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Good Manufacturing Practices

Thc hnh tt sn xut

Good Manufacturing Practices Contamination General Employee Hygiene Food Handling Practices

Chng trnh ngh s

Thc hnh sn xut tt nhim Nhn vin v sinh chung X l Thc tin thc phm

Good Manufacturing Practices

Deal with contamination by people by food materials by packaging materials by hazardous materials by miscellaneous materials

Thc hnh sn xut tt

i ph vi nhim bi nhng ngi nguyn liu thc phm bng cc vt liu ng gi bng cc vt liu nguy him bng cc vt liu linh tinh

General Employee Hygiene

Nhn vin v sinh chung

All employees working in direct contact with food, food contact surfaces and food packaging must conform to hygienic practices. This protects against food contamination by microorganisms or unwanted material.

V sinh
Tt c cc nhn vin lm vic tip xc trc tip vi thc phm, b mt tip xc vi thc phm v ng gi thc phm phi ph hp vi thc hnh v sinh. iu ny bo v chng li nhim thc phm do vi sinh vt hoc vt liu khng mong mun.

Prevent contamination
Careless employee practices can cause product contamination. The best way to avoid contamination is to prevent it.

Ngn nga nhim

Thc hnh nhn vin bt cn c th gy nhim sn phm. Cch tt nht trnh nhim bn l ngn chn n.

How do we prevent contamination?

Lm th no chng ta ngn chn nhim?

Any behavior that could result in food contamination such as eating, use of tobacco, chewing gum or other unhygienic practices, is not allowed in food handling areas

Bt c hnh vi c th dn n nhim thc phm nh n ung, s dng thuc l nhai ko cao su, hoc cc trng khng hp v sinh khc, khng c php trong khu vc x l thc phm

Hygiene and Communicable Diseases

hair personal habits hand washing personal effects and

illness and disease injuries visitors training

V sinh v cc bnh truyn nhim

qun o lng c nhn thi quen ra tay c nhn v trang sc bnh tt v bnh tt chn thng du khch o to

Production employees

Bathe daily No perfume, aftershave, fragrant creams No jewellery No false nails or nail polish Fingernails should be trimmed short Use metal detectable bandages covered with gloves No eating, drinking or chewing gum

sn xut nhn vin

tm hng ngy Khng c nc hoa, sau khi co ru, kem thm khng c trang sc Khng c sai mng tay hoc sn mng tay Mng tay nn c ct ngn S dng bng kim loi pht hin c vi bao tay Khng n, ung hoc nhai ko cao su

Everyone must wear pants and covered sleeves.

Separate shoes (no open toes or high heels)

are to be worn in the factory. be stored in locker rooms.

Personal belongings and street clothing must

Qun o
Mi ngi u phi mc qun v tay o c bao tr. Giy ring bit (khng m ngn chn hoc giy cao gt) c mc trong nh my. dng c nhn v qun o ng ph phi c lu tr trong phng thay qun o.

Doctors certificate on hiring

Inform your supervisor or HR if you are ill

with symptoms that could contaminate ingredients or products

No medication allowed in factory Ensure that a clean bandage covers any

open wounds

Bnh tt
Giy chng nhn ca bc s v vic thu Thng bo cho ngi qun l hoc nhn s ca bn nu bn b bnh vi cc triu chng c th gy nhim cc thnh phn hoc cc sn phm Khng c thuc c cho php trong nh my m bo rng bng sch bao gm bt k vt thng h

Hand washing
All employees must wash their hands thoroughly:

when they enter food handling areas before starting work after handling contaminated materials after breaks after using toilet facilities

Ra tay
Tt c nhn vin phi ra tay k lng: khi h vo khu vc x l thc phm trc khi bt u lm vic sau khi x l cc vt liu b nhim sau khi ph v sau khi s dng nh v sinh

Food Handling Practices

X l Thc tin thc phm

Do not leave gloves, masks, etc. lying around while on break or at shift end.

Crates, boxes, containers or buckets


must not be placed directly on the floor.

Store brooms and dust pans at stations

Nhn vin
ng gng tay, mt n, vv nm xung quanh trong khi ngy ngh hoc cui thay i. Thng, hp, thng cha hoc thng khng phi c t trc tip trn sn nh. Chi ca hng v cho bi ti cc trm cung cp.


Keep hand contact with ingredients to a


Check ingredients for expiration dates to

ensure that fresh ingredients are used. covered.

Cooling product should always be kept

Sn phm
Gi lin lc tay vi cc thnh phn mc ti thiu. Kim tra thnh phn cho nhng ngy ht hn m bo rng cc nguyn liu ti sng c s dng. Sn phm lm mt nn lun c bo him.

Equipment, containers and utensils

Ensure that all containers, including those holding rework, are properly labelled and are kept covered.

Use white or brown containers to store ingredients and rework.

Use gray containers for garbage. Garbage containers must be kept covered.

Thit b, thng cha v dng

m bo rng tt c cc thng cha, bao gm c nhng ngi lm li t chc, c dn nhn ng cch v c lu gi bao ph. S dng nhng bao mu trng hoc mu nu lu tr cc thnh phn v lm li. S dng nhng bao mu xm ng rc. Thng rc phi c gi bo him


Use white clothes to wipe hands regularly and dispose of soiled cloths immediately. No moist cloths are to be left in the production area.

Use yellow clothes to clean the floor and objects (e.g. step stools) that come into contact with the floor.

Qun o
S dng vi trng lau tay thng xuyn v x l qun o bn ngay lp tc. Khng c qun o m t l c cn li trong khu vc sn xut. S dng vi mu vng lm sch sn nh v cc i tng (v d nh phn bc) tip xc vi sn nh.


