Good Manufacturing Practices in San Juan Agroexport

Good Manufacturing Practices in San Juan Agroexport

At San Juan Agroexport the manufacturing processes are executed in a strict way to ensure the quality of each of our products, one of the main pillars will always be to ensure safety for the care of our workers and your family.

This time we will talk about BPM's (Good Manufacturing Practices), these are basic tools that focus on hygiene and handling at the time of production processes, these ensure safe, healthy and safe food for human consumption .

The Good Manufacturing Practices are a basic tool for obtaining safe products for human consumption, which are centered on hygiene and the way of handling; The main purpose is to avoid the various forms of contamination that can occur in production plants, these are: Physical, chemical and biological contamination.

To ensure first hand our good manufacturing practices are divided into several sections of great importance, among them are:

Hygiene Practices:

Every collaborator who comes into contact with raw materials, ingredients, packaging material, product and production process must comply with:

a) Daily bath.

b) Use of antiperspirant deodorant.

c) Teeth brushing.

d) Men must come duly shaved every day.

e) Clean and restrained hair.

f) Short nails without enamel. The use of acrylic, false or decorated nails is prohibited.

g) The use of false or false eyelashes is prohibited.

h) The use of makeup is not allowed inside the plant.

i) Do not use lotion, cologne or perfume.

j) At the end or before the start of the day they can use the showers to take care of personal hygiene.

Hygiene in Hand Washing

The act of washing hands with soap and water eliminates up to 80% of the bacteria that cause endless illnesses, this has an impact on reducing health risks since having contact with contaminated surfaces hands carries viruses, bacteria , fungi or parasites that cause many diseases. Therefore, washing hands should be one of the most important habits in people's daily lives.

a) Personnel operate the pedal mechanism of the sink that turns on the jet and soaks their hands.

b) Then apply antibacterial soap to your hands taking the necessary amount consisting of a drop of soap the size of a tab of 25 cents.

c) They rub their hands so that all areas are covered, both in the palm of the hand and between the fingers until they cover above the wrists. The movement is circular rubbing for approximately 20 seconds.

d) The staff cleans their nails by rubbing the nail area of ??both hands with the brush, until they are clean. Place the brush in the glass with disinfectant.

e) Remove soap by rubbing again with plenty of water until hands are clean of soap residue.

f) Dry hands with single-use paper towels and deposit in their respective container.

g) Apply alcohol to both hands.

At what time

• Before and after eating.

• When going to the toilet and in any situation in which the hands could have been contaminated.

• When carrying out cleaning activities in the work area.

 • After coughing, sneezing, touching your hair, or any other activity that may involve contamination.

• At every product change.

Habits and Conducts

Also within the BPM´s code, it is important to take into account the conduct, since abiding by it allows to implement discipline rules that ensure that the quality processes are carried out in a concrete and orderly manner, some of these practices are:

• Comply with all safety rules and signs in all areas of the plant.

• Immediately correct and report unsafe conditions to supervisors.

• Maintain order and cleanliness in all areas of the plant.

• Do not smoke, drink, eat, chew gum, or eat candy or seeds and nuts in plant work areas.

• You can only eat and drink in the cafeteria facilities. The administrative production offices will only be allowed to drink water in hermetic containers that cannot cause spills.

• All personnel must appear at their workplace with the appropriate gown according to the area where they work.

• Keep fire extinguishers, walkways, and walkways clear of obstacles.

• Refrain from altering machinery or bypassing safety devices.

• Immediately report an accident of any kind.

• Do not run within work areas.

• Use the appropriate tools for the performance of their tasks.

Given the crisis experienced by COVID19, the following measures have been implemented:

Upon entering the plant:

a. Upon entry, security guards take the temperature, if the thermometer detects a temperature greater than or equal to 37.5 degrees Celsius, it will be isolated and a prudent time will be given to start the procedure again, in case it re-dials high temperature, it will not be allowed to enter to the facilities. And the area of ??Occupational Health and Safety or Human Resources must be notified.

b. Gel alcohol is applied at the time of admission.

c. People with flu-like symptoms cannot enter.

d. For the entrance of changing rooms can be a maximum of 5 people, the rest of the staff must wait to enter taking their distance which has been marked on the ground in the different areas of the company.

e. If any collaborator presents flu symptoms during the working day, they should immediately contact the Medical Clinic or the person in charge of Occupational Safety and Health

f. All staff with flu symptoms, pregnant women, staff over 60 years of age and people suffering from any severe chronic disease (diabetes, kidney failure, heart disease, among others) should NOT report to work, they must notify their manager and they will be will request to remain in their homes until further notice.

g. In the case of chronic patients who have a not so severe medical condition, it will be evaluated by the plant medical unit to authorize that they can continue working.

h. Alcohol is applied hourly to work areas, hands, and surfaces.

i. Mandatory use of masks at all times

j. Taking distance in the marks on the floors and different areas already established within the plant.

k. Deep cleanings are carried out in all indoor and outdoor facilities.

l. Clean surfaces are verified by making laboratory samples.

m. Health checks are carried out on all staff at the time of entry.

n. Personnel are gradually entered by segmented groups of less than 50.

o. Health, social distancing, handwashing, sneezing ethics and coughing measures will continue to be met and monitored until there is a cure.

p. Small groups are established for meal times.

q. Small groups are established for bus transfer times, as well as the control of areas to segment the groups.

r. On the buses, controls are carried out on the use of gel, mask, and numbering of seats so that the personnel do not change places, supervised by personnel in charge of Occupational Safety in the company.

s. San Juan Agroexport, provides all the necessary protective equipment for its personnel, enforcing the regulations established by the government to safeguard the health of its collaborators.

t. Employees are supported with food in the morning.

Our firm commitment is to constantly ensure that each of the vegetables that reaches the hands of each of our customers is a high quality, safe product, and with the flavor and freshness that characterizes us, they are our reason for being from the seed until it reaches your table, that is why we are Guatemala, We are San Juan Agroexport.

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