GMP: CAC/RCP 1-1969Good Manufacturing Practice Certification

What is GMP?

GMP refers to the Good Manufacturing Practice Regulations. Good Manufacturing Practice (GMP) is a system for ensuring that products are consistently produced and controlled according to Recommended Code of Practice. It is designed to minimize the risks involved in any food manufacturing that cannot be eliminated through testing the final product.

GMP certification is granted to manufacturing or service systems of organizations to certify that they engage with good manufacturing practices in their manufacturing or service processes, according to a Standard Code of Practice related to their business.

GMP covers all aspects of production from the starting materials, premises, and equipment to the training and personal hygiene of staff. Detailed, written procedures are essential for each process that could affect the quality of the finished product. GMP Covers pre-requisite requirement of all food chain sector for foundation of ISO 22000 implementation.

Part 1: Food manufacturing TS/ISO 22002-:2009 & PAS 220)

Part 2: Catering (ISO/TS 22002-2:2013& PAS 221)

Part 3: Farming (ISO/TS 22002-3:2011 & PAS 222

Part 4: Food packaging manufacturing ISO/TS 22002-4:2013 & PAS 223)

What is GHP Certification?

GMP Certification is an independent third-party confirmation that your organization conforming the requirements of Good manufacturing Practice CAC /RCP 1-1969) Rev-4, however certificate of compliance issued for 3-year validity whereas continual improvement maintain by periodic surveillance audit.

Who is eligible for GMP Certification?

Any Legal entity whether small or big business operator, national or multinational organization who want to mitigate all potential risks to food processing and ensures the final product is safe and that safe quality food is available for consumption and distribution, However very useful for micro, small, medium food manufacturer who are looking for ISO 22000 implementation effectively.

How can approach to acquire the GMP Certification?

Review the organization prerequisite and requirements with latest updated GMP Codex Guideline. Contact with CB (BISCE Certification) for assessment of fulfillment of GMP requirements. Establish the documented procedure for cleaning and sanitizing, cross contamination, cooking, and suitability of equipment, storage temperature, pest control, personal hygiene, and waste disposal, Management purchase of material, control on utilities (Water, air, and energy), construction and layout of premises, Recall Procedure, Rework, warehousing, Product information, Process flow of product, GMP Policies and food defense program.

Why GMP Certification is important for business?

GMP Certification is the useful tool to support food operators to take a decision on the necessity, appropriateness, complementarily or adequacy for a particular application. GMP Guidelines also useful including procedures that can ensure proper implementation of the Regulation, as:

  • Procedures to prevent the introduction of risks at the level of primary production.
  • Food business procedures for cleaning and disinfection, pest control procedures.
  • Procedures which provide that the request for the establishment of procedures based on HACCP and ISO 22000 are fulfilled.

GMP Certification will help your business to:

  • Pre-requisite requirement of HACCP and ISO 22000 are fulfilled
  • Ensure that food is safe and suitable for consumption
  • Ensure the traceability of food in place with documented evidences
  • Implement and maintained practice of hygiene
  • Improve competence of staff in food hygiene and food safety
  • Protect your business reputation and builds confidence in food trading.
  • Reduction in consumer complain and increase consumer trust
  • Reduce Food Waste and improve business outcome
  • To ensure that consumers have clear and easily understandable information, through labelling and other appropriate means, to enable them to protect their food from contamination and growth or survival of pathogens to create in food by storage, processing and preparation in an appropriate manner.
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