GMP in Food Industry

The Quality control in typical food processing has a significant role in assuming a high quality, safe and nutritious food supply for the public, for their good health and for the economic benefits derived from trade of safe and high quality food. Quality control conference also plays a major role in food industry. Hazard Analysis & Critical Control Points (HACCP) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. Food, Drug, and Cosmetic Act is a set of laws giving authority to the US-FDA to oversee the safety of food, drugs, and cosmetics. Cleaning, disinfection and hygiene should be strictly maintained in food industry.

Quality control is applicable throughout the entire food system. Hazard Analysis & Critical Control is important to realize that application of validation principle includes a wide array of activities in two major areas, efficacy and verification of compliance. GMP is an important enhancement to food safety management system, which increases customers’ confidence in trading and producing safe, high quality food. Cleaning and disinfection should be considered as two discrete steps in the food manufacturing industry. Cleaning is the complete removal of residues and soil from surfaces, leaving them visually clean so that subsequent disinfection will be effective. Food manufacturing companies utilize validation resources to provide the food industry with formal and comprehensive training and maintenance programs for the equipment as well as the system that controls it.

  • Hazard analysis and critical control points (HACCP)
  • Quality control in a typical food processing system
  • Cleaning, disinfection and hygiene
  • Validation practices in the food industry
  • Current food industry good manufacturing practices
  • Food, drug and cosmetic act (FDCA)

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