What it means?

(a.) A systematic preventative approach to controlling food safety hazards

(b.) Good Manufacturing Practices (G.M.P's) i.e.:

• Annual medical screening of food handlers.
• Maintenance of cold chain - from Receiving to and including deliveries.
• Personal Hygiene – all Staff
• Pest Control Measures
• Equipment Maintenance Control
• Monthly Micro Analysis on Products,Water,Air, Processing surfaces and hand swabs
• Waste Management
• Foreign Matter Control (glass, metal etc)
• Complaints and Recall
• Traceability
• Training
• Calibration
• Supplier Control
• Cleaning and Disinfection Programme
• Handling, Storage and Transport
• Custom built facility