GOOD MANUFACTURING PRACTICES

1. Submitted by: Submitted to:
Kunika mahajan Anjali mam
Btech 4th yr.
Roll no. 171401032002

2. What is GMP?
q GMP(Good manufacturing practices) is basically a strict quality
control system used in the food and beverage as well as pharma
industries to ensure the quality of the product .it is one of the
highest standards of quality in industry so as the health of
consumers of the products is protected.
Now what is the need of gmp?
ü Assist the organization to implement and operate effective pratices.
ü Satisfy customers.
ü Maintain manufacturing consistency.
ü Image and reputation.

3. Why gmp is important in food industry?
 In order to produce safe food,the food business has a legal
and moral responsibility to prepare food that will not cause
any harm to the consumer.
 also it can be a high cost to the food business which does not
follow GMP.
 It is a prerequisite program for HACCP.

4. OVERVIEW OF GMP
Quality
and food
safety
system
Management
responsibility
Measureme
nt analysis
and
improveme
nt
Product
realization
resources
C
U
S
T
O
M
E
R
S
C
U
S
T
O
M
E
R
S

5. WHAT IS THE ROLE OF ORGANIZATION
IN SETTING UP OF GMP?
Setting up of
GMP team
Formulation of
SOP’s and
documentation
Q.A system for
production and
service
Communication
(internal)
Communication
(external)
Proper hygiene
and sanitation
Proper training
Periodic
evaluation and
update
documentation

6. Responsibility of the organization
•To plan
•To document
•To implement
•To operate
•To validate
•To maintain
•To improve
•To update
ORGANIZATION
QUALITY
PRODUCT
SAFE FOR
CONSUMERS

7. PRINCIPLES OF GMP
 Design and Facilities
 Control of Operations
 Maintenance and Sanitation
 Personal Hygiene
 Transportation
 Product Information and ConsumerAwareness
 Training

8. 1.DESIGN AND FACILITIES
LOCATION EQUIPMENT PREMISES AND
ROOM
EQUIPMENT
DESIGN

9. qEnvironmentally polluted areas
q industrial activities which pose a
serious threat of contaminating food
qAreas subject to flooding unless
sufficient safeguards are provided
qAreas prone to infestations of pests
qAreas where wastes, either solid or
liquid, cannot be removed effectively
should also be avoided.
qPermits adequate maintenance and
cleaning
qFunctions in accordance with its
intended use
qFacilitates good hygiene practices,
including monitoring

10. qDesign and Layout
Permits Good Food Hygiene Practices
Protects against Cross Contamination
qInternal Structure and Fittings
Walls, Partitions and Floor
Ceiling and Over head Fixtures
Windows and Doors
Food Contact Surfaces
qAdequately cleaned, disinfected and maintained
qEquipment and containers should be made of
materials with no toxic effect in intended use
qEquipment should be durable and movable
qFacilitates maintenance, cleaning, disinfection
and monitoring

11. Water
supply
Drainage
and waste
disposal
Personnel
hygiene
facilities

12. 2.CONTROL OF OPERATIONS
Food business operators should control food hazards through the
use of HACCP.
 Key Aspects of Hygiene Control Systems
Time and temperature control
Microbiological Cross Contamination
Physical and Chemical Contamination
 Incoming Raw Material Requirements
Raw materials or ingredients should be inspected
and sorted before processing
 Packaging
Packaging materials or gases should be non toxic

13. • Water
Potable Water Should be as specified in WHO Guidelines for DrinkingWater Quality
orWater of Higher Standard.
• Documentation and Records
Documentation can enhance the credibility and effectiveness
of the food safety control system.
 Recall Procedures
Managers should ensure effective procedures
Rapid recall
Need for public warnings
Recalled products should be held under
supervision

14. 3.MAINTENANCE AND SANITATION
• Maintaine
nce and
cleaning
• Cleaning
procedure
s and
methods
• Pest
control
systems
• Waste
manageme
nt
• Monitorin
g
effectivene
ss

15. 4.PERSONAL HYGIENE
Health Status
Illness and Injuries
Personal Cleanliness
Personal Behaviour
Visitors

16. 5.TRANSPORTATION
 Food must be adequately protected during transport .
 Conveyances / containers for transporting food should be
kept in an appropriate state of cleanliness, repair and
condition .
 Cleaning and disinfection should take place between loads.

17. 6.PRODUCT INFORMATION AND
CONSUMER AWARENESS
Lot Identification
Product Information
Labelling
Consumer Education

18. 7.TRAINING
Awareness and Responsibilities
Training Programmes
Instruction and Supervision
Refresher Training

19. BENEFITS OF GMP
 A formalized safety management system based on good
science.
 A higher level of understanding and participation of
employees.
 Demonstrates due diligence and defines responsibilities.
 Builds client and consumer confidence.

20. CONCLUSION
• Effective GMP – Stronger HACCP - Safer
Food

21. THANKYOU.