GMP training

And prerequisite programs

Engineer
walid Mohamed albadeey

2014
By the End of this Presentation we shall have an Idea
about:

 GMP  Equipment &Environment cleaning

 Pathogen and non Pathogen &sanitation

Environmental Programs
 Traceability and recall
 Equipment Calibration
 Training
 HACCP program
 Pest control

2
GMP meaning

GMP meaning GMPٌٍ‫هؼ‬

• GMP: GMP 
Good Manufacturing practices
‫ه‬ٛ‫ خي‬ٍّٟ ‫عذ‬ٛ‫ ر‬ٟ‫ذ اٌز‬١‫ِ اٌغ‬١ٕ‫ِّبسعبد اٌزق‬
which are found on the
ِٕٗ‫ إٔزبط ِٕزغبد ا‬ٌٟ‫ ا‬ٞ‫ؤد‬٠ ‫االٔزبط ِّب‬
production lines and lead to
.ٗ١ٌ‫دٖ ّب‬ٛ‫ثغ‬ٚ
produce safe and high quality
products.

• GMP Area: :GMP‫ ِٕبىك اي‬

Any area where products,
ingredients or packages are
handled or processed and may
be subject to contamination,
either directly or indirectly.
Based on risk analysis in
facilities, GMP areas are
classified in different zones.
– ‫ رْبًِ ِِ ِٕزغبد‬ٚ‫ي أ‬ٚ‫عذ ثٗ رذا‬ٛ٠ ْ‫ ِىب‬ٞ‫أ‬
‫ب‬ٙ‫ِٓ اٌّّىٓ رْشم‬ٚ ‫ف‬١ٍ‫اد رغ‬ِٛ – ‫ٔبد‬ٛ‫ِى‬
ٖ‫ش ِجبؽش‬١‫ غ‬ٚ‫سٖ ِجبؽشٖ أ‬ٛ‫اء ثق‬ٛ‫ع‬.‫س‬ٍٛ‫ٌٍز‬
‫ف‬١ٕ‫زُ رق‬٠ٚ ‫ىجمب ٌّؾزّالد اٌزْشك ٌٍخيش‬
.ٍّٗ‫س اٌّؾز‬ٍٛ‫ٗ اٌز‬١ّ‫٘زٖ إٌّبىك ىجمب ٌى‬
 ‫‪GMP Practices‬‬
‫‪and rules‬‬
‫ممارسات التصنيع الجيذه ًقٌاعذىا‬
Hair Conditions and its accessories

Hair conditions and accessories ‫حالت الشؼر وهلحقاته‬

In GMP areas, hair must be :ٟٔ‫ اٌؾْش وبال‬ٍّٟ ً‫غت اٌؾفب‬٠ GMP ‫ ِٕيمخ اي‬ٟ‫ف‬
maintained as follows: ‫فب‬١َٔ ‫ اٌؾْش‬ٍّٟ ‫غت اٌّؾبفَخ‬٠ •

 Hair must be kept clean. ‫ اٌجٕظ‬ٚ ‫ن‬ٛ‫ اٌز‬ٚ ‫ػ ثبعزخذاَ ثىش اٌؾْش‬ّٛ‫ش ِغ‬١‫• غ‬
‫فخ‬ٛ‫ ث‬2 ٚ‫ عُ أ‬5 ‫ب‬ٌٙٛ‫ االلً ى‬ٍّٟ ( ‫• ِؾبثه اٌؾْش‬
 Hair curlers, hair combs, and
( ‫ رؾذ غيبء اٌؾْش‬ٞ‫ اٌجٕذأب سثّب رشرذ‬ٚ‫ؾبسة أ‬٠‫اال‬
bobby pins are not allowed.
) ‫ؾخ‬١‫اٌج‬
 Barrettes (at least 5 cm or 2
inches long), clasps, scarves or
bandannas may be worn neatly
under the hair net.
Hair Restraints
Hair Restraints
Plant-supplied hair restraints must
be worn in GMP areas.
 Hairnets / restraints must be of
close mesh type.
 Hairnets / restraints must
completely contain the hair.
 If caps,hats, bump helmets, etc.
are used they must be worn over
appropriate hair restraints.
 Hair spray is not an effective hair
restraint.
‫تغطُت الشـــــؼر‬
‫ ِٕيمخ‬ٟ‫سح االٌزضاَ ثبسرذاء غيبء اٌشاط ف‬ٚ‫مش‬
GMP ‫اي‬
ٌُٕٛ‫ْ ِٓ ا‬ٛ‫ى‬٠ ْ‫غت أ‬٠ ‫• غيبء اٌشأط‬
‫اٌّغٍك‬
ٟ‫غي‬٠ ٚ‫ أ‬ٞٛ‫ؾز‬٠ ْ‫غت أ‬٠ ‫• غيبء اٌشأط‬
ًِ‫اٌؾْش ثبٌىب‬
ٟ‫ال‬ٛ‫ ى‬ٚ‫سح السرذاء لجْبد أ‬ٚ‫ ؽبٌخ اٌنش‬ٟ‫• ف‬
‫ق غيبء اٌشأط‬ٛ‫ب ف‬ٙ‫غت اسرذائ‬٠ ‫رح‬ٛ‫ خ‬ٚ‫أ‬
‫ؾخ‬١‫ اٌج‬ٍّٟ ‫غت أْ ال رؤصش‬٠ ‫• ِضجزبد اٌؾْش‬
Facial Hair

Facial Hair ‫شؼر الىخه‬

•In GMP areas, facial hair must be maintained ‫ ٌٍّؾبفَخ‬ٟ‫غت ارجبُ االر‬٠ GMP ‫ ِٕيمخ اي‬ٟ‫•ف‬
as follows: :ٗ‫ع‬ٌٛ‫ ؽْش ا‬ٍّٟ
• Employees must be clean shaven or cover the ٟ‫ ف‬ٚ‫ٓ ؽاللخ اٌزلٓ أ‬١ٍِ‫ِ اٌْب‬١ّ‫ ع‬ٍّٟ ‫غت‬٠ •
exposed hair with a plant It is no wider than ‫ؾخ‬١‫ب ثبٌج‬ٙ‫ز‬١‫غت رغي‬٠ ٓ‫خ اٌزل‬١‫ؽبٌخ رشث‬
the outer edge of the mouth.
:‫ػ ثٗ ّٕذِب‬ّٛ‫• اٌؾبسة ِغ‬
•The moustache can be allowed with condition
ٍٟ‫ اٌؾفخ اٌغف‬ٟ‫ ؽبفز‬ٍّٟ ‫ْ ٔبصي‬ٛ‫ى‬٠ ‫• ال‬
of :
• It is
no longer than the bottom of the mouth. ُ‫ ٌٍف‬ٟ‫ْ اٌؾْش اٌؾبسة ِغي‬ٛ‫ى‬٠ ‫• ال‬
And to be covered
ٗ‫ٗ اٌؾبسة ثبٌغيبء اٌخبؿ ث‬١‫زُ رغي‬٠ ْ‫أ‬ٚ•
•Lips tache -- no longer then 1 cm, or 0.5 inch,
and does not extend below the chin. ‫ال‬ٚ ‫ب‬ٙ١ٍّ َٗ‫غت اٌّؾبف‬٠ ‫خ‬١‫اٌف اٌغبٔج‬ٛ‫• اٌغ‬
• Side burns must be trimmed and be no longer ْ‫ االر‬ٌٟ‫غت أْ رقً ا‬٠
than the bottom of the ear.
Facial Hair
Facial Hair
• Facial hair must be shaved periodically
to keep all employees clean as well as
produce safe and high quality products.
• Any employee who is required to wear a
self-contained breathing apparatus or
respirator must be clean &shaven.
‫شؼر الىخه‬
ٖ‫سٖ ِغزّش‬ٛ‫عٗ ثق‬ٌٛ‫غت ؽٍك ؽْش ا‬٠•
ٌٟ‫ثبٌزب‬ٚ ٓ١ٍِ‫ إٌَبفٗ اٌْبِٗ ٌٍْب‬ٍّٟ ً‫ٌٍؾفب‬
.‫ب‬١‫ إٔزبط ِٕزغبد إِٔٗ فؾ‬ٍّٟ ً‫اٌؾفب‬
‫ٓ ثٍجظ‬١‫ ّبًِ ِٓ اٌّيبٌج‬ٚ‫ٍف أ‬ِٛ ٞ‫• أ‬
‫لخ‬ٍٛ‫ ِؾ‬ٚ ‫فخ‬١َٔ ‫ْ رلٕخ‬ٛ‫غت أْ رى‬٠ ‫وّبِخ‬
Smoking IN GMP areas

Smoking ‫التذخُي‬

ٚ ‫ٓ ثؤِبوٓ اإلٔزبط‬١‫ػ ثبٌزذخ‬ّٛ‫ش ِغ‬١‫• غ‬

•Smoking is not permitted inside
ٓ٠‫اٌزخض‬
production or storage areas.
ٗ‫ األِبوٓ اٌّخقق‬ٝ‫ٓ ف‬١‫ػ ثبٌزذخ‬ّٛ‫• ِغ‬
•Smoking is permitted only in ‫ٌزٌه‬
designated areas.
‫س‬ٍٛ‫ٗ إٌّزغبد ِٓ اٌز‬٠‫لب‬ٌٛ
•This to prevent products
contamination
Usage of ear plugs in GMP areas
Ear plugs
 Ear protection must be secured
to prevent product contamination,
including:
 Ear plugs attached by string
that’s worn around neck.
 Ear plugs with rigid attachment
that’s worn around neck.
 Ear muffs attached by head-
band.
‫سذادة األرى‬
ٌِّٕ ِٕٗ‫ْ أ‬ٛ‫غت أْ رى‬٠ ْ‫• عذادح األر‬
ٟٔ‫ عضء ِْذ‬ٍّٝ ٜٛ‫رؾز‬ٚ ‫س إٌّزظ‬ٍٛ‫ر‬
‫ك وؾبف‬٠‫ب ّٓ ىش‬ٙ‫زُ إوزؾبف‬٠ ٟ‫ؽز‬
ْ‫اٌّْبد‬
‫و‬١‫ْ عذادٖ االرْ ِزقٍخ ثخ‬ٛ‫• أْ رى‬
‫و ثبٌشلجخ‬١‫ؾ‬٠ ‫اؽذ‬ٚ
ٟ‫ ؽز‬ٜٛ‫و اٌّغزخذَ ل‬١‫ْ اٌخ‬ٛ‫ى‬٠ ْ‫• أ‬
.ٌٗٛٙ‫ٕميِ ثغ‬٠ ‫ال‬
Eating And Drinking in GMP areas

