Why Do I Need cGMP in the Food Industry? - Paster Training

Why Do I Need cGMP in the Food Industry?

What in the world does cGMP stand for? The average layperson doesn't know. Even someone as well-informed as you may not know either.

It stands for Current Good Manufacturing Practices. They're a requirement of the Food Safety Modernization Act (FSMA).

These may sound like bureaucratic red tape to you. In reality, they serve useful purposes. Learn all about them and how you can benefit from them by reading on.

Staying up to Date With cGMP

Current Good Manufacturing Practices are important, to say the least. They're the heart and soul of any food safety program.

They establish authoritative practices for facility cleanliness, hygiene, and record-keeping. They even cover manufacturing plant design.

The Food and Drug Administration (FDA) distinguishes between five categories of cGMP. These include buildings and facilities, equipment, and general provisions. Production and process controls and defect action levels are included too.

The general provisions section describes employee and plant hygiene responsibilities. It also includes information for supervisory personnel, food education, and safety training.

The buildings and facilities section provides protocols for ground maintenance. These include waste removal and treatment, litter control, and drainage. This section describes proper chemical storage, sanitation, plumbing, pest control, and hand-washing facilities.

Then there's the equipment section. In this section, you'll learn about utensils and equipment's design and construction requirements.

You'll also learn about their maintenance requirements. This section covers temperature requirements and other food safety measures, too.

More on cGMP

cGMP's production and process controls section lists the mandatory general sanitizing controls and processes. It also discusses food quality's physical factors. These include temperature, time, pH, humidity, acidification, and flow rate.

The fifth and final section, the defect action levels (DALs) section, offers the maximum defect action levels for an unavoidable or natural food defect. Examples include sand, mold, and pits.

The greatest benefits of aligning your operations with GMPs are reducing your product defects and lowering the food safety risk to your customers. Also, once your workplace is up to snuff, you should become certified.

A private auditing firm can conduct a GMP audit. If you earn a passing score, the firm will award you a certificate that you can show to prospective buyers to tout your alignment with industry standards.

Certification meets most supplier verification requirements. That leads to less back-and-forth between you and your customers.

Certification is an undeniable competitive advantage over your uncertified competitors.

The FSMA and You

Current Good Manufacturing Practices (cGMP) are part of the Food Safety Modernization Act (FSMA). As you can see, they are integral to food safety. You'd have independent food safety standards on your own, but cGMP is the gold standard.

While they may seem like another regulation, don't look at them in that way. These regulations are good for food safety and even better for your business.

Paster Training, Inc. is here to help you make your workplace cGMP-compliant. Get in touch with us today.

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