Everyday Food Safety
What Are Good Manufacturing Practices?
Good Manufacturing Practices (GMPs) are a set of food safety standards that ensure products are consistently produced and controlled according to quality and food safety requirements. These practices cover every aspect of the food production process—from facility design and employee hygiene to equipment, documentation, and product distribution. Implementing GMP helps food businesses minimize contamination risks, ensure traceability, and maintain product integrity throughout the supply chain.
According to the World Health Organization (WHO) and U.S. FDA, GMPs are critical for ensuring food safety through documented procedures and hygiene controls.
Why is GMP Important in the Food Industry?
GMP plays a crucial role in safeguarding public health by ensuring food safety, product quality, and regulatory compliance. As foodborne illnesses and recalls increase, following GMP not only reduces risks but also enhances consumer trust and bolsters your brand reputation. For food manufacturers, GMP is often a legal obligation and provides the backbone for advanced systems like HACCP and ISO 22000.
Key Components of GMP for Food Companies
A. Organization and Personnel
Ensure sufficient staffing, clearly define roles for production and Quality Assurance, and verify that employee training is validated with supporting documentation.
Sample record(s): list or number of employees involved in the operation, Table of Organization, Job Description of the Employee, Annual Medical Exam Results, 201 File of the Employee, CV or resume of the employee, relevant Training Certificate(s).
B. Premises and Facility Design
Design a cleanable, pest-free, and well-maintained plant with an appropriate layout, sufficient lighting, and ideal airflow.
Sample records: food plant master plan layout, housekeeping records, solid waste management records, repair and maintenance records, and illumination monitoring records.
C. Equipment and Calibration
Use non-toxic, easy-to-clean equipment, perform routine calibration, and keep detailed preventive maintenance records.
Sample record(s): Equipment Calibration Records, Production Parameters Monitoring Records (such as Temperature Monitoring Records and Pressure Monitoring Records), Equipment Preventive and Maintenance Records, Equipment Cleaning and Sanitizing Records, and Equipment Food Grade Certificates (from the supplier, if applicable).
D. Sanitation and Hygiene
Mandate yearly medical exams, hygiene training, drinking water use, and thorough pest and waste management.
Sample Records: Annual Medical Exam Results, Personal Hygiene Inspection Report, Relevant Training Certificates, Water Analysis Results (internal or supplied), Ice Analysis Results (internal or supplied), Pest Control Program, Pest Control Inspection Reports (both internal and through a service provider).
E. Production and Process Control
Inspect and correctly store raw materials, monitor production parameters, and separate ingredients containing allergens.
Sample Reports: Incoming Materials Inspection Report, Parameters (e.g., Temperature and Pressure Monitoring Report), Reject Materials Inspection Report, Inventory of Materials (Raw Materials, Packaging, and Ingredients)
F. Quality Control
Perform inspections and testing on incoming, in-process, and finished products in a dedicated laboratory and inspection sites.
Sample records: Incoming Materials Inspection Report, Reprocessed Product Analysis and Inspection Report, and Finished Product Inspection and Analysis Report.
G. Documentation
Maintain thorough documentation of all processes, revisions, and records, including signed verification.
Sample Records: Document Control Procedure (SOP for issuing, revising, and withdrawing documents), Revision History Logs, Master List of Documents (including version numbers and approval dates), Signed Production Records (e.g., mixing logs, batching records), Process Flow Diagrams, and Specifications for Incoming materials, In-process items, Finished products, and Record Approval Logs (signed by supervisor/QA).
H. Quality Audits
Conduct internal or second-party audits, including implementing corrective actions and reporting to executive management.
Sample Record(s): GMP Audit Results, Internal Quality Audit Results
I. Warehousing and Distribution
Maintain secure and clean warehouses, enforce FIFO/FEFO, and ensure accurate product tracking with proper documentation.
Sample records: Warehouse Location Maps, Warehouse Cleaning Records, Truck Inspection Records, Pest Control Programs, and Pest Control Inspection Reports (both internal and from service providers).
J. Product Recall
Develop a recall plan that includes traceability, authority notifications, and yearly mock recalls.
Sample records: Product Recall Program, Mock Recall Record, Inspection/Analysis Results (for incoming materials, in-process items, and finished products), and Dispatch Records from the Warehouse to Points of Sale (POS).
K. Retention of Samples
Maintain labeled retention samples with complete production traceability under market-like conditions.
Sample Records: Sample Retention Log Sheet, Retention Sample Register with date and time of sampling, batch/lot number, quantity retained, storage conditions, expiry or production date, and responsible personnel signature. Photos or physical ID tags for retained units and temperature/humidity logs for the retention room (if applicable)
L. Sub-contracting of Manufacture
Establish roles and responsibilities through formal agreements and labeled product traceability.
Sample records: Notarized contract between the principal and the contract manufacturer.
How to Prepare for a GMP Audit?
Preparing for a GMP audit requires a proactive approach. Begin by reviewing your documentation, training records, cleaning logs, and facility layout. Conduct internal inspections and ensure that staff understand GMP expectations. It’s also crucial to verify that equipment calibration, pest control, and sanitation procedures are current.
A well-organized GMP checklist can help you track each requirement and address compliance gaps before the audit.
Our GMP Audit Checklist
Save time and reduce stress with our professionally designed GMP Audit Checklist—developed by our team with extensive experience in the food safety industry.
This thorough, printable tool covers all key compliance areas, including premises, personnel, sanitation, equipment, quality control, and documentation. Whether you’re preparing for a third-party inspection or improving your internal systems, this checklist will help you stay organized and ready for audits.
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Final Thoughts on GMP
GMP is more than just a regulatory requirement—it’s a commitment to producing safe, high-quality food. By integrating Good Manufacturing Practices into daily operations, your business enhances food safety culture, minimizes risks, and meets the expectations of both customers and regulators. Use the checklist as your action plan and take the first step toward lasting food safety success.
Looking for more resources? Check out our post on Food Safety at Home or explore our expanding library of checklists and templates.
