GMP N HACCP

Good Manufacturing Practices (GMP)
Good Manufacturing Practices can achieve food safety. Good Manufacturing Practices
manufacturing and packing are prerequisites for acceptable food safety. GMPs are essential for
the manufacture and distribution of foods that are safe from microbiological,chemical, and
physical hazards. It is essential that the food industry manage a comprehensive programme that
evaluates, identifies, and controls potential hazards at every step in the production,
development and manufacturing environment.
Requirements for GMP for Food Industry

Good Manufacturing Practices are prescribed to ensure that:
• Factory is at a proper location.
• Factory has the right layout and building design.
• Raw materials used in the products are of right specifications.
• Manufacturing processes are properly prescribed and implemented to ensure right quality
finished products.Adequate quality standards are in place.
• All critical control points are specified by hazard analysis.
• Finished products are released for market only after prescribed quality analysis.
• These are stored and transported in a hygienic manner.
• All market returns are properly stored, analyzed, reworked or disposed off with
proper procedure.
• Traceability procedure is in place.
GMP programs are typically broken down into five main components:
● People,
● Products,
● Procedures,
● Processes and
● Premises.
To achieve the above objectives each manufacturer ensures that each step is properly followed
with detailed procedures in place.
Hazard Analysis and Critical Control Point (HACCP) System
Hazard Analysis Critical Control Point (HACCP) system is a prevention system. Here
the focus for control is on the manufacturing process. Various monitoring and control
methods are applied to reduce or eliminate the possibility of contamination. HACCP is a
worldwide - recognized systematic and preventive approach that addresses biological,
chemical and physical hazards through anticipation and prevention during manufacturing
process.
Important Definitions
Hazard: the potential to cause permanent or temporary injury to a consumer
Severity: The magnitude of consequences resulting from a hazard.
Risk: An estimate of the probabi Iity of a hazard occurring.
Control: Actions taken or conditions applied either to reduce to acceptable levels or to
eliminate a hazard.
Critical Control Point: A point in the food manufacturing, distribution and use chain
where control is exercised.
Benefits of HACCP Certification

• It will reduce the risk of customers being food poisoned.
• It will increase quality of the product.
• It will ensure compliance with the law.
• It will reduce reliance on end-product inspection and testing.
Principles of HACCP
Food Safety Management System by HACCP has seven principles:
1. Identify the hazards:
Look at each step (e.g., purchasing, delivery, storage, preparation, cooking, serving
and display, etc.) in your operation and identify what can go wrong.
2. Determine the Critical Control Points (CCPs):

Identify the points in your operation that ensures control of hazards, e.g., adequate
cooking will kill E.coli and other pathogens.
3. Establish Critical Limits:

Set limits to enable you to identify when a CCP is out of control, e.g., the critical
limit for hot holding of cooked foods is +63°C.
4. Establish a system to monitor control ofCCP you should decide

• Who should check that the critical limit has not been exceeded,
• How often the check should be done, and
• What exactly the check involves.
5. Establish the corrective action to be taken when monitoring indicates that a particular
CCP is not under control.
When monitoring indicates that a CCP is not under control, corrective action must
be taken, e.g.
• Discard the food when it is past the use before a particular date
6. Establish procedures for verification to confirm the HACCP system is working

effectively. Review and correct the system periodically and whenever you make
changes to your operations, e.g.,
• Change of recipe, installation of new equipment, etc.
7. Establish documentation concerning all procedures and records appropriate to these '
principles and their application.
For the successful implementation of the system, appropriate documentations and records
must be kept and be readily available, e.g., - Temperature record sheets.
A safety food management system based on these principles will enable hazards to be
identified and controlled before they threaten the safety of the food served to customers
and damage the reputation.

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GMP N HACCP

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Good Manufacturing Practices (GMP)

Requirements for GMP for Food Industry

Benefits of HACCP Certification

2. Determine the Critical Control Points (CCPs):

3. Establish Critical Limits:

4. Establish a system to monitor control ofCCP you should decide

6. Establish procedures for verification to confirm the HACCP system is working

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