CODEX and Good

Manufacturing Practice
Training Guide

IFSQN
 Good Manufacturing Practice

Codex prescribes good practices for the following areas:

15.Cleaning Facilities
16.Control of Hazards
17.Time and Temperature Control
18.Specific Process Steps
19.Specifications
20.Microbiological Cross-Contamination
21.Chemical and Physical Contamination

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 Good Manufacturing Practice

Staff Only

Codex prescribes good practices for the following areas:

29.Cleaning
30.Pest Control
31.Monitoring of Sanitation
32.Personal Hygiene
33.Visitors
34.Transport
35.Product Information
36.Consumer Awareness and Education
37.Lot Identification and Labelling
38.Training
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 30. Pest Control

The availability of food and water encourages pest harbourage and infestation.
Potential food sources should be protected and stored above the ground and
away from walls. Areas both inside and outside food premises should be kept
clean. Waste should be stored in covered, pest-proof containers whenever
possible.
Establishments and surrounding areas should be regularly examined by a
competent person for evidence of infestation.
Pest infestations should be dealt with immediately and without adversely
affecting food safety or suitability. Treatment with chemical, physical or
biological agents should be carried out without posing a threat to the safety of
food.

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 31. Monitoring of Sanitation

Sanitation systems should be monitored for effectiveness, periodically verified

by means such as audit pre-operational inspections or, where appropriate,
microbiological sampling of environment and food contact surfaces and
regularly reviewed.

IFSQN note:

The use of ATP swabbing is now an effective method of monitoring cleaning

effectiveness and should be considered where the standard of sanitation is
critical to food safety such as in high care facilities.

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 Review
Food storage facilities should be designed and constructed to:

Avoid pest access and harbourage

Enable ease of access to personnel
Enable ease of access for traffic
Segregate personnel and traffic
All of the above

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 Review

Food business operators should control food hazards through the use of systems
such as HACCP. Which of the following is the most correct statement?
Click on your answer.
 Implement effective pest control procedures
 Implement effective control procedures at those steps which are critical to the
safety of food
 Monitor procedures to ensure their continuing effectiveness
 Ensure there are foreign body control devices
 All of the above

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That’s the end of this
training package

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 Correct
Food storage facilities should be designed and
constructed(if appropriate) to:
• permit adequate maintenance and cleaning
• avoid pest access and harbourage
• enable food to be effectively protected from
contamination during storage
• where necessary, provide an environment
which minimizes the deterioration of food
(e.g. by temperature and humidity control)
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 Correct
Food business operators should control food hazards
through the use of systems such as HACCP. They should:
• identify any steps in their operations which are critical to
the safety of food
• implement effective control procedures at those steps
• monitor control procedures to ensure their continuing
effectiveness
• review control procedures periodically, and whenever the
operations change

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 Incorrect

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