Food Safety Standard

Good Food Production Practices

Defines Good Food Production Practices as the processes related to the food industry and required for producing safe food with high quality in line with the health measures and relevant legislations.

Good Food Production practices (GFPP) are designed to control hazards related to the food production environment and food handlers to create conditions favorable to safe food production.

It is part of quality assurance that ensures that food products are manufactured safely. The food production process has been adjusted to food safety standards and appropriate quality as required by regulators and customers.

Categories of Good Food Production Practices:

Location and environment
Layout and design of food establishment premises
Equipment
Facilities
Food operations and controls
Sanitation and maintenance of establishment premises
Personal hygiene
Product information (food label) and consumer awareness
Training of food handlers at the food establishment

Location and environment:

The food facility should be located in an area approved by the competent authorities.
The site should be in an environmentally friendly location without sources of pollution, odors, smoke, dust, or any other pollutants.
Appropriate means of draining water and disposing of solid and liquid waste should be available.

Layout and design of food establishment premises:

Public safety requirements must be met in the construction.
The building design should enable easy and efficient cleaning and it should be maintained in consistently good condition.
Maintain protection against rodent and insect entry.
The building should be provided with artificial lighting that shows the natural color of the food and is distributed in a way that prevents the reflection of light.
Provide the building with natural or artificial ventilation using safe and adequate means.
The food establishment layout ensures an easy flow for food processes and preparation and avoids cross-contamination between steps.
The floors of the preparation and serving areas should be flat, with no water, and they should be made of materials not affected by acids and alkalis and be light in color. The floors should not have cracks or holes, not cause slippage, be water-resistant and non-absorbent to moisture, be easy to clean, and they should stand up to frequent work and continuous cleaning. The slope of the floors must also facilitate adequate drainage.
The walls of the preparation and serving areas should be smooth with ceramic tiles or any other substance approved by the JFDA and free of bumps and corners. They should be easy to clean, water-resistant, non-absorbent to moisture, and non-toxic.
The ceilings should be light-coloured, and easy to clean and maintain to prevent the accumulation of dirt and the growth of unwanted mould.
The design of windows and exhaust openings should prevent dust and dirt accumulation and be easy-to-clean. Rodent-proof screens should be placed on the windows that are opened to the external environment.
The food preparation and the serving areas should have smooth, stainless, non-corrosive, non-cracked surfaces that are easy to clean. It is preferable that doors open to the outside and they should close automatically.
Allocate a specific place to store raw materials.
Allocate a storage area for sanitizer products and devices and cleaning tools.
Place food preparation equipment in places that can be easily maintained and cleaned.
Separate raw food preservation and storage areas from ready-to-eat food preparation.
Minimize product flow distances and preferably use straight food preparation lines.
Minimize the movement of food handlers working inside the food facility.
Divide the production line to prevent the contamination of food products.

Equipment:

Equipment and containers used for food handling, storage, preparation, processing, package, and serving food should be made from safe food contact materials that can withstand frequent cleaning and disinfection. In addition, its surfaces shoul be smooth and free of scratches and cracks.
Equipment and containers used for waste, by-products, and non-edible or hazardous materials should be distinguished from the equipment and containers used for food handling.
A suitable place should be allocated for storing cleaning chemicals and other hazardous substances and should be kept sealed to prevent food contamination.
Equipment and utensils should be designed to be easily cleaned and maintained.

Facilities:

Water supply

Only use potable water that conforms to the Jordanian standard for drinking water, whether it is intended for use as a component in food or dealing with food; washing, preparing, and cooking. Water tanks should be cleaned periodically (at least twice a year).
Drinking water should be tested periodically

Ice and steam

Ice and steam used in direct contact with food should be made from potable water. Ice and steam production, handling, and storage should be in safe food contact containers or in ice or steam-makers to prevent contamination.

Water drainage

Adequate systems and facilities should be provided and built for water drainage to prevent food or water supply contamination. These facilities should be covered and cleaned periodically.

Waste disposal

Adequate waste disposal systems and facilities should be provided and built to prevent contamination of food or drinking water sources.
Ensure that waste is kept in covered containers of an appropriate size with self-closing covers that are distributed in sufficient numbers around the food establishment.
Solid waste should be discharged using garbage bags placed in containers. It should be collected, tied, and disposed of daily in officially approved landfills to ensure that the environment is not contaminated.

Food handlers, restroom or changing facilities

Facilities should include adequate equipment for hand washing and drying (sinks, antibacterial soap, single-use towels, and anti-bacterial gel) and adequate changing facilities should be provided.
Facilities should be separate from and not open directly to food handling areas.

Ventilation

Use natural or mechanical ventilation systems in the food establishment, including air filters, that prevent airflow from contaminated to clean areas; minimize airborne contamination of food; control odors; control ambient temperatures and humidity.

Lighting

Provide adequate natural and artificial lighting. Lighting units should be protected to prevent food contamination in the event of breakage or damage.

Food Operations and Controls:

Purchasing raw food

Raw food may only be purchased and accepted from a certified and reliable food establishment source licensed for food trading activity. Documents or records must be available showing the sources and quantities of those materials.
Raw foods purchased must conform to the relevant technical regulations.

Storing raw food

Food storage facilities shall be designed and constructed to protect food from contamination, allows proper maintenance and cleaning, and avoid pest access.
Storage facilities shall include an area for the storing rejected, recalled, or returned food products. This area must be marked and secured.
Store raw food separately from processed, cooked, and packaged foods. Temperature and humidity requisites must be maintained to enhance product shelf life.
Follow FIFO (first in first out) stock rotation system for raw foods, ingredients, food in progress, and processed, cooked packaged food products.
Store raw, under preparation, and ready-to-eat food in containers made from nontoxic materials.
Store food on racks / pallets at a reasonable height above the floor and distance from the walls to allow effective cleaning and prevent pest infestation.

