SHIV SNAX PRIVATE LIMITED

Raipur

DOCUMENT NUMBER
SS/GMP/M/01

DOCUMENT NAME
GOOD MANUFACTURING PRACTICES MANUAL
Based on
Recommended International Code of Practice General Principles of Food hygiene
(CAC/ RCP 1- 1968, Rev 4- 2003)
Codex Standard for

01/08/2011 1.00
DATE VERSION

Prepared By :______________________

Mr.Madhur Madan
Approved By :______________________

Date of Approval :______________________

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Shiv Snax Pvt Ltd Version: 1:00 GMP MANUAL

TABLE OF CONTENTS
1. OBJECTIVE..........................................................................................................................................................................3

2. DEFINITIONS.....................................................................................................................................................................4

3. BUILDING AND FACILITIES..........................................................................................................................................5

3.1 LOCATION:...................................................................................................................................................................5
3.2 PLANT CONSTRUCTION AND DESIGN:..........................................................................................................................5
4. PLANT GROUND AND FACILITIES :...........................................................................................................................6

5. SANITARY OPERATIONS................................................................................................................................................7
5.1 GENERAL MAINTENANCE............................................................................................................................................7
5.2 DISEASE CONTROL.-.....................................................................................................................................................7
6. CLEANLINESS:..................................................................................................................................................................8
6.1 PERSONNEL..................................................................................................................................................................8
6.2 SANITATION OF FOOD CONTACT SURFACES.................................................................................................................9
6.3 EQUIPMENT & UTENSILS.............................................................................................................................................9
7. SANITARY FACILITIES AND CONTROLS................................................................................................................10
7.1 WATER SUPPLY...........................................................................................................................................................10
7.2 PLUMBING..................................................................................................................................................................10
7.3 SEWAGE DISPOSAL:...................................................................................................................................................10
7.4 TOILET FACILITIES.....................................................................................................................................................10
7.5 HAND-WASHING FACILITIES:......................................................................................................................................10
7.6 SUBSTANCES USED IN CLEANING AND SANITIZING; STORAGE OF TOXIC MATERIALS.................................................10
8. SANITATION CONTROL:..............................................................................................................................................12
8.1 EDUCATION AND TRAINING.:.....................................................................................................................................12
8.2 SUPERVISION..............................................................................................................................................................12
8.3 PEST CONTROL..........................................................................................................................................................12
9. MAINTENANCE & STORES RELATED GMPS.........................................................................................................13

10. INGREDIENT, PROCESS & PRODUCT RELATED GMPS....................................................................................14

11. RECEIVING AND DESPATCH AREA ITEMS :.........................................................................................................15

11.1 UNLOADING PROCEDURE......................................................................................................................................15
11.2 LOADING PROCEDURE...........................................................................................................................................15
12. COMPLIANCE NOTE ON LEGISLATIVE REQUIREMENTS.....................................................................................16

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1. OBJECTIVE
The requirement of GMP has been developed over many years to ensure clean, safe working
environment and wholesome safe quality products.
The code applies to receiving, processing, handling, storage, transport, and distribution of all
products. The objective is to provide guidance for the processing and handling of wheat
based products to help ensure product safety and other aspects of the production of foods
including, as appropriate essential quality provisions, composition and labeling provisions of
pertinent Codex commodity standards. The booklet emphasizing proper food chain
management incorporates good hygienic and good manufacturing practices including
management of cold chain where applicable. A prerequisite program is described in this
booklet, covering essential requirements of hygiene in the production of foods like wheat
based products that should be in place prior to the application of HACCP or any other Food
Safety Management System.
Good manufacturing practices (GMP) requirement specified in this booklet are supplement to,
and must be used in conjunction with the
Recommended International Code of Practice General Principles of Food hygiene
(CAC/ RCP 1- 1968, Rev 4- 2003)
And Factory Act 1948 with Chhattisgarh Government Factory Rules

and are designed to:

1. To motivate the personnel to apply GMP, understanding that it is the only way to
guarantee the quality and safety of product.
2. Realize the importance of hygiene and sanitation in the facility.
3. To establish the self-standard of food quality and to consistently it in a regular operation
to ensure the quality of food product at our end.
4. To establish the self-standard of hygiene and to consistently implementing it in regular
operation to enhance the safety level of the food products at our end.
5. To assist employees to maintain the high quality standards, wholesomeness and safety
of product manufactured and distributed
6. To comply with government regulation and other applicable regulatory requirements for
manufacturing and distribution or handling of food products. Exceptions to the minimum
requirements should be recorded with reasons and note of authorization.
7. To maintain confidence in internationally traded food.
8. To train the employees about correct sanitation practices and realize the importance of
hygiene and sanitation in the facility.

