GMP Paths

GMP's (Good Manufacturing Practices) should be used in all sanitary food handling facilities to ensure that food is prepared, packed and held under conditions which will prevent adulteration with chemical, physical or microbiological contaminants.

Listed below are three topical areas critical to GMP's: plant environment, personal hygiene and processing aids. Choose a path to explore some of the problems faced by the food handling industry, and discover products and resources you can use to solve these food safety issues.

Plant Environment

• Air & Water Filtration
• Condensation Control
• Drain Maintenance and Odor Control
• Environmental Monitoring
• Food Service Test Kits
• Food-Safe Lighting
• Janitorial
• Pest Control

Personal Hygiene

• Clothing Requirements
• Food Handler Training
• Foot-Borne Contaminants
• Hair Restraint
• Hand Cleaning/Sanitizing

Processing Aids

• Food-Safe Lubrication
• Hygenic Hand Tools
• Removal of Extraneous Material
• Sanitary Product Flow
• Sanitary Storage and Transport
• Temperature Control