Good Manufacturing & Good Hygiene Practices
Fundamental GMP and GHP practices to safeguard product safety.
Last Updated
23-12-2025
Level
All Levels
Available Language(s)
English
What you'll learn
- Identify GMP/GHP requirements relevant to manufacturing.
- Apply best practices to reduce contamination risks.
- Integrate GMP/GHP with HACCP controls and QA activities.
Requirements
None required; suitable for all roles involved in production and QA.
Description
Learn the principles of Good Manufacturing Practices and Good Hygiene Practices, covering facility design, process control, sanitation, and personnel behavior that impact safety and quality.
GMP focuses on the overall manufacturing system to produce safe products, covering facility design, equipment, processes, and general controls. GHP concentrates on hygiene-related aspects such as personal cleanliness, sanitation practices, and facility cleanliness to prevent contamination. Together, GMP and GHP provide the prerequisites that support HACCP and other food safety controls.
GMP and GHP establish the foundational conditions and daily practices that enable HACCP to function effectively. They ensure prerequisite programs are in place, so HACCP Critical Control Points (CCPs) and preventive controls can operate consistently.
Facility design and layout, equipment suitability and maintenance, sanitation and cleaning programs, pest control, personnel hygiene, waste management, supplier controls, and documentation control are all core GMP elements addressed.
SSOPs are Sanitation Standard Operating Procedures. They provide written daily, weekly, and periodic sanitation tasks, ensuring consistent cleanliness and reducing contamination risks in production areas.
Develop clear SSOPs with assigned owners, specify cleaning agents and methods, validate effectiveness, monitor results, maintain records, and review the program periodically to drive continuous improvement.
Requirements typically include proper handwashing, appropriate clothing and footwear, prohibition of jewelry, controls for health and illness, training on hygiene practices, and clear procedures for entering production areas.
Design should support a logical flow from raw material receipt to finished product, with separation between clean and dirty areas, controlled access, proper lighting and ventilation, and equipment placement that minimizes contamination risk.
Essential records include SOPs and work instructions, cleaning and sanitation logs, maintenance and calibration records, pest control logs, supplier and material specifications, training records, and change control logs.
Use KPIs such as sanitation completion rates, number and severity of non-conformances, audit findings, pest activity indicators, temperature and environmental logs, and training completion rates to track performance.
Non-conformities should be documented, root cause analyzed, and followed by a corrective action and preventive action (CAPA) plan. Effectiveness of actions should be verified before closing the issue.
Plan with a defined scope and checklist, train auditors, perform audits across processes, document findings, assign owners for corrective actions, and track closure to ensure continuous compliance.
Implement an environmental monitoring program and a preventive pest management plan. Regular sanitation, maintenance of facilities, and prompt corrective actions help minimize contamination risks.
GMP supports allergen control through cross-contact prevention, dedicated equipment or thorough cleaning between allergen and non-allergen lines, proper segregation, validated cleaning, and robust labeling and documentation.
Well-maintained and calibrated equipment reduces variation and contamination risk, ensures consistent process performance, and provides traceable data that support quality decisions and audits.
Changeovers should follow documented procedures, include cleaning validation where appropriate, verify that all controls are in place, and maintain records of the change to prevent cross-contamination.
Provide structured onboarding, ongoing refresher training, practical hands-on activities, competency assessments, and keep training records to demonstrate coverage and improvement over time.
Establish supplier qualification and material specifications, require COAs or certifications, quarantine or segregate unverified materials, and perform inspection or sampling before use in production.
Cleaning validation demonstrates that cleaning procedures effectively remove residues and prevent cross-contamination. It includes acceptance criteria, monitoring data, and revalidation triggers when processes change.
This quiz assesses knowledge of GMP and GHP principles essential for safe food manufacturing, hygiene, and HACCP compliance.
$149.00
This Course Include
1 hours
1 quizzes
39 lessons
Full lifetime access
