Which practices should employees avoid in the work area?

• A. Wearing PPE.
• B. Using sanitizer.
• C. Smoking, eating, and bringing food into the work area.
• D. Taking breaks near production lines.

Answer: (C)

In GMP environments, keeping food, drink, and smoking out of the work area is essential to prevent contamination and safety hazards. Smoking creates fire risk and leaves residues on hands, clothing, and surfaces that can transfer to products. Eating or bringing food into the area introduces saliva, crumbs, spills, and allergens, which can contaminate equipment, work surfaces, and finished goods, and can attract pests. These risks directly threaten product safety and quality, which is why these practices should be avoided in production and handling zones. Wearing PPE and using sanitizer are protective actions that support hygiene and are appropriate in the work area. Taking breaks near production lines isn’t inherently forbidden if your facility designates safe break spaces, but they should be kept away from production areas to prevent contamination and interference with operations.