.
• Socks must be worn.
• No jackets can be worn in production or warehouse; sweatshirts cannot have strings in the hood.
• No items shall be dangling from pants pockets or belts, e.g., rags, handkerchiefs, key chains, etc.
Company issued radios and phones are exceptions.
• Cell Phones can not be used on the line unless otherwise given permission by management.
• Nothing shall be carried in shirt pockets or clipped to any portion of the shirt.
• Nothing is to be attached to the uniform or work clothes. This includes badges, stickers, buttons, pins,
sequence or rhinestones.
 CURRENT GOOD MANUFACTURING
PRACTICES GMP’S
• GROOMING & PERSONAL HYGIENE
• All employees must wash their hands with soap before starting or returning to
work—whether from break, lunch, the restroom, or any reason that took them from
the production floor.
• If you are sick or have a gastrointestinal sickness with symptoms including but not
limited to; diarrhea, vomiting,
• All employees are required to wear Company-issued hair nets & beard nets:
– Hair must be fully contained under the hairnet, no tying up the back.
– Beards and moustaches are allowed only if they are contained by a beard net.
– Side burns, if extending below the ear lobes, must be covered by a beard net.
CURRENT GOOD MANUFACTURING
PRACTICES GMP’S
• GROOMING & PERSONAL HYGIENE CONT.
• False eyelashes, false fingernails, or any type of fingernail polish is prohibited. Fingernails should
be cleaned & trimmed.
• The wearing of all jewelry is prohibited, including, but not limited to: earrings, body / tongue
piercings on the face and extremities, wrist watches, rings, pins, necklaces, & bracelets, even if
covered by the hair net or work clothes. The only exception is plain (no stones) wedding
bands.
• All employees must practice good personal hygiene habits. No employee with obvious boils,
infected wounds, or any other infectious or communicable disease is allowed to work in
production, batching, or warehouse areas.
• Cuts & sores should be kept clean & securely bandaged with clean metal detectable bandages.
 CURRENT GOOD MANUFACTURING
PRACTICES GMP’S
• MISCELLANEOUS WORK PRACTICES
• Tobacco in any form (e.g., snuff, chew, and cigarettes) is only permitted 8 feet away from the Buildings
entrance at break time. No smoking in the Maintenance Room, QC Lab, Restrooms, or any offices.
Tobacco, in any form is to be stored in your locker. Not in your pocket
• Glassware or brittle plastic of any type is not permitted in the production or warehouse areas.
Laboratory glassware is an exception (for use in the QA Lab only).
• Eating food, candy, gum, drinking beverages is only permitted in designated areas, which is the
Lunchroom ONLY! Spitting is strictly prohibited in the production and warehouse. Food and beverages
are never to be transferred (carried) through the production or warehouse area.
• Personal belongings such as hats, jackets, purses, newspapers, etc. are not to be taken into production
areas. They must be stored in the lockers provided.
• No Food, Beverages and / or Candy can be stored in you locker. This will attract pests.
• All doors leading to outside areas must be kept closed when not in use. Doors are not to be left open
or propped ajar. Only personnel access doors are to be used.
 CURRENT GOOD MANUFACTURING
PRACTICES GMP’S
• MISCELLANEOUS WORK PRACTICES CONT.
• Sitting on ingredient bags, pallets, tables, machinery or packaging materials is prohibited.
• Bare hands must be kept out of food ingredients, primary packaging (metalized film, Stand up
pouches) & other raw product. Gloves shall be worn whenever handling these materials.
• The top covers of the machines must be kept free from miscellaneous items (rags, packaging
materials, tools, etc.)
• All chemicals must be properly identified and stored away from the production lines when the
lines are in operation.
• All containers in the plant are to be used only for their designated use only.
• All packaging, ingredient, finished goods or any other component must be kept off the floor, and
on a pallet, the pallet must always have a slip sheet on it.
• Waste shall be contained in the bins identified for this purpose and removed from the processing
area on a regular basis and not left to accumulate.
CURRENT GOOD MANUFACTURING
PRACTICES GMP’S
•Food Safety is the responsibility of all
employees.These GMP’s are to be
followed at all times. By signing you
understand that failure to follow the
GMP’s will result in disciplinary action
up to and including termination.
QUESTIONS??