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    3.gmp IC 03 OK

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    sumon.dey.1494
    The document outlines standard operating procedures (SOP) for good manufacturing practices at Savoy Ice Cream Factory Limited. It assigns responsibility to the Production Manager and Icecream in-charge to ensure all staff adhere to GMPs and the QA team to facilitate implementation. The SOP describes various hygiene and safety procedures related to personnel, facilities, materials, pest control, and documentation to be followed during manufacturing.

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    3.gmp IC 03 OK

    Uploaded by

    sumon.dey.1494
    22 views2 pages
    The document outlines standard operating procedures (SOP) for good manufacturing practices at Savoy Ice Cream Factory Limited. It assigns responsibility to the Production Manager and Icecream in-charge to ensure all staff adhere to GMPs and the QA team to facilitate implementation. The SOP describes various hygiene and safety procedures related to personnel, facilities, materials, pest control, and documentation to be followed during manufacturing.

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    The document outlines standard operating procedures (SOP) for good manufacturing practices at Savoy Ice Cream Factory Limited. It assigns responsibility to the Production Manager and Icecream in-charge to ensure all staff adhere to GMPs and the QA team to facilitate implementation. The SOP describes various hygiene and safety procedures related to personnel, facilities, materials, pest control, and documentation to be followed during manufacturing.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    22 views2 pages

    3.gmp IC 03 OK

    Uploaded by

    sumon.dey.1494
    The document outlines standard operating procedures (SOP) for good manufacturing practices at Savoy Ice Cream Factory Limited. It assigns responsibility to the Production Manager and Icecream in-charge to ensure all staff adhere to GMPs and the QA team to facilitate implementation. The SOP describes various hygiene and safety procedures related to personnel, facilities, materials, pest control, and documentation to be followed during manufacturing.

    Copyright:

    © All Rights Reserved
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    SAVOY ICE CREAM FACTORY LIMITED

    Plot # 804-813, Mirerchar, Barpara, Dorikandi,


    Sonargaon, Narayanganj

    SOP For Good Manufacturing Practices

    Title: Standard Operating Procedure (SOP) Issued Date:


    Document No: PRP-QFSMS-03 Revision Date: 00/00/0000
    Prepared By: Quality Control Department Revision Number: 000

    1.0 PURPOSE: To implement Good Manufacturing Practices at SIFL.

    2.0 SCOPE: All facilities operated by Devyani Foods Industries Limited.

    3.0 RESPONSIBILITY:
    3.1 Production Manager and Icecream in-charge to ensure that all staffs adhered to GMP mentioned
    herein.
    3.2 QA team to facilitate in the implementation of GMP at Production Plant.

    4.0 PROCEDURE:

    4.1 Personnel suffering with communicable diseases shall inform to immediate senior/Manager immediately.
    Manager shall follows health policy of the organization.
    4.2 All employees to adhere to personal hygiene guidelines as per the Personal hygiene PRP-QFSMS-01
    4.3 Hand washing shall be done as per the Personal hygiene PRP-QFSMS-01.
    4.4 Smoking is not allowed inside the plant area.
    4.5 Chewing gum, pan masala, gutka, tobacco etc. inside the plant area.
    4.6 Non conformance of GMP’s will be checked, recorded and corrective action(s) will be taken in case of
    deviation.
    4.7 Don’t allow food items, packaging material, raw material on the ground. Material should be kept on
    racks/pallets.
    4.8 Floor, racks, pallets and crates should be kept clean.
    4.9 Keep monitoring and repairing the condition of the interior like floors, walls, ceiling, self closing doors and
    exterior to prevent the hazards.
    4.10 Monitor and take appropriate action to protect product against inclusion of metal, glass or other
    foreign body.
    4.11 Take all the steps to prevent cross contamination.
    4.12 Never keep maintenance tools inside production, service and storage area.
    4.13 Rotate Materials (food, packing materials etc.) following date code.
    4.14 Locate all pallet rows / racking at least 18 inches (46cm) perimeter.
    4.15 Unauthorized working in the entire production, dry storage and cold storage area is restricted.
    4.16 Chemicals like cleaning and sanitizing compounds, lubricants and solvents shall not be stored with raw
    ingredients and the area of storing chemicals shall mark as “CHEMICAL STORE”.
    4.17If any surface found corrosive in entire production, storage and service area then inform to manager
    immediately and change the surface.
    4.18 Entry of visitor is restricted and will be made as per the visitor PRP-QFSMS-20-F02.
    4.19 Adequate lighting shall be made available throughout the production and storage area.

    Issued By: Approved By:


    SAVOY ICE CREAM FACTORY LIMITED
    Plot # 804-813, Mirerchar, Barpara, Dorikandi,
    Sonargaon, Narayanganj

    4.20 Water supply shall be monitor for it’s adequacy in quantity and quality in areas where needed.
    4.21 Materials will be stored considering the shelf life of product.
    4.22 Pest Control will be done as per pest control PRP-QFSMS-18
    4.23 Non conforming materials will be handled as per non conforming product PRP-QFSMS-17.
    4.24 Raw food ingredients/items shall be marked with designated labels.
    5. DOCUMENTATION :

    PRP-QFSMS-F01-01.

    PRP-QFSMS-F01-18.

    PRP-QFSMS-F01-19.

    6. RECORDS:
    PERSONAL HYGIENE: PRP-QFSMS-01-F01.

    Issued By: Approved By:

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