QSH is based on the “ HACCP” process and includes the following key components:

• Good Production Practices (GPPs)

• Hazard Analysis Critical Control Point (HACCP) approach

• Critical Control Points (CCPs) within HACCP

• Standard Operating Procedures (SOPs)

• Record-keeping.

 Consider Good Production Practices (or GPPs) the foundation of your food safety program.

By consistently making them part of your routine, you will see improvements in both efficiency and product safety and quality.