Good Manufacturing Practices (GMP)
Without well-documented and applied hygiene, infrastructure, and process procedures, the risk of cross-contamination increases, and it becomes very difficult to move toward HACCP or FSSC 22000, which are built on a solid GMP foundation.
Who is it for?
Food plants formalizing their processes, and companies that need to update an outdated or incomplete GMP Manual.
What it includes
- Gap assessment against Good Manufacturing Practice requirements
- Development or update of the GMP Manual
- Standard operating procedures (SOPs) and sanitation procedures (SSOPs)
- Support during plant-floor implementation
- Staff training on the defined procedures
How we work
- On-site gap assessment
- Development/update of GMP documentation
- Guided implementation of procedures
- Team training
- Verification of on-the-ground application
Frequently asked questions
What is GMP and what is a GMP Manual for?
Good Manufacturing Practices are the set of basic hygiene, infrastructure, and process conditions a food establishment must meet. The GMP Manual documents how those practices are applied in each plant's specific operation.
What's the difference between GMP and HACCP?
GMP are the basic hygiene and infrastructure prerequisites that allow food to be produced safely. HACCP is a hazard analysis and critical control point system built on top of that GMP foundation — without solid GMP in place, a HACCP system has no solid base to stand on.
Is having a GMP Manual mandatory?
Chilean sanitary regulation requires compliance with good manufacturing practice requirements; having a documented GMP Manual is the usual way to demonstrate and sustain that compliance over time, and it's often also required by clients and later certification schemes.
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