Training

We undertake holistic training to help your plant comply with food safety laws and implement the HACCP plan. Our cleaning chemicals and equipment are a part of this training program and enable you to prevent contamination, mix-ups, and errors.

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It is mandatory for food manufacturing plants to adhere to Good Manufacturing Practices (GMP) guidelines. GMP is an internationally-recognized quality assurance system for consistent production, packing, repacking, distribution, and storage of products. It certifies that the quality of food is suitable for consumption. It applies to both manufacturing and quality control procedures to ensure that the product confirms safety, hygiene, and quality.

Adherence to GMP requires the implementation of the Sanitation Standard Operating Procedure (SSOP). It is elaborate documentation of steps about procedures or programs for adequate cleaning of product contact and non-contact surfaces. It also ensures that food is produced in a clean and sanitary environment to prevent adulterations and food hazards.

Our training program comprises four components:

Current Good Manufacturing Practices (cGMP)

GMP and cGMP are used interchangeably. The ‘c’ in cGMP refers to ‘current’. It means that food manufacturing plants need to adopt the latest GMP standards, systems, and technologies as and when they are introduced.

Sanitation Standard Operating Procedures (SSOP)

SSOP is a step-by-step written procedure that your plant needs to develop to keep food safe from contamination and adulteration.

Hazard Analysis Critical Control Point (HACCP)

HACCP is a systematic monitoring and control program for food safety. It is a preventive approach to eliminate potential physical, chemical, and biological risks from food production processes.

Clean-In-Place (CIP)

CIP is a combination of chemical and mechanical systems that clean food processing equipment without dismantling it or moving its location.