JFS-B Standard Ver. 3.1 Food Safety Management (Japan)
Section 2-III: Good Manufacturing Practice (GMP) – JFS-B Standard Ver. 3.1 Food Safety Management (Japan)

JFS-B Standard Ver. 3.1 Food Safety Management (Japan) GMP 8: Housekeeping, cleaning, sterilization and disinfection

What does GMP 8 require?

Hygiene is held at a suitable level around the clock through housekeeping and cleaning across every process and stage, with disinfection where it is called for. Cleaning equipment, agents and disinfectants are used only as intended and are stored correctly.

Maintained by Gerard Blokdyk

What else in your programme already covers this

This control maps to 2 controls across 1 other frameworks. If you already hold one of them, the evidence you collected for it is the starting point here rather than new work.

Every mapping shown was judged rather than inferred from wording similarity, and the ones that failed review are published too. See the coverage reports and what was rejected.

Other controls in Section 2-III: Good Manufacturing Practice (GMP) – JFS-B Standard Ver. 3.1 Food Safety Management (Japan)

Query this from an agent

The graph holds this control, the 2 it maps to, and the evidence behind each claim, over MCP and REST.