800 277 6242 Mon - Fri: 8:00 - 17:30 Español

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:

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:

GMP assessment criteria
> 90	= Excellent (it surpasses expectations)
> 80 < 90	= Satisfactory (it fulfills satisfactorily expectations)
< 80	= Non-satisfactory (does not fulfill expectations)