IDENTIFICATION NO.

PMPL/FSMS/GMP/01
EFFECTIVE DATE 1/1/2021
GOOD MANUFACTURING REVISION NO. 00
PRACTICES REVISION DATE N/A
PAGE NO. Page 1 of 4
PRIME MEAT PACKERS (U) LIMITED

Employee / Temp Name: ______________________________________

Date: ______________________________________
Supervisor: ______________________________________
It is required that all new employees, prior to entering the production area and reporting to
work, are required to read, review with their immediate supervisor, fully comprehend the
importance and adhere at all times to the below detailed Good Manufacturing Practices.
 Anyone entering the production area must wear a hair net. Beard nets are required, if applicable.

 Earring and all jewelry, nail polish, false fingernails must be removed prior to entering the production area.
Wedding bands with no stones are the only exception.

 HANDS MUST BE WASHED AFTER:

 BEFORE entering or re-entering production rooms

 Using the Bathroom or returning from a break

 Smoking
 Sneezing / Coughing
 Eating / Drinking

 Handling Trash, touching floor or bottom of any item that has touched the floor
 Touching clothing or body
 Prior to putting on gloves. Gloves must be changed immediately if they tear or between changing of
tasks, such as handling trash, handling dirty crates or in production rooms changed with each product
change.

 Employees with illnesses, infected cuts or skin infections must report to Management so that work adjustments
can be made. In addition, all sores must be bandaged and reported to Management.

 EMPLOYEES MUST NOT DEVIATE FROM SANITATION PROCEDURES OR SCHEDULES.

 Utensil and Brushes need to be cleaned, rinsed, sanitized and air dried before use.
 Empty tubs must be stacked face down on rack with protective shield on bottom. All tubs and pails must be
kept off the floor at all times.
 Chemicals and sanitizers must be segregated from food products.
 All boxes and bags must be sealed.

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 IDENTIFICATION NO. PMPL/FSMS/GMP/01
EFFECTIVE DATE 1/1/2021
GOOD MANUFACTURING REVISION NO. 00
PRACTICES REVISION DATE N/A
PAGE NO. Page 2 of 4
PRIME MEAT PACKERS (U) LIMITED

 Tobacco, gum, food or drinks are not permitted in the production area. Everyone must observe our No Glass
Policy. Glass is allowed in break room only.

 Personal items are not permitted in production area. This includes cell phones unless required by Management
for business / sales purposes.

 All employees must maintain personal cleanliness while on duty.

RECEIVING PROCEDURES:

BEFORE RECEIVING, THE LOAD AND TRAILER MUST BE INSPECTED. A SATISFACTORY

CONDITION MUST MEET THE FOLLOWING CRITERIA;

 Trailer temperature is 10° F or below (frozen products). Refrigerated truck air temp is 45°F or below.
 Truck is in good repair (no holes).
 Truck is clean - no dirt / grime - only food items on truck.
 All items are on pallets or skids.
 No evidence of insect or rodent infestation.
 No odors or residues on truck.
 No evidence of broken glass or metal shavings.
 No evidence of tampering.
 Load shows no evidence of:
 bulging cans
 leaking container
 split boxes
 labels un-readable (name, ingredients and lot #’s etc. - must all be clearly legible)

STORAGE PROCEDURES:

 Mark pallets or individual units with date received.

 Dry ingredients are stored at room temperature, on pallets, away from walls.
 Processed fruits/variegates, bases, nuts, pasteurized fluid dairy products are refrigerated upon receipt,
placed on pallets away from walls.
 Confections/cultures, pasteurized frozen eggs, butter and frozen cream are frozen upon receipt, placed on
pallets or racks.
 Flavorings and colors are stored at room temperature on shelves, away from walls unless otherwise indicated.
 Packaging materials are placed on pallets and shelves, away from walls.
 Products must be rotated - FIFO (first-in-first-out).

