Good Manufacturing Practices (GMP)
The acronym stands for Good Manufacturing Practices, and to be GMP certified means that the manufacturer has demonstrated a strong regulatory commitment and compliance to international GMP standards.
Good Manufacturing Practice (GMP) is a system for ensuring that products are consistently produced and controlled according to quality standards. It is designed to minimize the risks involved in any pharmaceutical production that cannot be eliminated through testing the final product.
GMP covers all aspects of production from the starting materials, premises, and equipment to the training and personal hygiene of staff. Detailed written procedures are essential for each process that could affect the quality of the finished product. There must be systems to provide documented proof that correct procedures are consistently followed at each step in the manufacturing process - every time a product is made.
Assurance of the safety and quality of food is an important consideration for Akero. GMP is an important enhancement to the food safety management system, which increases confidence in commitment to trading and producing safe, high quality food.
International Organization for Standardization (ISO)
ISO (International Organization for Standardization) certification certifies that a management system, manufacturing process, service, or documentation procedure has all the requirements for standardization and quality assurance. ISO is an independent, non-governmental, international organization with a membership of 165 national standards bodies.
ISO Standards are internationally agreed by experts. It could be about making a product, managing a process, delivering a service or supplying materials. Standards are the distilled wisdom of people with expertise in their subject matter and who know the needs of the organizations they represent – people such as manufacturers, sellers, buyers, customers, trade associations, users or regulators.
The quality management standards to help work more efficiently and reduce product failures, environmental management standards to help reduce environmental impacts, reduce waste and be more sustainable, health and safety standards to help reduce accidents in the workplace, energy management standards to help cut energy consumption, food safety standards to help prevent food from being contaminated and IT security standards to help keep sensitive information secure.
Hazard Analysis Critical Control Point (HACCP)
Hazard Analysis Critical Control Point (HACCP) is an internationally recognized method of identifying and managing food safety related risk and, when central to an active food safety program, can provide your customers, the public, and regulatory agencies assurance that a food safety program is well managed.
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
The primary purpose of a HACCP system is to protect people from food borne illness, but the benefits of the system also extend to the company such as increased confidence in your products, ability to reach markets and customers that require a HACCP based system, reduced Liability, effective process management and improved quality and consistency.
The Natural Products Association (NPA)
The Natural Products Association (NPA) is the leading trade association for dietary supplements, natural health & sports nutrition, medical & functional foods, probiotics, and natural personal/home care products.
Under NPA’s program, to merit bearing the seal, products must follow strict guidelines set by the association. Products must be made up of at least 95-percent natural ingredients – coming from a renewable or plentiful source found in nature (flora, fauna, mineral). Non-natural ingredients are allowed only when viable natural alternative ingredients are unavailable and only when there are absolutely no suspected potential human health risks. Products cannot use animal testing beyond what is required by law, and must use a majority of (bio) degradable and post-consumer recycled content in their packaging.
NPA also certifies ingredients as natural. These 100% natural ingredients can be used by manufacturers to develop products that are in compliance with the natural standard. Currently, there are 100 certified natural ingredients.
Halal
A Halal certified product implies that the product is permissible or acceptable in accordance with Islamic law. In order for products to receive this certification, they must be from an acceptable source such as a cow or chicken and slaughtered according to these laws. Offering Halal certified products allows Muslim consumers to be confident that the products they use are in alignment with their culture and beliefs.
Vegetarian
Vegan / Vegetarian friendly is a private certification scheme developed by LiberoAssurance for vegetarian and vegan food producers. This certification scheme aims to provide confidence to the end consumer that the products do not contain meat and animal tissue, its ingredients have not been tested on animals by or on behalf of the company, the processing aids used in the manufacturing process are vegetarian, contains no GMO’s from animal genes, free from any ingredient resulting from slaughter, only free-range eggs are used and no cross-contamination during production.
Product Liability Insurance
Product liability insurance, mainly to protect the interests of both parties, the producer and the user
