GAP, GMP, HACCP. You may have heard of these acronyms that are becoming increasingly important in our quest for better food safety. But what do these terms mean?
GAP, or Good Agricultural Practices, focuses on the four basic components of production: soil, water, hands, and surfaces. By developing guidelines to address potential risks associated with each of these components, both the quality and safety of harvested produce can be enhanced.
GMP, or Good Manufacturing Practices, is the cornerstone of food quality and safety. GMP includes a food safety plan that incorporates water, product and facility testing.
HACCP, or Hazard Analysis Critical Control Point, is a systematic seven step process that identifies “Critical Control Points” in the production process—and seeks to eliminate the risk posed at those points.
HerbCo implements all three processes - GMP, GAP and HACCP - in its day to day operations.