GMP and HACCP System

Quality and safety issues are becoming more and more important in today's competitive environment. Food and beverage manufactures can open door to international markets by international regulation such as Food Hygiene (GMP = Good Manufacturing Products) and HACCP (Hazard Analysis of Critical Controlling Point) system.

Thai Hua ( 2511 ) Co., Ltd. is in the progress of GMP and HACCP system. So far, we have been implementing the quality system to our production line. There is only 20% ahead before we are awarded the certificates. This issue is our priority since we want to ensure our customer and consumer that the products of Thai Hua (2511) Co., Ltd. have high quality and safety.

Auditing and consulting by Bureau Veritas, we are certain that the GMP and HACCP certificate will not be far-fetched.

Good Manufacturing Practice (GMP: Prerequisite Program of HACCP)

GMP is a prerequisite program for food manufacturing. This system assists the producer to control, inspect and monitor of sanitation and hygiene in every steps of production; including premise, machine, equipment, processing line, sanitation, cleanliness and personal hygiene.

Application of GMP system to the factory will increase the competitiveness in domestic and foreign market.

Hazard Analysis and Critical Control Point (HACCP)

Hazard Analysis Critical Control Point ( HACCP ) is an internationally recognized means of assuring food safety from harvest to consumption. Recognized by Codex Alimentarius and other leading food safety agencies, HACCP has become the market standard for food safety worldwide. Food manufacturers and private label retailers are insisting that their suppliers and co - packers implement HACCP in their own facilities.HACCP is a simple and effective way to ensure food safety. It allows predicting the risks to food safety and preventing them before they happen. Using this logical, practical, low-cost and commonsense approach, we can achieve food safety through anticipation and prevention of hazards.

The HACCP system is basically simple and straightforward, step 1 through 7 are designed to help to get started by braking down the concepts into tasks. The application of HACCP principles are as following:

Step 2 Identify critical control points
Define a point, step, procedure in which a food safety hazard can be prevented, eliminated or reduced.

Step 3 Establish control procedures (Critical limit)
Define criteria that must be met for each preventive measure associated with a CCP.

Step 4 Establish monitoring procedures
Planned sequence of observations or measurements to assess whether a CCP is under control and to product an accurate record for future use in verification.

Step 5 Establish corrective action
The HACCP system for food safety management is designed to identify potential health hazards and to establish strategies to prevent their occurrence.

Step 6 Establish effective record-keeping procedures
The associated records should be on file at the food establishment.

Step 7 Establish procedure for verification
Establish of appropriate verification inspection schedules, review of the HACCP plan, review of modifications of the HACCP plan and review of deviation and dispositions.

Source : Bureau Veritas / Thailand