This booklet is including its Annexure is intended applicable to all the process included in
production of wheat based products at Shiv Snax Pvt Limited. It covers the minimum
requirements of hygiene for receiving, preparation, processing, handling, storage and
transportation including microbial and insect disinfestations) processing establishment,
processing technology, packaging and storage of processed products.
In addition this booklet is used for training of employees at Shiv Snax Pvt Limited and it has
been read, understood and signed by Food Safety Team. The booklet is developed taking all
the above discussed (sector specific codex standards and incorporating statutory
requirements, local conditions and specific consumer requirements.

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2. DEFINITIONS
(As per 21 CFR Part 110 of US Code of Federal Regulations( title 21, vol 2.)
Cleaning - The removal of soil, food residue, dirt, grease or other objectionable matter.
Carrier: - Someone who is infected with a specific pathogen, which can be passed on to the
other people.
Contaminant - Any biological or chemical agent, foreign matter, or other substances not
intentionally added to food, which may compromise food safety or suitability.
Contamination - The introduction or occurrence of a contaminant in food or food
environment.
Disinfection The reduction, by means of chemical agents and/or physical methods, of the
number of micro-organisms in the environment, to a level that does not compromise food
safety or suitability.
Establishment/Plant - Any building or area in which food is handled and the surroundings
under the control of the same management.
Food hygiene - All conditions and measures necessary to ensure the safety and suitability
of food at all stages of the food chain.
Food-borne disease :- An illness caused by micro-organisms, such as bacteria and
viruses, which use food as a vehicle to move into humans where they can multiply and
produce symptoms.
Food-borne illness: -The general term for illness linked to food. It covers both food
poisoning and food-borne disease.
Food poising: -An acute illness that usually develops rapidly after eating contaminated or
poisonous food.
Hazard - A biological, chemical or physical agent in, or condition of, food with the potential to
cause an adverse health effect.
Food handler - Any person who directly handles packaged or unpackaged food, food
equipment and utensils, or food contact surfaces and is therefore expected to comply with
food hygiene requirements.
Food safety - Assurance that food will not cause harm to the consumer when it is prepared
and/or eaten according to its intended use.
Food suitability - Assurance that food is acceptable for human consumption according to its
intended use.
Micro-organism: Includes yeast, moulds, bacteria and virus but not limited to species
having public significances.
Primary production - Those steps in the food chain up to and including, for example,
harvesting, slaughter, and milking, fishing etc.
Pest - refers to any objectionable animal or incest including but not limited to birds, rodents,
flies and larvae.
Quality Control - Means a planned and systematic procedure for taking all actions
necessary to prevent food being adulterated within the meaning of regulations.
Rework: Means clean, unadulterated food that has been removed from processing for
reasons other that in sanitary conditions or that has been successfully re-conditions by re-
processing and that is suitable as food.
Sanitize: Means to adequately treat food contact surfaces by a process that is effective in
destroying vegetative cells of micro organism and substantially reducing numbers of
undesired micro organism but without adversely affecting the product or its safety for the
consumers.

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3. BUILDING AND FACILITIES.

3.1 Location:
The plant is located at Shiv Snax Private limited,Villege Kolar, Old Dhamtari road, Raipur.

3.2 Plant construction and Design:

Plant buildings and structures is suitable in size, construction, and design to facilitate
maintenance and sanitary operations for food manufacturing purposes, The plant and facilities:

Provide sufficient space for such placement of equipment and storage of materials as is
necessary for the maintenance of sanitary operations and the production of safe food.

Permit the taking of proper precautions to reduce the potential for contamination of food, food
contact surfaces, or food packaging materials with micro-organisms, chemicals, filth, or other
extraneous material. The potential for contamination may be reduced by adequate food safety
controls and operating practices or effective design, including the separation of operations in
which contamination is likely to occur, by one or more of the following means: location, time,
partition, air flow, enclosed systems, or other effective means.

