GMPs for Inside of Facilities

Inside the facility, it is important to keep contaminants out of the supply of raw material, including any cross contamination that could cause allergies.

This means …

  • When a facility produces more than one product, those operations should be separated to prevent cross-contamination and allergen cross contact.
  • Walls, floors, and ceilings should be kept in good repair and accessible for cleaning.
  • Condensation indoors should be kept out of the product to avoid contamination.
  • Adequate lighting should be provided.
  • Glass should not be used. When necessary for lighting, fixtures should be covered to prevent glass from breaking.
  • Equipment and utensils should be kept sanitary.
  • Metal refuse containers should have tight fitting covers and be stored on racks.
  • Primary production areas should be maintained to avoid cracked or damaged floors, hollow unsealed objects (such as, equipment supports, conveyor frames, pipes that are designed to be sealed or closed) and poorly installed equipment.
  • Barriers and other controls should be implemented to maintain proper hygiene in the primary production area.
  • Establish procedures for all hygiene activities and practices
  • Establish a master sanitation schedule for equipment and processing
  • Train all personnel regarding barriers and sanitary practices.

GMPs specific to peanut

  • Define different areas within the peanut product facility in relation to sanitation requirements for raw, processed, and finished products.
  • Establish the required level of product protection for raw, processed, and finished product areas.
    • Define access for each area for people, materials, waste, rework, etc.
    • Establish barriers where appropriate (between raw peanut and processed areas)
    • Construction and equipment design should meet hygiene requirements