NCH Food Safety

The Food Safety business is required to have Good Manufacturing Practices (GMP), which is a quality assurance system aimed at ensuring that products are consistently manufactured, packed, repacked and held in order to insure that the quality is appropriate for the intended use. GMP is concerned with both manufacturing and quality control procedure.
To ensure food-manufacturing companies are following GMP, they are required to implement Sanitation Standard Operating Procedure (SSOP), which are generally documented steps that must be followed to ensure adequate cleaning of product contact and non-product surfaces. These cleaning procedures must be detailed enough to make certain adulterations of products will not occur.
SSOP’s is in conjunction with the Master Sanitation Schedule and Pre-Operational Inspection Program, which forms the entire sanitation operational guidelines for food related processes. This is the primary backbone of all food industry HACCP (Hazard Analysis Critical Control Point) Plan.