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Results are recorded in the Internal Report on Hand Swab Test, Record No. 8, Appendix
Q.
1.4 Hygiene and hygienic practices: Plant personnel and workers should have clean
fingernails, appropriately worn working gears, and appear clean. They should not wear
jewelries, heavy cosmetics, lotions and perfumes on skin prior to entry to production
areas. Eating, chewing gum, and drinking are prohibited. Personal belongings and
clothing left by workers in the processing area should be immediately removed.
1.5 Inspection: The QC personnel is responsible for compliance with procedural
requirements for sanitary practices of workers. He/she should maintain a strong
sensitivity to worker compliance with sanitary procedures. Checks are made at the
beginning of each production shift, after break times and prior to entry of workers in the
plant.
1.6 Corrective action and recording: Non-compliant workers should not be allowed in the
processing area. They should be called to a meeting to explain and remedy the problem.
Violations are also an indication of inappropriate training. Re-training should be
considered. Observations and corrective actions are recorded in numbers 3.1a to I of the
Daily Sanitation Inspection Checklist, Record No. 1, Appendix C.
2. Control of operating practices and conditions inside the plant
2.1 Working space: There should be sufficient area for processing, packaging, ingredient
storage, and finished product warehousing. Avoid overcrowding of people and
equipment. Space and clear areas around, over and under the equipment must be
adequate for efficient operation, maintenance and clean up (Katsuyama and Strachan,
1980).
2.2 Layout: There should be adequate separation of clean and dirty areas and/or
materials. For example, the peanut butter should not be placed near raw materials, waste,
refuse or laid directly on the floor.
2.3 Inspection: The QC personnel checks on the above conditions at the beginning of every
production and at least once per shift or as often as necessary.
3. Corrective action and recording: If the above conditions are not met the operation
should be stopped and the process layout re-arranged by the Production Supervisor. If
the recommendations for space layout is not implemented products produced on the day
should not be distributed, should be specially marked and/or put on hold for extensive
sampling and quality evaluation. Observations and corrective action are recorded in
numbers 3.2 to 3.4 of the Daily Sanitation Inspection Checklist, Record No. 1, Appendix
C.
C. Records
1. Course Outline for An In-house Orientation Course on Good Manufacturing Practices
(Appendix N)
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