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GOOD MANUFACTURING PRACTICES
The minimum Good Hygiene Practices that must be met for the manufacturing of food products.
COMPLIANCE CERTIFICATION
GMP
The Good Manufacture Practices (GMP) compliance evaluation is based on the Official Mexican Standard NOM-251-SSA1-2009, which establishes the minimum Good Hygiene Practices that must be met in the process of food, beverages, and dietary supplements elaboration, to avoid contamination throughout the process.
The evaluation is flexible, which is why there are 2 levels of compliance depending on the organization:
The evaluation is flexible, so there are 2 levels of evaluation according to the organizations' compliance.
- Facilities and areas practices
- Team and utensils practices
- Packaging practices
- Operations control practices
- Raw material control practices
- Food contact water control practices
- Cleaning and maintenance practices
- Plague control practices
- Waste management practices
- Staff health and hygiene practices
- Transportation practices
- Training practices
- Products information
- Product recall
- Documents and registry
BPM 1st Level:
- Facilities and areas practices
- Team and utensils practices
- Packaging practices
- Operations control practices
- Raw material control practices
- Food contact water control practices
- Cleaning and maintenance practices
- Plague control practices
- Waste management practices
- Staff health and hygiene practices
- Transportation practices
- Training practices
- Products information
- Product recall
- Documents and registry
2nd LEVEL (1st LEVEL REQUIREMENTS AND MORE)
- HACCP system
- To conduct a danger analysis
- Determination of critical control points (CCP)
- Limits establishment for each CCP
- Surveillance system establishment for each CCP
- Corrective actions establishment
- A registry and documents system establishment
The assessment grades according to the requirements compliance, each one grants a maximum score which at the end is compared with the final score, possible results are shown next:
| Scoring system for BPM'S and HACCP certification | |
| Minor non-conformity | -2 |
| Major non-conformity | -10 |
| Critical non-conformity | -100 |
| Qualification criteria for obtaining certification | |
| Equal or greater than 80 | All major nonconformities must be closed to obtain certification. |
| Equal or greater than 70 | All major nonconformities must be closed, when there are no major nonconformities: minor nonconformities must be closed until the rating is increased to 80. |
| Minor than 70 | It is considered that the requirements are not met and the complete audit must be repeated. |
COMPLIANCE AUDITS
Audit under Global Standards methodology
BENEFITS
The GMP implementation will bring great benefits to your organization like:
Demonstrating compliance of the mandatory observation mexican official standard.
Building trust.
Minimizing the risk of the occurrence of foodborne diseases.
Improving food quality.
HOW TO BE CERTIFIED?
The certification process pays attention to every detail to make sure that the company duly complies with all of the standard’s requirements.
1
Quote and signing of the contract
2
Planning and Development of Audit
3
Closing of Non-Conformities
4
Certification Committee and Issuance of the Certificate
