Harrison and myself were in charge of proposing a Pre-requisite programme for Good manufacturing (GMP) and Good Hygiene Practise (GHP).
We collected information on various standard guidelines and procedures that has to be followed in the industry to deliver a safe product. We then looked into our process flowchart and concluded on the essential requirements.
Some the standards established for a product were on:
- Raw Materials Intake and Storage (Onion, Garlic, Ginger, Chillies, Parsley) tthat included equipment calibration,handling equipment,storage guidelines etc
- Marination, Drying and Cooling- HVAC
- Traceability and detection of foreign bodies
- Storage of Finished Product- FIFO etc
We made sure that all areas within the factory were looked into. We referred various books including Codex Alimentarius ; Sanitation,Safety and Environmental standards etc
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