HACCP stands for Hazzard Analysis Critical Control Points. It is a system for analysing and mitigating risk in food production facilities. By evaluating stages of the manufacturing system and looking at possible issues, risks can be predicted and thus reduced. The system is internationally used, and provides a clear indication to consumers that a managed safety program is in use.
Why was HACCP created?
HACCP actually has its roots with NASA, and the first crewed flights to the moon. NASA had an obvious problem- you don’t want an astronaut getting food poisoning. Taking a sample of each item in each completed meal then sending it to a lab for micro testing was not a practical solution. NASA needed a system whereby the production was monitored at each stage so as to ensure the food was safe, without relying on testing the finished product. The problem was given to a company called Pillsbury, who at the time were working with NASA to make the food for the astronauts. Pillsbury came up with the earliest form of HACCP. Essentially they would monitor the manufacturing process for the food at every stage, and conduct testing on the raw ingredients, to ensure that the final product would be safe.
The HACCP system today is in use worldwide. Of course each different food type and factory present their own challenges and require their own analysis. As a supplement factory, G&G is best suited to explain how the system applies to manufacturing vitamins and supplements. This became of significant interest in 2021, when Amazon changed their requirements for supplement sellers to have their product made in factory using a HACCP system.
How is HACCP used in supplement manufacturing?
When manufacturing supplements, a HACCP system requires evaluating what your CCPs (Critical Control Points) are. These CCPs are the points during the process where risks need to be evaluated, and sensible precautions should be stipulated.
For example, let’s look at the weighing stage, which would be a CCP for supplement manufacturing. The first thing we would do is evaluate the risks.
For example, an incorrectly weighed out ingredient could lead to a dangerous dose. We then know that doses need to be weighted out exactly. Risk is mitigated by having a highly accurate set of scales, which are regularly calibrated and certified by a third party.
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The next concern is ensuring the employee undertaking the mixing includes correct weights. We then mitigate that risk by implementing a double-checking system, whereby a QC representative must cross check weights. We take it one step further, with a system where our weighting machine prints out a running record of weights. G&G can check the records for every ingredient in every product, no matter how long after the manufacture took place.
With this kind of evaluation done for each CCP, you very soon have a system which mitigates as many risks as possible and keeps consumers safe. These systems are then documented, made known to staff, and re-evaluated regularly to ensure safety standards remain current.
How does G&G implement HACCP?
G&G has a robust HACCP system in place, which has been inspected and approved. This reassures customers that we are manufacturing to the highest standard, and that we are qualified to manufacture product intended for sale on Amazon and other marketplaces. Contact us today to discuss how we can assist with your product.
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