GMP (Good Manufacturing Practices) are basic principles and general hygienic practices in the production of food products:

Handling, preparation, processing, packaging, storage and transport for human consumption ensuring that products are produced under appropriate sanitary conditions and that risks inherent to production are reduced.

The GMP are standards that are practically legislated worldwide and considered mandatory in each country. For the food sector in Colombia they are found in decree 3075 of December 97 CHAPTER VIII Restaurants and food consumption establishments.

Useful tips for the storage and preservation of sauces:

• Rotation Adequate to products, so that the first in are the first out, manage PEPS inventories.
• Store in a clean, cool, dry place away from direct sunlight.
• When stacking, do not place extra weight on the boxes as overstacking can cause damage to the packaging.
• Locate merchandise away from the wall to facilitate cleaning and pest inspection.
• Do not store the product near heat sources (cookers, grills, irons, fryers, etc.).

Food refrigeration

Temperature management in food preservation plays an indispensable role in minimising food borne illnesses. Low temperatures prevent bacteria from multiplying to dangerous levels and high temperatures kill them.