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Food Quality and Safety 
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  RELATED INFORMATION
SSOPs
HACCP
HACCP & CCP Principles and Application Guidelines

Good Manufacturing Practices

Food safety and product quality have always been top priorities for the California Almond industry. The Almond Board of California's Food Quality and Safety Committee constantly examine quality and safety issues. The Committee also makes recommendations on how to maintain and improve almond quality and to protect consumers and the industry from food safety problems.

All food products are coming under increased scrutiny by government agencies and consumer groups. With the fast growth of the California Almond industry comes the increasing risk of contamination from various sources, including unintentional mixing of almonds with other nuts or accidental exposure of almonds to microorganisms, foreign matter or pesticides. Remember, as an almond processor, you are a food processor. The almonds you process are going to be used as an ingredient in other foods, or consumed directly.

The GMP guide is designed to help you examine and improve your own manufacturing practices and ensure that they meet the generally accepted standards of Good Manufacturing Practices (GMPs). GMPs are the minimum sanitary and processing requirements necessary to ensure the production of wholesome food. They have been written and organized with reference to the U.S. FDA GMP Regulations, Code of Federal Regulations (21 CFR 110). In no case do the recommendations in this guide supersede applicable federal, state or local laws or regulations for U.S. operators.

By executing and documenting Good Manufacturing Practices (GMPs), California Almond processors can assure government regulators and customers worldwide that our industry is diligent in its commitment to processing safe, high-quality nuts.

GMPs are broadly written and are not intended to be plant specific, but instead, they explain requirements for the food industry. Finally, GMPs, along with Good Agricultural Practices (GAPs) and Sanitation Standard Operating Procedures (SSOPs), are prerequisite activities to the development and writing of a Hazard Analysis and Critical Control Point (HACCP) plan unique and specific for each facility.

The GMP section of this website is a summary of the manual to serve as a quick reference guide. Download the full GMP manual.

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