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Government Of Assam Health & Family Welfare Commissionerate of Food & Drugs Administration

Good Manufacturing Practices [GMP]

  • Good Manufacturing Practices (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.

    GMP requires a quality approach to manufacturing, enabling companies to minimize or eliminate instances of contamination, mixups, and errors. This in turn, protects the consumer from purchasing unsafe and poor quality products. Failure of firms to comply with GMP can result in very serious consequences including recall, seizure, fines, and imprisonment. It addresses issues including recordkeeping, personnel qualifications, sanitation, cleanliness, equipment verification, process validation, and 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 manufacturer interpret the requirements in a manner which makes sense for each individual business.


    The foundation for Food Safety is infrastructure and hygiene. Quality and food safety improvement and maintenance is a continuous process. It can be achieved if primary production measures, production operations, storage and packaging are monitored properly with care. Food Regulations have substantial influence on the manufacturer.

    Adoption of Good Hygienic Practice (GHP), Good Manufacturing Practice (GMP), food safety management systems based on HACCP/ISO 22000 and quality management systems based on ISO 9001 help food processing industries to maintain food quality and safety. In India, quality of export consignments is certified by several Government Agencies. The Quality and food safety inspection is carried out by conducting physical, chemical and microbiological examinations and monitoring of levels of various toxic contaminants like aflatoxins, heavy metals and pesticide and drug residues in various foods. Since most of food poisoning cases arise out of microbiological contamination, therefore, stringent measures are taken to control these contaminants during the manufacture of food products.

    Objectives of GHP

    • identify the essential principles of food hygiene applicable throughout the food chain (including primary production through to the final consumer), to achieve the goal of ensuring that food is safe and suitable for human consumption;
    • recommend a HACCP-based approach as a means to enhance food safety;
    • Indicate how to implement those principles.

    Scope and Use

    Governments can consider the contents of this document and decide how best they should encourage the implementation of these general principles to:

    • protect consumers adequately from illness or injury caused by food; policies need to consider the vulnerability of different groups within the population
    • provide assurance that food is suitable for human consumption
    • maintain confidence in internationally traded food
    • provide health education programs which effectively communicate the principles of food hygiene to industry and consumers.