Designated eating areas ‫األهاكي الوخصصه لألكل‬

• Food and drink must be only in the ٝ‫ْ ف‬ٛ‫ى‬٠ ْ‫غت ا‬٠ ‫ اٌؾشة‬ٚ ً‫• األو‬
designated eating areas (cafeteria) ) ‫ب‬٠‫األِبوٓ اٌّخققٗ ٌزٌه ( اٌىبفزش‬

• Eating and drinking are prohibited ‫ ِٕيمخ‬ٝ‫ّبْ ف‬ِّٕٛ ‫ اٌؾشة‬ٚ ً‫• األو‬
in GMP areas (production rooms). ‫اإلٔزبط‬

• If eating happen in food areas , It

may cause food contamination in ٗٔ‫ فبالد االٔزبط فئ‬ٟ‫ي اٌيْبَ ف‬ٚ‫ رُ رٕب‬ٌٛ •
production rooms ٗ١‫اد اٌغزائ‬ٌّٛ‫س ا‬ٍٛ‫ْ ِقذس ٌز‬ٛ‫ى‬٠ ‫ف‬ٛ‫ع‬
Lockers
Lockers
•Employees lockers must be kept cleaned
and free from torn and un cleaned uniform
and to be checked periodically
•Food and wet uniform and clothes and food
contact tools mustn't stored in the lockers
• Food only to be stored in the food lockers
•Note: storage of Food and wet uniform and
clothes in the lockers support the growth of
bacteria and pests which may reach to
production lines
‫الذوالُب‬
ً‫زُ اٌؾفب‬٠ ْ‫ٓ الثذ أ‬١ٍِ‫خ ٌٍْب‬١‫ت اٌؾخق‬١ٌ‫ا‬ٚ‫اٌذ‬ 
‫ّخ‬٠‫خ ِٓ اٌّالثظ اٌمذ‬١ٌ‫خب‬ٚ ‫فخ‬١َٔ ‫ب‬ٙ١ٍّ
‫خ‬٠‫س‬ٚ‫ب ثقفخ د‬ٙ‫زُ فؾق‬٠ٚ ‫اٌّزغخخ‬ٚ ‫اٌّّضلخ‬ٚ
ًٌّْ‫اد ا‬ٚ‫أد‬ٚ ‫ اٌّجٍٍخ‬ٚ‫اٌّالثظ اٌشىجخ أ‬ٚ ‫األىّْخ‬ 
‫غت اىاللب‬٠ ‫ ارقبي ِجبؽش ثبٌّٕزظ ال‬ٍّٟ ٟ‫اٌز‬
ٓ١ٍِ‫ت اٌْب‬١ٌ‫ا‬ٚ‫ د‬ٟ‫ب ف‬َٙ‫ؽف‬
ٟ‫ب ف‬ٙ‫ت اٌخبفخ ث‬١ٌ‫ا‬ٚ‫ اٌذ‬ٟ‫مِ األىّْخ ف‬ٛ‫ر‬ 
‫ب‬٠‫زش‬١‫اٌىبف‬
‫ اٌّالثظ‬ٚ‫غت ؽفٌ األىّْخ أ‬٠ ‫ ال‬: ‫ٍخ‬ٛ‫ٍِؾ‬ 
‫ؼ رٌه اٌفشفخ‬١‫ز‬٠ ‫ ال‬ٝ‫ت ؽز‬١ٌ‫ا‬ٚ‫ اٌذ‬ٟ‫اٌّزغخخ ف‬
ٟ‫اٌؾؾشاد اٌضاؽفخ اٌز‬ٚ ‫بد‬٠‫ب اٌفيش‬٠‫اٌجىزش‬ٌّٕٛ
ٌٟ‫ لذ رقً إ‬ٟ‫ اٌز‬ٚ ‫ب‬ٙ١ٍّ ‫يشح‬١‫قْت اٌغ‬٠
‫ِٕيمخ اإلٔزبط‬
Lunch storage

Lunch storage ‫تخزَي االطؼوه‬

•Food must be stored in the specific places ٓ‫ أِبو‬ٟ‫ب ف‬ٕٙ٠‫غت رخض‬٠ ‫األىّْخ‬ 
for storage of food ‫ِخققخ ٌزٌه اٌغشك‬
•Food must stored in closed and cleaned ٚ ‫فخ‬١َٔ ‫بط‬١‫ أو‬ٟ‫غت ؽفٌ األىّْخ ف‬٠ 
bag ‫ِؾىّخ اٌغٍك‬
• plastic or paper bags can be used in ‫بط‬١‫ أو‬ٚ‫ه أ‬١‫بط ثالعز‬١‫اعزخذاَ أو‬ 

storage of food ‫خ ٌؾفٌ األىّْخ‬١‫سل‬ٚ

‫ش‬١‫مخ غ‬٠‫ٓ األىّْخ ثيش‬٠‫ رخض‬:‫ٍخ‬ٛ‫ٍِؾ‬ 
•Note: storage of food in wrong way cause ‫ فغبد األىّْخ‬ٌٟ‫ إ‬ٞ‫ؤد‬٠ ‫ّخ لذ‬١ٍ‫ع‬
deterioration of food which cause insects ‫ب رغزة‬٠‫ ثىزش‬ٚ ‫بد‬٠‫اء فيش‬ٛ٠‫ إ‬ٌٟ‫ثبٌزب‬ٚ
and pests harborage ‫اٌؾؾشاد‬
Personal Hygiene
‫النظافة الشخصيو‬
 Washing of Hand

Hand Washing frequency ٌ‫غسُــــل االَذ‬

•Personnel working in GMP areas must ٟ‫ْ ف‬ٍّْٛ٠ ٓ٠‫ِ االؽخــبؿ اٌز‬١ّ‫ ع‬ٍّٟ ‫غت‬٠
wash and sanitize hands at the following ٞ‫ذ‬٠‫ُ اال‬١‫رْم‬ٚ ً‫ــ‬١‫ االٌزضاَ ثغغ‬GMP ‫ِٕيمخ اي‬
times: ‫خ‬١ٌ‫لبد اٌزب‬ٚ‫ اال‬ٟ‫ف‬

• Before starting work. ًٌّْ‫خ ا‬٠‫لجً ثذا‬

ٞ‫ ِٕيمخ اًٌّْ ِشح أخش‬ٌٟ‫دح ا‬ٌْٛ‫ ّٕذ ا‬
• Upon returning to the work area.
َ‫ثْذ وً ِشح ِٓ اعزخذاَ اٌؾّب‬
• After each visit to the toilet facility.
ٚ‫فخ أ‬١َٔ ‫ش‬١‫ٕب غ‬٠‫ذ‬٠‫لذ ّٕذِب رقجؼ أ‬ٚ ٞ‫ أ‬ٟ‫ف‬
• Any other time when hands have become ‫صخ‬ٍِٛ
soiled or contaminated.
 Hand washing method

Method of washing of hand ٌ‫الطرَقت الوثلٍ لغسُل االَذ‬

Hand-washing practices must include the :ٍ‫ػٌذ غسُل االَذٌ َدب إتباع االت‬
use of: ‫مخ فْبٌخ‬٠‫ ثيش‬ٞ‫ذ‬٠‫ً اال‬١‫غغ‬
 Effective hand-washing methods. ‫بح دافئخ‬١ِ

 Warm water. ) ُ١‫رْم‬ٚ ‫ف‬١َٕ‫ْ إٌّبعت ( ِبدح ر‬ٛ‫اٌقبث‬

 Approved soaps (soaps with 50 ppm ٞ‫ذ‬٠‫ف اال‬١‫مخ ِٕبعجخ ٌزغف‬٠‫ اعزخذاَ ىش‬
chlorine equivalency are needed for GMP ) ‫س‬ٍٛ‫( ٌٍؾذ ِٓ اّبدح اٌز‬
areas). ‫ ؽبٌخ‬ٟ‫ُ ِٕبعجخ ف‬١‫ اعزخذاَ ِبدح رْم‬
Proper hand drying techniques (to ‫سح‬ٚ‫اٌنش‬
prevent recontamination).
 Approved hand sanitizers, when
required.
 Control of using of Hands
Control of using of hands
When working in GMP areas, the use of hands
for unsanitary and unsightly practices must be
avoided.
Specifically, hands should not be used to:
 Adjust glasses.
 Scratch head or body.
 Touch face or wipe forehead.
 Place fingers on or in mouth, nose, or ears.
 Handle product samples for taste testing in an
unsanitary manner.
ٌ‫التحكن فٍ استخذام االَذ‬
‫غت رغٕت‬٠ GMP ‫ ِٕيمخ اي‬ٟ‫أصٕبء اًٌّْ ف‬
‫ؾخ‬١‫ اٌْبداد اٌمج‬ٚ ‫فخ‬١َٔ ‫ش‬١‫ اٌغ‬ٞ‫ذ‬٠‫اعزخذاَ اال‬
‫ئخ‬١‫اٌغ‬
:ٟ‫ ًّّ االر‬ٟ‫ ف‬ٞ‫ذ‬٠‫ خبفخ ّذَ اعزخذاَ اال‬
‫ مجو إٌَبسح‬
ُ‫ اٌغغ‬ٚ‫ اٌشاط ا‬ٟ‫شػ ف‬ٌٙ‫ا‬
ْ‫ االر‬ٚ‫ االٔف ا‬ٚ‫ اٌفُ ا‬ٟ‫مِ االفبثِ ف‬ٚ
‫خ‬١‫ش فؾ‬١‫مخ غ‬٠‫ي إٌّزظ ثيش‬ٚ‫رذا‬
‫ق‬ٚ‫ٕبد إٌّزظ ٌٍزز‬١ّ ‫ي‬ٚ‫رذا‬
 Re sanitizing of Hands
Re sanitizing of hands
•After handling non-product-
contact items, hands must be re-
sanitized prior to handling
product or product-contact
surfaces.
ٌ‫إػادة تؼقُن االَذ‬
ٞ‫ أ‬ٚ‫ش إٌّزظ أ‬١‫ ؽئ غ‬ٞ‫ي أ‬ٚ‫•ثْذ رذا‬
‫اد‬ٚ‫أد‬
‫ لجً اٌجذء‬ٞ‫ذ‬٠‫ُ اال‬١‫غت اّبدح رْم‬٠•
‫ عيؼ ِالِظ‬ٞ‫ أ‬ٚ‫ي إٌّزظ أ‬ٚ‫ رذا‬ٟ‫ف‬
‫ٌٍّٕزظ‬
 Hand Lotions

