Goods Manufacturing Practice _Training_Biscuit_Manufacturing.pptx

Slides on GMPS

1. Good Manufacturing Practices (GMP) Training for Biscuit Manufacturing Staff Ensuring Quality, Hygiene, and Safety

2. Introduction to GMP Good Manufacturing Practices (GMP) are essential for maintaining product safety, quality, and consistency in biscuit manufacturing. They ensure all operations are performed under hygienic and controlled conditions.

3. Why GMP is Important • Ensures production of safe and high-quality biscuits • Prevents contamination and product rejection • Builds customer trust and ensures regulatory compliance • Reduces wastage and improves efficiency

4. Key Principles of GMP 1. Maintain cleanliness and hygiene 2. Use well-maintained equipment 3. Ensure trained and healthy staff 4. Follow documented SOPs 5. Keep detailed production and inspection records

5. GMP in Raw Material Handling • Inspect and approve all ingredients before use • Store flour, sugar, and fats in clean, dry, pest-free areas • Follow FIFO/FEFO methods for stock rotation • Monitor temperature and humidity in storage rooms

6. GMP in Dough Preparation & Mixing • Sanitize mixers and utensils before each batch • Verify ingredient weights and batch numbers • Operators must wear gloves, aprons, and hairnets • Avoid cross-contamination between raw and baked areas

7. GMP in Baking & Cooling • Maintain oven temperature and time per recipe • Prevent overbaking or underbaking • Cool biscuits in clean, dust-free areas • Avoid contact between baked and unbaked products

8. GMP in Packaging & Storage • Use clean, food-grade packaging materials • Ensure no product is packed without QA approval • Maintain hygiene in the packaging area • Store finished biscuits in dry, pest-free warehouses

9. Personnel Hygiene & Safety Practices • Wash hands before entering production zones • No eating, smoking, or chewing in work areas • Wear protective clothing at all times • Report illness or injury immediately to supervisors

10. Documentation & Record Keeping • Maintain cleaning, inspection, and production logs • Record deviations and corrective actions • Ensure traceability of raw materials to finished goods • Records must be reviewed and signed daily

11. Common GMP Non-Conformities & Corrective Actions Examples: • Uncovered bins, poor cleaning, pest activity • Incomplete records or missing labels Corrective Actions: • Immediate cleaning and disinfection • Staff retraining and SOP reinforcement • Documentation and follow-up audits

12. Summary & Conclusion Good Manufacturing Practices (GMP) ensure the production of safe, consistent, and high-quality biscuits. All employees share responsibility for maintaining hygiene, safety, and quality in every process step. Remember: Quality starts with YOU!