Good Manufacturing Practices – Saffire Blue Inc.
Formulation Tools & Guidelines

Good Manufacturing Practices

This list is by no means complete but a compilation of general tips or hints we’ve learned on our way:

Quality Control

Inspect each and every product upon arrival. Do not wait to open the item until you need it. The company could have made a shipping mistake, you could have ordered something in error or the product inside the box could have been damaged in transit. Most companies allot a certain time frame for issues regarding your order. Get into the habit of keeping a QC log book. This book should include the supplier name, ingredient, date ordered, date received, invoice #, received by, checked by, detail of shipment etc. Take pictures if there is a problem or variation in colour etc. Keep pictures with the log if needed.

Formulation Guidelines

One of the most important tools before even beginning to formulate is a book that details all your manufacturing details. This should include the date made, date packaged, ingredients, steps and procedures, packaging used and an area for detailed notes. You will need to assign a specific lot # to this batch. It is imperative that you use the same method of measurement. We suggest you use either weight or volume but NOT both.

Sanitation

It does not matter if you are working in a lab, out of your kitchen or in a garage ALL equipment used in the manufacturing process must be sanitized at all times. Hairnets, gloves and a lab coat when in contact with raw ingredients, finished goods, packaging and supplies should be mandatory. A good practice is to sanitize everything with alcohol before use even if it looks clean.

Storage

Raw materials, packaging, finished good and bulk bases should be stored and handled carefully. You must have everything clearly labelled with the name of the product and the lot number. All containers should be tightly closed at all times. All containers should not be stored directly on the floor. You should make certain that you are storing your ingredients and products in an area that does not expose them to excessive heat or cold, sunlight or moisture. A product improperly stored will cause it to age prematurely, oxidize and go bad too quickly.

Standard Operating Procedures

Creating Standard Operating Procedures in the beginning will save you time and frustration in the long-run. Standard Operating Procedures put into writing, all the steps of every job within your company. Yes, I know it sounds daunting but when you have to hire someone to package orders and they tape it like a 3 year old your will be glad to have a guideline book in place. Write down each and every step in sequential order of each job within your company. This assures that your employees will do everything as you expect it to be done.

Labelling

All of your finished goods must be appropriately labelled. You can find details at the following website:

http://www.hc-sc.gc.ca/cps-spc/person/cosmet/ingredient/faq_cons_e.html

Cosmetic Notification Forms

http://www.hc-sc.gc.ca/cps-spc/person/cosmet/info-ind-prof/_notification/cnf -dcf_e.html

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