GMP and HACCP
GMP (Good Manufacturing Practice) involves guidelines for QA of production workflows and environments in the production of pharmaceuticals, medical products and foods, as well as packaging for those areas.
A GMP-compliant quality management system ensures product quality and fulfils the mandatory requirements posed by the health authorities for a product to go to market.
The Hazard Analysis and Critical Control Point (HACCP) concept is a preventative system to ensure the safety of foods and consumers.
The HACCP concept requires:
- an analysis of all safety hazards for foods in a company's areas of responsibility
- identification of critical points for the control of foods
- establishment of critical limits for each critical control point,
- establishment of critical control point monitoring requirements,
- establishment of corrective actions,
- establishment of procedures for ensuring the HACCP system is working as intended, and
- documentation of all measures.