Constructed in such a manner that floors, walls, and ceilings may be adequately cleaned;
ducts and pipes does not contaminate food, food contact surfaces, or food packaging materials.
Working spaces are provided between equipment and walls and are adequately unobstructed
and of adequate width to permit employees to perform their duties and to protect against
contaminating food or food contact surfaces with clothing or personal contact.

Provide adequate lighting in hand washing / dressing areas, toilet rooms and in all areas
where food is processed or stored and provide safety type light bulbs or other glass suspended
over exposed food in any step of preparation or otherwise protect against food contamination in
case of glass breakage.

Provide adequate screening or other protection against pests.

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4. PLANT GROUND AND FACILITIES :

The grounds about a food plant under the control, of the operator IS kept in a condition that will
protect against the contamination of food. The methods for adequate maintenance of grounds
include, but not limited to:
Properly storing equipment, removing litter and waste, and cutting weeds or grass within the
immediate vicinity of the plant buildings or structures that may constitute an attractant, breeding
place, or harborage for pests.
Maintaining roads and parking places so that they do not constitute a source of
contamination.
Adequately draining areas that may contribute contamination to food by seepage, foot borne
filth, or providing a breeding place for pests.
Operating systems for waste treatment and disposal in an adequate manner so that they do
dot constitute a source of contamination in areas where food is exposed.

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5. SANITARY OPERATIONS.
5.1 General Maintenance
Buildings, fixtures, and other physical facilities of the plant are maintained in a sanitary condition
and kept in repair sufficient to prevent food from becoming adulterated. Cleaning and sanitizing of
utensils and equipment shall be conducted in a manner that protects against contamination of
food, food contact surfaces, or food packaging materials. The plant management take all
reasonable measures and precautions by confining the areas other than where food may be
exposed for eating food, drinking beverages, chewing tobacco, smoking etc.

5.2 Disease control.-

Any person who, by medical examination or supervisory observation, is shown to have or appears
to have, an illness, open lesion, including boils, cores, or infected wounds, or any other abnormal
source of microbial contamination by which there is a reasonable possibility of food, food contact
surfaces, or food packaging materials becoming contaminated, are excluded from operations in
high risk areas until the condition is corrected. Personnel shall be instructed to report such health
conditions to their Superiors.

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6. CLEANLINESS:
6.1 Personnel
All persons working in direct contact with food, food contact surfaces, and food packaging
materials are conformed to following hygienic practices while on duty to the extent necessary to
protect against contamination of food. The methods for maintaining cleanliness include, but are
not limited to :

6.1.1 Outer Garments :

Wearing outer garments suitable to the operation in a manner that protects against the
contamination of food, food contact surfaces.
Clothing are clean at the start of production and kept clean during production. Clothing is
maintained in good repair.
Where clothing becomes soiled rapidly, disposable or plastic aprons be worn over clothing
and changed frequently for added protection against product contamination.

Storing clothing or other personal belongings in areas other than were food is exposed or
where equipment or utensils are washed.

6.1.2 Hand Sanitation :

Washing hands thoroughly before starting work, after each absence from the work station,
and at any other time which may include rest room, after smoking and when ever the hands
have become soiled or contaminated.
In areas designated as critical hygiene areas, hands must be sanitized in the solutions
provided upon entering the area.
False figure nails,
and nail polish are not permitted because of risk of product contamination.
Perfumed hand lotions and hand soaps are not permitted.
Any person with cuts and open sore on figures must not start work and must report to their
supervisor and get medical check up.
Cuts and Open sores on finger must be always covered with water proof bandage.
Hand jewelry, wrist watches, thread/bands shall not be worn while at work.

6.1.3 Hair:
Hair must be groomed properly and must always be nicely cut.
A head covering that will contain the hair as completely as possible, in the form of the
disposable caps or hats provided by the company must be worn in the processing areas.
No pins, bobby pins, hairclips or other similar clip is allowed to keep a head covering in place.
they must be enclosed in the caps provided. Hair extending over the ears or beyond the top of
the shirt collar must be protected and covered in the cap.
All men working in the processing area are clean shaven as hair is the most extraneous
hazard. Because of the risk of loss, any beard must be completely covered and enclosed with a
clean, disposable approved balaclava or mask.
The moustaches should not be wider than around outer edge of mouth and extends no
longer than the bottom of the mouth. Handlebar style moustaches should not be permitted.
The side burns are trimmed no longer than the lobe of the ear.

