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Food Safety

Food Safety is a scientific discipline describing the handling, the preparation and the storage of food in ways that prevent food borne illnesses. This includes a number of routines that need to be followed in order to avoid potentially severe health hazards.

The Food Safety business is required to have Good Manufacturing Practices (GMP), which is a quality assurance system aimed at ensuring that products are consistently manufactured, packed, repacked and held in order to insure that the quality is appropriate for the intended use. GMP is concerned with both manufacturing and quality control procedure.

To ensure food-manufacturing companies are following GMP, they are required to implement Sanitation Standard Operating Procedure (SSOP), which are generally documented steps that must be followed to ensure adequate cleaning of product contact and non-product surfaces. These cleaning procedures must be detailed enough to make certain adulterations of products will not occur.

SSOP’s is in conjunction with the Master Sanitation Schedule and Pre-Operational Inspection Program, which forms the entire sanitation operational guidelines for food related processes. This is the primary backbone of all food industry HACCP (Hazard Analysis Critical Control Point) Plan.

NCH Food Safety

NCH Food Safety will help food manufacturing companies comply with these regulations by providing environmentally responsible products, GMP compliant equipment that conforms to the food safety laws, as well as assist on personal hygiene procedure.

NCH Food Safety will help ensure our customers a properly clean and sanitized food manufacturing facility and equipment critical in producing safe food, as well as assist in their personnel hygiene procedure.

NCH Food Safety will assist food manufacturing companies in establishing, implementing and maintaining prerequisite programs in controlling food safety hazards.

 

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