 GMP CERTIFICATION (GOOD MANUFACTURING PRACTICES)
Good Manufacturing Practices are focused on sanitary conditions and requirements for the preparation, fractionation, storage and distribution of safe and suitable food for human consumption.
GMP Certification involves jointly to raw materials and how to operate the facility. It takes into account the structure, hygiene, staff, storage and transportation of raw materials and final product, process controls and their documentation, among others.
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HACCP CERTIFICATION (HAZARD ANALYSIS AND CRITICAL CONTROL)
HACCP (Hazard Analysis Critical Control Point) is a proactive system management of food safety that involves mastering the critical points of control in handling to reduce the risk of deviations that could affect food safety.
This certification involves the identification, assessment, management and control of physical, chemical and biological hazards during the production process. HACCP has been standardized by the Codex Alimentarius of the FAO, and was incorporated as a general principle in EU legislation.
Good reasons for HACCP Certification:
- Differentiation. As an internationally recognized system, enhances corporate image, being the key entry to foreign markets. Moreover, customer satisfaction is higher.
- Security. Is guarantee of food safety, and thus eliminates or reduces to acceptable levels the physical, chemical and biological hazards. While the process and product are under control, the possible deviations respond with fast and accurate answers.
- Efficiency. In the management of resources and in the costs for product destruction or recovery of goods.
- Organizational effectiveness. It is developed a work methodology that involves the entire production chain, improving communication between different areas of the organization.
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