GMP and GHP: surveillance steps
For GMP and GHP, check the issuer’s record, legal name, applicable standard or programme, exact scope and dates. A logo or an old PDF does not by itself establish current validity.
FOOD SAFETY
Technical focus
Build consistent manufacturing and hygiene practices across premises, equipment and personnel.
Scope and checkpoints
- Manufacturing hygiene
- Cleaning and personnel practices
- Contamination prevention
Records and evidence
- Cleaning plans and records
- Personnel hygiene and training records
- Production hygiene inspection results
Preparation
Prepare your production layout, cleaning methods and hygiene responsibilities.
Describe your approach to contamination prevention.
Check the current result
For GMP and GHP, check the issuer’s record, legal name, applicable standard or programme, exact scope and dates. A logo or an old PDF does not by itself establish current validity.
Follow findings through to closure
Distinguish the immediate correction from action on the cause. Keep objective evidence of implementation and review whether the problem recurs; the applicable procedure determines who reviews closure and makes the decision.
Manage changes and follow-up
Report changes in products, sites, personnel or critical processes that affect the scope. Confirm surveillance, reassessment and renewal requirements with the relevant provider; do not assume one validity period or fee for every programme.
Updated
A sound start verifies the real activity and applicable requirements before the service name.
GMP and GHPPrimary sources reviewed for this article