Hand Lotions ٌ‫هستحضراث طبُت لالَذ‬

• Hand lotions must not be used if hands ‫ عيؼ‬ٚ‫ ِجبؽشح ِِ إٌّزظ أ‬ٞ‫ذ‬٠‫ ؽبٌخ رالِظ اال‬ٟ‫• ف‬
are in direct contact with product or ‫غت ػذم اعزخذاَ اٌّغزؾنشاد‬٠ ‫ِالِظ ٌٍّٕزظ‬
product-contact surfaces. ‫خ‬١‫اٌيج‬

 However, approved gloves may be worn ) ٝ‫أز‬ٛ‫ ؽبٌخ اسرذاء لفبصاد ( ع‬ٟ‫ ف‬ٞ‫خ أخش‬١‫ِٓ ٔبؽ‬ٚ
over hands having non-perfumed lotion, if ‫س‬ٛ‫ ّي‬ٚ‫ائؼ أ‬ٚ‫ س‬ٍّٟ ٞٛ‫ ال رؾز‬ٜ‫ذ‬٠‫ْ األ‬ٛ‫غت أْ رى‬٠
‫بد إٌَّّخ‬ٙ‫اٌغ‬ٚ ًٌّْ‫افمخ ِِ ٍشف ا‬ٛ‫ْ ِز‬ٛ‫غت أْ رى‬٠ٚ
it is compatible with work conditions and ٌٗ
regulatory rules.
 Locations of Hand washing and sanitation
Hand sanitation positions
Hand-washing facilities/stations must be
sufficiently located, equipped, and
maintained.
 Hand-wash stations must be
conveniently located to optimize usage in
production areas where hands routinely
contact product.
 Hot and cold water must be available at
all stations.
continued...
‫أهاكي تؼقُن األَذي‬
ٝ‫ْ ف‬ٛ‫غت اْ رى‬٠ ٜ‫ذ‬٠‫ُ األ‬١‫• أِبوٓ رْم‬
.‫ ِقبٔخ‬ٚ ‫ِىبْ ِٕبعت‬
‫ي‬ٚ‫ اٌّزٕب‬ٝ‫ْ ف‬ٛ‫غت أْ رى‬٠ ُ١‫• أِبوٓ اٌزْم‬
ٞ‫ ِٕبىك اإلٔزبط اٌز‬ٝ‫ٌزٕبعت االعزخذاَ ف‬
ٜ‫ذ‬٠‫ٍضَ ِالِغخ إٌّزظ ثبأل‬٠
‫ْ ِزبػ‬ٛ‫ى‬٠ ْ‫غت أ‬٠ ٓ‫ اٌغبخ‬ٚ ‫• اٌّبء اٌجبسد‬
ُ١‫ٌٍزْم‬
 Locations of Hand washing and sanitation
Hand sanitation positions
Approved antiseptic soap must be provided
at each hand-wash station (e.g., antiseptic or
sanitizing soaps with 50 ppm chlorine
equivalency).
Single-service towels must be placed near
the station.
‫ُ ٌززوش‬١‫اس أِبوٓ اٌزْم‬ٛ‫ ثغ‬ٜ‫ذ‬٠‫ً األ‬١‫ثغغ‬
Signs reminding people to wash their hands
must be posted in all employee restroom
facilities; as well as conspicuously located
near production hand-wash
stations.
‫أهاكي تؼقُن األَذي‬
ٝ‫فش٘ب ف‬ٛ‫غت ر‬٠ ٖ‫شاد اٌّْزّذ‬ٙ‫•اٌّي‬
‫شاد‬ٙ‫ ٘زٖ اٌّي‬ٜٛ‫رؾز‬ٚ ُ١‫أِبوٓ اٌزْم‬
ْٛ١ٌٍّ‫ ا‬ٝ‫عضء ف‬50 ٍّٝ
ُ١‫جٗ ِٓ أِبوٓ اٌزْم‬٠‫ْ لش‬ٛ‫•إٌّبؽف رى‬
ٓ١ٍِ‫ش اٌْب‬١‫فش ّالِبد ٌززو‬ٛ‫غت ر‬٠•
ٓ‫ أِبو‬ٝ‫ْ ف‬ٛ‫ رى‬ٚ ٜ‫ذ‬٠‫ُ األ‬١‫ٓ ثزْم‬١ٍِ‫اٌْب‬
‫ُ ثقبٌخ‬١‫اك اٌزْم‬ٛ‫اس أؽ‬ٛ‫امؾخ ثغ‬ٚٚ ‫ثبسصح‬
‫اإلٔزبط‬
‫‪Hands Washing‬‬
‫نظام غسيل األيذي‬
You must clean your hand in the following times:
When you have to clean your hands
 Before entering to production rooms
 After exit and reentering to production rooms
 After using of toilette – cafeterias and rest
rooms
 before touch food products or any surface
touch the products
 In any time of hand s contamination
 Regarding to employees who have direct
contact with product have to :
 Employees who are working in micro
sensitive places have clean and sanitize hands
 in case of touch places contaminated with
dust have to clean and sanitize hands.
ٌ‫هتٍ َدب تٌظُف األَذ‬
ًٌّْ‫ي ِىبْ ا‬ٛ‫لجً دخ‬ 
ًٌّْ‫ ٌّىبْ ا‬ٞ‫ي ِشح أخش‬ٛ‫اٌذخ‬ٚ ‫ط‬ٚ‫ّٕذ اٌخش‬ 
– ‫ اٌؾّبِبد‬ٌٟ‫ي إ‬ٛ‫زُ اٌذخ‬٠ ‫ثْذ وً ِشح‬ 
‫ أِبوٓ اٌشاؽخ‬-‫بد‬٠‫زش‬١‫اٌىبف‬
‫ عيؼ ِالِظ ٌٍّٕزظ‬ٞ‫ أ‬ٚ‫لجً ٌّظ إٌّزظ أ‬ 
ٚ‫س أ‬ٍٛ‫ ٌٍز‬ٞ‫ذ‬٠‫خ رْشك األ‬١‫زُ ف‬٠ ‫لذ‬ٚ ٞ‫ أ‬ٟ‫ف‬ 
‫األرشثخ‬
‫ االرقبي اٌّجبؽش ِِ إٌّزظ‬ٚ‫ٓ ر‬١ٍِ‫ثبٌٕغجخ ٌٍْب‬ 
: ‫خ‬١ٌ‫لبد اٌزب‬ٚ‫ األ‬ٟ‫ُ ف‬ٙ٠‫ذ‬٠‫ُ أ‬١‫ُ رْم‬ٙ١ٍّ
‫ثبد‬ٚ‫ىش‬١ٌّ‫ْخ ٌٍزؤصش ثب‬٠‫ األِبوٓ اٌغش‬ٟ‫ٓ ف‬١ٍِ‫اٌْب‬ 
‫ب‬ٙ‫ف‬١َٕ‫ُ ثْذ ر‬ٙ٠‫ذ‬٠‫ُ أ‬١‫ْ ثزْم‬ِٛٛ‫م‬٠ ْ‫الثذ أ‬
ٟ‫ف‬ٚ ‫ذح ّٓ إٌّزظ‬١ْ‫ثْذ ِالِغخ األعيؼ اٌج‬ 
‫ف‬١َٕ‫ ِىبْ اًٌّْ الثذ ِٓ ر‬ٟ‫د أرشثخ ف‬ٛ‫ع‬ٚ ‫ؽبٌخ‬
‫ب‬ّٙ١‫ صُ رْم‬ٞ‫ذ‬٠‫األ‬
 Finger Nails
FINGERNAILS
In GMP areas, fingernails must:
 Be kept clean and properly trimmed
(nails must not extend past fingertips).
 Not be decorated in any way, including:
 No decals.
 No nail polish of any type.
 No false fingernails or nail
extenders.
‫األظافر‬
:‫ْ االٍبفش‬ٛ‫غت أْ رى‬٠ GMP‫ ِٕيمخ اي‬ٟ‫ ف‬
‫غت أْ ال‬٠ ( ‫زثخ‬ِٙٚ ‫فخ‬١َٔ ‫ب‬ٙ١ٍّ ‫ اٌّؾبفَخ‬
)ِ‫ْ اٌَبفش ِّزذ أوضش ِٓ اإلفج‬ٛ‫ى‬٠
:ٟ‫مخ ِٓ االر‬٠‫ ىش‬ٞ‫ٕخ ثؤ‬٠‫ْ ِض‬ٛ‫غت أْ ال رى‬٠ 
ُٛٔ ٞ‫ ّذَ اعزخذاَ ٍِِّ أٍبفش ِٓ أ‬
‫ٍخ‬٠ٛ‫ أٍبفش ى‬ٚ‫خ أ‬١ّ‫ ّذَ اعزخذاَ أٍبفش فٕب‬
‫‪Housekeeping and M&R‬‬
‫‪activities‬‬
‫االجراءات الصحيحة للتخزين‬
‫ًالنشاطات الصيانة ًاإلصالح‬
 Pallets handling and storage
Wooden pallets handling &storage
 Wooden pallets (which are potential sources
of bacteria) are not allowed in microbiologically-
sensitive areas (e.g., post-kill-step areas).
Any broken pallet should out side production
rooms
Any broken wood must be cleaned to prevent
contamination with extraneous matter.
ٗ١‫ي اٌجبٌزبد اٌخؾج‬ٚ‫ رذا‬ٚ ٓ٠‫رخض‬
ْ‫ّىٓ ا‬٠ ٝ‫خ (اٌز‬١‫ اٌجبٌزبد اٌخؾج‬
‫ش‬١‫ب غ‬٠‫س ثبٌجىزش‬ٍٛ‫ْ ِقذس ٌٍز‬ٛ‫رى‬
.‫ اِبوٓ اإلٔزبط‬ٝ‫ب ف‬ِٙ‫ػ ثبعزخذا‬ّٛ‫ِغ‬
‫ب‬ٙ‫غت إخشاع‬٠ ٖ‫س‬ٛ‫ ثبٌزٗ ِىغ‬ٞ‫أ‬
‫خبسط فبالد االٔزبط‬
‫ فبالد االٔزبط‬ٟ‫س ف‬ٛ‫ خؾت ِىغ‬ٞ‫أ‬
‫س‬ٍٛ‫سا ٌِّٕ اٌز‬ٛ‫فٗ ف‬١َٕ‫غت ر‬٠
.ٗ‫ج‬٠‫ثبالعغبَ اٌغش‬
 Pallets handling and storage
Wooden pallets handling &storage
 In production areas, pallets must be handled
and stored to ensure sanitary conditions and
prevent product contamination, including:
 Broken or dirty pallets must not be used; such
pallets must be cleaned and/or repaired prior to
use.
 Pallets must be stored in areas that are free of
dirt and litter and free of bird, insect, or rodent
contamination.
ٗ١‫ي اٌجبٌزبد اٌخؾج‬ٚ‫ رذا‬ٚ ٓ٠‫رخض‬
ٟ‫ْ اٌجبٌزبد ف‬ٛ‫غت اْ رى‬٠ ‫ اِبوٓ اإلٔزبط‬ٝ‫ف‬
‫س إٌّزظ‬ٍٛ‫ْ ِقذس ر‬ٛ‫ال رى‬ٚ ‫خ‬١‫ فؾ‬ٚ ٖ‫ذ‬١‫ؽبٌٗ ع‬
َ‫غت ّذ‬٠ ‫فخ‬١َٔ ‫ش‬١‫ اٌغ‬ٚ ‫سح‬ٛ‫اٌجبٌزبد اٌّىغ‬
‫ب‬ِٙ‫اعزخذا‬
‫ٗ ِٓ ا‬١ٌ‫ب خب‬ٕٙ‫ أِبو‬ٝ‫ٓ اٌجبٌزبد ف‬٠‫غت رخض‬٠
ٚ ‫س‬ٛ١‫س ثبٌي‬ٍٛ‫خ ِٓ اٌز‬١ٌ‫خب‬ٚ ‫اٌمؼ‬ٚ ‫ساد‬ٚ‫اٌمبر‬
ْ‫ اٌفئشا‬ٚ ‫اٌؾؾشاد‬
 Equipments and maintenance tools storage

