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Good Manufacturing Practices

الممارسات التصنيعية الجيدة

         Good Manufacturing Practices (GMP) could be described as " Conformance with codes of practice, industry standards, regulations and laws concerning production, processing, handling, labeling and sale of foods decreed by industry, local, state, national and international bodies with the intention of protecting the public from illness, product adulteration and fraud." Codex Alimentarius Committee .Dr. Mokhtar Harb from EFSIC receiving the GMP certificate from Mr. Vicente Martinez, ainia, Spain

 Basically, GMP deals with what we do before we     manufacture          a product. 

          GMP due to increasing food hygiene and safety awareness of consumers around the world which directly affects their healthy , GMP (Good Manufacturing Practice) , the fundamentals of which provides hygienic conditions for food manufacturing areas and has become the most important system for food industries  . Being the world largest exporter of food, the legislation of hygienic operation of food manufacturing or GMP has been imposed, to guarantee the hygienic and safety of the food.  

          GMP regulations require a quality approach for manufacturing, enabling companies to minimize or eliminate instances of contamination, mix-ups, and errors. This in turn, protects the consumer from purchasing a product which is not safe or even dangerous. 

*          GMP regulations issues including:

·            Record keeping.

·            Personnel qualifications.

·            Sanitation.

·              Cleanliness.

·              Equipment verification.

·             Process validation .

·            Complaint handling.

       Most GMP requirements are very general and open-ended, allowing each manufacturer to decide individually how to best implement the necessary controls. This provides much flexibility, but also requires that the manufacture interpret the requirements in a manner which makes sense for each individual business.  

             Also, GMP includes:

·      Establishment design and facilities.

·      Operation Control.

·      Maintenance and sanitation.

·       Personal hygiene.

·       Transportation.

·       Training.

·       Product information and consumer awareness.

Egyptian Food Safety Information Center (EFSIC)
المركز المصرى لمعلومات سلامة الغذاء






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