A dairy site must have competent GMP and GHP practices in place
to ensure that the condition of the site, the surrounds
behaviour of personnel and the equipment is maintained to the required level.
This minimises the risk of contamination to the manufactured product.
Your GMP and GHP management
depends on your site and at your preference.
You may have multiple procedures or an overarching GMP and GHP procedure that covers all aspects.
For example, your dairy plant must ensure that equipment
and food contact surfaces are in a clean and sanitary condition before each use.
Your cleaning process in place
must be able to demonstrate that it can reduce the number of hazards
to a level that is acceptable and will not pose a food safety risk.
You may choose to have this as a cleaning procedure
or include it in the GMP and GHP procedure.
When your staff are provided with appropriate GMP and GHP training
and the procedures are followed through along with well maintained premises,
it can reduce the risk of food safety issues.
It's important to remember that this element covers not only the manufacturing area
but also the building surrounds and any storage areas which may be in use.
So your site premises, equipment, and surrounds must be maintained to a good condition
to prevent any contamination risks to the products that you receive.
manufacture, store and dispatch
You need to ensure that regular internal audits for GMP
and GHP are conducted and records are available for review.
These records must show that any issues detected are followed up with appropriate corrective actions.
Following through with GMP and GHP processes
allow for a safer food manufacturing environment.