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:
- Identify the essential principles of food hygiene applicable throughout the food chain to achieve safe and suitable food for human consumption.
- Recommend a HACCP based approach as a means to enhance food safety
- Indicate implementation of these principles
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:
- Plant and grounds
- Sanitary Operations
- Equipment and Utensils
- Sanitary facilities and controls
- Processes and Controls
- 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.