GMP Certification
ISO 22716 Is The International Standard For The Good Manufacturing Practices For Cosmetics Industry. It Ensures Compliance With All The Recommend Cosmetics GMP Guidelines In The Production, Control, Storage, And Shipment Of Cosmetics Products. The Standard’s Guideline Will Provide Your Organization With Practical Methods For Managing The Many Factors That Can Affect Product Quality.
Benefits Of ISO 22716:2007
ISO 22716 Certifications Make Sure You Implement The GMP Guidelines To Control The Hazards And Risks Associated With Cosmetics Products. It Ensures Continuous Improvement Throughout The Supply Chain, Securing Consumer Wellbeing. Similarly, It Improves The Quality Management System, It Demonstrates A Commitment To The Safety Of Cosmetics Products, And Ensures Compliance With International Guidelines.
Good Manufacturing Practices (GMPs) – Food Industry.
Good Manufacturing Practices (GMPs) Good Manufacturing Practices* (GMPs) Are The Basic Operational And Environmental Conditions Required To Produce Safe Foods. They Ensure That Ingredients, Products, And Packaging Materials Are Handled Safely And That Food Product Are Processed In A Suitable Environment. GMPs Address The Hazards Associated With Personnel And The Environment During Food Production. They Provide A Foundation For Any Food Safety System. Once GMPs Are In Place, Processors Can Implement A Hazard Analysis Critical Control Point (HACCP) System To Control Hazards That May Affect The Ingredients And Packaging Material During Food Processing.
GMPs Address:
* Environmental Control (Premises): Location, Design, And Construction Of The Building And Its Interior, Equipment, Water Supply
*Personnel Practices: Personal Hygiene, Hand Washing, Clothing/Footwear/Headwear, Injuries And Wounds, Evidence Of Illness, Access And Traffic Patterns, Chemical Use
* Shipping, Receiving, Handling, Storage: Inspection Procedures For Transport Vehicles; Loading, Unloading And Storage Practices; Inspection Procedures For Incoming Products; Shipping Conditions; Returned And Defective Products; Allergen Control; Chemical Storage; Waste Management
* Pest Control: Monitoring Procedures For The Exterior And Interior Of The Building (Ex: Surveillance, Fumigation) And The Use Of Pesticides
* Sanitation: Cleaning And Sanitizing Procedures And Pre-Operational Assessment
* Equipment Maintenance: Procedures Describing Preventive Maintenance And Calibration Of All The Equipment And Instruments That Can Affect Food Safety (Ex: Thermometers, Thermocouples, Metal Detectors, Scales, PH Meters)
* Recall And Traceability: Procedures That Ensure Final Products Are Coded And Labeled Properly; Incoming Materials; In-Process And Outgoing Materials Are Traceable; Recall System Is In Place And Tested For Effectiveness (Ex: Procedures For Mock Recalls)
* Water Safety: Water Safety Monitoring Procedures For Water, Ice And Steam, And Water Treatment Procedures That Ensure It Is Potable For Use In Food Processing Components GMPs Have Two
Main Components: Written Programs And Implementation. Both Are Essential For The Success Of Your Food Safety System.
Components:
GMPs Have Two Main Components: Written Programs And Implementation. Both Are Essential For The Success Of Your Food Safety System.
Written Programs Are All The Policies And Procedures Required To Meet The Standards Listed In Each GMP Program. These Include:
* Policies And Procedures (Ex: Standard Operating Procedures (SOPs), Sanitation Standard Operating Procedures (SSOPs))
* Monitoring Procedures
* Record-Keeping (Ex: How Records Are Kept And Handled.
Implementation:
Implementation Involves Conducting The Activities Required To Meet The Standards And Monitoring Them.
To Ensure The Policies And Procedures In Your Program Are Performed As Described, You Need To Train Your Staff In These Procedures. Ensure:
* Training Involves Everyone In The Facility And Meets All Employees’ Requirements
* Training Is Recorded (Ex: Who Was Trained, By Whom, Date, Type Of Training)
* Staff Is Retrained When You Modify Your Programs
To Monitor Your Procedures:
* Review Procedures And Record Your Observations (Ex: Environmental Controls Checklist, Monitor Personnel Practices).
* Review Records To Ensure They Are Completed Properly And That Appropriate Corrective Actions Are Documented.
* Inspect And Test For Effectiveness (Ex: Perform Microbial Testing On Cleaned And Sanitized Food Contact Surfaces To Check The Effectiveness Of Your Cleaning And Sanitizing Procedures).