17.02.2006 | The safety of food products in the Food Industry is guaranteed through the effective implementation of Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Point (HACCP).
The safety of food products in the Food Industry is guaranteed through the effective implementation of Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Point (HACCP).
Governments of many countries are now requiring their Food Manufacturers to be GMP and HACCP Certified. Similarly many importing countries require the suppliers of food products to be GMP and HACCP certified. To comply with this very important requirement Edward Keller (Phils.), Inc., supplier of quality food materials and Custom Manufacturing, was GMP/HACCP certified by Société Générale de Surveillance (SGS) Philippines last February 17, 2006. This certificate was based on GMP and HACCP guidelines provided under the FAO Commission Guidelines and Codex Alimentarius ensuring international standardization and recognition.
Good Manufacturing Practices (GMP)
GMP is a collection of generally recognized rules, procedures and practices that together provide a code stating what is acceptable and what is not acceptable in the Food Industry. It reflects the whole body of knowledge that has been developed by experience and scientific study in the fields of food preservation and technology and hygiene. GMP is closely linked to Quality Assurance because it is preventive in its approach. It aims to produce safe and wholesome food through well controlled operations that avoid waste and any type of contamination. It is applied in the whole production and supply chain.
Hazard Analysis Critical Control Points (HACCP)
HACCP is a preventive risk management technique designed to provide increased control and monitoring during critical stages of the food processing chain. It is a systematic and scientific approach of identifying food safety hazards along the manufacturing process flow and supply chain, setting limits or specifications, establishing controls and monitoring and then documenting results. Safety hazards precluded by this system are not only biological, microbiological and chemical hazards but also hidden allergens, physical contaminants such as dangerous foreign bodies and radiological contaminants.
The achievements of both milestones were spearheaded by Noel F. Paje, Quality Assurance Manager, with the Manufacturing group headed by Maurice Hanrahan, Vice President for Manufacturing and Supply Chain, Edward Keller (Phils.), Inc.