GOOD MANUFACTURING PRACTICES – GMP
Good Manufacturing Practices, commonly known with GMP, are a set of established procedures relating productive practices, carefully created and revised, that extend from product development and purchase of raw materials and components, through the production process, storage until the marketing of products and aftercare them on the market. These procedures are based on standards, national and international, specific to each branch of industrial activity. In order to ensure the health quality and compliance of food products with the technical regulations, Fripai is committed to fulfill all these measures to ensure product quality.
OPHS PLAN – OPERATIONAL PROCEDURES HYGIENE STANDARDS
The aim of the OPHS is to avoid direct contamination or cross or tampering of the products through the surfaces of equipment, utensils, process instruments and food handlers. This is achieved through hygiene and disinfection of facilities and equipment, training of workers, preventive maintenance, and identification and coding of products. The Fripai offers conditions for all these procedures are followed correctly.
HACCP PLAN – HAZARD ANALYSIS AND CRITICAL CONTROL POINTS
The Fripai owns and runs the Hazard Analysis Plan and Critical Control Points (HACCP), which aims to ensure the production of safe food to consumers’ health by identifying potential hazards to food safety from obtaining the raw materials to the consumption, establishing in certain stages (Critical Control Points), control and monitoring measures to ensure, at the end of the process, obtaining a safe food and quality.
The company has constant external consulting for quality assurance and development of processes and development of new products also being made internal audit for constant assurance of our processes.
Self – control programs implemented by FRIPAI FOOD that guarantee quality of products:
The procedure visas ensure conditions adequadaspara operation industry.
Ensure the sanitary conditions of all industry equipment.
It aims to prevent contaminants from entering the industry.
Ensures adequate light for the operations in the industry.
Allows air conditioning and each environment moisture removal, preventing the proliferation of bacteria.
Guarantees the quality of the water used in industrial processes.
Ensures proper handling of used water and its safe return to nature.
Monitors and prevents the entry of pests and vectors in the industrial area.
Ensures proper hygiene to employees who handle food.
Standard operating procedure hygiene
Describes and monitors all industrial cleaning steps, creating a safer environment for handling foods.
Operational sanitation procedures
Describes and ensures all processes from receipt of raw materials to the shipment of the product, for food security.
Ensures the quality of raw materials and inputs used in the industry.
The procedure monitors all temperature environments, preventing microbial growth.
Calibration and testing
Make the perfect functioning of all instruments used in industrial process control.
Monitors the main microorganisms that may develop in the product, ensuring food safety.
It aims to prevent the stress of pre-slaughter animals, ensuring the humanization process.
Analysis Critical Control Point
Controls the risk of contamination that generates food damage.