Equipments and spare parts storage ‫الوؼذاث و وقطغ الغُار‬

Production equipment and parts that are not in
‫ش‬١‫بس اٌغ‬١‫ليِ اٌغ‬ٚ ‫ِْذاد اإلٔزبط‬
use must be stored in a sanitary manner (e.g., on
stands or carts specifically designed for that
ٖ‫ذ‬١‫مخ ع‬٠‫ب ثيش‬ٕٙ٠‫غت رخض‬٠ ِٗ‫ِغزخذ‬
purpose) and adequately protected from becoming ‫ذا ِٓ األرشثخ‬١‫خ ع‬١ّ‫ِؾ‬ٚ
soiled.
‫ذا‬١ْ‫بس ث‬١‫ ليِ اٌغ‬ٚ ‫ٓ اٌّْذاد‬٠‫رخض‬
Equipment parts must not be stored on: ّٓ
 Floors. ‫بد‬١‫األسم‬
 The top of control panels. ُ‫ؽبد اٌزؾى‬ٌٛ ّٓ ‫ذا‬١ْ‫ث‬
 The top of tanks or other equipment. ‫ اٌّْذاد‬ٚ‫ لّخ اٌزٕىبد ا‬ٍّٝ‫أ‬
 Catwalks and/or ladder platforms. ‫ األسففخ‬ٚ‫مخ أ‬١‫اٌّّشاد اٌن‬
 Accessories and personal devices in GMP areas
Devices on production rooms
 Radios, televisions, books, and magazines are
not allowed in GMP areas without a business
reason.
 Other areas where these items are allowed
will be defined by site-specific rules.
‫إحضار األخهزة الكهربائُه إلً هٌاطق اإلًتاج‬
‫ اٌّغالد‬ٚ ‫ اٌىزت‬ٚ ْٛ٠‫فض‬١ٍ‫ اٌز‬ٚ ٛ٠‫اٌشاد‬
‫ ِٕيمخ اإلٔزبط‬ٝ‫ب ف‬ِٙ‫ػ ثبعزخذا‬ّٛ‫ش ِغ‬١‫غ‬
ًٌّْ‫إال إرا وبٔذ ِزٍْمخ ثب‬
‫ إٌّبىك‬ٝ‫ب ف‬ِٙ‫ػ ثبعزخذا‬ّٛ‫ ِغ‬ٚ
‫ي‬ٛ‫ش اٌّغئ‬٠‫ ثّْشفخ اٌّذ‬ٜ‫األخش‬
 Idle pipes and connections in production areas

IDLE PROCESS PIPES ‫الوىاسُر الوؼطله‬

 Pipes (and/or sanitary hoses) that are
connected to product systems and are idle (i.e.
not intended for immediate use) must be
sufficiently capped or sealed to prevent
substances from entering into them.
 Pipes that are stored on racks must be
sufficiently cleaned and inspected.
‫ُ اٌّْيٍٗ اٌّزقٍخ ثؤَّٔخ‬١‫ اٌخشاى‬ٚ ‫ش‬١‫اع‬ٌّٛ‫ا‬
ٚ‫ْ ِغيبح ثغيبء ِٕبعت أ‬ٛ‫غت أْ رى‬٠ ً١‫اٌزؾغ‬
‫ب‬ٙ١ٌ‫جخ إ‬٠‫اد غش‬ِٛ ٜ‫ي أ‬ٛ‫ِمفٍخ رّبِب ٌزِّٕ دخ‬
ٚ ‫فخ رّبِب‬١َٔ ْٛ‫غت اْ رى‬٠ ‫ش اٌّخضٔخ‬١‫اع‬ٌّٛ‫ا‬
‫فخ‬ٛ‫ِفؾ‬
 Control of condensations
Condensation control
 Product and materials must be prevented from
exposure to condensate (e.g., condensate
dripping from overhead pipes).
 Whenever possible, condensate must be
eliminated, such as by insulating the involved
pipes (using cleanable, sanitary, closed-cell type
insulation materials).
 Where condensate cannot be prevented, it
then must be carefully managed by a sanitary
control program, such as installing catch pans
and routinely inspecting and cleaning / sanitizing
them.
‫التحكن فً التكثُف‬
ِٓ ‫ب‬ٙ‫ز‬٠‫غت ؽّب‬٠ َ‫ إٌّزظ اٌزب‬ٚ ‫اٌخبِبد‬
ّٓ ‫بٖ إٌبرغخ‬١ٌّ‫و ا‬١‫ف (ِضً رٕم‬١‫اٌزْشك ٌٍزىض‬
‫ش‬١‫اع‬ٌّٛ‫ف ِٓ ا‬١‫اٌزىض‬
‫غت‬٠ ‫ف‬١‫ اؽزّبي ٌٍزىض‬ٜ‫ْ ٕ٘بن أ‬ٛ‫ى‬٠ ‫ ّٕذِب‬
‫ش ثّبدح‬١‫اع‬ٌّٛ‫ك ّضي ا‬٠‫ب ّٓ ىش‬ِٕٙ ‫اٌزخٍـ‬
‫ف‬١َٕ‫ٍخ اٌز‬ٙ‫ع‬ٚ ‫خ‬١‫فؾ‬ٚ ‫فّبء‬
ٖ‫ُ ٘ز‬١َٕ‫غت ر‬٠ ‫ف‬١‫ثخ ِِٕ اٌزىض‬ْٛ‫ ؽبٌخ ف‬ٝ‫ف‬
ٖ‫ِ ٘ز‬١ّ‫ش ٌزغ‬١‫ك فغ‬ٛ‫ت ؽ‬١‫ك رشو‬٠‫بٖ ّٓ ىش‬١ٌّ‫ا‬
‫ُ ثقفٗ دائّخ‬١‫رْم‬ٚ ‫ف‬١َٕ‫ر‬ٚ ‫ ًّّ فؾـ‬ٚ ٖ‫ب‬١ٌّ‫ا‬
Housekeeping and cleaning

HOUSEKEEPING ‫الترتُب والتٌظُف‬

Littering and other poor ‫ف‬١َٕ‫ػ ثئعشاءاد اٌز‬ّٛ‫ش ِغ‬١‫غ‬

housekeeping practices are
ِٓ ٗ‫ث‬ٍٛ‫غٗ اٌّي‬١‫ إٌز‬ٟ‫ ال رْي‬ٟ‫اٌز‬
not allowed.
ِٓ ٍٛ‫اٌخ‬ٚ َ‫ش اٌْب‬ٌَّٙ‫ش ا‬١‫ؽ‬
‫صبد‬ٌٍّٛ‫ا‬
All refuse and waste must
be placed in appropriate, ْ‫غت ا‬٠ ‫ اٌفنالد‬ٚ ‫وً اٌّخٍفبد‬
covered containers. ‫ ِٕبعجخ‬ٚ ٗ‫بد ِغٍم‬٠ٚ‫ ؽب‬ٝ‫ْ ف‬ٛ‫رى‬
 Floor contact products and disposition practices
FLOOR CONTACT & PROPER DISPOSITION
Extreme care must be taken to prevent
ingredients or product from falling on the floor.
However, if ingredients/product do contact
the floor, they must be handled in a manner
that prevents product contamination.
 Discard all materials that cannot
be completely cleaned.
 Broken packages or spilled
product must be immediately cleaned up.
‫التؼاهل هغ الوٌتداث التٍ تالهس االرض‬
‫اد‬ٌّٛ‫ ا‬ٚ‫ه إٌّزظ أ‬ٛ‫ ّذَ عم‬ٍّٝ ‫غت اٌؾشؿ‬٠ 
‫ األسك‬ٍّٝ َ‫اٌخب‬
‫اد اٌخبَ ٌألسك‬ٌّٛ‫ ا‬ٚ‫ِِ رٌه إرا الِظ إٌّزظ أ‬ٚ
ٟ‫س ف‬ٍٛ‫د ر‬ٛ‫ع‬ٚ ٌِّٕ ‫ذح‬١‫مخ ع‬٠‫ب ثيش‬ٌٙٚ‫غت رذا‬٠
.ٟ‫بئ‬ٌٕٙ‫إٌّزظ ا‬
‫فخ‬١َٔ ‫ش‬١‫اد اٌغ‬ٌّٛ‫اٌزخٍـ ِٓ وً ا‬
‫ف‬١َٕ‫غت ر‬٠ ‫ثخ‬ٛ‫ اٌّغى‬ٚ ‫سح‬ٛ‫ف اٌّىغ‬١ٍ‫اد اٌزغ‬ِٛ 
‫سا‬ٛ‫ب ف‬ٙٔ‫ِىب‬
 Garbage storage
GARBAGE STORAGE
Garbage areas must be strictly controlled,
including:
 Providing an adequate number of
covered trash containers.
 Keeping dumpster areas free of spills
and litter.
 Keeping doors and covers closed.
 Providing a physical barrier between
garbage area and the facility.
‫تخزَي الوخلفاث‬
ٚ ٗ‫ْ ِشالج‬ٛ‫غت أْ رى‬٠ ‫ِٕيمخ اٌّخٍفبد‬
ٝ‫رؾًّ األر‬
‫ّذد ِٕبعت ِٓ عالد اٌّخٍفبد اٌّغٍمخ‬-
‫خ‬١ٌ‫ ِٕيمخ اٌّيؾٕخ خب‬ٍّٝ ً‫اٌؾفب‬-
‫ األرشثخ‬ٚ ‫اٌّخٍفبد‬
‫خ ِغٍمخ‬١‫ األغي‬ٚ ‫اة‬ٛ‫ْ األث‬ٛ‫أْ رى‬-
‫ ِٕيمخ‬ٚ ِٕ‫ٓ اٌّق‬١‫ ث‬ْٟ١‫ْ ؽبعض ىج‬ٛ‫ى‬٠ ْ‫أ‬-
‫اٌّخٍفبد‬
 Garbage baskets’ color

