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How Should be a Food Production Area Organized According to the GMP?

by Ken Obeid

GMP is a quality mechanism that advises manufacturers on which and how materials can be and should be manufactured in compliance with the global standards. The products include such as food, pharmaceuticals, cosmetics, and medical equipment, which can impact many aspects of our lives, in particular people’s wellbeing. That is why any company that operates in food manufacturing or similar health-related products should acquire GMP certification to make business in global standards with multinational customers in the bigger picture.

The use of GMP standards is used as a cGMP, particularly in the United States. The letter “c” shown at the beginning of the GMP standard is the abbreviation of the term “Current” preferred in the sense of “dynamism.”

As anticipated and modeled on other standards, the GMP standard is not a one-time framework developed or appointed, yet is continuously controlled and monitored by correcting the structural or organizational shortcomings that emerge throughout these controls and based on the advances brought about by today’s technologies and business reports. It’s a manufacturing method that’s evolving and getting better.

As far as GMP is concerned, the manufacturing area should be planned as per the components used and the units located, and the raw materials and finished goods should be segregated from each other. Besides, a distinct area of rejection for unsuitable goods and observed conformances must be established. If the manufacturing facility allows, these areas can be closed and considered separately from each other. Adaptability is the most essential feature of GMP certification. In other terms, the manufacturer itself should plan the processing area according to the state of processing and the product, taking into consideration the values of HACCP and the regulatory policies.

In specific, the production area should be planned in compliance with the production processes. In other words, divisions can be determined by calculating the series of steps that arise one after the other. Also, these provisions should be drawn up in a manner that assesses the hygiene standards.

» Raw materials must be maintained within an acceptable temperature range.

» The end product region must have the environmental requirements that the product will satisfy and the requirements should be brought under control.

» In the manufacturing area, precautions need to be taken to guarantee that the floor is not slippery and made of a material that is easy to clean and wash.

» It is important there must be no fractures and defects in the walls and floors.

» If the water and pipe networks are exposed, they must be colored and not be rusty.

» Water drainage cannot be opened, whether covered or protected by a net.

» The ventilation system shall be built in compliance with the requirements of the finished component. (hot, cold, and ventilated)

» Air ventilation system should be installed in the main entrance where efforts are taken to avoid dust pollution in the processing area as well as for the health of the workers.

» In the packaging phase, a specific section should be arranged and specified in the area in which the packaging items are protected.

» As per the product, required storage conditions such as temperature, humidity, and airflow should be checked and adjusted.

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