I was on a GAMP Training course last week. GAMP stands for Good Automated Manufacturing Practice and was developed in the pharmaceutical industry in the mid 1980's due to a need to validate processes during the making of tablets, powders and liquids that had become more automated over time. The problem was that in the past you would push a lever and see the mechanism work, then sign a piece of paper to say it had been done and now you had wires and processors, so how to you validate that?? GAMP was morphed from the Software development life cycle V model, and allows you to formalise and document everything involved, allowing you to remain compliant with regulations and pass audits!
Anyway, long story short it made me think about GAMP in relation to the hospitality industry and more specifically the creation of the dishes. In GAMP you start with a plan and end with a report and in the middle document how its done with procedures. Very like baking a cake for example. You have a plan of what you want it to look like and the ingredients, then you document what to do with the ingredients for how long and at what temperature. This is all written down in a recipe which are your procedures, in fact the only real thing that is missing is signatures etc.
In fact the place I did the training develops a number of software products with would be useful in the industry as a whole. One is called ComplianceControl Centre, which is a Document and Quality Management System, which allows you to load up documents, training records, cleaning records, customer complaints and see how compliant you are at any time. Really good if you are being audited and the inspectors ask you where all your evidence is!
So really what Im trying to say in a long winded format is that its important to be organised and have procedures with everything to do with your business, your accounts, training records, first aid, cleaning/hygiene records, HR records etc........ to protect you, and improve/ organise your business
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