The Village Herb Farm implements three major standards:
1/ GAP (Good Agricultural Practices): this focuses on four basic components of production: soil, water, hands, and surfaces. By developing guidelines to address potential risks associated with each component, both quality and safety of harvested produce can be enhanced.
2/ GMP (Good Manufacturing Practices): the cornerstone of food quality and safety. GMP includes a food safety plan that incorporates water, product and facility testing.
3/ HACCP (Hazard Analysis Critical Control Point) - a systematic 7-step process that identifies “Critical Control Points” in the production process and seeks to eliminate risk posed at those points.
We have written procedures for all three processes, with monitoring and verification implemented to ensure procedures are carried out and achieve requirements. An audit every six months certifies we do as we say.
Our customers are our business and our business is our livelihood. Our total commitment is to our customers and their need to have confidence in our ability to supply safe, quality products.
Phone: (07) 4093 7482
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