ஓம் ரவிசுதாய வித்மஹே மந்தக்ரஹாய தீமஹி தந்நோ சனி ப்ரஜோதயாத்; ஓம் காகத்வஜாய வித்மஹே கஹட்கஹஸ்தாய தீமஹி தந்நோ சனி ப்ரஜோதயாத்; ஓம் சதுர்புஜாய வித்மஹே தண்டஹஸ்தாய தீமஹி தந்நோ மந்தஹ் ப்ரஜோதயாத்; ஓம் சனீஸ்வராய வித்மஹே சாய புத்ராய தீமஹி தந்நோ சனி ப்ரஜோதயாத்; நீலாஞ்சனம் சமாபாஷம் ரவிபுத்ரம் எமாக்ரஜம் சாய மார்தாண்ட சம்பூதம் தம்நமாமி சனிஷ் ச்சரம்

GLP

HACCP - HAZARD ANALYSIS AND CRITICAL CONTROL POINT
HACCP - HAZARD ANALYSIS AND CRITICAL CONTROL POINT

  HACCP - HAZARD ANALYSIS AND CRITICAL CONTROL POINTS   ·         HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be safe and design measurements to reduce these risks to safe level. ·     HACCP is referred as the prevention of hazards rather than finished product inspection.·   Used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc.   History of HACCP ·         1974 - HACCP was included in regulations by USFDA for low acid canned foods. ·         1979 - HACCP concept addressed in national food conference on…

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Good Laboratory Practices (GLP)
Good Laboratory Practices (GLP)

In the experimental (non-clinical) research arena, good laboratory practice or GLP is a quality system of management controls for research laboratories and organizations to ensure the uniformity, consistency, reliability, reproducibility, quality, and integrity of chemical (including pharmaceuticals) non-clinical safety tests; from physio-chemical properties through acute to chronic toxicity tests.[1] GLP was first introduced in New Zealand and Denmark in 1972, and later in the US in 1978 in response to the Industrial BioTest Labs scandal. It was followed a few years later by the Organization for Economic Co-operation and Development (OECD) Principles of GLP in 1992; the OECD has since help…

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