Good Manufacturing Practices are the practices required in order to conform to the guidelines recommended by agencies that control authorization and licensing for manufacture and sale of food. These guidelines provide minimum requirements that a food product manufacturer must meet to assure that the products are of high quality and do not pose any risk to the consumer or public.
Sanitation Standard Operating Procedures is the common name given to the sanitation procedures in food production plants which are required by the Food Safety and Inspection Service (FSIS) of the USDA and regulated by 9 CFR part 416 in conjunction with 21 CFR part 178.1010. It is considered one of the prerequisite programs of HACCP and part of GMP.
Though the above covers the majority of the regulatory services for production facilities, we do also support others, as needed, on a customized basis. This could include: DOT, local regulations, warehouse and distribution facilities, general business OSHA (not in direct manufacturing or distribution), etc.
We work with our network of accredited laboratories to provide a wide range of microbiological testing and chemical analysis. Our experts help you ensure that your food safety and quality programs deliver the critical information you need to continually improve your process controls and measurement systems. Our food testing laboratories provide the most comprehensive portfolio of food safety testing services in the industry
Certifies products that follow the federal standards set by the USDA National Organic Program (NOP) set forth by the standards implemented in the wake of the Organic Foods Production Act of 1990. Organic standards address many factors: soil quality, pest & weed control, non-gmo, prohibited use of most synthetic fertilizers & pesticides, etc.
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. In today's food manufacturing environment having a HACCP plan has become mandatory.
Food Defense is the protection of food products from intentional contamination or adulteration by biological, chemical, physical, or radiological agents. It addresses additional concerns including physical, personnel and operational security. This helps reduce the risk of tampering or other malicious, criminal, or terrorist actions on the food supply.
The FDA Food Safety Modernization Act (FSMA), is the most sweeping reform of our food safety laws in more than 70 years. It aims to ensure the U.S. food supply is safe by shifting the focus from responding to contamination to preventing it. If you are not keeping up with these new regulations your production facility could be operating outside the current legislation. This is ever evolving as new laws are approved and enacted.
Regulatory compliance is a tricky business, wading your way through a sea of alphabet soup, trying to understand legal legislation dealing with your business practices. Trying to figure this out by yourself or hiring an experienced employee will cost you a lot of money and time. Let our trained experts help you ensure your business is meeting all the required regulations. We customize our solutions to match your needs: internal self checks, developing procedures, writing programs, required training, certified third party food safety audits, lab testing, and more. Whether it is something simple, like validating your current program, or starting from the ground up, we can help manage your risk!
OSHA's mission is to assure safe and healthful working conditions for working people by setting and enforcing standards and by providing training, outreach, education and assistance. This agency is also charged with enforcing a variety of whistle blower statutes and regulations. All companies with 2 people working, MUST follow OSHA regulations.