Good Manufacturing Practices (GMPs) are guidelines that provide a system of processes, procedures and documentation to assure a product has the identity, strength, composition, quality and purity that appear on its label.
HACCP (Hazard Analysis Critical Control Point) is the internationally recognized risk-based system for managing food safety. As described in the Codex Alimentarius, HACCP provides the general principles of food hygiene from primary production through final consumption, highlighting key hygiene controls at each stage.
This mark is a guarantee that the product has been evaluated by one of the most respected independent certification organizations today. It assures consumers, retailers, and regulators that products have been rigorously tested and meet the requirements of all standards. NSF conducts product reviews and inspections periodically and without prior notice to verify that the product continues to meet the applicable standards.