627
falsified, there is a high risk that patients might be harmed by consuming the product
which is an offense that can cost the manufacturer a lot of money and reputation.
27.14.2 Customer Complaints Handling and Recall
Procedures
Every complaint that a customer lodges against functional food products, the manufacturer needs to take seriously and trace the root causes of such complaints right
from the supply chain of all materials used during the processing of that particular
product batch to distribution (WHO 2008). No complaint should be ignored. Clear
procedures of what to do upon receipt of complaints should be in place at all times.
Customers must be advised what to do with any remaining purchases they made,
and bad product from the market should be recalled and destroyed, with evidence
(Campbell and Tyler 2012). Feedback on any complaint to customers must be documented and kept safely.
27.15 Advantages of GMP and Food Safety Systems
As earlier indicated, good manufacturing procedures help the facility as well as the
products retain and gain more ground with it market base. In this case, customers
are more trusting in a facility that is clear in what it is doing with well elaborate
systems in place ensuring that the functional foods they are manufacturing are safe
and of high quality. In addition to that, inspectorates, regulators and certifiers have
more confidence in a product that has been produced in a facility that has good
manufacturing practices in place. In general, GMP assures confidence and trust
from the market which facilitate the survival of the business.
27.16 Future Prospects in Functional Foods Manufacturing
Good manufacturing practices provide a platform that ensures that the products
being manufactured continuously improve in terms of quality and safety. This
encompasses all areas in the facility from executive management through cleaning
to engineering and the supply chain of all materials in use in the processing facility
(Lund 1994). With the changing world dynamics, GMP is always improving from
observations and research. One challenge that GMP is faced with is lack of awareness to country/village manufacturers of functional foods. The practice are either
not known or understood which make village processing units fail to compete on
bigger markets. To make it even better, school curricula need to adopt it so that
much of the practices can be inculcated in the learners at an early stage.
27 Good Manufacturing Practices and Safety Issues in Functional Food Industries
falsified, there is a high risk that patients might be harmed by consuming the product
which is an offense that can cost the manufacturer a lot of money and reputation.
27.14.2 Customer Complaints Handling and Recall
Procedures
Every complaint that a customer lodges against functional food products, the manufacturer needs to take seriously and trace the root causes of such complaints right
from the supply chain of all materials used during the processing of that particular
product batch to distribution (WHO 2008). No complaint should be ignored. Clear
procedures of what to do upon receipt of complaints should be in place at all times.
Customers must be advised what to do with any remaining purchases they made,
and bad product from the market should be recalled and destroyed, with evidence
(Campbell and Tyler 2012). Feedback on any complaint to customers must be documented and kept safely.
27.15 Advantages of GMP and Food Safety Systems
As earlier indicated, good manufacturing procedures help the facility as well as the
products retain and gain more ground with it market base. In this case, customers
are more trusting in a facility that is clear in what it is doing with well elaborate
systems in place ensuring that the functional foods they are manufacturing are safe
and of high quality. In addition to that, inspectorates, regulators and certifiers have
more confidence in a product that has been produced in a facility that has good
manufacturing practices in place. In general, GMP assures confidence and trust
from the market which facilitate the survival of the business.
27.16 Future Prospects in Functional Foods Manufacturing
Good manufacturing practices provide a platform that ensures that the products
being manufactured continuously improve in terms of quality and safety. This
encompasses all areas in the facility from executive management through cleaning
to engineering and the supply chain of all materials in use in the processing facility
(Lund 1994). With the changing world dynamics, GMP is always improving from
observations and research. One challenge that GMP is faced with is lack of awareness to country/village manufacturers of functional foods. The practice are either
not known or understood which make village processing units fail to compete on
bigger markets. To make it even better, school curricula need to adopt it so that
much of the practices can be inculcated in the learners at an early stage.
27 Good Manufacturing Practices and Safety Issues in Functional Food Industries