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Good Manufacturing Practices (GMPs)

Good Manufacturing Practices

Good Manufacturing Practices, or GMPs, are the minimum sanitary and processing requirements issued by the FDA (under section 520 of the Food, Drug and Cosmetic Act) that a company must uphold.

Within the foodservice industry these typically consist of maintaining a clean kitchen, safe water supply, good personal hygiene of all employees, consistent and thorough employee training system, and an up-to-date pest control program. Most foodservice industry companies use GMPs to write more specific Standard Operating Procedures (SOPs) and to implement a comprehensive food safety program.

Diners are increasingly hyper-focused on high-protein and plant-based foods. Alongside all of the new-fangled, lab-based, cell-cultured options out there is the humble bean. A staple food for millenia, beans are being re-examined as a healthy, versatile ingredient worthy of menu inclusion.

  • Retro and heirloom recipes—like Southern succotash, French cassoulet, and Cajun red beans and rice—fit the bill for those in search of authenticity.
  • Most world cuisines incorporate some type of bean in their classic dishes. Think feijoada in Brazil, black beans and rice with plantains in Puerto Rico, and garbanzo beans in Israel. Modern interpretations of these recipes are packed with produce and herbs.
  • The creamy texture of mung beans is proving an ideal substitute for those that are eliminating soy from their diets.