Certified BY

BY Muhammad Ubaid # 93639762

ِGOOD MANUFACTURING PRACTICES (GMP)

GMP is minimum sanitary and processing requirements applications to all companies processing food. It lay a firm foundation for ensuring food safety and suitability.
Requirements include the following aspects:-

• Layout of the facility, production lines, installations and equipment; • Location of rooms, storage and separation pf raw materials, interim products, ventilation, etc. • Production processes, like purchasing, cleansing and disinfections, packaging, maintenance, pest control, waste management, etc. • Personal: hygiene, knowledge with regard to food hygiene and food safety etc.

ISO 9001:2000

ISO (the international organization for standardization) is a worldwide federation of national standard bodies (ISO member bodies). It focuses on the effectiveness of the quality management system in meeting customer requirements. The international standard specifies requirements for a quality management system where organization:
• Need to demonstrate its ability to consistently provide product that meet customer and applicable regulatory requirements, and
• Aims to enhance customer satisfaction through the effective application of the system, including processes for continual improvement of the system and the assurance of conformity to customer and applicable regulatory requirements.

HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)

HACCP system is science based and systematic, identifies specific hazards (biological, chemical and physical) and measures for their control to ensure the safety of food. This proactive program provides proof that effective sanitation and hygiene programs are in practice in the production of safe food. During hazard identification, evaluation and subsequent operation an designing and applying HACCP system, consideration must be given to the raw materials, ingredients, food manufacturing processes to control hazards, likely end-use of the product, categories of consumers of concern, and epidemiological evidence relative to food safety.
In many countries world-wide, legislation on the safety and suitability of foodstuffs requires HACCP to be put in place by any food business or organization carrying out any or all of the following activities: preparing, manufacturing, packing, storage transportation, distribution, handling or offering for sales on supply of foodstuffs.