Baskets color ‫ألىاى سالث الوخلفاث‬

Black – paper waste

‫سق‬ٚ - ‫د‬ٛ‫إع‬
Green – plastic waste
‫ه‬١‫ ثالعز‬- ‫أخنش‬
Blue – metal waste
ْ‫ ِْذ‬- ‫أصسق‬
Red – dangerous waste
‫أؽّش – ِخٍفبد خيشح‬
Yellow - products
‫أففش – ِٕزغبد‬
‫‪Extraneous Matters‬‬
‫المٌاد الغريبة ًالٌقاية‬
‫منيا‬
 Examples of Extraneous matters

Extraneous matter examples ‫أهثلت للوىاد الغرَبت‬

 Wood ‫خؾت‬
Plastic ‫ه‬١‫ثالعز‬
Stone ‫ؽغبسح‬
Paper ‫سق‬ٚ
Dust ‫رشاة‬
Rust ‫فذأ‬
Rubber ‫ِيبه‬
Staples ‫ظ‬١‫دثبث‬
Metal ْ‫ِْذ‬
 Examples for extraneous matters
TWIST TIES
 Twist ties or small metal clips are
not permitted on raw material
containers.
It may cause physical
contamination to the products
‫الذبابُس والوشابك الوؼذًُه‬
ٜ‫ أ‬ٚ‫ظ أ‬١‫ُ اعزخذاَ اٌذثبث‬ِّٕٛ 
‫اد اٌخبِبد‬ٛ‫ؽضاَ ٌغٍك ّج‬
ٟ‫بئ‬٠‫ض‬١‫س ف‬ٍٛ‫غجت رٌه ر‬٠ ‫لذ‬
‫ٌٍّٕزغبد‬
 Pathogen & Non Pathogen
Environmental Monitoring Programs
 What does Pathogenic Bacteria Mean?
Definition
• Definition
– A food borne microorganism recognized as
a public health hazard that can cause illness
or death in humans..
• Types of organisms
– Salmonella
– Listeria monocytogenes
• Applicable in Bakery Industries
– Sources of Salmonella in TOR?
– RM (whey, milk, cocoa and eggs)
– Feces (urinates and bathrooms)
• Infection
– You can get salmonellosis by eating foods
(from animal origin :milk, eggs and poultry)
contaminated with animal feces.
• Symptoms of infection
– Salmonella cause illness called salmonellosis
which include diarrhea, fever, and
abdominal cramps. Symptoms develop 12
to 72 hours after infection and usually last 4
to 7 days. Most people recover without
treatment.
‫تؼرَف‬
ٗ‫ب اٌّّشم‬٠‫ اٌجىزش‬ٟ٘ ‫• ِب‬
ٗ‫ اٌقؾ‬ٍّٟ ‫مٗ رّضً خيش‬١‫– وبئٕبد دل‬
‫بٔب‬١‫د اؽ‬ٌّٛ‫ ا‬ٚ‫ اٌّشك ا‬ٌٟ‫قً ا‬٠ ِٗ‫اٌْب‬
ٗ‫مٗ اٌّّشم‬١‫اُ اٌىبئٕبد اٌذل‬ٛٔ‫• ا‬
‫ال‬١ٌّٔٛ‫– عب‬
ٓ١‫ع‬ٛ‫ز‬١‫ع‬ِٛٔٛ ‫ب‬٠‫غزش‬١ٌ –
ٗ٠‫ فٕبّٗ االغز‬ٟ‫ب ف‬ٙ‫جم‬١‫• ريج‬
‫س‬ٍٛ‫– ِقبدس اٌز‬
)‫ل‬١‫ اٌج‬-ٚ‫ اٌىبوب‬-ٓ‫اٌٍج‬-‫اد اٌخبَ(اٌؾشػ‬ٌّٛ‫– ا‬
ٗ١ٔ‫ا‬ٛ١‫اٌؾ‬ٚ ٗ١ِ‫– اٌّخشعبد األد‬
ٞٚ‫• اٌْذ‬
ٚ‫ل ا‬١‫ ث‬ٚ‫ي اىّْٗ( ٌجٓ ا‬ٚ‫ ِٓ رٕب‬ٞٚ‫س اٌْذ‬ٚ‫ّىٓ ؽذ‬٠ –
‫صٗ ثبٌّخشعبد‬ٍِٛ )‫س‬ٛ١‫ى‬
ٞٚ‫• أّشاك اٌْذ‬
ٖ‫ش ٘ز‬َٙ‫ر‬ٚ ‫ اٌمئ‬-ٗ٠ٌّْٛ‫ اٌزمٍقبد ا‬-ّٟ‫ اٌؾ‬-‫بي‬ٙ‫– االع‬
‫غبٌجب رغزّش‬ٚ ٞٚ‫ عبّٗ ثْذ اٌْذ‬72- 12 ‫االّشاك خالي‬
‫ْ ّالط‬ٚ‫ ثذ‬ٟ‫ َُِْ اٌؾبالد رؾف‬. َ‫ب‬٠‫ ا‬7-4 ِٓ ٖ‫ٌّذ‬
 PEM Program Overview

Overview ‫هلخص ػام‬

PEM is one of the tools that evaluate the ‫ُ ثشٔبِظ‬١١‫عبئً رم‬ٚ ِٓ ‫اؽذ‬ٚ PEM •
Sanitation program ‫ش‬١ٙ‫اٌزي‬ٚ ٗ‫إٌَبف‬
• What is Zoning? ٓ‫ذ االِبو‬٠‫• رؾذ‬
– Zone 2,3 and 4 2,3,4 ٗ‫– ِٕيم‬
• Sampling Plan (5 days waiting for results)
‫ٕبد‬١ٌْ‫• خيٗ عؾت ا‬
)‫بَ ٌّْشفٗ إٌزبئظ‬٠‫– (أزَبس خّغٗ ا‬
• Corrective Action Plans
– Re-clean
:ٟ‫ؾ‬١‫• خيٗ ٌٍفًْ اٌزقؾ‬
– Inform CQ ‫ف‬١َٕ‫اّبدٖ اٌز‬ –
– Re-swap for 3 successive times ٍِٗ‫دٖ اٌؾب‬ٛ‫ّٗ اٌغ‬ّٛ‫اّالَ ِغ‬ –
– Further swaps maybe taken to determine ْٗ‫ٕبد صالس ِشاد ِززبث‬١ٌْ‫اّبدٖ عؾت ا‬ –
the root cause
‫ذ اٌغجت‬٠‫ ٌزؾذ‬ٞ‫ٕبد اخش‬١ّ ‫ّىٓ عؾت‬٠ –
ٍٗ‫ ٌٍّؾى‬ٞ‫اٌغزس‬
• Monthly Results Analysis ٗ٠‫ش‬ٙ‫ً إٌزبئظ اٌؾ‬١ٍ‫• رؾ‬
– Collecting of any positive samples to study
contamination origin ‫ً عجت‬١ٍ‫ٗ ٌزؾ‬١‫غبث‬٠‫ِ وً إٌمبه اإل‬١ّ‫– رغ‬
‫ب‬ٙ‫ص‬ٚ‫ؽذ‬
 Non PEM Program

NON PEM ‫برًاهح هكافحت الوُكروباث غُر الوورضت‬

• Water Analysis ٖ‫ب‬١ٌّ‫ً ا‬١ٍ‫• رؾ‬

ٖ‫بٖ اٌّذاس‬١ٌّ‫– ا‬
– Re circulated water
ْٛ‫بٖ اٌّغزخذِٗ وّى‬١ٌّ‫– ا‬
– Ingredient water
‫ٕبد‬١‫رٖ ِٓ اٌّبو‬ٛ‫• اٌّغؾبد اٌّؤخ‬
• Equipment Swapping ‫اٌّْذاد‬ٚ
– Before working of production lines ‫ه االٔزبط‬ٛ‫ خي‬ٟ‫– لجً ثذء اًٌّْ ف‬
– Sampling Plan ‫ٗ ٌٍّغؾبد‬١ّٛ‫– خيٗ اعج‬
– Corrective Action Plan ً‫ٗ ٌٍّؾبو‬١‫ؾ‬١‫– افْبي رقؾ‬
• Air Monitoring Program ‫ه‬ٛ‫و ثخي‬١‫اء اٌّؾ‬ٌٛٙ‫ ا‬ٟ‫• اٌزؾىُ ف‬
‫االٔزبط‬
– TVC
ٟ‫ث‬ٚ‫– (ِغؾبد ٌّْشفٗ اٌؾًّ اٌّىش‬
– Yeast &Mould )‫اء داخً فبالد االٔزبط‬ٌٛٙ‫ ا‬ٟ‫ف‬
Equipment Calibration
 Calibration Overview