BROKEN GLASS POLICY:

Glass containers are only allowed in the employee break room. However, in the event any glass is found in the
receiving area, warehouse or near production, you MUST CONTACT YOUR SUPERVISOR IMMEDIATELY.
Further, any open container or exposed product must be disposed. Production or any other activity will halt until area;

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 IDENTIFICATION NO. PMPL/FSMS/GMP/01
EFFECTIVE DATE 1/1/2021
GOOD MANUFACTURING REVISION NO. 00
PRACTICES REVISION DATE N/A
PAGE NO. Page 3 of 4
PRIME MEAT PACKERS (U) LIMITED

equipment and exterior of sealed containers have been inspected and cleaned. Footwear must also be cleaned; mops
heads discarded.

WAREHOUSE POLICY:

 Keep overhead door closed except when receiving or shipping.

 Sweep or dust ingredient spills as soon as possible utilizing the appropriate brush, mop, broom designated for
that area.
 Keep bags and boxes sealed.
 Keep bags, boxes and lined crates on pallets at all times.
 Keep chemicals in designated area away from food items.
 No glass, no eating in warehouse.
 Clean up standing water as soon as possible.
 Remove waste as soon as possible.
 When removing waste employees are to wear designated shoes to prevent contamination.
 Sweep, squeegee and mop floor with appropriate brush, mop, squeegee and broom for that designated area as
necessary.
 Keep mops and buckets clean and dry and in designated area.

WHAT IS LISTERIA?

Listeria is a common soil and water bacteria that is a human pathogen (disease causing). Listeria likes wet areas of the
facility (drains, condensate, drip shields and air handling units). Since it occurs naturally in soil and water it could be
tracked into a plant by employee shoes, introduced through animal feces or spread by employees not washing their
hands properly. It can also be introduced in Production Areas on the wheels of dirty dolleys and carts. Listeria grows
at room temperature or in cold temperatures. It can survive forever if it is not cleaned properly.

GOOD SANITATION IS CRITICAL TO CONTROL THE SPREAD OF LISTERIA.

Make sure to clean/sanitize control panels, buttons, computer keyboards and maintenance tools. Foam sanitize wheels
of dolleys, carts and pallet jacks regularly and when taken outside.

Clean Production floors, walls, equipment frame, work tables and sink daily (including underside). Clean and sanitize
drains daily. If drain backs up and water flows into Production Areas, take steps to avoid splashing any equipment and
follow these steps:
1) Stop production.
2) Remove any uncovered product from area
3) Clear drain
4) Clean, rinse and sanitize area
5) Remove excess water
6) After cleaning drain, employees need to change clothes shoes and wash/sanitize hands before handling
products/packaging materials.
7) Notify QC to review prior to returning to production.

Keep white buckets, white pails, product and packaging material off the floor at ALL times.
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 IDENTIFICATION NO. PMPL/FSMS/GMP/01
EFFECTIVE DATE 1/1/2021
GOOD MANUFACTURING REVISION NO. 00
PRACTICES REVISION DATE N/A
PAGE NO. Page 4 of 4
PRIME MEAT PACKERS (U) LIMITED

Keep hoses clean and off the floor. DO NOT USE HIGH PRESSURE HOSES when cleaning floors or drains
because they can create an aerosol that can contaminate equipment of room.

Maintain and clean equipment used for cleaning (brushes, mops, buckets, squeegees, etc.) so they do not become a
source of contamination. Always refer to Color Identification Sheet, for correct tool per job. Weekly discard mop
heads, monthly inspect all other cleaning tools as replace as needed.

Only use pallets that are clean, dry and in good repair. Do not bring pallets from the outside into the plant. Tote Policy
for full requirements. Compliance to Tote Policy is required.

Keep floor as dry as possible.

Keep overhead piping/ceiling clean.

Keep doors closed.

Report any pest activity immediately to QC.

Report food safety problems to Manager or Supervisor.
My signature below verifies that I have read, reviewed this information with my immediate supervisor, fully
comprehend the importance and am aware that my employment is contingent upon adhering, at all times, to Prime
Meat Packers (U) Limited Good Manufacturing Practices, as detailed above.

_______________________________________ _____________________
Employee / Temp Signature Date

_______________________________________
Immediate Supervisor

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