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6.1.4 Jewelry:
Removing all unsecured jewelry and other objects that might fall into food, equipment, or
containers, and removing hand jewelry that cannot be adequately cleaned during periods in
which food is manipulated by hand.
If such hand jewelry cannot be removed, it may be covered by material which can be
maintained in an intact, clean, and sanitary conditions and which effectively protects against the
contamination by these objects of the food, food contact surfaces, or food packaging materials.
The jewelry includes ear rings, finger rings, necklace, bangles, watches and any other jewelry
that may act as a source of cross contamination. Only Mangal sutra , single bangles, Ear rings,
nose rings are allowed.

6.2 Sanitation of Food Contact Surfaces

All food contact surfaces, including utensils and food contact surfaces of equipment, are cleaned
as frequently as necessary to protect against contamination of food.
Food contact surfaces used for manufacturing or holding food are in a dry, sanitary condition
at the time of use.
Non-food contact surfaces of equipment used in the operation of food plants are cleaned as
frequently as necessary to protect against contamination of food.
Storage and handling of cleaned portable equipment and utensils. Cleaned and sanitized
portable equipment with food contact surfaces and utensils are stored in a location and manner
that protects food contact surfaces from contamination.

6.3 Equipment & Utensils

All plant equipment and utensils are designed and of such material and workmanship as to
be adequately cleanable, and properly maintained. All equipment are installed and maintained
as to facilitate the cleaning of the equipment and of all adjacent spaces. Food contact surfaces
are corrosion resistant when in contact with food. They are made of non-toxic materials and
designed to withstand the environment of their intended use and the action of food, and, if
applicable, cleaning compounds and sanitizing agents.
Seams on food contact surfaces are smoothly bonded or maintained so as to minimize
accumulation of food particles, dust, and organic matter and thus minimize the opportunity for
growth of micro-organisms.
Equipment so that in the manufacturing or food handling area and that dies not come into
contact with food are so constructed that it can be kept in a clean condition.
Instruments and controls used for measuring, regulating, or recording temperatures, pH,
acidity, water activity, or other conditions that control or prevent the growth of undesirable micro-
organisms in food shall be accurate and adequately maintained, and adequate in number for
their designated uses.

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7. SANITARY FACILITIES AND CONTROLS

Each plant shall be equipped with adequate sanitary facilities which include:

7.1 Water supply

The water supply is sufficient for the operations intended and derived from an adequate source
Bore well Any water that contacts food or food contact surfaces is safe and of adequate sanitary
quality. Running water is provided in all areas where required for the processing of food, for the
cleaning of equipment, utensils, and food packaging materials, or for employee sanitary facilities.

7.2 Plumbing
Plumbing is of adequate size and design and adequately installed and maintained to:
Carry sufficient quantities of water to required locations through out the plant.
Properly convey sewage and liquid disposable waste(check the type of waste) from the plant.
Avoid constituting a source of contamination to food, water supplies, equipment, or utensils or
creating an unsanitary condition.
Provide adequate floor drainage in all areas where floors are subject to flooding type cleaning
or where normal operations release or discharge water or other liquid waste on the floor.
Provide that there is not back-flow from, or cross-contamination between, piping systems that
discharge waste water or sewage and piping systems that carry water for food or food
manufacturing.

7.3 Sewage Disposal:

Sewage disposal is made into an adequate sewerage system or disposed of through other
adequate means.
Unit having ETP system for wastage water treatment is in place.
7.4 Toilet Facilities
Each plant provide its employees with adequate, readily accessible toilet facilities. Compliance with
this requirement may be accomplished by:
Maintaining the facilities in a sanitary condition.
Keeping the facilities in good repair at all times.

7.5 Hand-washing facilities:

Hand washing facilities is adequate and convenient and furnished with running water. Compliance
with this requirement may be accomplished by providing :
Hand washing facilities in the plant where good sanitary practices require employees to wash
their hands.
Effective hand cleaning and sanitizing preparations.
Hand dryer is provided for hand drying.
Devices or fixtures, such as water control valves, so designed and constructed to protect
against recontamination of clean, sanitized hands.

