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SERVICE LIST 1 - HACCP & GMP

Global Food Safety Initiatives (GFSI)

 

GFSI is a business-driven initiative for the continuous improvement of food safety management systems to ensure confidence in the delivery of safe food to consumers worldwide.

 

Its objectives are to foster a convergence between food safety standards by maintaining a benchmarking process for food safety management schemes. It also seeks to improve cost efficiency in the food supply chain through the common acceptance of recognized standards by retailers around the world.

 

GFSI has had a major impact on worldwide food safety. Under its umbrella, major retailers have come to a common acceptance of GFSI benchmarked food safety schemes, including FSSC 22000, PrimusGFS, IFS, SQF, BRC, GlobalGAP. GFSI’s governing principle is “Once Certified, Accepted Everywhere.”

 

GMP Audits

 

Good Manufacturing Practices (GMPs) are required by 21 CFR 110. This audit focuses on preventing contamination and minimizing risk. Areas of inspection include record keeping, personal practices, equipment maintenance, sanitation procedures, complaint polices, allergen control, and HACCP Validation.

 

Our through onsite GMP/Food Safety Systems audit provides you with the information necessary to improve your food safety and quality systems. Our GMP Audits cover the following sections.

  • Quality Systems

  • Process Control

  • Integrated Pest Management

  • Sanitation Programs

  • Food Security

 

Today, most food manufacturers and food retailers require a minimum of a third party GMP audit. ASI conducts third party GMP audits at:

  • Food Processing Facilities

  • Distribution and Warehouse Facilities

 

HACCP - Hazard Analysis Critical Control Point

 

Hazard Analysis & Critical Control Point (HACCP) is a system that helps ensure the safety of foods. It is used to identify potential problems and implement corrections before they reach consumers. While no longer recognized as a GFSI-approved standard for certificates issued after January1, 2012, HACCP is mandatory for regulated dairy, seafood and juice products under jurisdiction of the USDA. Food safety HACCP Plans are usually implemented within manufacturing, distribution, food service and retail facilities. Federal regulations require periodic verifications of HACCP plan.

Hazard Analysis and Critical Point

 

In the food industry, the purpose of HACCP is to identify and prevents hazards that could cause food borne illness. HACCP is meant for more than just the prevention of food borne illness, it is to protect the consumer with any type of harm they may encounter from food they consume. Hazard Analysis and Critical Control Points (HACCP) is a process control system designed to identify hazards in food production. It includes steps designed to prevent problems before they occur and to correct deviations as soon as they are detected. This is the most effective approach for producing safe food.

 

Not only are HACCP Plans the Basis for All Food Safety Plans, HACCP is also required by law under the Food Safety Modernization Act. According to the FDA your facility HACCP Program must have a qualified individual verify that preventive controls are consistently and effectively implemented. Monitoring and corrective action records must be verified within a week of being created.

 

A reanalysis must take place at least every three years, whenever a significant change is made at the facility that may affect a preventive control, whenever the facility becomes aware of a new hazard, whenever there is an unplanned corrective action, whenever a preventive control is found to be ineffective, and/or upon notice by FDA.

HACCP Records

 

All preventive control, monitoring, corrective action, and verification records must be maintained onsite for at least two years from the day they were prepared. Records verifying the general adequacy of the equipment or processes being used at the facility must be stored at the facility until at least two years after the equipment or process has been discontinued. Other than the food safety plan, records older than six months may be stored offsite as long as those records can be retrieved and brought onsite within 24 hours of a request.

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