For international food buyers, understanding a supplier’s food safety management system is as important as evaluating the product itself. At Jiale Food, food safety is not a checklist — it is the foundation of every production decision. This article explains the layered management system we operate: from GMP as the foundation, to SSOP and PRP as daily controls, to HACCP as our core risk defense.
GMP: The Non-Negotiable Foundation
Good Manufacturing Practice (GMP) is the legal baseline for any food processing facility in China, defined by the national standard GB 14881. It covers site selection, workshop layout, equipment standards, personnel hygiene, storage conditions, and traceability — every structural requirement that must be in place before production begins.
For Jiale Food, GMP compliance means:
- A fully enclosed 3,300 sqm processing workshop with controlled entry points
- Separate zones for raw material handling, processing, and finished goods
- All equipment validated and maintained on documented schedules
- Traceability records from incoming ingredients to outgoing containers
Our facility passed HACCP and FSSC 22000 certification audits — both systems built on top of a solid GMP foundation.
SSOP: Daily Hygiene Discipline
Sanitation Standard Operating Procedures (SSOP) translate GMP requirements into specific, daily actions. Every production shift follows documented cleaning and sanitation sequences for:
- Equipment sanitation between batches
- Personal hygiene compliance (handwashing, protective clothing, health screening)
- Water quality monitoring
- Pest control verification
SSOP records are reviewed weekly. Any deviation triggers a corrective action that is signed, dated, and filed.
PRP: The Infrastructure Layer
Prerequisite Programs (PRP) are the foundational conditions and practices that create a safe processing environment. If PRP fails, even a well-designed HACCP plan becomes meaningless. Our PRP covers:
Workshop design, drainage, ventilation, cold storage
Approved vendor list, certificates, incoming inspection
Calibration, maintenance logs, sanitation records
Training, health records, hygiene compliance
HACCP: Where Risks Are Identified and Controlled
The Hazard Analysis and Critical Control Points (HACCP) system identifies the specific steps in our process where hazards — biological, chemical, or physical — can occur, and establishes controls at those points.
For fruit and vegetable processing, the most critical control points typically include:
| CCP | Hazard | Control Measure |
|---|---|---|
| Receiving / Inspection | Pesticide residues, foreign matter, microbial contamination | COA verification, incoming testing |
| Blanching / Pasteurization | Survival of pathogenic microorganisms | Temperature and time control, steam pressure monitoring |
| Metal Detection | Physical contamination with metal fragments | 100% inline metal detector screening |
| Cooling / Cold Chain | Microbial growth due to temperature abuse | Rapid cooling to ≤10°C within 30 minutes |
Certifications That Validate Our System
Jiale Food holds internationally recognized food safety certifications:
- HACCP — globally accepted food safety risk management framework
- FSSC 22000 — ISO 22000 + sector-specific PRP technical specifications, recognized by GFSI
- HALAL — for Muslim market compliance
- KOSHER — for Jewish dietary requirements
What This Means for You
When you source from Jiale Food, you are not buying only a product. You are accessing a food safety management system that has been audited against international standards, with documented evidence at every critical control point. Every batch can be traced back to the source farm and forward to the destination port.
For buyers with strict quality requirements — particularly in Japan, the EU, and North America — our certification portfolio and CCP documentation package provide the transparency your QA team needs.
Contact us to request our HACCP plan summary, FSSC 22000 certificate, or a copy of our CCP documentation: sales@jiale-food.com | +86 535 7523789 8001