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