GMP

ACCESSIBILITY ONTARIO – GOOD MANUFACTURING PRACTICES (GMP)

Good Manufacturing Practices (GMP) refer to the operational standards required to ensure that a food business produces food safely. Compliance with GMP is a key requirement in food legislation and customer certification standards, emphasizing safe and hygienic food production.

WHY GMP IS IMPORTANT

GMP is essential for producing safe food and protecting consumers. Food businesses have both a legal and ethical responsibility to prepare food that does not pose a health risk. Failure to implement proper GMP can result in serious consequences, including legal liability, reputational damage, and financial losses.

All staff must be trained in the organization’s GMP procedures to maintain consistent food safety standards.

EMPLOYEE GOOD MANUFACTURING PRACTICES

Personal Hygiene & Health Requirements

  1. Handwashing:
    Employees must wash their hands:

    • Before starting work

    • After handling contaminated materials

    • After breaks or meals

    • After using washroom facilities
      This is essential to minimize microbiological contamination.

  2. Clean Clothing & Personal Cleanliness:
    Employees must report to work in clean, sanitary clothing and maintain a high standard of personal hygiene.

  3. Dress Code:

    • Sleeveless garments and fuzzy clothing are not allowed.

    • Open-toed shoes, sandals, thongs, clogs, and moccasins are prohibited.

    • Shirts or blouses must be buttoned (except the collar) and cover the waist.

    • Fingernails must be trimmed and clean; nail polish is not allowed unless gloves are worn.

  4. Hair Containment:

    • All loose or exposed hair must be covered with a hair net.

    • Beards and goatees must be covered with a beard net.

  5. Jewelry:
    Wearing any type of jewelry is strictly prohibited in the plant.

  6. Behavior in Food Handling Areas:

    • Eating, drinking, chewing gum or candy, and using tobacco are strictly prohibited in food handling areas.

    • Any unhygienic practices, including spitting, are not tolerated.

    • All meals and snacks must be confined to designated lunchrooms.

  7. Health Condition:
    Employees must be in good health when reporting to work. Any employee suffering from, or known to be a carrier of, a food-transmissible disease must immediately inform their supervisor.