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What is GMP, QS and HACCP

GMP (Good Manufacturing Practice) is a system to ensure that products meet food safety, quality and legal requirements. As a food manufacturer you should have GMP in place.
Picture from Colourbox.

HACCP (Hazard Analysis and Critical Control Point) can be part of GMP and is a systematic program to assure food safety. A HACCP program consists of the following steps:

Identify the hazards that must be prevented, eliminated or reduced
Identify the critical control points where control is essential to prevent, eliminate or reduce a hazard
Establish and implement effective monitoring procedures at critical control points
Establish corrective actions when monitoring
Establish procedures to verify that the program is working effectively
Document your food safety work

 

HACCP is the recommended approach to control the possibility of allergen contamination.

Critical points for control of the hazard from allergens that food companies need to consider include employee training and supervision, product design and formulation, supply chain of raw materials, manufacturing premises, equipment and processes, cleaning, and packaging and labelling.

As an example Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) has designed a HACCP manual (and an accompanying guidebook) for all non-federally registered food processing facilities, regardless of size, commodity or volume processed. Allergens (especially contamination with allergens) are mentioned throughout the manual. One of the program standards (02.6) deals specifically with allergen control. They have designed the manual to be a practical, cost-effective and preventative food safety system.

 

"QS" is the quality and safety Quality safety abbreviation. It is the latest implementation of China's food safety signs, it is the AQSIQ Sanding approved by the State Council to determine the functions of the program, according to the "Product Quality Law," "Republic of China Standardization Law", "industrial production License Provisional Regulations "and other laws and regulations" of the State Council on Further Strengthening the quality work of a number of issues "the relevant provisions of the development of food production and processing enterprises and the regulatory system. QS certification includes three elements:

(A) is a food production license system for food production enterprises. To have basic production conditions to ensure food quality and safety of the enterprise, payment of "food production license", within the scope allowed the production of certified products; who do not have the necessary conditions to ensure product quality shall not engage in food production and processing enterprises. (B) is the production of the mandatory inspection of manufactured products. Untested or substandard food inspection are not allowed to sell the factory. Conditions that do not have self-commissioned production company to compel the implementation of inspection. (C) is the implementation of the food production licensing system, inspection of the food market access affixed a sign that QS logo.
QS certification of production sites and equipment requirements
First, the production sites

1, production sites should be away from landfills, livestock farms, hospitals, and 50 meters above the septic tanks, agricultural pesticide spraying are often left more than 100 meters away from the discharge of "three wastes" of industrial enterprises. 2, the plant covers an area of ​​not less than eight times the device. Ground should be hard, smooth, bright and clean (at least for the cement floor), no dirt wall. Processing and packaging space in the annual tea at least 1 pre-season cleaning. 3, should have enough raw materials, auxiliary materials, semi-finished and finished products warehouse or venue. Raw materials, auxiliary materials, semi-finished and finished products should be separated, not mix. Tea warehouse should be clean, dry, no smell, no stacking of other items.
Second, the necessary production equipment

1, must crank up production of green tea, rolling, drying equipment (manual, semi-manual production process, as may be). 2, must have rubbed black tea production cut (broken black tea), rolled (small black tea and black tea time), pick the stems, and drying equipment. 3, must do the green tea production (rolling green), fixing, rolling (including kneading), drying equipment. 4, yellow tea production necessary fixing and drying equipment. 5, white tea production necessary drying equipment. 6, black tea production must crank up, rolling and drying equipment. 7, tea processing and drying equipment to be screening. 8, automatic tea bag packaging equipment necessary processing. 9, pressed tea processing necessary screening, boilers, pressing, drying equipment. 10, refined processing (raw tea leaves or tea processing to finished tea blank) the necessary screening, winnowing, sorting stems, drying equipment. 11, companies must weigh-packing, drying, packaging equipment.
QS certification process
First, the application stage

Engaged in food production and processing enterprises (including individual producers), the program should be required to obtain the production license. New and transfer of new food enterprises, shall promptly apply to the quality and technology supervision department of food production license. Provincial, city (prefecture) level of quality and technical supervision departments in the enterprise application materials received after 15 working days in the composition of the review team to complete the application form and other documents and data review. Corporate materials to meet the requirements and issue a "notice of acceptance of food production license."
Enterprise application materials do not meet the requirements, corporate quality and technical supervision from the receipt of notice from the department, within 20 working days to make corrections, overdue correction shall be deemed withdrawn.
Second, the review stage

After passing the written materials business, food production license examination in accordance with the rules in 40 working days to accept the Review Group business prerequisites for business and the ability of on-site inspection and review of the factory. On-site review of qualified companies, by the review group on-site samples for testing. Evidence review group or enterprise should apply within 10 working days (except in exceptional circumstances), the sample to the designated inspection agency for inspection.

Prerequisite for review and certification by the inspection and meet the licensing conditions, local quality and technical supervision departments in 10 working days to declare the report to the audit, after confirmation, will be unified summary of material submitted to the State within the specified time quality Inspection Bureau.
AQSIQ receive provincial quality and technical supervision departments to report in line with the licensing conditions of business materials, within 10 working days for approval.
Third, the certification phase
Review and approval by the State Administration of Quality Supervision, the provincial quality and technical supervision department within 15 working days, to meet the licensing conditions of the manufacturer issuing permits and copies of food production.

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