www.newfoodmagazine.com/article/1…

The hemp industry can be a challenging field to work in given its relative infancy and accompanying patchwork of quickly evolving regulations. Although there are unique challenges in hemp, instilling and cultivating a strong food safety culture involves similar processes, education and resources used in countless other industries. In this article, Socati’s Quality Manager, Rachael Kropp, suggests how to encourage such a culture.

From day one, manufacturers need to prioritise traceability and quality, plus ensure that Good Manufacturing Practices (GMP) are at the core of all operations. Socati bases its quality system on principles already in existence — looking towards food safety rules and regulations. Socati started with 21CFR110 (GMP for manufacturing, packaging or holding human food) and 21CFR117 (GMP for hazard analysis and risk-based preventive controls for human food), which are the backbone of its operations. Although neither GMP codes were built for hemp, these strict standards for human food should be the minimum requirement for hemp operations.