SOP for Handling of Feeding Area in Pharmaceutical Industries

Header of Facility/Industry/Company Should bear the Following contents

Document Number: (To be given as Per Nomenclature)

Effective Date: (To be given )

Review Date: (To be given)

Version Number: (To be given as Per Nomenclature)

Prepared By: (Name/Designation as per SOP)

Approved By: (Name/Designation as per SOP)

1. Purpose:

In this document the pharmaceutical industry is presented with guidelines on how to properly clean, prepare, store and deliver the feeding area which is also served to minimize or eradicate contamination.

2. Scope:

It is necessary to emphasize that the current procedure relates to all personnel and staff working at companies, organizations, or enterprises connected with the pharmaceutical industry and operating in the sphere of food and beverages handling, namely the catering service providers, line-, and senior-management personnel, and administrative-technical personnel.

3. Responsibilities:

3.1. This procedure has to be implemented by management and relevant trainings and support materials should be provided, e.g.

Production Personnel: To ensure proper handling and cleaning of the feeding area.

Quality Assurance (QA): To monitor and verify compliance with the SOP.

Maintenance Team: To ensure all equipment in the feeding area functions optimally.

Training Team: To train personnel on proper handling techniques.

3.2. This procedure will be followed by all employees otherwise any concerns or noncompliance shall be reported to the management.

4. Food Safety and Hygiene:

4.1. No convenience food that has been prepared prior to arrival at the feeding area should be given or consumed. Preparation of food, within the premises of these systems is expressly prohibited.

4.2. Each food item and beverage must be stored in the correct and meant temperature and anything left at this temperature for more than Two hours must be rejected.

4.3. This means you will have to make sure that your feeding area is kept clear of bacteria as well as being free from bacteria the utterances you might use to play with, such as; tables, bench, counters and utensils. This applies to cleaning schedules that require formulation as well as those that should be written down.

4.4. Hand hygiene is essential. It is mandatory for all employees involved in feeding preparation or service towash their hands either with bar of soap and water prior to handling food or eating timeas well as before leaving the feeding area. Soap and water should not be used but hand sanitizers should be available and used whenever the two are not available.

4.5. Employees handling food should dress appropriately for work by wearing clean hygiene gear such as hair nets and gloves, and should wear closed shoes. If there is any possibility of injury, safety goggles or protective sunglasses should be worn.

5. Waste Management:

5.1. Sweeping and cleaning equipment should be used for collection of any type of waste such as food waste, packaging materials and disposable cutlery and plates etc should be disposed in particular bins. These containers should be thrown or emptied and washed often to discourage pest from coming.

5.2. In this regard, the need for waste management recycling programs should be instituted in order minimize waste and deactivate environmentally unfriendly waste disposal techniques.

6. Pest Control:

6.1. The code structure should be instituted a working pest control program that includes sometimes undergo a regular check up and an adoption of some indispensable pest control measures. Infestation by pests must be referred to management for necessary actions to be taken immediately.

6.2. Any indication of activity in the area, for instance, droppings and smells of rodent should be reported to the supervisor or management.

7. Emergency Procedures:

7.1. When there is an outbreak of a food borne illness, what might management instruct in relation to the incident, find out the root cause and prevent this from happening in future?

7.2. Getting some food or drinks spilt should be wiped with a cloth then washed to remove any traces of foods or other beverages.

8. Training and Compliance:

8.1. All the employees working in the feeding area must be given stringent training about hygiene and handling of food safely.

8.2. This procedure should be reviewed quite frequently through inspections and audits to identify non adherence and potential growth opportunities.

9. Record Keeping:

9.1. Documentation also includes a log of cleaning schedules, inspections, and any issues or cases of non compliance there can be updates.

9.2. Copies of such record must be provided for the management and staff that often implement this procedure. Through the approval of the above Standard Operating Procedure, the pharmaceutical industry can make sure that feeding area is free from contamination and hence protecting both its employees and the patients.

10. References

• GMP Guidelines etc
• WHO: Good Manufacturing Practices for Pharmaceutical Products etc
• Firms  SOP etc

11. Revision History

To be written as per policy or SOP of the Company

12. Approval

Prepared By:
Name: [Writer Name]
Designation: [Writer Designation]
Signature: [Writer Signature]

Approved By:
Name: [Writer Name]
Designation: [Writer Designation]
Signature: [Writer Signature]