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Good Manufacturing Practices are the basic rules that keep food production clean, consistent and safe.
General guidance. The list below explains what GMP usually covers in dried food and spice production. It is not a statement that Harvo is GMP certified.
Clean clothing, hand washing and health rules for everyone who handles food.
Scheduled cleaning of rooms, equipment and tools, with records.
Inspecting incoming fruit, vegetables and spices before use.
Buying from suppliers who meet agreed quality requirements.
Preventing and monitoring pests in storage and production areas.
Keeping dryers, grinders and sealers clean and in good repair.
Preventing cross-contact between products and labelling allergens clearly.
Keeping dried products dry and stored correctly to protect quality.
Checking weight, seal and label on every batch.
Linking each pack to its batch so it can be traced if there is a problem.