AYUSH is the acronym of the medical systems that are being practiced in India such as Ayurveda, Yoga & Naturopathy, Unani, Siddha and Homeopathy. These systems are based on definite medical philosophies and represent a way of healthy living with established concepts on prevention of diseases and promotion of health. The basic approach of all these systems on health, disease and treatment are holistic. Because of this, there is a resurgence of interest on AYUSH systems. Yoga has now become the icon of global health and many countries have started integrating it in their health care delivery system.
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. The main risks are: unexpected contamination of products, causing damage to health or even death; incorrect labels on containers, which could mean that patients receive the wrong medicine; insufficient or too much active ingredient, resulting in ineffective treatment or adverse effects.GMP covers all aspects of production; from the starting materials, premises..
Food Safety and Standards Authority of India (FSSAI) is an autonomous body established under the Ministry of Health & Family Welfare, Government of India.
FSSAI is responsible for protecting and promoting public health through the regulation and supervision of food safety Maintaining the food quality levels in order to ensure safety and providing satisfaction to every consumer is the aim of every Food Business Operator.
Food safety and standards authority of India (FSSAI Registration) plays an important role in formulating the controlling procedures. It implements the measures in order to eliminate the toxic and the hazardous elements. The result is that every consumer receives an equal level of assurance of food safety
HACCP certification is an international standard defining the requirements for effective control of food safety. It is built around seven principles:
Conduct Hazard Analysis of biological, chemical or physical food hazards
Determine critical control points
Establish critical control limits, for example, minimum cooking temperature and time
Establish a system to monitor control of Critical Control Points
Establish corrective actions
Establish procedure for verification to confirm that the HACCP system is working effectively
Establish documentation and record keeping
Certification can be a useful tool to add credibility, by demonstrating that your product or service meets the expectations of your customers. For some industries, certification is a legal or contractual requirement.