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Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP) are foundational elements within the Principles of Food Safety and Quality Management. They ensure that food products are consistently produced and controlled to quality standards, minimizing hazards and ensuring safety for consumers.

Good Manufacturing Practices (GMP):
GMP refers to the minimum sanitary and processing requirements necessary to ensure the production of safe and high-quality food products. These practices are integral to any food safety system, as they form the operational foundation on which Hazard Analysis and Critical Control Points (HACCP) and other food safety programs are built.

Key elements of GMP include proper facility design and maintenance, suitable equipment, adequate personal hygiene, and clearly defined standard operating procedures (SOPs). These components help prevent contamination, adulteration, and errors during food production.

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