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gmp (good manufacturing practices), haccp (hazard analysis & critical control points), packaging (general), implementation of a standard in a company
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  #1  
Old 19th September 2011, 12:42 PM
Lui G Lui G is offline
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Please Help! Implementation of GMP and HACCP on a Spice Packaging Facility

I would like to know if some member have samples of how to implement GMP and HACCP in a spice packaging facility.

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Old 20th September 2011, 05:50 AM
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Re: Implementation of GMP and HACCP on a Spice Packaging Facility

Can someone with this expertise help?

Thank you very much!!

Stijloor.
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Old 20th September 2011, 10:11 PM
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Re: Implementation of GMP and HACCP on a Spice Packaging Facility

Another quick "Bump". Can anyone help with this one? Please - Help if you can. My Thanks in advance!

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Old 20th September 2011, 10:44 PM
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Re: Implementation of GMP and HACCP on a Spice Packaging Facility

Quote:
In Reply to Parent Post by Lui G View Post

I would like to know if some member have samples of how to implement GMP and HACCP in a spice packaging facility.
Welcome to the Cove.

I think a general packaging HACCP is applicable - here's a sample

If you need to look further for special requirements wrt to spices, if any, try:
American Spice Trade Association
Thank You to harry for your informative Post and/or Attachment!
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Old 14th April 2012, 10:48 AM
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Re: Implementation of GMP and HACCP on a Spice Packaging Facility

First Get GMP license and later on implement HACCP on your process by 7 Principals and 12 steps. Remember GMP needed throughout the facility includes premises, equipment, transport and employees but HACCP needed for specific processes. HACCP can only be implemented when you have full operational and verified facility such as GMP or some food safety programs. the above mentioned sampling plan is pretty good to start with. Good luck
Thanks to Lingabathula for your informative Post and/or Attachment!
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Old 14th April 2012, 01:37 PM
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Re: Implementation of GMP and HACCP on a Spice Packaging Facility

Quote:
In Reply to Parent Post by Lingabathula View Post

First Get GMP license and later on implement HACCP on your process by 7 Principals and 12 steps. Remember GMP needed throughout the facility includes premises, equipment, transport and employees but HACCP needed for specific processes. HACCP can only be implemented when you have full operational and verified facility such as GMP or some food safety programs. the above mentioned sampling plan is pretty good to start with. Good luck
Thank you ...

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  #7  
Old 15th April 2012, 09:21 AM
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Re: Implementation of GMP and HACCP on a Spice Packaging Facility

...and SSOP (sanitation SOPs) is the basis of GMP.
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Old 15th April 2012, 11:16 PM
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Re: Implementation of GMP and HACCP on a Spice Packaging Facility

yes sanitaion SOP has to write on the basis of GMP

thanks
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