Standard Operating Procedure for Preventing Contamination in Creams Production

1) Purpose

The purpose of this SOP is to establish procedures for preventing contamination during creams production processes to ensure product quality, safety, and compliance with regulatory requirements.

2) Scope

This SOP applies to all personnel involved in creams production, including production operators, technicians, quality control (QC) personnel, and maintenance staff. It covers procedures for contamination control from raw material receipt to finished product packaging.

3) Responsibilities

It is the responsibility of production supervisors, QC personnel, maintenance personnel, and all production staff to adhere to this SOP. Production supervisors ensure implementation of contamination prevention measures, QC personnel monitor contamination controls, maintenance staff maintain equipment, and production staff follow contamination control procedures.

4) Procedure

4.1 Facility Design and Layout

4.1.1 Design production areas with appropriate segregation of operations (e.g., raw material handling, formulation, filling) to prevent cross-contamination.

4.1.2 Ensure adequate space and flow of materials to minimize congestion and contamination risks.

4.1.3 Implement controlled access and airlock systems to prevent unauthorized entry and minimize environmental contamination.

4.2 Cleaning and Sanitization

4.2.1 Develop and implement cleaning and sanitization procedures for all production areas and equipment.

4.2.2 Use approved cleaning agents and disinfectants suitable for creams production equipment and surfaces.

4.2.3 Schedule regular