Calibration overview ‫تؼرَف‬

Calibration is using of standard units to ٗ‫ؽذاد صبثز‬ٚ َ‫ اعزخذا‬ٟ٘ ٖ‫ش‬٠‫• اٌّْب‬
measure the accuracy of a measuring ً‫عبئ‬ٚٚ ٖ‫ض‬ٙ‫ذ دلٗ اع‬٠‫ّٗ ٌزؾذ‬١‫اٌم‬
device ‫بط‬١‫اٌم‬
• All devices used to measure any َ‫ رغزخذ‬ٟ‫اٌّْذاد اٌز‬ٚ ٖ‫ض‬ٙ‫• وً األع‬
parameter used to control the ‫ش اٌخبفٗ ثبٌّٕزغبد‬٠‫بط اٌّْب‬١‫ ل‬ٟ‫ف‬
quality of the Product must be : ٟ٘ٚ ٖ‫ش‬١٠‫ْ ُِْب‬ٛ‫الثذ أْ رى‬
calibrated: ٓ١٠‫اص‬ٌّٛ‫ا‬ –
– Scales ‫ِزشاد‬ِٛ‫اٌزش‬ –
– Thermometers ‫ض‬١ٍ‫و‬ٛ‫اٌج‬ –
– Calipers ْ‫ّذاداد ؽشاسٖ االفشا‬ –
– Oven temperature counters ْ‫س االفشا‬ٛ١‫عشّٗ ع‬ –
– Speed meters ٖ‫ب‬١ٌّ‫ّذاداد ا‬ –
– Flow meters ًٌّّْ‫ِْذاد ا‬ٚ ٖ‫ض‬ٙ‫أع‬ –
– Lab equipment (Ph, moisture,
WA)
 Calibration Overview

Calibration frequency ‫ػذد هراث الوؼاَرة‬

Calibration of scales is a local legal ‫اؽذ ِٓ اٌّزيٍجبد‬ٚ ٓ٠‫اص‬ٌّٛ‫شٖ ا‬٠‫• ِْب‬

requirement and causes penalties if it ُ‫ز‬٠ ‫ف‬ٛ‫ ارا ٌُ رزُ ع‬ٟ‫اٌز‬ٚ ٗ١ٔٛٔ‫اٌمب‬
is not performed ٗ‫ث‬ٛ‫ك ّم‬١‫ريج‬
ٖ‫ش‬٠‫• خيٗ اٌّْب‬
• Calibration Plan
ِٟٛ٠ –
– Daily: ٞ‫ش‬ٙ‫– ؽ‬
– Monthly: ٟٕ‫– ع‬
– Yearly:
HACCP Program
What is HACCP?
 HACCP: Hazard analysis critical
control point.
 Program implemented in food
industries to produce safe
products comply with customer
needs
 1959 – NASA, US Army, and
Pillsbury
 Needed to be sure that food
sent into space would not cause
illness
‫ً اٌّخبىش‬١ٍ‫ ثشٔبِظ ٌزؾ‬ٛ٘ :‫بعت‬ٌٙ‫ا‬ 
ٗ‫ف ٔمبه اٌزؾىُ اٌؾشع‬٠‫رْش‬ٚ
ِٔ‫ ِقب‬ٟ‫مٗ ف‬١‫زُ ريج‬٠ ‫ ثشٔبِظ‬ٛ٘ 
ٟ‫فؾ‬ٚ ِٓ‫ٗ الٔزبط غزاء ا‬٠‫االغز‬
.ً١ٌّْ‫ ِِ ِزيٍجبد ا‬ٟ‫زّبؽ‬٠ٚ
‫وبٌٗ ٔبعب ؽذصذ‬ٚ ٟ‫ ف‬1959 َ‫ّب‬ 
ٗ٠‫ء أزبط االغز‬ٛ‫ِؾىٍٗ ثغجت ع‬
..ٟ‫ى‬٠‫ؼ االِش‬١‫ٍٗ –اٌغ‬ٛ‫اٌّؾف‬
ٌٗ‫زُ اسعب‬٠ ‫ف‬ٛ‫ ع‬ٞ‫اٌزبوذ اْ اٌغزاء اٌز‬ 
‫غجت اٌّشك‬٠ ٌٓ ‫ٌٍفنبء‬
47
7 steps of HACCP

1. Conduct a hazard analysis ‫ً ٌٍخيش‬١ٍ‫ًّّ رؾ‬ 

2. Identify Critical Control Points ٗ‫ذ ٔمبه اٌزؾىُ اٌؾشع‬٠‫رؾذ‬ 
3. Establish critical limits for preventive ‫زا اٌخيش‬ٌٙ ٗ‫ش ؽشع‬١٠‫ذ ِْب‬٠‫رؾذ‬ 
measures associated with each
identified Critical Control Point
4. Establish Critical Control Point ‫بط اٌخيش‬١‫مٗ ٌم‬٠‫ذ ىش‬٠‫رؾذ‬ 
monitoring requirements
5. Establish corrective actions to be taken ٌٗ‫ ؽب‬ٟ‫زخز ف‬٠ ‫ ِٕبعت‬ٟ‫ؾ‬١‫ذ فًْ رقؾ‬٠‫رؾذ‬ 
when monitoring indicates that critical ‫ب اٌخيش‬ٌٙ ٗ‫ش اٌؾشع‬١٠‫ اٌّْب‬ٞ‫رْذ‬
limits are not met
6. Establish effective record-keeping ‫بٔبد‬١‫ٗ االؽزفبً ثبٌج‬١‫ف‬١‫ثٗ ٌى‬ٛ‫مٗ ِىز‬٠‫ًّّ ىش‬ 
procedures
7. Establish procedures for identifying that ٗ١‫ذ خيٗ ِشاعْٗ ٌٍزبوذ ِٓ فالؽ‬٠‫رؾذ‬ 
the HACCP system is working correctly .ً‫اٌجشٔبِظ وى‬

48
Types of HAZARDS

 Chemical hazard ٗ١‫بئ‬١ّ١‫ِخبىش و‬ 

 Alfa toxin, pesticides ٗ٠‫ذاد اٌؾؾش‬١‫اٌّج‬ٚ ٓ١‫وغ‬ٛ‫ االفالر‬
 and herbicides “ cleaning” ‫ف‬١َٕ‫اد اٌز‬ِٛٚ HERBICIDES ‫ذاد‬١‫ اٌّج‬
allergen” metal ‫خ‬١‫اد اٌّغججخ ٌٍؾغبع‬ٌّٛ‫ا‬ٚ ُ١‫اٌزْم‬ٚ
 Physical hazard ٗ١ْ١‫ِخبىش ىج‬ 

 Wood, bones, nails and plastic ‫ه‬١‫اٌجالعز‬ٚ ‫االٍبفش‬ٚ َ‫ اٌخؾت اٌَْب‬

 Biological hazard ٗ١‫ع‬ٌٛٛ١‫ِخبىش ث‬ 

‫ثبد‬ٚ‫ىش‬١ٌّ‫ا‬ٚ ‫ب‬٠‫اٌجىزش‬ٚ ‫عبد‬ٚ‫ش‬١‫ اٌف‬
 Viruses, bacteria and microbes
 Haccp plan cheek sheet
– working trucking

49
Cleaning & Sanitation
Equipments &Environment
What is the meaning of cleaning and
sanitation? Overview
Definition
It’s a preventive clean &
sanitizes program which is
necessary to be implemented
in all factories and companies
which is manufacturing foods
and medicines, etc.
‫ف ثبٌجشٔبِظ‬٠‫اٌزْش‬
ٜ‫س‬ٚ‫ مش‬ٝ‫لبئ‬ٚ ُ١‫ رْم‬ٚ ‫ف‬١َٕ‫ ثشٔبِظ ر‬ٛ٘
ٚ ِٔ‫ وً اٌّقب‬ٝ‫مخ ف‬١‫ ٘بَ عذآ ريج‬ٚ
ٝ‫ رقِٕ إٌّزغبد اٌز‬ٝ‫اٌؾشوبد اٌز‬
‫ب اإلٔغبْ ِجبؽشح ِضً فٕبّبد‬ٌٙٚ‫زٕب‬٠
.‫ش٘ب‬١‫غ‬ٚ ‫خ‬٠ٚ‫ األد‬ٚ ‫خ‬٠‫األغز‬
Why we apply Cleaning &sanitation
program In the plant?
Purpose
1. Clean & sanitizes of surface,
tools and equipments which is
food contact and used in
manufacturing process. And
surrounding environment
2. To reach low possibility of
presence of any food
contamination which affect food
quality and human health safety.
‫ك اٌجشٔبِظ‬١‫اٌغشك ِٓ ريج‬
ٚ ‫ِ األعيؼ‬١ّ‫ُ ع‬١‫ رْم‬ٚ ‫ف‬١َٕ‫ ر‬.1
ً‫ رذخ‬ٝ‫اد اٌز‬ٚ‫ األد‬ٚ ‫اٌّْذاد‬
ٝ‫ اٌز‬ٚ ‫خ‬١‫بد اإلٔزبع‬١ٌٍّْ‫مّٓ ا‬
ٚ‫اد اٌخبَ أ‬ٌّٛ‫ ا‬ٚ‫رالِظ إٌّزظ أ‬
ٗ‫ئ‬١‫وزٌه اٌج‬ٚ ‫ف‬١ٍ‫اد اٌزغ‬ِٛ
.ِ١ٕ‫بد اٌزق‬١ٍّّ ‫يٗ أصٕبء‬١‫اٌّؾ‬
‫د‬ٛ‫ع‬ٚ ‫ي أللً ِْذي إؽزّبي‬ٛ‫ف‬ٌٛ‫ ا‬.2
ٍّٝ ‫آ‬١‫ْٕىظ عٍج‬٠ ٌٝ‫ ثبٌزب‬ٚ ‫س‬ٍٛ‫ر‬
ٜ‫ عالِخ اإلٔغبْ اٌز‬ٚ ‫فؾخ‬
.‫ي ٘زح إٌّزغبد‬ٚ‫زٕب‬٠
Where we can apply cleaning
&sanitation program?
Scope
All parts of production lines,
equipments, tools and surface which
are products, raw material and
packaging material contact. as well
as Environment (walls, floors,
ceilings)
‫ك اٌجشٔبِظ‬١‫أِبوٓ ريج‬
ٚ ‫ اٌّْذاد‬ٚ ‫ه اإلٔزبط‬ٛ‫وً أعضاء خي‬
ٝ‫ رذخً ف‬ٝ‫ األعيؼ اٌز‬ٚ ‫اد‬ٚ‫األد‬
ٝ‫ اٌز‬ٚ ‫ِ اٌّخزٍفخ‬١ٕ‫ِشاؽً اٌزق‬
ٚ‫اد اٌخبَ أ‬ٌّٛ‫ ا‬ٚ‫رالِظ إٌّزظ اٌزبَ أ‬
ٗ١ٌٍّْ‫يٗ ثب‬١‫ئٗ اٌّؾ‬١‫اٌج‬ٚ ‫ف‬١ٍ‫اد اٌزغ‬ِٛ
.‫سح ِجبؽشح‬ٛ‫ٗ ثق‬١ْٕ‫اٌزق‬
Where we can apply cleaning
&sanitation program?