Scrapers for moulds and tabletops are not to

be used on the floor. Production equipment/utensils must be thoroughly cleaned and sanitized with alcohol after use.

Chc cho khun mu v mt bn khng c s dng trn sn nh. Sn xut thit b / dng phi c ra sch v kh trng bng cn sau khi s dng.


Keep unscreened doors and windows


Report any pests or evidence of pests

such as flies, insects, mice droppings.

Mt bng
Gi ca cha c sng lc v ng ca s. Bo co bt k su bng chng ca cc loi gy hi nh rui, cn trng, phn chut.


Return tools and attachments to their proper

place after use.

Check product surfaces before starting equipment. Remove any foreign objects or dirt.

Replace brushes that lose bristles.

Thit b
Quay tr li cng c v file nh km v tr thch hp ca h sau khi s dng. Kim tra b mt sn phm thit b trc khi bt u. Hy b bt k i tng nc ngoi hoc bi bn. Thay th bn chi b mt lng.

Personnel Practices

Do not lean, sit or step on product surfaces. Do not handle ingredients or products with
either cut or infected hands.

Do not engage in horseplay. Keep hand contact with ingredients and

product to a minimum.

nhn vin thc hnh

ng da vo, ngi hoc bc trn b mt sn phm. Khng x l thnh phn hoc cc sn phm bng tay hoc ct hoc b nhim bnh. Khng tham gia vo a gin. Gi tay tip xc vi cc thnh phn v sn phm mc ti thiu.


Keep contact surfaces clean and free of

contamination from tools, cords, cleaning utensils, machine parts, lubricants and paper. Clean all spills promptly. Keep everything off the floor and the area clean and floors swept.

V sinh mi trng
Gi b mt tip xc sch s v min nhim t cc cng c, dy, dng v sinh, cc b phn my, du nhn v giy. Lm sch tt c cc s c trn kp thi. Gi tt c mi th ra khi sn v khu vc sch s v sn qut.

Work areas should be cleaned regularly

throughout the shift. Keep your immediate working area swept or dust mopped. Wipe or mop up spilled liquids promptly. Scrape the floor around the work area after completing a job. Leave your work area clean at the end of your shift.

Khu vc lm vic nn c lm sch thng xuyn trong sut ca. Gi khu vc lm vic ca bn ngay lp tc qut hoc bi mopped. Lau hoc thu dn cht lng b ra kp thi. Co sn nh xung quanh khu vc lm vic sau khi hon thnh mt cng vic. li sch s khu vc lm vic ca bn phn cui ca s thay i ca bn.

Receiving and Storage

Ensure that all pallets and materials are

kept at least 18 away from the walls. repair if appropriate. them.

Inspect torn bags and boxes and then Brush off bags and boxes before opening Store ingredients and products at the
appropriate temperature.

v lu tr
m bo rng tt c cc pallet v cc ti liu c lu gi t nht l 18 "xa cc bc tng. Kim tra ti rch nt, hp v sau sa cha nu thch hp. nh ti v hp trc khi m chng. Ca hng nguyn liu v cc sn phm nhit thch hp

Receiving & Storage

Use ingredients in the proper rotation (oldest stock first)

Handle ingredients or products carefully

to avoid spilling

Do not return products or ingredients to

the production line after they have touched the floor or any other surface that is not clean.

Tip nhn v lu tr
S dng nguyn liu trn vng xoay cng thch hp (lu i nht hng trc) X l cc thnh phn hoc sn phm mt cch cn thn trnh lm Khng tr li sn phm hoc cc thnh phn dy chuyn sn xut sau khi chm vo sn nh hoc trn bt k b mt khc l khng sch s.

Maintenance and Repairs

Ensure area is segregated from

production by use of tarps. product zone.

Do not leave maintenance supplies in the Return all tools and attachments to their
proper place after use.

Ensure the production area is clear of all

tools and hazards before production starts

Bo tr v sa cha
Khu vc m bo tch bit t sn xut bng cch s dng ca Vi du. ng ngun cung cp duy tr trong khu vc sn phm. Quay tr li tt c cc cng c v file nh km v tr thch hp ca h sau khi s dng. m bo khu vc sn xut r rng v tt c cc cng c v cc mi nguy him trc khi sn xut bt u

Retail store

Monitor and maintain proper temperatures Rotate ingredients using FIFO and check for expired

Check best before dates and the quality of the food

before using.

Refrigerate cold foods immediately upon receipt. Sanitize equipment, cutting boards, work surfaces
and utensils.

Always wash hands after handling money.

ca hng bn l
Gim st v duy tr nhit thch hp Xoay cc thnh phn bng cch s dng FIFO v kim tra cho cc hng mc ht hn. Kim tra tt nht trc ngy v cht lng ca thc phm trc khi s dng. T lnh thc n lnh ngay sau khi nhn. Lm v sinh thit b, tht, b mt lm vic v dng. Lun lun ra tay sau khi cm tin.

Visitors to Production Areas

Should always be accompanied. Must be appropriately dressed - hair coverings, booties over street shoes, gloves, sleeve covers, etc.

Khch truy cp vo khu vc sn xut

Lun lun cn i km. Phi c mc qun o thch hp - tc tri, booties trn ng ph giy, gng tay, bao gm tay o, vv


Spot the Hazards: Good Manufacturing Practices

thi hach ming

Pht hin cc mi nguy him Thc hnh sn xut tt

Practical application

ng dng thc tin

On the job.....
Think about food safety as you work Watch for hazards and remove any that you

Questions ?

Trong cng vic

Hy suy ngh v an ton thc phm khi bn lm vic Xem cc mi nguy him v loi b bt k m bn tm thy. Cu Hi?