Good Manufacture Practices FOOD INDUSTRY. Documentation and Records: Preparation of process documents: Productive Process Plan (HACCP) Generate, file, conserve and store process records Production and Process Control: Food risks control
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Systematic system to guarantee food safety.
Applicable to any food chainfrom primary production to final consumer. The idea of “Farm to Fork”
Commitment of top management and involvement of people (staff)
SGC - ISO 9001:2000
Management system of the organization focused to the continuous improvement.
Applicable to any organization, independent of its size and activity area.
Management commitment to the development and improvement of the Quality Management System; people involvement.HACCP - ISO 9001:2000
Based on Eight Quality Principles:
Proving procedures to determine if HACCP System functions efficiently.