Application time ‫ك اٌجشٔبِظ‬١‫لذ ريج‬ٚ

1. According to the recommended ‫ك‬١‫زُ ريج‬٠ ًٌّْ‫ّبد ا‬١ٍْ‫ ىجمآ ٌز‬.1

‫بء‬ٙ‫ْ ّٕذ إٔز‬ٛ‫ى‬٠ ‫ دائّآ‬ٚ ‫اٌجشٔبِظ‬
work instruction, procedures
‫شِٓ ِٕزظ‬١١‫ّٕذ اٌزغ‬ٚ ‫زخ‬٠‫ ثذا‬ٚ ً١‫اٌزؾغ‬
and polices, always when line
. ‫خش‬٢
stopped and start up
ٝ‫د ؽه ف‬ٛ‫ع‬ٚ ‫لذ ّٕذ‬ٚ ٜ‫ أ‬ٝ‫ ف‬.2
2. At any time we suspected any .‫س‬ٍٛ‫اُ اٌز‬ٛٔ‫ُ ِٓ أ‬ٛٔ ٜ‫س أ‬ٚ‫ؽذ‬
kind of pollution happen.
Who are working on cleaning
& sanitation program?
Responsibilities
1. Execution : all employees in
different areas in production lines.
2. Supervision : production team
leaders and quality control team.
3. Follow up & continuous inspection
: quality control team.
‫ك اٌجشٔبِظ‬١‫ ريج‬ٍّٝ ٓ١ّ‫اٌمبئ‬
ً‫ و‬ٝ‫ٓ ف‬١ٍِ‫ِ اٌْب‬١ّ‫ ع‬: ‫ز‬١‫ اٌزٕف‬.1
.‫ه اإلٔزبط‬ٛ‫ِٕبىك خي‬
ٚ ‫ فؾخ‬ٍّٝ ‫ؾشف‬٠ : ‫ اإلؽشاف‬.2
ٝ‫ك اٌجشٔبِظ ِؾشف‬١‫وفبءح ريج‬
.‫دح‬ٛ‫ك ِشالجخ اٌغ‬٠‫ فش‬ٚ ‫اإلٔزبط‬
: ‫ؼ اٌّغزّش‬١‫ اٌزفز‬ٚ ‫ اٌّزبثْخ‬.3
.‫دح‬ٛ‫ك ِشالجخ اٌغ‬٠‫فش‬
Traceability & Recall
What is the meaning of traceability program?

Definition
It’s a prerequisite program which
implemented in all factories to
facilitate tracing of all raw and
packaging material and ability to
recall any product from distributors
when needed.
‫ف‬٠‫رْش‬
ٝ‫مخ ف‬١‫زُ ريج‬٠ ٝ‫ ثشٔبِظ إؽزشاى‬ٛ٘
ِ‫بد رزج‬١ٍّّ ً١ٙ‫وً اٌّقبِٔ ٌزغ‬
‫اد‬ِٛ ٚ َ‫اد اٌخب‬ٌّٛ‫ ا‬ٚ ‫وً إٌّزغبد‬
‫خ‬١ٍّّ ً١ٙ‫ رغ‬ٚ ‫ف‬١ٍ‫ اٌزغ‬ٚ ‫اٌزْجئخ‬
‫اق ّٕذ‬ٛ‫إعزذّبء إٌّزغبد ِٓ األع‬
.‫اٌؾبعخ ٌزٌه‬
Why we implement traceability program?
Purpose
1. Making of accuracy numeric
system to know all operations
happen to any raw and packaging
material.
2. Ability to recall any finished
product from markets according
to traceability program.
‫ك اٌجشٔبِظ‬١‫اٌغشك ِٓ ريج‬
‫بد‬١ٌٍّْ‫ك ٌّْشفخ ا‬١‫ دل‬ّٝ‫مِ َٔبَ سل‬ٚ .1
‫اد‬ِٛ ٚ‫اد اٌخبَ أ‬ٌّٛ‫ ِٓ ا‬ٜ‫ رؾذس أل‬ٝ‫اٌز‬
‫خ‬١ّ‫ اٌى‬- ‫ب‬ِٙ‫ رُ إعزال‬ٝ‫خ اٌز‬١ّ‫ف (اٌى‬١ٍ‫اٌزغ‬
ُ‫ ر‬ٝ‫ خو اإلٔزبط اٌز‬- ‫ب‬ِٙ‫ رُ إعزخذا‬ٝ‫اٌز‬
‫ إعزخذِذ‬ٝ‫ إٌّزظ اٌز‬- ‫خ‬١ٍّ ‫ب‬ٍٙ١‫رؾغ‬
- ‫خ‬١‫ب ف‬ِٙ‫ رُ إعزخذا‬ٝ‫لذ اٌز‬ٌٛ‫ ا‬- ‫غخ‬١ٕ‫ٌزق‬
‫خ ثبٌّخبصْ) ِٓ ٌؾَخ‬١‫خ اٌّزجم‬١ّ‫اٌى‬
ٝ‫ب ف‬ٌٙٛ‫ دخ‬ٝ‫ب ثّخبصْ اٌؾشوخ ؽز‬ِٙ‫إعزال‬
.َ‫ِ ِٕزظ رب‬١ٕ‫رق‬
‫اق‬ٛ‫خ إعزذّبء إٌّزظ اٌزبَ ِٓ األع‬١ٔ‫إِىب‬ .2
.‫ِٓ خالي ٘زا اٌجشٔبِظ‬
Where we implement Traceability?
Scope
The flowing items reporting to
traceability program:
1. Raw materials
2. Primary Packaging materials
3. Rework
4. Semi finished products
5. Finished products
‫ك اٌجشٔبِظ‬١‫أِبوٓ ريج‬
‫ك‬١‫خ رخنِ ثذلخ ٌزيج‬١ٌ‫وً إٌْبفش اٌزب‬
:ِ‫ثشٔبِظ اٌززج‬
َ‫اد اٌخب‬ٌّٛ‫ ا‬.1
‫خ‬١ٌٚ‫ف اال‬١ٍ‫ اٌزغ‬ٚ ‫اد اٌزْجئخ‬ِٛ .2
ٍٗ١‫ إٌّزغبد اٌّْبد رؾغ‬.3
‫يخ‬١‫ع‬ٌٛ‫ إٌّزغبد ا‬.4
ِ١ٕ‫ إٌّزغبد اٌزبِخ اٌزق‬.5
When we implement traceability?
Application time
1. Receiving any kind of raw or
packaging materials.
2. Moving of any raw or packaging
materials from RM warehouse to
production areas.
3. Using of any raw or packaging
materials in production line.
4. Production of any finished product
on production line.
5. Delivering of any finished product to
FG warehouse.
6. Delivering of any finished product to
distributors.
‫ك اٌجشٔبِظ‬١‫لذ ريج‬ٚ
‫ف‬١ٍ‫ ِبدح رغ‬ٚ‫ ِبدح خبَ أ‬ٜ‫ إعزالَ أ‬.1
.ْ‫ثبٌّخض‬
ِٓ ‫ف‬١ٍ‫ ِبدح رغ‬ٚ‫ ِبدح خبَ أ‬ٜ‫ إٔزمبي أ‬.2
.ِ١ٕ‫ فبٌخ اٌزق‬ٌٝ‫اٌّخضْ إ‬
‫ف‬١ٍ‫ ِبدح رغ‬ٚ‫ ِبدح خبَ أ‬ٜ‫ إعزخذاَ أ‬.3
.ٓ١ِْ ‫ خو إٔزبط‬ٍّٝ
‫ خو إٔزبط‬ٍّٝ ٝ‫بئ‬ٙٔ ‫ ِٕزظ‬ٜ‫ إٔزبط أ‬.4
.ٓ١ِْ
.َ‫ ٌّخضْ إٌّزظ اٌزب‬ٝ‫بئ‬ٙٔ ‫ُ ِٕزظ‬١ٍ‫ رغ‬.5
.‫والء‬ٌٍٛ ٝ‫بئ‬ٌٕٙ‫ِ إٌّزظ ا‬١‫ ث‬.6
Who are working on traceability?

