Checklist: Verifying Your CGMP Compliance

Current food Good Manufacturing Practices (CGMPs) are published in Title 21 of the Code of Federal Regulations, Part 110 (21 CFR 110) from the Food and Drug Administration (FDA). CGMPs apply to every food processing operation, and can serve as one basis for FDA inspections. Compliance can have a major impact on your business.

This checklist will help you to evaluate and spot-check your compliance with some of the key requirements of 21 CFR 110. Reasons to ensure compliance are many:

  1. An FDA inspection may occur at any time, and verifying compliance prepares your operation
  2. Requirements from FSMA may increase, so compliance with current regulation is a good foundation for your business
  3. CGMPs exist to protect the integrity of the nation’s food supply, and compliance shows consumers that your business places the highest importance on food safety

Download this Checklist

Checklist: Cleaning and Sanitizing Considerations

Where do you start when it comes time to build or evaluate a sanitation program for a food plant? With complex rules like the Food Safety Modernization Act (FSMA) and CFR Title 21: Food and Drugs, it’s helpful to have an idea of what to consider for building an effective plan for cleaning and sanitizing in a food processing facility. Although there’s no template for food safety, there are some common considerations when the ultimate goal is to control the population of microbiological organisms.

Download this handy checklist for some ideas of things to consider when building your sanitation program, and you will:

  1. Save time and money by considering several important factors up front
  2. Catch areas in your existing plan that could be improved
  3. Better prepare for agency inspections and documentation requirements

Download this Checklist

How to Care for Remco Products and Vikan Tools | Remco Products

To give your Remco Products and Vikan tools a longer lifespan, there are a few care instructions you should follow, including using proper autoclave temperatures, storage methods, and cleaning procedures.

Product Care

Tools are tested for quality

  • Brushware can be autoclaved at 250° F/121° C
  • Individual bristle strength is tested
  • Bristle tufts are tested at 60 Newtons of force
  • Molded parts are tested for strength
  • Chemical resistance testing is performed
  • ISO 9001 Certified
  • ISO 14001 Certified

Proper care prolongs product life

  • Remove all visible dirt
  • Clean with a solution of pH 9 or above
  • Rinse with clean water
  • If lime residues form, remove with a solution of pH 5 or less
  • Rinse with clean water
  • If required, tools can be disinfected after washing
  • Rinse with clean water to remove any disinfectant residue
  • Brushware can be autoclaved at 250° F/121° C if required
  • Hang and dry tools properly

Using color-coded wall brackets for tool storage encourages adoption and understanding of a color-coding food safety program.