7.6 Substances used in cleaning and sanitizing; storage of toxic materials.

Cleaning compounds used in cleaning are free from undesirable micro-organisms and safe
and adequate under the conditions of use.
Compliance with this requirement is verified by any effective means including purchase of
these substances under a suppliers guarantee or certification, or examination of these
substances for contamination.
Cleaning compounds are identified, held, and stored in a manner that protects against
contamination of food, food contact surfaces, or food packaging materials

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Only the following toxic materials may be used or stored in plant where food is processed or
exposed:
Those required to maintain clean and sanitary conditions;
Those necessary for use in laboratory testing procedures;
Those necessary for plant and equipment maintenance and operation; and
Those necessary for use in the plants operations.
.

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8. SANITATION CONTROL:

8.1 Education and Training.:

Personnel responsible for identifying sanitation failures or food contamination have a background
experience in production of clean and safe food. Workers and supervisors receive appropriate
training in proper food handling techniques and food protection principles and informed of the
danger of poor personal hygiene and in-sanitary practices.

8.2 Supervision.
Responsibility for assuring compliance by all personnel with all requirements of this part is clearly
assigned to competent supervisory personnel. Any person violating the hygiene and sanitation
instructions is punished and strict disciplinary actions shall be taken against him.

8.3 Pest Control.

No pests is allowed in any area of a food plant. Effective measures are taken to exclude pests
from the processing areas and to protect against the contamination of food on the premises by
pests. The use of insecticides is permitted only under precautions and restrictions that will protect
against the contamination of food, food contact surfaces and food packaging materials. The
details about pest control are covered in the Standard Sanitation Operating Procedures

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9. MAINTENANCE & STORES RELATED GMPs

The building areas and the equipments are kept in clean conditions.
Raw Material & Finished material shall be stacked away from the wall to allow-
access for inspection
access for rodent control operations
cleaning
buffer zone to keep load off the walls
protection from the pallet, or other damage

Broken packages, spilled product are cleaned up immediately.

All the doors, windows shall be kept completely closed to prevent the entry of animals.
Littering or practices which cause poor housekeeping or other unsanitary conditions are
prohibited. Put all refuse in closed conditions

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10. INGREDIENT, PROCESS & PRODUCT RELATED GMPs

Finished product and raw material is handled and maintained in manner to prevent exposure
to extraneous matter.
The product overhang on the pallets is avoided.
Keep bagged product in a neat and orderly manner. Avoid product overhang on pallets to
prevent damage..
Do not store product or ingredient containers immediately adjacent to containers for waste or
non-product items.
Injured or bandaged hands must be protected by gloves. Gloves must be maintained intact,
clean and sanitary. The gloves should be of impermeable material.
Any person with cuts and open sore on fingers must not start work and must report to their
supervisor and then to the medical centre/officer.
Handling of food ingredients and product falling on floor;
Take extreme care to prevent product from falling on floor. Where production line stoppages
require product to be temporarily stacked off or removed from a line, this product must be
protected from contamination.
Take care at all times to prevent product contamination.
Properly cover re-work or product left unattended during breaks, lunch period etc., with clean
plastic or other suitable material. Discard after use.
Properly cover and label hold over product for re-work before storage. Cover containers
with lid, identify each drum or container with content name and date.
Place salvageable product and non product waste in property identified containers to avoid
contamination and mix ups.
Take care when moving product. Avoid damage to product and/or packaging by careless or
improper handling.
Avoid over stacking of product, use dividers as required.
Use of unnecessary glass in processing areas is not permitted and wherever permitted is
provided with appropriate cover/protective film and are monitored regularly for breakages
pH electrodes may be used but they must be appropriately isolated and protected.
Before loading, inspect vehicle intend for general cleanliness absence of moisture, offensive
odour, foreign materials, rat, infestation or litter. Look for defects or damages of floor, ceiling
and wall surfaces.

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11. RECEIVING AND DESPATCH AREA ITEMS :

Product is handled with care to prevent damage and exposure to adverse conditions

11.1 Unloading Procedure

Carefully inspect incoming product for evidence of rodent, insects, or other pest
infestation, damage or objectionable odour of any kind before transfer to storage.
If inspection reveals evidence of contamination or infestation, immediately report this to
your supervisor.
Inspect carriers, truck for cleanliness and lack of objectionable odour after unloading.

11.2 Loading Procedure

The material is loaded immediately of the receipt as specified by Q. C.

Cleanliness of the delivery vans/Trucks/Container is ensured before dispatch.

