HACCP and GMP in small food manufacturing companies | 5321
Journal of Developing Drugs

Journal of Developing Drugs
Open Access

ISSN: 2329-6631

+44 1478 350008

HACCP and GMP in small food manufacturing companies

4th International Summit on GMP, GCP & Quality Control

October 26-28, 2015 Hyderabad, India

Per Nilsson

Profox Company, Sweden

Keynote: J Develop Drugs

Abstract :

Nearly every food manufacturing companies need a HACCP-plan. It is not only necessary for big companies to have a good HACCP-plan, but also for smaller ones. One problem is that it costs a lot of money to make a proper HACCP-plan and that the small companies do not always have competence for it. It is also important to train companies to understand what HACCP stands for. Therefore, I have developed a distance learning course to train companies in the HACCP system. I have also been working to make more simplified models for the HACCP system and still keeping high quality of it. The most important about HACCP is to find out the right hazards and what CCP really are and make it to work every day in the companies. With a lot of paper, you need a key for this. I have made a simple and short document to solve this problem. The key is also very helpful when you work both with CCPs and GMP from the hazard analysis. For all people in companies to understand the HACCP-plan, it is important to make the plan easy to survey. My experience is that you need to reduce the amount of paper and at the same time keep high food safety. In my newest model, the plan is easy to survey and the amount of paper is reduced by 75%. The result of this is that it has become easier to train small companies to understand HACCP and that they can use the HACCP-plan directly in their daily work.

Biography :

Per Nilsson has a BSc in Environmental and Health Protection from Umea University in Sweden. He has been working with HACCP for more than 25 years and has trained several thousand people in food safety, HACCP and food legislation by traditional learning and workshops. He has written two national guidelines approved by the National Authority, about processing meat products and outdoor cooking. He has also been a Teacher in food legislation at Swedish University in Agriculture Sciences. Today, he is working as a Food Consultant in his own company and helping companies with their HACCP-plans.