Good Food Production Methods for Home Industry (IRT)

1.Location and Environment Production

– Location and Environment must be kept clean, free from garbage, odors, smoke, dirt and dust.

2.Building and Facilities

– Must pay attention to the design and layout, floors, walls, ceilings, doors, windows, ventilation, work surfaces and the use of glass (glass).

– Facilities must be equipped with complete production space and storage areas.

3.Equipment Production

– The layout of production equipment is arranged to avoid cross-contamination. Production equipment that is in direct contact with food should be designed, constructed and placed in such a way as to ensure food quality.

4. Means Provision Water

– Sources of clean water should be sufficient and meet the quality requirements of clean water/drinking water.

5. Facilities and activities Hygiene and Sanitation

– It is necessary to ensure that buildings and equipment are always clean and prevent cross-contamination from employees.

6. Health and Hygiene Employees

– Good employee health and hygiene can ensure that employees who come into direct contact with food do not become a source of pollution.

7. Maintenance and Hygiene Program and Sanitation

– Conducted periodically to ensure the avoidance of cross-contamination of processed food.

8. Storage

– Must be done properly so as not to result in a decrease in food quality and safety