How Jiale Food Builds a Food Safety Management System: From GMP to HACCP

For an importer, a supplier’s food safety system matters as much as the product. Here are the layers of the system we run at Jiale Food, from basic hygiene to certified risk control.

GMP: the foundation

Good Manufacturing Practice covers the site, workshop layout, equipment, personnel hygiene, storage and records. In China it is set by the national standard GB 14881. At Jiale Food, production runs in 3,300 m² of fully enclosed workshops on a 12,000 m² site, with controlled entry for staff.

SSOP: daily hygiene

Sanitation standard operating procedures turn GMP into daily routines: cleaning and sanitising equipment, personal hygiene and protective clothing, water quality, and pest control. Deviations are recorded and corrected.

Prerequisite programmes

• Facility: workshop design, drainage, ventilation, cold storage
• Suppliers: approved supplier list and incoming inspection
• Equipment: maintenance, calibration and cleaning records
• People: training, health and hygiene

HACCP: control points

HACCP identifies the steps where biological, chemical or physical hazards can occur and sets limits, monitoring and corrective actions for each. In fruit and vegetable processing these typically include:

Certified and traceable

Our system is certified to HACCP and FSSC 22000. Every lot is traceable, and we can trace a lot within one working day. HACCP plan summaries and certificate copies are available on request.