GMP/HACCP Process
GMP/HACCP (Hazard Analysis at Critical
Control Points) is a management tool that provides a more
structured approach to the control of identified hazards
than that achievable by traditional inspections and quality
control procedures. It has the potential to identify areas
of concern where failure has not yet been experienced,
and is particularly useful for new operations.
The idea behind the plan is prevent food-borne illness.
In the old days, final inspection of product was carried
out as a safety and quality measure, but by the time
a problem was discovered, contaminated product could
have left the plant. A recall can be disastrous to your
business and reputation, especially if members of the
public are sickened or killed by bacteria such as e-coli,
listeria, staphylococcus aureus and salmonella.
At present there is no regulatory requirement for plant
processing such items as peas, beans, buckwheat, pot
and pearl barley, spices or hemp to have a GMP/HACCP Plan
in place. This may change, especially if a serious public
health issue arose.
However, more and more Canadian companies are finding
that their overseas and domestic customers are demanding
such food safety plans, plus a company might want a
GMP/HACCP plan in place for their own benefit, perhaps to
streamline and make their own operations safer and more
efficient. Most CEOs of food producing companies say
they rest easier at night.
BENEFITS of having a Certified GMP/HACCP Plan:
- Production of safe food
- Certification by an Internationally recognized Registrar
- Greatly helps to avoid costly and damaging recalls
- Opens new markets
- Make existing customers more comfortable
- Complete package - turn-key operation
We train our client's Plant staff and Management in GMP/HACCP (a requirement of HACCP Certification), as part of our GMP/HACCP consulting package.
The training is performed in a classroom manner with our Power-Point presentation. The training is recorded in the Company Training records for each individual and must be:
* repeated annually, up-dated as necessary
* must be given to each new employee by the HACCP Cordinator before they commence their duties, or as soon as possible
* must be recorded in the employee's personnel file and in the training Matrix
We provide the Plant or Mill HACCP Coordinator with more extensive training than the other staff and copies of the training material so he/she can train new staff and conduct the annual training.
Office personnel and Senior Management are to be included.