No one wants to deal with poor quality products. If your business gets bad reputation of poor quality, or otherwise negligent, your prospective customers will start looking for other better options if not at least cleaner suppliers. It makes good business sense to keep your operation healthy and reputable. Safe and quality products helps you to do this.

The food laws and regulations that PFA authorities enforce apply to firms that receive or ship food in inter state trade. The requirement places the prime legal responsibility for safe and quality foods, adequately labelled, upon the food processor.

if you just store foods, you too are legally bound to prevent contamination of the food while it is in your possession either in factory or in trade. This is the law.

in terms of cost and manpower, self inspection is the most reasonable means of helping to ensure a satisfactory food processing and storage operation, and a trouble free relations with authorities. One gets an opportunity to correct Potential problems and safegqard his own investment and good will by inspecting his operations on a regular basis.

Commonly Observed Problem Areas There are many problem areas, which if left unchecked, can become severe hindrances in your efforts to maintain a sanitary food operation free of compliance problems.

First and foremost is the rodent (usually, rats and mice). This is the major problem area for export consignments. Rodents carry many diseases and parasites which, because of their biological similarity to people, can be transmitted to man. These diseases and parasites include leptospirosis (Weil's Disease), salmonellosis, tapeworms, trichinosis and others. Rodents will deposit excreta, urine and other filth on food products and around your production facilities. They will also gnaw on materials in order to build nests. Rodents contaminate much more than they eat. Against rodents, you cannot take the security of your plant or firm for granted. Some rodents can walk along telephone wires or leap horizontally 18 feet. They can squeeze through the gaps ,width of a pencil or drop 50 feet without being killed. Their instinct for survival is high, and they can deviate from "normal" behavior patterns to trick man. They are extremely prolific creatures, and once they've infiltrated into your operations, your problems will multiply. Birds also carry diseases and parasites potentially hazardous to people. They are capable of flying through any open window, door or other gaps in your building, and, like rodents, will leave in sanitary droppings that can contaminate your plant and your food products.

Insects seek heat, moisture and darkness, and if it is once in, can be even more eIusive than rodents or birds. However, they aren't invisible - they leave trails in the dust, and it can also be spotted around likely insect hideouts: holes, damp places, behind boxes and in seams in bags and folds of paper. Like rodents, some insects - notably cockroaches - have a highly developed survival instinct and they are adaptable - they can develop an immunity to poisons you use within a few insect generations. They are even more prolific than rodents. With their hairy legs, they spread dirt, debris and bacteria around your firm. They carry either within or outside of their bodies the causes for many serious diseases and ailments such as boils, food poisoning and typhoid fever. In dealing with any of the above pest problems, you may want to try to cope with them on your own, but it is highly recommended that you seek the help of a good pest control operator, or ,.exterminator." The results will probably be better, and in the long run, this may be a more cost effective method. if you were to take all the rodents and insects in the world, they would be outnumbered by the bacteria to be found in one vat of spoiled egg batter.

Bacteria are a worse problem than any of the previously mentioned creatures because they can't be seen, yet they can sicken or kill just the same. Bacteria cannot be eliminated, but they can be defeated. Like any creatures, bacteria need a combination of food, water and proper temperature to survive. By regulating the availability of each, you can take a big step toward keeping their population down.

Molds will grow on almost anything, especially where there is moisture. The presence of mold in a product is an indication that the product contains excessive decomposed material and may also indicate in sanitary practices on the part of the processor. Molds can make you ill, and scraping off mold or getting rid of the one "bad apple" doesn't always solve the problem.

While the other problem areas are active, aggressive opponents, chemical contaminants can only become a problem through misuse or neglect - yet the end result of their presence can be equally disastrous. Still, this is one of the easier problems to control.

This brings us to the most important and crucial problem area-ignorance and carelessness. As a problem, this can be just as dangerous as any of the proceeding, but it can be combated by applying the certain guidelines, and byjust using common sense. Now, let's get on with the tactics for waging an offensive against the problems.

Self-inspection is a most cost effective way for you to maintain a firm that is in compliance with legal requirements for food processing and storage. By assuming the role of an investigator, you can uncover potential problems and solve them before they become big problems.

Guidelines for employees to contribute in Good manufacturing Practices to ensure quality

Cleaning Procedure

	Food employees shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
	Employees shall pay particular attention to the areas underneath the fingernails and between the fingers
When to Wash
	Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: * After touching bare human body parts other than clean hands and clean exposed portions of arms;
	After using the toilet room;
	After caring for or handling support animals or aquatic animals.
	After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
	After handling soiled equipment or utensils;
	During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; + When switching between working with raw food and working with ready-to-eat food; and
	After engaging in other activities that contaminate the hands
Where to Wash
The biggest challenge is to change the mindset of employees and facilitate the learning of new techniques.
Hand Sanitizers
	A hand sanitizer and a chemical hand sanitizing solution used as a hand dip shall have active anti microbial ingredients that are recommended as safe and effective for application to human skin as an Antiseptic Hand wash
	if a hand sanitizer or a chemical hand sanitizing solution used as a hand dip does not meet the criteria specified, after the use the contact surface i.e. hands should be thoroughly rinsed in clean water before hand contact with food or by the use of gloves; or limited to situations that involve no direct contact with food by the bare hands.
	A chemical hand sanitizing solution used as a hand- dip shall be maintained clean and at a strength equivalent to at least 100 mg/L chlorine.
Fingernails
	Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough.
Jewelry * While preparing food, food employees may not wear jewelry on their arms and hands. Outer Clothing Clean Condition: Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single- Food Contamination Prevention Eating, Drinking, or Using Tobacco An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. In case of urgency, a food employee may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use Discharges from the Eyes, Nose, and Mouth *Food employees experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth may not work with exposed food; clean equipment, utensils, and linens; or unwrapped single-service or single-use articles. Hair Restraints Effectiveness Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped sin le-service and sin le-use articles.
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