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12. COMPLIANCE NOTE ON LEGISLATIVE REQUIREMENTS

Following Note shows how the legislative requirements as factory Act 1948 with New
Amended Chattisgarh Factory Rules are addressed at Shiv Snax Pvt Limited
S.No Legislative Requirements Status Responsibility
1. FACTORY PLAN & LAYOUT

a) The plans are got approved from the Chief Inspector of Factory or Deputy
Inspector of Factory as the case may be in respect of following items namely Director
Site on which the factory is to be situated. Approved
Building and extension used for the purpose of manufacturing process. Plan
The layout of plant machinery, including the storage for raw materials and available.
finished products, intermediates by-products.
Any changes total of partial in manufacturing processes.

FSTL/ MR
Reviewed
Layout is (Once in Six
available Month)

Layout is
available
2. HEALTH

a) CLEANILESS

Factory shall be kept clean &free from effluvia from any drain, privy or other
nuisance.
Removal of Refuse Daily
Floor cleaning of workroom once in a week using disinfectant. Refuse is Department
All the walls and partitions, where painted other than with washable water kept in lided supervisor
paint or varnished, be repainted or revarnished at once in every period of dustbins and
Five years. removed
In any other case, be kept whitewashed, or colour washed, and the white from floor
washing or colour washing shall be carried out at least once in every many times a Factory
period of 14 months. day. Management
All the doors and windows and other wooden or metallic framework and
shutters shall be kept painted or varnished and the painting or varnishing Walls are
shall be carried out at least once in every period of 5 years. painted once
in a year or
as & when Factory
required. Management

Factory
Management

All the doors

and windows
are
maintained in

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S.No Legislative Requirements Status Responsibility

good
condition.

b) DISPOSAL OF WASTES AND EFFLUENTS

Effective arrangement shall be made for the treatment of waste & effluents. Liquid waste director/
-ETP Maintenance
Department

c) VENTILATION AND TEMPERATURE

Effective arrangement shall be made to provide adequate ventilation. Exhaust Factory

Fans, Air management/
Conditioners
are provided
as per the
requirement
d) LIGHTING

In every part of factory where workers are working or passing there shall be Processing
provided and maintained sufficient & suitable lighting, natural or artificial or area is Factory
both. provided with Management
adequate no.
of tube light
(250lux) and
for inspection
area 540lux
e) DRINKING WATER

Effective arrangements shall be made to provide & maintain at suitable points, Water Factory
conveniently situated for all workers employed therein, a sufficient supply of treatment Management
wholesome drinking water system RO
All such points shall be legibly marked drinking water in a language (Reverse
understood by a majority of workers employed in the factory and no such Osmosis) is

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S.No Legislative Requirements Status Responsibility

point shall be situated within six metres of any washing place, urinal, in place for
latrine, spittoon, open drain carrying sullage or effluent or any other water quality
source of contamination, unless a shorter distance is approved in writing
by the Chief Inspector.
In every factory wherein more than 250 workers are ordinarily employed,
provision shall be made for cooling drinking water during hot weather by
effective means and for distribution thereof.
Factory
Management
Points are
marked as
drinking
water in
Hindi
language.
Factory
Management

No drinking
water point is
situated with
in 6 metres.

Cold water is
provided in
summer
season.
Water
coolers are
provided.
f) LATRINES AND URINALS

Sufficient latrine and urinal accommodation (separate enclosed As per the Factory
accommodation for male and female workers) shall be provided in requirement Management
conveniently situated and accessible to workers at all times while they are at
the factory. Every latrine shall be under cover and so partitioned off as secure
privacy and shall have proper doors and fastenings. Sweeper shall be
employed whose primary duty it would be to keep clean latrines, urinals and
washing places
3. SAFETY

a) LIFTING MACHINES, CHAINS, ROPES AND LIFTING TACKLES

Thoroughly examined by a competent person at least once in every period of All parts
twelve months, or at such intervals as the Chief Inspector may specify in have been
writing, and a register shall be kept containing the prescribed particulars of thoroughly Maintenance
every such examination. examined by
a competent
Manager
person and
the certificate
of such test
have been
obtained and

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S.No Legislative Requirements Status Responsibility

kept
available for
inspection.
b) PRESSURE PLANT AND PRESSURE VESSELS

If any plant or machinery or any part thereof is operated at a pressure above Vessels shall
atmospheric pressure, effective measures shall be taken to ensure that the be
safe working pressure of such plant or machinery or part is not exceeded. thoroughly Director
examined by Maintenance
a competent Manager
person and
the certificate
of such
examination
been
obtained and
kept
available for
inspection.
c) PRECAUTIONS IN CASE OF FIRE

