CEBU, Philippines - Aside from personal hygiene among employees, companies are reminded to ensure that their production areas, facilities and plants allow safe and hygienic conditions to prevent product contamination and cross-contamination.
Dr. Alvin Leal who is the senior meat control officer of the National Meat Inspection Service shared in a forum that plants and facilities that are used in production and manufacturing of food should be compliant to the Good Manufacturing Practice (GMP).
GMP is a system for ensuring that products are consistently produced and controlled according to quality standards. It is designed to minimize the risks involved in any production that cannot be eliminated through testing the final product.
Leal cited that the location of the plant should be away from dusty roads, garbage dump, waterlogged areas, junk, untrimmed shrubs and other potential sources of contamination such as those prone to flooding. It should also not be situated in residential areas and should be conveniently accessible to roads.
He added that there should also be an adequate supply of water particularly for wet processing operations. Chlorinated water of appropriate concentration for disinfection should be available for washing raw materials, sanitation of facilities and personnel hygiene.
Buildings and other structures, he said, should be designed for easy cleaning and regular maintenance to avoid dirt, condensation and shredding of particles. —(FREEMAN)