Good Manufacturing Practice for Food Manufacturing Facilities

Good Manufacturing Practice - A Common Sense

Good Manufacturing Practice - A Common Sense

  1. minimise pipe run inside the cold rooms (sub maturing, production and etc), horizontal run pipes to be external and drop to equipment at points of use.
  2. minimise trapping of dust/ dirt behind pipes and ducts, to allow clearance big enough for complete cleaning all round.
  3. insulation shall be closed cell elastomeric foam to prevent moisture absorption, and insulation is provided with robust white washable jackets throughout.
  4. longitudinal joints of jackets to be located on the bottom side of the ducts and pipes.
  5. hose cleaning station shall have stainless steel backing and caulked to prevent contaminant accumulating behind.
  6. All fixtures shall be stainless steel with radius corner to prevent contaminant built up at 90 degree angles.
  7. All drains to be removable with sediment baskets
  8. Please do not run main waste piping below the freezer and production, sub maturing cold room.
  9. Avoid cross contamination! Important9. Provide boot washer and hand wash station at all entrances to the factory processing areas.
  10. To ensure all equipment connected to the water supply system to have proper back flow protection installed.
  11. Plant waste system and sanitary waste must be totally separate system.
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