Lors de l'embauche a I'entreprise, toute personne affectee au travail et a la manipulation des produits est soumise a un examen medical, par le medecin conventionne de la societe. Celui-ci delivre un certificat medical a toute personne saine et assure son suivi medical au moins une fois par an. Au besoin

9. Management Control 9.1 Interest from Board level 9.1.1 The company should have a food safety and hygiene policy statement, which may be positioned at strategic points throughout the factory

8. Cleaning Systems 8.1 Cleaning schedules documented 8.1.1 Written, formalised cleaning procedures and schedules must be available for every department within the factory. They must be clear, legible and easy to follow

7. Pest Prevention 7.1 Special Reporting type service 7.1.1 The company must either contract the services of an approved pest control organisation, or must have ned on site personnel, for the reqular ins pection and treatment of premises to deter and destroy infestation staff

6. Quality Assurance 6.1 Comprehensive QA system 6.1.1 The company must have a comprehensive system of quality assurance and monitoring, to ensure the consistent production of safe, legal product in compliance with the agreed specification

5. Food Handling Practices 5.1 Use of colour coded equipment 5.1.1 Equipment used in different areas of a factory should be colour coded or clearly dentified in such a manner as to designate that department and to prevent the risk of cross contamination e.g. chopping

4.1 Staff training programme including records 4.1.1 All employees should be informed in writing of their legal obligations and the company's policy on personal hygiene prior to commencing work, with periodic updates as necessary. It is recommended that a standard induction course explaining the relevant legislation is designed and used by all QA managers for new staff

3. Process Equipment/Machinery 3.1 Adequate equipment layout avoiding congestion 3.1.1 The design and layout of the factory and equipment must ensure efficient production of safe products and allow access for adequate cleaning and pest control

2.Storage Facilities 2.1 Use of off site facilities- are they controlled 2.1.1 Where the manufacturer commissions the services of (or contracts to off facities e.g. airport

GUIDELINES FOR IMPLEMTING GMP IN FOOD PROCESSING 1. Factory Structure and Fabrication 1.1 Adequate separation including clean and dirty processes 1.1.1 The flow of raw materials, work in progress, finished product, personnel and equipment through the factory should be as linear as possible Auditor's Recommendations