Implementation of GMP and HACCP on a Spice Packaging Facility

[Lui G]

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

[Stijloor]

Can someone with this expertise help?

Thank you very much!!

Stijloor.

[Marc]

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

[harry]

In Reply to Parent Post by Lui G

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

[Lingabathula]

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

[Ajit Basrur]

In Reply to Parent Post by Lingabathula

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 ...

[treesei]

...and SSOP (sanitation SOPs) is the basis of GMP.

[Lingabathula]

yes sanitaion SOP has to write on the basis of GMP

thanks