Introduction

Good Manufacturing Practices (GMP)

Raw materials, which are used in the food industry, are contaminated with microorganisms. During further processing and storage, these microorganisms can develop, influenced by several internal, external and implicit factors, mainly resulting in spoilage. The accidental presence of pathogenic germs can lead to food infections and food intoxications. Therefore, it is necessary to maintain a low contamination level. This can be done by working towards "Good Manufacturing Practice" and by respecting the elementary rules of personal and common hygiene. Moreover, the development of the microorganisms, which are always present, has to be inhibited by a justified choice of a preservation technique.

GMP (Good Manufacturing Practices) can be defined as a package of requirements and procedures by which the work methodology takes place under controlled conditions and by which surrounding conditions are created that allow the production of hygienic and safe products.

GMP-measures are implemented on different levels in a food company:

The Environment

• Specific requirements for the layout, the equipment (structure and infrastructure)
• A pest control plan
• Specific measures for waste management
• Possibility of environment control (temperature, humidity)
• Sufficient water supply
• A maintenance plan
• A cleaning- and disinfection plan

The Process and Product

• Clear and understandable working instructions
• Control of incoming goods
• Process control
• Directives for packaging and labelling
• Complaint handling
• Traceability/recall

The Personnel

• Clear hygiene directives
• Facilities to work in a hygienic way
• Observance of the health of the personnel

Since the aim of the GMP regulations is to prevent or reduce contamination to a minimum, the application of these regulations is very important. When these regulations are known and observed by everybody, hygienic working has a central place on every level in the company.

The most important GMPs that need to be elaborated and implemented are:

• GMP 1: Cleaning and Disinfection
• GMP 2: Pest Control
• GMP 3: Water and Air Quality
• GMP 4: Temperature Control
• GMP 5: Personnel (Facilities, hygienic way of working, health, education)
• GMP 6: Structure and Infrastructure (surrounding area, building, materials, equipment)
• GMP 7: Technical Maintenance 
• GMP 8: Waste Management 
• GMP 9: Control of Raw Material
• GMP 10: Work Methodology