GoodManufacturing Practices (GMP) & Good Hygienic Practices (GHP) refers to thePractices which manufacturers, processors, and packagers should take asproactive steps to ensure that their products are safe, pure, and effective.
GMP requires a quality approach tomanufacturing, enabling companies to minimize or eliminate instances ofcontamination, mixups, and errors. This, in turn, protects the consumer frompurchasing unsafe and poor-quality products. Failure of firms to comply withGMP can result in very serious consequences including recall, seizure, fines,and imprisonment. It addresses issues including recordkeeping, personnelqualifications, sanitation, cleanliness, equipment verification, processvalidation, and complaint handling. Most GMP requirements are very general andopen-ended, allowing each manufacturer to decide individually how to bestimplement the necessary controls. This provides much flexibility, but alsorequires that the manufacturer interpret the requirements in a manner thatmakes sense for each individual business.
All consumers have the right to expectand demand safe, good-quality food. A lack of food safety assurance can lead to the failure of food businesses and destroy national food sectors. Foodsafety/quality management and assurance systems along the supply chain ensurethat food businesses can keep food safe. This set of preventative controls mayinclude Good Agricultural Practices (GAP), Good Practices on Animal Feeding,Good Manufacturing Practices (GMPs), Good Hygiene Practices (GHPs), and HazardAnalysis and Critical Control Point (HACCP) systems. In particular small-scaleproducers and traders in developing countries need support in planning andimplementing food safety management programs in line with internationallyrecognized standards.
â¢ Establishmentdesign & facilities âlocation, premises & facilities
â¢ Controlof operations
â¢ Establishment:maintenance & sanitation* Establishment: maintenance & sanitationmaintenance & cleaning, pest control, waste management.
â¢ PersonalHygiene* â health status, illnesses, personal cleanliness, behavior of thevisitorâs transportation â design, use & maintenance
â¢ Productinformation & consumer awareness â identification, prod info, labeling,consumer education identification, prod info, labeling, consumer education& Training
â¢ promotingthe application of GHP at all stages of the food chain, and the HACCP system asappropriate, in line with Codex guidelines and recommendations;
â¢ promotingsustainable development of capacities and systems by national institutions(private and public) to enable the delivery of technical assistance within thecountry;
â¢ developingtools and training materials for adaptation and use in support of nationaltraining programs with the aim to strengthen important value chains and developsector-specific national codes of practice.