GMP Challenge
start
GMP Awareness Challenges
Practice recognizing GMP failures, identifying correct GMP practices and more!
It seems we started up before we were ready…There is a note.
Read it before it's too late.
Help get the production floor back in order. Click the GMP problems you see. There are five deficiencies, once you find all five, hit the next button at the bottom right of the screen.
Next
Great job identifying the deficiencies. Click on them all again to correct the deficiencies.
Next
GMPs start as soon as you walk in the door and even in the locker room. Drag and place the correct items in the locker
Hand-washing is an important part of GMPs. Put the steps in the correct order. Drag each action to the correct step.
Step 1
Step 5
Step 4
Step 2
Step 3
Drag concepts to the corresponding group
GMP Compliant
Not GMP Compliant
Wearing a hairnet that fully covers the hair
Wearing a watch on the production floor
Eating or drinking on the production floor
Washing hands before entering the production area
Keeping fingernails clean and short
Storing your lunch in your locker
Using a personal cell phone while on the production floor
You did it!
You completed the challenges and have a good understanding of GMP requirements. Great job!
Correct!
Personal items are prohibited from manufacturing/processing, handling, and storage areas. These items could pose a contamination risk to the product.
Correct!
The employee appears to be sick and has coughed on the food. Any employee exhibiting visible signs of significant illness shall be excluded from manufacturing/processing areas.
Correct!
Standing water creates conditions that could lead to contamination and pest activity.
Correct!
Pests can contaminate the food and ingredients. All facilities must be maintained in a hygienic manner. Keep the doors closed and your area clean to help prevent pests. If you spot any of these unwelcomed visitors, let your supervisor know.
I'm so glad you're here. GMP failures can cause the food we make to be unsafe. Identify the failures to protect each other, our brand, and our consumers.
Correct!
Steam from the piping on the ceiling is blowing directly over the food and is a contamination risk.
Incorrect
Hairnets are single use and are not to be stored in lockers.
Incorrect
Food is not to be stored in your locker. These items are a risk for contamination. Store them in designated areas such as the break room and cafeteria.
Incorrect
Drinks are not to be stored in your locker. Open or sealed beverages be a source for contamination. Store drinks in designated areas such as break rooms and the cafeteria.
Incorrect
Bubble gum is not to be stored in your locker. Gum, candy, cough drops, and similar items are to be stored in designated areas such as the break room or cafeteria.
Incorrect
Disposable gloves should not be stored in your locker. Grab a new pair at the GMP station when heading out to the floor.
Correct!
Dry hands and then use the towel to turn off the faucet if it is not hands free
Correct!
Best practice is to always wet your hands first before applying soap.
Correct!
Scrub, scrub, scrub! Rub your hands together with soap for 20 seconds, ensuring you're getting underneath your fingernails and in between your fingers.
GMP Challenge
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Created on April 20, 2026
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Transcript
GMP Challenge
start
GMP Awareness Challenges
Practice recognizing GMP failures, identifying correct GMP practices and more!
It seems we started up before we were ready…There is a note.
Read it before it's too late.
Help get the production floor back in order. Click the GMP problems you see. There are five deficiencies, once you find all five, hit the next button at the bottom right of the screen.
Next
Great job identifying the deficiencies. Click on them all again to correct the deficiencies.
Next
GMPs start as soon as you walk in the door and even in the locker room. Drag and place the correct items in the locker
Hand-washing is an important part of GMPs. Put the steps in the correct order. Drag each action to the correct step.
Step 1
Step 5
Step 4
Step 2
Step 3
Drag concepts to the corresponding group
GMP Compliant
Not GMP Compliant
Wearing a hairnet that fully covers the hair
Wearing a watch on the production floor
Eating or drinking on the production floor
Washing hands before entering the production area
Keeping fingernails clean and short
Storing your lunch in your locker
Using a personal cell phone while on the production floor
You did it!
You completed the challenges and have a good understanding of GMP requirements. Great job!
Correct!
Personal items are prohibited from manufacturing/processing, handling, and storage areas. These items could pose a contamination risk to the product.
Correct!
The employee appears to be sick and has coughed on the food. Any employee exhibiting visible signs of significant illness shall be excluded from manufacturing/processing areas.
Correct!
Standing water creates conditions that could lead to contamination and pest activity.
Correct!
Pests can contaminate the food and ingredients. All facilities must be maintained in a hygienic manner. Keep the doors closed and your area clean to help prevent pests. If you spot any of these unwelcomed visitors, let your supervisor know.
I'm so glad you're here. GMP failures can cause the food we make to be unsafe. Identify the failures to protect each other, our brand, and our consumers.
Correct!
Steam from the piping on the ceiling is blowing directly over the food and is a contamination risk.
Incorrect
Hairnets are single use and are not to be stored in lockers.
Incorrect
Food is not to be stored in your locker. These items are a risk for contamination. Store them in designated areas such as the break room and cafeteria.
Incorrect
Drinks are not to be stored in your locker. Open or sealed beverages be a source for contamination. Store drinks in designated areas such as break rooms and the cafeteria.
Incorrect
Bubble gum is not to be stored in your locker. Gum, candy, cough drops, and similar items are to be stored in designated areas such as the break room or cafeteria.
Incorrect
Disposable gloves should not be stored in your locker. Grab a new pair at the GMP station when heading out to the floor.
Correct!
Dry hands and then use the towel to turn off the faucet if it is not hands free
Correct!
Best practice is to always wet your hands first before applying soap.
Correct!
Scrub, scrub, scrub! Rub your hands together with soap for 20 seconds, ensuring you're getting underneath your fingernails and in between your fingers.