Fire Protection shall be provided with adequate means of protection and Emergency Factory
escape in case of fire. Roads passageways shall be kept free from Door and management
obstruction. Evaluation
plan is
available.
d) Fire Fighting Apparatus and water supply: There shall be provided & Fire Production
maintained following fire fighting equipments: Extinguishers dept
are kept at
strategic
locations. It
is Indicated
on the
Layout also.
e) Fire buckets of not less than 9 liters capacity for every 100 sq. meters of area fire bucket Production
kept in the dept
facility at
desired
locations.
4. WELFARE

a) WASHING FACILITIES

Adequate and suitable washing facilities for washing shall be provided and Employee Management
maintained for the workers. takes care of
washing
activity.
b) FACILITY FOR SITTING

If the workers in any facility engaged in a particular manufacturing process or In particular Factory
working in a particular room are able to do their work efficiently in a sitting operations, Management
position, adequate sitting arrangement needs to provided. where the
work can be
done
effectively
even sitting,

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Shiv Snax Pvt Ltd Version: 1:00 GMP MANUAL

S.No Legislative Requirements Status Responsibility

adequate
sitting
arrangement
is provided.

c) FIRST AID APPLIANCES

There shall in every factory be provided and maintained so as to be Available Management

readily accessible during all working hours first- aid boxes or cupboards with store
equipped with the prescribed contents, and the number of such boxes or Room and
cupboards to be provided and maintained shall not be less than one for Security
every one hundred and fifty workers ordinarily employed.
Nothing except the prescribed content shall be kept in a first-aid box or
cupboard.
Each first aid box or cupboard shall be kept in the charge of a separate
responsible person who shall always be readily available during the
working hours of the factory.

Management

d) SHELTERS, REST ROOMS AND LUNCH ROOMS

Shelters, Rest Rooms & Lunch Rooms : Adequate and suitable shelters or Lunch
rest rooms and a suitable lunch room, with provision for drinking water, where Rooms are
workers can eat meals brought by them shall be provided am maintained for provided with
use of the workers. drinking
water facility.

5. WORKING HOURS OF ADULTS

a) WEEKLY HOURS

No adult worker shall be required or allowed to work in a factory for mote than 8 hours shift Management
forty-eight hours in a week
b) WEEKLY HOLIDAYS

One weekly Off. OK Management

Annual leave with wages allocated for Management

each
employee

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Shiv Snax Pvt Ltd Version: 1:00 GMP MANUAL

IMPORTANT POINTS IN NUTSHELL

DO

SANITIZE YOUR HANDS FREQUENTLY

HAVE CLEAN APPEAREANCE, WEAR CLEAN CLOTHES

COVER YOUR HAIR WITH CAPS AND CUT YOUR NAILS

INFORM YOUR IMMEDIATE AUTHORITY ABOUT YOUR OPEN CUTS OR DISEASES

ALWAYS COVER THE PRODUCT

KEEP YOUR SURROUNDINGS AND AREA CLEAN

CHANGE THE SANIATATION SOLUTION FREQUENTLY

KEEP THE PRODUCTS OFF THE FLOOR AND AWAY FROM THE WALL

USE CLEAN EQUIPMENTS AND UTENSILS

REMOVE THE COBWEBS, DUST, DIRT FROM YOUR AREA

CLEAN THE FLOOR AFTER COVERING THE FOOD PRODUCTS

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Shiv Snax Pvt Ltd Version: 1:00 GMP MANUAL

DONT

ALLOW ANYONE TO TOUCH THE PRODUCT WITHOUT SANITIZING HANDS

USE HAIR CLIPS, U-PINS, SAFTEY PINS IN THE PROCESSING AREA

WEAR JEWELRY, WRIST WATCHES, BINDI, THREADS IN THE PROCESSING

AREA

ALLOW BEARD TO GROW

SNEEZE OR COUGH NEAR THE PRODUCT

ALLOW ANY EXTRANEOUS MATTER TO FALL INTO THE PRODUCT

SMOKE AND EAT OR CHEW TOBACCO IN THE PREMISES

ALLOW PEST, RODENT INFESTATION IN YOUR AREA

ALLOW WATER TO STAGNATE ON THE FLOOR

Read, understood and acknowledged by Food Safety Team Members