process optimization cannabis production
A peer-reviewed article published by Dr. Markus Roggen on a 7-step approach to product safety and production efficency.

In an industry that has only recently and slowly moved out of the shadows of illegality, regulations and guidelines for cannabis product safety are just catching up to the standards of other industries. Often, our industry has had to introduce best practices and self-regulation to ensure the safety of our products and customers, as well as to help any regulating body in building such frameworks. This article will focus on how OutCo has implemented Hazard Analysis and Critical Control Point (HACCP) protocols to ensure the safety of every aspect of the production pipeline. The prevention of mold growth in drying flowers would be a classic example of food safety and is our prime example of how HACCP has informed our approach to this task. HACCP also contributed to the prevention of pesticide contamination, worker safety, and cannabis oil formulation.

The original article can be found at: AOAC International

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