Preparing, cooking, packaging, and serving food

Time and temperature
- Time and temperature should be controlled effectively, as these are critical factors for food safety.
- Acceptable limits for time and temperature variation during receipt, cooking, storing, packaging, distributing, and serving to the consumer shall be specified, and monitoring records shall be maintained.
Preventing cross-contamination
- Develop standard operating procedures to prevent contamination of food with physical, chemical, and bacterial contaminants.
- Raw, unprocessed food shall be effectively separated from processed, cooked, ready-to-eat foods.
- Surfaces, utensils, equipment, fixtures, and fittings shall be thoroughly cleaned using food-grade detergents and sanitizers approved by the Jordan
  Food and Drug Administration.
- Control the movement of food handlers in food production areas.
Packaging foods
- Food-grade packaging materials shall be provided to prevent food contamination and damage. Packaging materials are defined as substances or materials, in their final state, that are prepared for contact with food during the stages of packaging, preparation, transportation, handling, and food production, without causing any adverse changes to the food and have no negative impact on human health.
- Examples of packaging materials: glass products, metal products, paper products, plastic products. When using packaging materials, adhere to the following hygiene conditions:
  - Ensure that the words “food item” or its symbol ( ) are found on products intended for food contact.
  - Ensure packaging materials are approved by the Jordan Food and Drug Administration for local or imported products.
  - Check suitability for use in the microwave, dishwasher, or freezer
  - Store and keep packaging products in clean, dry places, away from sunlight and chemicals.
  - Do not use cling film or tinfoil to cover food when heated with the microwave.
- Serving and transporting food
  - Following good hygiene practices to serve ready-to-eat food in the food establishment prevents contamination (temperatures, humidity, and time).
  - When using food vehicles to transport food outside the food establishment, make sure vehicles are designated for food use only, effectively comply with proper storing conditions, and are authorized by the Jordan Food and Drug administration.
  - Drinking water transport tanks should comply with the hygiene requirements for ‘drinking water tanks’ issued by the Ministry of Health
    - Environmental Health Directorate.
Management and supervision
- Food establishment managers and supervisors shall be trained in food safety principles and good hygiene principles and practice.
Documentation and record-keeping
- Appropriate records shall be kept for a period that exceeds one year or the shelf life of the product, whichever is more, for the following:
  - Equipment cleaning and sanitation
  - Raw materials and food ingredients
  - Food packaging
  - Food processing, preparation, and production
  - Food storage
  - Food quality assurance
  - Food lab results
  - Food handler continuous training
  - Food handler health certificates
  - Recording the name of the person in charge
- Traceability and recall
  - In the event of a food product recall, the food manufacturer should inform the Jordan Food and Drug Administration and notify any destination where food products have been distributed.
  - If a food product is withdrawn due to a health risk, other foods produced under similar conditions shall be assessed and withdrawn if necessary
  - Recalled food products shall be stored under supervision until they are destroyed, under the Jordan Food and Drug Administration’s supervision.

Sanitation and Maintenance of Establishment Premises:

Cleaning and maintenance

Food premises shall be kept clean and in good condition.
Cleaning and sanitizing agents, and cold and hot water shall be supplied in sufficient quantities
Cleaning and disinfection materials must be approved by the Jordan Food and Drug Administration and conform to the instructions of Detergents, Disinfectants, and Sterilizers of 2011. They must not leave color, odor, or residue on the equipment used.
Work surfaces and equipment surfaces in contact with food shall be maintained, cleaned, and frequently disinfected.
Identify areas to be cleaned, cleaning frequency, and cleaning procedures to be followed by developing a special cleaning and sanitizing program.
Chemical cleaning materials must be handled with care and used with extreme caution in accordance with the manufacturer’s instructions.
Chemical cleaning materials should be stored in a clearly labelled place.
Ensure regular preventive maintenance of the building, equipment, and facilities.
Provide hand sanitation means in suitable places that don’t affect food safety.

Insect and rodent control systems

Maintain the food establishment in good condition and keep drains, holes, and other places where pests are likely to gain access sealed or fitted with nets to prevent insects from entering.
Follow good hygiene practices to avoid providing a suitable environment for pests to breed.
Animals and pets shall not be allowed into the food establishment.
Deal with pest infestation directly without adversely affecting food safety.
Maintain records of pesticides/insecticides used.

Personal Hygiene:

Food handler’s health status

Food handlers infected with a communicable disease must be restricted from entering food handling areas.

Personal cleanliness

Food handlers should maintain a high degree of personal hygiene. Adequate and suitable, clean protective clothing, head covers, and shall be shoes provided to food handlers.
Food handlers should have a valid health certificate, renewed every six months, issued by official authorities.
Ensure that wounds, burns, or skin injuries are covered using impermeable bandages, which should be changed continuously to prevent food contamination.
Wash hands with warm water and soap, sterilize hands and dry them with a hand dryer or single-use paper towels before starting work.

Personal behavior

Food handlers should refrain from smoking, spitting, chewing gum, eating, sneezing, coughing over exposed foods, and eating in the preparation and serving areas.
It is forbidden to wear any personal items such as rings, bracelets, jewelry, watches, pins, and other items that threaten food safety.

Visitors

Visitors entering food preparation, cooking, storage, or handling areas should wear protective clothing, and adhere to the personal hygiene provisions.

Product Information (food label) and Consumer Awareness:

Ensure that food packages are labeled, providing sufficient and clear information to the next person in the food supply chain to facilitate tracking and recall when necessary.
Provide clear, sufficient information about each product on the menu to the consumer, including allergens.

Training of Food Handlers at the Food Establishment:

Food handlers should have knowledge and skills to deal with food at all stages of service.