Transition of MS1514:2009 to MS 1514:2022 Good Manufacturing Practice (GMP)

Key Changes in MS1514:2022

Details

• Polluted areas, industrial activities and flooding
• Pest infestation
• Waste which can’t be removed effectively
• Aeration pond and septic tank

– Microbiology laboratory must be located away from the production area and operated in an enclosed area.

1. Hand washing facilities shall be adequate at essential location. A hands-free washing sink must be located in the changing room, which encourage the production workers to wash and sanitize their hands before entering production areas.
2. Besides, sinks for hand washing and washing food, utensil and equipment shall be separated

1. There shall be a system for Allergen Management beginning with the receipt of materials that are or contain known allergens and continuing through the processing and storage of food products.
2. Food Manufacture shall ensure proper cleaning and line change-over to prevent cross-contamination

1. Introduction of Corrective maintenance on top of Preventive maintenance.
2. Preventive maintenance programme established and monitored, documented to ensure effective in controlling the food safety hazards.
3. Corrective maintenance shall be carried out in a way not cause any contamination risk to the production.
4. Lubricants used shall be food graded where there is a risk of direct/ indirect contact with the product.
5. Inspection to be carried out before handover

• The nature and risk of the food in particular its ability to sustain growth of pathogenic/ spoilage microorganism
• Allergen/ potential physical contamination
• The manner in which the food is produced, processed, handled and packed, including the likelihood of contamination
• The nature of processing or further preparation before final consumption of the food
• Extent and nature of the processing or further preparation before food consumption.
• Expected length of time before consumption of the food