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GMP/GHP Audits

Good Manufacturing Practices/Good Hygienic Practices (GMP/GHP)Audits

Under the Schedule IV of FSS Act, 2006 a set of Safety, Sanitary and Hygiene conditions have been laid down for registration/licensing according to the potential for food related hazards.

Good Hygienic Practices (GHP)

Main Objectives of GHP are:

  1. Identify the essential principles of food hygiene applicable throughout the food chain to achieve safe and suitable food for human consumption.
  2. Recommend a HACCP based approach as a means to enhance food safety
  3. Indicate implementation of these principles


Eight principles of Food Hygiene

Eight principles of Food Hygiene

Good Manufacturing Practices (GMP)

GMP refers to the practices which manufacturers, processors, and packagers should take as proactive steps to ensure that their products are safe, pure and effective.

Good Manufacturing Practices in Food Industry similar to GHP includes the following:

  1. Personnel
  2. Plant and grounds
  3. Sanitary Operations
  4. Equipment and Utensils
  5. Sanitary facilities and controls
  6. Processes and Controls
  7. Warehousing and distribution


Our TFS team prepares an assessment of hygiene standards in all aspects of the food handling/selling/manufacturing procedures carried out in the facility and to ensure that all relevant Corrective Actions are carried out and documented.


Call Our Team At

+91 99 5824 6262


D -478, Ist Floor, Palam Extn.
Rampal Chowk, Sector 7, Dwarka,
New Delhi - 110075, India


1005, Vikram Tower, 16
Rajendra Place
New Delhi – 110008, India