Food companies have a duty of care to GMP and must ensure that the requirements of food law applied in their area of activity are met. You check compliance with these requirements or have them checked and, if necessary, immediately take the measures needed to restore their legal status (cf. Art. 74 LGV).
A reliably implemented GMP (good hygiene and manufacturing practice, good procedural practice) is the foundation of every further measure for food safety and for quality management. In addition, the GMP is company-specific, i.e. there is no general template. Many principles are based on customary guidelines, which are available in guidelines and in the Code of Practice, among others.
To ensure good hygiene practices include in particular (cf. Art. 76 LGV):
- Design, layout and environment
- Maintenance, cleaning and disinfection as well as waste, wastewater and pest management
- Process control
- Personal hygiene
- Training in-house and external transports
- Labeling of raw materials, intermediate products, and semi-finished products as well as the declaration of the end products
It is based on the internationally applicable standards of the Codex Alimentarius. Good manufacturing practice is based on the industry-standard requirements and includes processes ensuring that raw materials and semi-finished products are safe and not deceptive (cf. Art. 77 LGV).
We provide recommendations on the industry-standard implementations, show you exactly what Swiss food law requires from you and support you in compliant documentation.
- Correct implementation of food law requirements
- Development of a foundation for introducing further principles of self-regulation, e.g. the HACCP concept
- Operational rethinking according to best practice, which is lived every day within the company