Franklin Baking Company Employee Handbook

Good Manufacturing Practices ( GMP’s ) are written into food regulations in the United States by the Food and Drug Administration (FDA) for food production. GMP’s are practices and procedures performed by a food manufacturing company which affect the safety of their products. GMP may refer to people, equipment, process or the environment in the production process.

1.

Hands should be washed and sanitized at the following times:

1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9

Before starting to work Before putting on gloves

Before handling any product or packaging materials

After each break and lunch period

After visiting the rest room

After covering mouth while sneezing or coughing

After picking something off the floor

After blowing or touching your nose, mouth, eyes, ears, or hair After handling items such as boxes, labels, garbage, brooms or hoses

1.10 Any time you leave and re-enter the production floor 1.11 Any other time your hands have been contaminated

2. Rubber or disposable gloves must be clean and in good condition (i.e. no cuts or tears.) Wash hands before putting on gloves. Change gloves as they become dirty or torn. 3. Gloves shall not be used as a substitute for frequent hand washing. Gloves shall be cleaned and sanitized as often as hands are washed and sanitized, or as often as required to prevent contamination of food, food contact surfaces and food packaging. 4. Nails should be kept neatly trimmed and clean. Fingernails must not exceed the end of one’s fingertip. Artificial nails, fingernail polish including clear polish, and artificial eye lashes are not permitted. 5. Dress in a clean uniform before starting your shift. Shirttails must be tucked in at all times. Uniforms shall be laundered by the uniform service provided unless the employee has signed documentation from the bakery, then they shall be permitted to launder their uniforms at home. In this case, the uniform home laundering procedures must be followed.

2024 Employee Handbook – B. Turner