Professional Documents
Culture Documents
• Is everybody’s responsibility.
Hygiene Therefore is a practice of keeping oneself and one’s surrounding clean in order to
prevent disease.
While safety is a condition of being protected from danger or risk which could lead to harm
Implementation
GHP Imple-
7 HACCP Mainten-
GMP preparation ment-
principles ance
others ation
Sand filter
Water tank
Carbon purifier
Polishing filter
Lay out
2. Added chemicals
4 5 6 7
Big
3 4 5 6
Possible
2 3 4 5
Small
1 2 3 4
Very Small
Severity
Very Limited Moderate Severe Very Severe
Hazard Analysis
Control measure: Any action and activity that
can be used to prevent or eliminate a food
safety hazard or reduce it to an acceptable level.
4. 5. 6. 7.
What How Freq. Who
• Internal audits
• Analysis
• Handling of customer complaints
• The use of statistical analysis
• External audits from authorities, customers or
third parties
• ...
Step 13: Establish Record Keeping
and Documentation
Document and Data Control
45 m3 45 m3 45 m3 4 CSD Lines
NaOH Cl2 FM Canteen
FeCl3 FM Syrup Rooms
Holding TM
2 Sand filters
Tank Intermediate CM QA Laboratory
(25m3/h each)
(B) Tanks 2 Carbon Purifiers
(25 m3/h each)
Polisher
38m3/h Sand
Filter
FM 48 m3 FM CM EVA Line
PET CSD LINE
TM
Cl2 45m3/h Carbon
NaOH Holding FeCl3 purifier
50 m3 Polisher
Tank
Intermediate
Tank KEY
45m3/h CHEMATRON WATER TREATMENT PLANT 2 CM = Chlorine Monitor
TM = Turbidity meter
FM = Flow meter
Questions &Answers
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