Service Description

GMP (Good Manufacturing Practice) is a system to ensure that products meet food safety, quality and legal requirements. As a food manufacturer, you should have GMP in place. Picture from Colourbox. HACCP (Hazard Analysis and Critical Control Point) can be part of GMP and is a systematic program to assure food safety. A HACCP program consists of the following steps: Identify the hazards that must be prevented, eliminated or reduced Identify the critical control points where control is essential to prevent, eliminate or reduce a hazard Establish and implement effective monitoring procedures at critical control points Establish corrective actions when monitoring Establish procedures to verify that the program is working effectively Document your food safety work HACCP is the recommended approach to control the possibility of allergen contamination.