Elsmar Cove Forum Header Graphic The Elsmar Cove Wiki Sitemap More Free Files The Elsmar Cove Forums Discussion Thread Index Post Attachments Listing Failure Modes Services and Solutions to Problems Elsmar Cove Forums Main Page Elsmar Cove Home Page
NQA-USA
Miner's MSA (Measurement Systems Analysis) Blog 
Go Back   The Elsmar Cove Forum > ISO (International Organization for Standardization) Standards > ISO 22000, HACCP (21 CFR 120) and Food Safety
Forum Username

Wooden Line

Implementation of GMP and HACCP on a Spice Packaging Facility


Search the Elsmar Cove
Search Elsmar
Monitor the Elsmar Forum
Follow Marc & Elsmar
Elsmar Cove Forum RSS Feed  Marc Smith's Google+ Page  Marc Smith's Linked In Page   Marc Smith's Elsmar Cove YouTube Page  Marc Smith's Facebook Page  Elsmar Cove Twitter Feed
Elsmar Cove Groups
Elsmar Cove Google+ Group  Elsmar Cove LinkedIn Group  Elsmar Cove Facebook Group
Sponsor Links

Donate and $ Contributor Forum Access
Courtesy Quick Links

Links that Elsmar Cove visitors will find useful in your quest for knowledge:

Howard's
International Quality Services
Marcelo Antunes'
SQR Consulting
Bob Doering's
Correct SPC - Precision Machining

NIST's Engineering Statistics Handbook
IRCA - International Register of Certified Auditors
SAE - Society of Automotive Engineers
Quality Digest Portal
IEST - Institute of Environmental Sciences and Technology
ASQ - American Society for Quality

Related Topic Tags
gmp (good manufacturing practices), haccp (hazard analysis & critical control points), packaging (general), implementation of a standard in a company
Reply
 
Thread Tools Search this Thread Rate Thread Content Display Modes
  Post Number #1  
Old 19th September 2011, 01:42 PM
Lui G

 
 
Total Posts: 1
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.

Sponsored Links
  Post Number #2  
Old 20th September 2011, 06:50 AM
Stijloor's Avatar
Stijloor

 
 
Total Posts: 14,744
Re: Implementation of GMP and HACCP on a Spice Packaging Facility

Can someone with this expertise help?

Thank you very much!!

Stijloor.
Sponsored Links

  Post Number #3  
Old 20th September 2011, 11:11 PM
Marc's Avatar
Marc

 
 
Total Posts: 24,562
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!
  Post Number #4  
Old 20th September 2011, 11:44 PM
harry

 
 
Total Posts: 6,278
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!
  Post Number #5  
Old 14th April 2012, 11:48 AM
Lingabathula

 
 
Total Posts: 5
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!
  Post Number #6  
Old 14th April 2012, 02:37 PM
Ajit Basrur's Avatar
Ajit Basrur

 
 
Total Posts: 5,757
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 ...
  Post Number #7  
Old 15th April 2012, 10:21 AM
treesei

 
 
Total Posts: 255
Re: Implementation of GMP and HACCP on a Spice Packaging Facility

...and SSOP (sanitation SOPs) is the basis of GMP.
  Post Number #8  
Old 16th April 2012, 12:16 AM
Lingabathula

 
 
Total Posts: 5
Re: Implementation of GMP and HACCP on a Spice Packaging Facility

yes sanitaion SOP has to write on the basis of GMP

thanks
Reply

Lower Navigation Bar
Go Back   The Elsmar Cove Forum > ISO (International Organization for Standardization) Standards > ISO 22000, HACCP (21 CFR 120) and Food Safety

Do you find this discussion thread helpful and informational?


Bookmarks


Visitors Currently Viewing this Thread: 1 (0 Registered Visitors (Members) and 1 Unregistered Guest Visitors)
 
Thread Tools Search this Thread
Search this Thread:

Advanced Forum Search
Display Modes Rate Thread Content
Rate Thread Content:

Forum Posting Settings
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off


Similar Discussion Threads
Discussion Thread Title Thread Starter Forum Replies Last Post or Poll Vote
HACCP and GMP Questions blue moon ISO 22000, HACCP (21 CFR 120) and Food Safety 2 11th June 2009 09:38 AM
Make GMP product in non-GMP facility? Blue KJ US Food and Drug Administration (FDA) 5 19th March 2009 02:12 PM
Dietary supplement: GMP or HACCP? arrowzzz ISO 22000, HACCP (21 CFR 120) and Food Safety 5 29th July 2008 07:17 AM
How do I begin implementing HACCP? Flexible food packaging BarryLeRoux ISO 22000, HACCP (21 CFR 120) and Food Safety 3 19th August 2007 06:58 AM
Looking for GMP and HACCP related documents brutas Various Other Specifications, Standards, and related Requirements 1 2nd September 2004 01:22 PM



The time now is 08:09 AM. All times are GMT -4.
Your time zone can be changed in your UserCP --> Options.


   


Marc Timothy Smith - Elsmar.com
8466 LeSourdsville-West Chester Road, Olde West Chester, Ohio 45069-1929
513 341-6272
NOTE: This forum uses "cookies".
no new posts