What is GMP?

GMP refers to Good Manufacturing Practices

Its based on legal and statutory guidelines which requires the manufacturer to
take proactive steps to ensure that their products meets the requirement of food
safety and quality
These are based on guidelines to ensure the product reaches the consumer fit
for purpose
GMP guidelines are very open ended and its up to each manufacturer to ensure
how best they can implement the necessary requirements to meet their
Business and Consumer needs
Failure to comply with GMP guidelines can have very serious consequences
such as product recalls, dumps, consumer complaints, consumer injury and just
as important jeopardizing the AMUL brand name and reputation
 WHY GMP ?

Consumer complaints

No customer No Jobs

Consumer injury

To comply with Standards

Legal actions
Customer Satisfaction
 GMP
GMP, according to FDA regulations,
are divided into four areas;

General provision
Building and facilities
Equipment
Production & Process control
 Importance of
Personal Hygiene
Food is potentially harmful and
dangerous if personal hygiene
is poor
because human body is an
ideal resource for germs.
HencePersonal Hygiene is
extremely important for those
who work at Vidya Dairy
.
10 point code of Personal Hygiene
Wash your Hands Smoking &chewing
thoroughly tobacco not
allowed in
production area

Keep yourself clean

and wear clean
uniform

Always use cap, to Do not cough, sneeze or touch your mouth and nose
cover your hair and
wear it properly

Do not wear ear rings,

Use hand sanitizer Keep your workplace hair grips, rings,
while handling exposed neat and clean always bracelets or wrist
product watches

Take daily bath, keep finger

nails short, brush your teeth
Cover Cuts with a daily
water-proof dressing
 WHY TO WASH THE HANDS?

E. COLI
HOUSE DUST

ENTEROCOCCUS
SALMONELLA
TYPHI
HOW TO WASH THE HANDS?
Hand washing Procedure
1. Wet Hands Thoroughly 5. Rub the Thumbs

2. Use Approved Soap

6. Rinse Hands Thoroughly

3. Rub
Palms Together

7. Use Napkin/hand dryer

for Drying

4. Rub the Fingers

 When to wash the hands?

Before Starting Work.

After Touching your
Hair, Nose, Mouth and
Ears and before
handling Food. Before &after tea break and meal

After Visiting Toilet.

After touching dirty equipment / tools After handling any chemicals

After Smoking
& chewing tobacco

After handling any type of waste or picking up items off the floor
 Clothing

Wear clean uniforms every day.

Cover Hair
Wear clean head
caps, ensuring that
all hair is covered.

Employees who work

close proximity to
open product or
packaging materials
should wear the cap
in a manner to ensure
all hair is covered
 Hand Sanitization

When working directly with Sanitizer

raw material or finished
product(s), hands must be
sanitizedzed constantly using
approved chemical (sanitizer).

e.g. : Working with filling

machines, handling
containers, ice cream, cheese
etc.,
Wounds and Cuts
Do not handle food
products if you have
infected wounds, sores
and any other
communicable
diseases.

Report your illness to

your Manager before
entering into
production area.
Smoking & Chewing Tobacco
Smoking & chewing tobacco is strictly
forbidden anywhere on the factory site.
Personal behaviour

Do not resort to
eating, drinking,
spitting, nose
cleaning and other
bad practices in
factory areas
 House keeping at Work Place

Keep your workplace

neat and clean always.

Avoid spillage of
products.
TYPES OF MICRO-ORGANISMS

BACTERIA

FUNGI VIRUS

YEAST & MOULDS

WHAT DO MICRO-ORGANISMS NEED
 FOOD - Bacteria are healthy if they get
enough Food or else, they
die

WATER - Bacteria require water. Dry

conditions reduce its growth

TEMPERATURE - All Bacteria die at

High Temperatures (121C)
- Most Bacteria die at Boiling
Temperature (100C)

-Some Bacteria survive at

Pasteurisation Temperatures
(72C)

-Grow Best at Room

Temperature (20-40C)

-Growth slows down at

Lower Temperatures
SOURCES OF MICRO-ORGANISMS

Air
Soil

Materials
MICRO ORGANISM
Water
Insects & pests

Animals
Carrier

Humans
Food
Equipments
COMMON PATH OF CONTAMINATION
CLASSIFICATION OF BACTERIA
Bacteria are classified mainly on their Temperature Preference:

Psychrotrophic (Cold-Tolerant)-Below 7C

Psychrophilic (Cold-Loving) -Below

20C

Mesophilic (Majority) -20C to

40C

Thermophilic (Heat-Loving) -45C to

60C

Thermoduric (Heat-Enduring) -Above

60C
NEED FOR KNOWING MICROORGANISMS

Not all Micro-Organisms are harmful.

Some of them are used in the preparation
of certain Milk Products.
Basically, all Micro-Organisms can be
Classified into 3 Main
Categories.
 (1) Pathogenic Micro-Organisms

They cause diseases in Man and Animals:

Salmonella Typhi cause Typhoid.
Staphylococcus aureus cause Food Poisoning.
Escherichia Coli cause Vomiting, Diarrhoea and
Fever.
Shigella Species cause Diarrhoea.
 (2) Spoilage Micro-Organisms
These are harmless to man but cause spoilage of food.
They cause food to deteriorate.
Produce undesirable changes in Flavour, Odour and
Taste.
Yeast produce gas in Fruit Juices making Bottles to
Blow.

Moulds deteriorate Fruit Cans.

Pseudomonas flourscens produce pigments in Milk.

Proteus vulgaris causes coagulation of Milk.

 (3) Useful Micro-Organisms
Useful to Man and are used in the preparation of:
Fermented Milk Products like Yoghurt, curd, Cheese etc.
Leavened Bread, Cakes etc.

Consumption of Milk and Milk Products is claimed to increase life

span of humans due to its therapeutic value.

Fermented Milk Products have simplest form of Sugars resulting

in better digestion.

Examples Include : Cultures having Lactobacillus lactis

Lactobacillus cremoris
Streptococcus thermophillus
Lactobacillus bulgaricus

 Control by Physical Agents
High temperature
Low temperature
Desiccation
Osmotic pressure
Radiation
Filtration
 Control by Chemical Agents
Halogens
Alcohols
Phenolic compounds
Heavy metals
Dyes
Aldehydes
Acids