Responsibilities :‫ك اٌجشٔبِظ‬١‫ ريج‬ٍّٝ ٓ١ّ‫اٌمبئ‬

All traceability program are recorded ‫ك‬٠‫ ثشٔبِظ اٌززجِ ّٓ ىش‬ٟ‫زُ اٌزؾىُ ف‬٠
in MFG program or SAP :
1. Quality - receiving. .‫ اإلعزالِبد‬- ‫دح‬ٛ‫اٌغ‬ .1
2. RM, PM Warehouse. ٚ ‫اد اٌزْجئخ‬ِٛ ٚ َ‫اد اٌخب‬ٌّٛ‫ِخبصْ ا‬ .2
.‫اٌزغٍف‬
3. Production. .‫اإلٔزبط‬ .3
4. FG Warehouse. .َ‫ِخضْ إٌّزظ اٌزب‬ .4
5. All employees responsible for ِ١ٕ‫ وً ِٕبىك اٌزق‬ٝ‫ٓ ف‬١ٍِ‫ِ اٌْب‬١ّ‫ع‬ .5
record tracing data in traceability ِ‫بٔبد اٌززج‬١‫ً ث‬١‫ٓ ّٓ رغغ‬١ٌ‫اٌّغؤ‬
‫ دفبرش‬ٝ‫ف ف‬١ٍ‫ اٌزغ‬ٚ ‫اد اٌزْجئخ‬ّٛ‫اٌخبفخ ث‬
reports. .ِ‫اٌززج‬
6. Inspection and follow up from. ‫ك‬١‫ وفبءح ريج‬ٚ ‫ فؾخ‬ٍّٝ ‫ؾشف‬٠ .6
‫ك ِشالجخ‬٠‫ فش‬ٚ ‫ اإلٔزبط‬ٝ‫اٌجشٔبِظ ِؾشف‬
.‫دح‬ٛ‫اٌغ‬
Training
What is training ?
Definition
It’s a educational program to explain,
learning and Enlightenment
systems by simple ways and to be
ensure implementing the right
systems and improve it and to
clarify how it’s important.
‫ف ثبٌجشٔبِظ‬٠‫اٌزْش‬
‫خ‬١ّٛ‫ اٌز‬ٚ ‫ؼ‬١‫م‬ٛ‫ ٌٍز‬ّٝ١ٍْ‫ ثشٔبِظ ر‬ٛ٘
ٚ ‫ٍخ‬ٙ‫دٖ ثيشق ع‬ٛ‫ َُٔ اٌغ‬ٚ ‫ثجشاِظ‬
ْ‫ذف اٌزؤوذ ِٓ مّب‬ٙ‫غشح ث‬١ِ
‫ش‬٠ٛ‫ ري‬ٚ ٌَُٕ‫ ا‬ٚ ‫ك ٘زح اٌجشاِظ‬١‫ريج‬
ٜ‫ ثّذ‬ٌّٝٛ‫ ا‬ٚ ‫ب‬ٙ‫م‬١‫بدح دلخ ريج‬٠‫ ص‬ٚ
.‫ب‬ٙ‫ز‬١ّ٘‫أ‬
Why we conduct training?
Purpose
1. Explain the roles and
responsibilities for every employee
in the plant.
2. Clarify what is the internal
requirements, procedures, work
instructions and systems
implementing inside the plant.
3. Unify employees manners in the
same place in the plant.
4. Refreshment working roles for
every employee in the plant.
‫ك اٌجشٔبِظ‬١‫اٌغشك ِٓ ريج‬
ٝ‫س اٌفْبي ٌىً فشد ف‬ٚ‫ؼ اٌذ‬١‫م‬ٛ‫ ر‬.1
.‫ ِىبْ ٍّّخ‬ٝ‫إٌّؾؤح ف‬
‫ّبد‬١ٍْ‫ ر‬ٚ ‫ اإلعشاءاد‬ٚ ٓ١ٔ‫ا‬ٛ‫ؼ اٌم‬١‫م‬ٛ‫ ر‬.2
ٝ‫خ ٌٍّٕؾؤح اٌز‬١ٍ‫ إٌَُ اٌذاخ‬ٚ ًٌّْ‫ا‬
ٝ‫ب وً فشد ف‬ٙ‫ٍزضَ ث‬٠ ْ‫غت أ‬٠
.‫إٌّؾؤح‬
‫ ٔفظ‬ٝ‫ٓ ف‬١ٍِ‫ة اٌْب‬ٍٛ‫ذ إع‬١‫ؽ‬ٛ‫ ر‬.3
ٌَُٕ ُٙ‫م‬١‫اٌّىبْ ثبٌّٕؾؤح ّٕذ ريج‬
.ًٌّْ‫ا‬
‫ سفِ ِْذي األداء‬ٚ ‫ِبد‬ٌٍّْٛ‫و ا‬١‫ رٕؾ‬.4
ًّّ ‫ إٌّؾؤح ِٓ خالي‬ٝ‫ٌىً فشد ف‬
.‫خ‬٠‫س‬ٚ‫جبد د‬٠‫رذس‬
When we conduct training?
Application time.
1. According to the recommended
work instruction, procedures and
polices.
2. At any time when change
happened in any work instruction
in the plant.
3. With new hire.
‫ك اٌجشٔبِظ‬١‫لذ ريج‬ٚ
‫بعبد‬١‫ اٌغ‬ٚ ‫ اإلعشاءاد‬ٚ ‫ّبد‬١ٍْ‫ىجمآ ٌٍز‬ .1
.‫مخ‬١‫مؾخ ٌّْذالد ريج‬ٌّٛ‫ا‬
َُٔ ‫ إعزؾذاس‬ٚ‫ش أ‬١١‫لذ ّٕذ رغ‬ٚ ٜ‫ أ‬ٝ‫ف‬ .2
.‫ذح داخً إٌّؾؤح‬٠‫ًّّ عذ‬
.‫ٓ عذد داخً إٌّؾؤح‬١‫ٍف‬ِٛ ٓ١١ْ‫ّٕذ ر‬ .3
Who conduct training?

Responsibilities ‫ك اٌجشٔبِظ‬١‫ ريج‬ٍّٝ ٓ١ّ‫اٌمبئ‬

The people are responsible in ‫ك اٌجشاِظ‬١‫ريج‬ٚ ‫ز‬١‫ٓ ّٓ رٕف‬١ٌ‫اٌّغؤ‬
implementing training program from ‫اسد‬ٌّٛ‫ ا‬ٚ ‫دح‬ٛ‫ اٌغ‬ّٝ‫خ ثمغ‬١‫ج‬٠‫اٌزذس‬
quality team and human resources . ٞ‫االلغبَ االخش‬ٚ ‫خ‬٠‫اٌجؾش‬
team.
Pest Control
Pest control program?
Pest control program is prerequisite
program applied in the whole
plant in production rooms and in
the out side environment
We have three defense stages
1. The out side wall around the
plant
2. Out side production rooms
3. Inside production rooms
ٟ‫لبئ‬ٚ ‫ ثشٔبِظ‬ٛ٘ ‫• ِىبفؾٗ االفبد‬
‫ِ اعضاء‬١ّ‫ ع‬ٟ‫مٗ ف‬١‫زُ ريج‬٠
‫اٌخبسط‬ٚ ً‫ اٌذاخ‬ٟ‫اٌّقِٕ ف‬
ُ‫ه دفب‬ٛ‫عذ صالصٗ خي‬ٛ٠ •
ِٕ‫ ٌٍّق‬ٟ‫س اٌخبسع‬ٛ‫– اٌغ‬
‫يٗ ثقبالد االٔزبط‬١‫ئٗ اٌّؾ‬١‫– اٌج‬
.‫– داخً فبالد االٔزبط‬
Pest control practices
PEST CONTROL
• Any signs of pest activity within the facility
(e.g., insects, rodents, or birds) must be
reported immediately to the Quality
manager or designated person
responsible for pest control.
• All eating areas -- including vending
machine areas, cafeterias and food
preparation areas -- must be routinely
inspected and cleaned to prevent pest
infestation.
‫فبد‬٢‫ِىبفؾخ ا‬
‫ ّالِخ ٌٕؾبه‬ٜ‫س أ‬ٍٛٙ ‫• ّٕذ‬
-‫اسك‬ٛ‫ ل‬-‫آفبد(ؽؾشاد‬
‫دح‬ٛ‫ش اٌغ‬٠‫غت إثالٓ ِذ‬٠)‫س‬ٛ١‫ى‬
ّٓ ‫ي‬ٛ‫ اٌؾخـ اٌّغئ‬ٚ‫سا أ‬ٛ‫ف‬
‫رٌه‬
-‫ب‬٠‫ش‬١‫ز‬١‫• وً ِٕبىك األوً ) اٌىبف‬
ْ‫غت أ‬٠ )َ‫اِبوٓ إّذاد اٌيْب‬
‫ف‬١َٕ‫ اٌز‬ٚ ُ‫رخنِ ٌٍفؾـ اٌذائ‬
‫ٌِّٕ رىبصش اٌؾؾشاد‬
Why we apply pest control program?
Purpose
• To protect products from
rodents and pests and any
other extraneous matters.
• This program is implemented in
the plant by 3rd party
responsible for whole plant.
• To produce save and clean
products comply with all
customers and consumers.
‫اٌغشك‬
‫ ثشٔبِظ‬ٛ٘ ‫ ِىبفؾٗ اٌؾؾشاد‬
ِٓ ‫ٗ إٌّزغبد‬٠‫ ٌؾّب‬ٟ‫لبئ‬ٚ
‫اد‬ِٛ ٞ‫ ا‬ٚ‫ ؽؾشٖ ا‬ٚ‫ افٗ ا‬ٞ‫ا‬
ٗ‫ج‬٠‫غش‬
ّٓ ‫ز ٘زا اٌجشٔبِظ‬١‫زُ رٕف‬٠ 
‫ ِغؤي‬ٟ‫ي خبسع‬ٚ‫ك ِمب‬٠‫ىش‬
ِٓ ِٕ‫ِ اعضاء اٌّق‬١ّ‫ّٓ ع‬
.ْٗ‫ِزبث‬ٚ ‫ز‬١‫رٕف‬
‫ أزبط‬ٟ‫غبّذٔب ف‬٠ ‫ ثشٔبِظ‬
ِِ ٟ‫زّبؽ‬٠ ‫ف‬١َٔٚ ِٓ‫ِٕزظ آ‬
.‫ِزيٍجبد اٌّْالء‬
How we can help to improve Pest
control program in the plant?
General guidelines
1. Implement all instructions which
related to pest control program
2. Maintain all pest control devices (UV
devices, fly traps and rodents traps).
3. Keep the required distance between
pallets and walls
4. Inform pest control representative in
case of notice infestation
5. Close all doors
6. Following up of the general case of all
buildings (doors and windows)
ِٗ‫ّبد ّب‬١ٍْ‫ر‬
‫ّبد اٌخبفخ ثّىبفؾخ‬١ٍْ‫ز وً اٌز‬١‫ رٕف‬-1
‫خ اٌّىبفؾخ‬١ٍّّ ‫ثْذ اعشاء‬ٚ ً‫االفبد لج‬
‫ْ فبدسح ِٓ لجً ؽشوخ اٌّىبفؾخ‬ٛ‫ رى‬ٝ٘ٚ
‫دح‬ٛ‫ع‬ٌّٛ‫ اٌّقبئذ ا‬ٍّٝ ‫ اٌّؾبفَخ‬-2
‫ب‬ٙ‫خبسع‬ٚ ‫داخً فبالد االٔزبط‬
‫ٓ اٌجبٌزبد‬١‫ االٌزضاَ ثبٌّغبفخ اٌّؾذدح ث‬-3
. ‫ائو‬ٛ‫اٌؾ‬ٚ
‫د افبثخ‬ٛ‫ع‬ٚ ‫ ؽبٌخ‬ٝ‫ ف‬ٜ‫س‬ٛ‫ االثالٓ اٌف‬-4
. ‫س‬ٚ‫ ِؾزٍّخ اٌؾذ‬ٚ‫خ ا‬١ٍْ‫ف‬
. ‫ؽخ‬ٛ‫ب ِفز‬ٙ‫ّذَ رشو‬ٚ ‫ذا‬١‫اة ع‬ٛ‫ غٍك االث‬-5
‫ائو‬ٛ‫ؽ‬ٚ ‫ه‬١‫ ِٓ ؽجبث‬ٕٝ‫ ِزبثْخ ؽبٌخ اٌّج‬-6
‫ً اٌّخبىش‬١ٍ‫اة ٌزم‬ٛ‫أث‬ٚ
 Engineer
walid Mohamed albadeey
Thank you

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