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.