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SAFETY AND HEALTH REMINDERS 1.pptx

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SAFETY AND HEALTH REMINDERS 1.pptx

  1. 1. SAFETY AND HEALTH REMINDERS
  2. 2. Personnel Requirement •Qualified and adequate number of personnel to carry out the task for which manufacturer is responsible. •Duties and responsibilities of all employees must be clear, well defined, well understood and within his capacity to perform and to ensure quality products. •All personnel must be aware of the principles of basic GMP that affect them and receive initial and continuing training relevant to their need. •Critical points for possible errors shall be emphasize during orientation to avoid wastage in the production. TRD- GMP- 000
  3. 3. Personnel Requirement •All personnel who are directly and indirectly engaged in production and control laboratories should be trained before undertaking a new task. •Ex. Advance information should be given particularly on: Personal Hygiene Protective clothing requirements/ Proper Gowning Procedures Basic cGMP Task SOPs and safety procedures •Must be closely supervised at all times. •The point person shall be informed if ever an organic supervisor assigns the TSSI manufacturing aide to a new role. •The point person shall determine if the employee is trained for the task, if not, the point person shall recommend a trained manufacturing aide. TRD- GMP- 000
  4. 4. Personnel All personnel shall practice good personal hygiene and follow SOP in all manufacturing activities. They must be trained in their respective assignments and tasks. Possible touchpoints of errors shall be clearly explained to . TRD- GMP- 000 Training •Appropriate practices in personal hygiene. •Related written procedure and instructions.
  5. 5. When to Wash your Hands Personnel are instructed to wash and disinfect their hands; •Before entering/returning to manufacturing areas •Every after use of toilet •Before and after eating, drinking and smoking •Coughing and sneezing using handkerchief or tissue •After touching bare body parts •When switching between raw materials and in process product •After engaging in other activities that contaminates the hands. TRD- GMP- 000
  6. 6. 1. Wet hands with flowing water 2. Lather hands with soap 3. Rub palm to palm 4. Rub back of hands 5. Rub between the fingers 6. Rub fingers Handwashing Procedure TRD- GMP- 000
  7. 7. 7. Rub thumbs and wrists 8. Nails in the palm of the hands 9. Rinse hands with water 10. Dry hands 11. Disinfect hands Handwashing Procedure TRD- GMP- 000
  8. 8. The Safe Food Handler C. When to change gloves? 1. As soon as they become soiled or torn 2. Before beginning a different task 3. At least every 4 HOURS during continual use and more often than necessary 4. After handling raw meat and before handling ready to eat food 5. The Safe Food Handler – Other Policies
  9. 9. Good Health Habits •Regular bathing. This will wash off dead skin cells and disease-causing microorganisms. •Brushing of teeth. This clears up the food residue which is source of microorganisms. •Wear clean working clothes (uniform), gloves and footwear. This can carry bacteria into the premises. •Keep fingernails clean, trimmed and without polish. No artificial nails as they may fall off. TRD- GMP- 000
  10. 10. Sanitation and Hygiene: Personnel Maligo araw-araw Magsipilyo pagkatapos kumain. Ugaliin ang tama at palagiang paghugas ng kamay. Tanggalin ang mga alahas at iba pang palamuti sa katawan na maaaring mahulog sa pagkain, sa makina o sa mga lagayan. Ugaliin ang pagtapak sa footbath tuwing papasok sa processing plant. Magsuot ng malinis na kasuotang panlabas sa tuwing papasok. Magsuot ng hair net o head cap Kung gagamit ng gwantes, panatiliin itong laging maayos at malinis
  11. 11. Ang pagsusuot ng anumang kolorete sa mukha o sa kamay ay mahigpit na ipinagbabawal sa loob ng production area. Huwag kumain, manigarilyo, ngumuya ng bubblegum at uminom sa loob ng processing area. Ang mga ito ay dapat gawin sa wastong lugar. Sanitation and Hygiene: Personnel
  12. 12. Ang lahat ng mga manggagawa ay kinakailangang magpalit ng angkop na uniform (GMP uniform) bago pumasok sa lugar ng trabaho. Ito ay isang paraan upang maiwasan ang kontaminasyon na galing sa mga kasuotang ginamit sa labas ng planta. Gumamit ng mga hairnets o GMP cap upang maitago nang maayos ang buhok. Gumamit ng GMP shoes na dapat gamitin lamang sa loob ng planta. Ang mga kontraktwal na empleyado ay dapat mayroong sapatos na gagamitin lamang sa loob ng planta.  Dapat tumapak sa footbath tuwing papasok sa production area upang madisinfect ang sapatos.  Ang mga direktang humahawak sa pagkain ay dapat magsuot ng facemask, apron at gwantes kung kinakailangan. GMP UNIFORM Sanitation and Hygiene: Personnel

Notes de l'éditeur

  • The establishment and maintenance of a satisfactory system of a quality assurance and the correct manufacture and control of pharmaceutical products rely upon people.

    All personnel who directly or indirectly engaged in production and control laboratories should be trained before undertaking a new task.
  • The establishment and maintenance of a satisfactory system of a quality assurance and the correct manufacture and control of pharmaceutical products rely upon people.

    All personnel who directly or indirectly engaged in production and control laboratories should be trained before undertaking a new task.

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