Introduction

Today there is less and less emphasis on the control of , but more on the (microbiological) control of the entire production process. This has several causes:

  • Research is expensive, and moreover – certainly with – the results are not known until late. Often it will no longer be possible to trace the ;
  • In order to obtain statistically reliable results, it is necessary to examine a large number of samples. This costs a lot of time and money;
  • The feedback of research results to the production process is often insufficient (possible), because many production can no longer be retrieved once the research results are known.

Good Manufacturing Practice is also abbreviated to GMP and is the result of the aforementioned causes. It is a production method based on the assumption that good process control is essential for good of the end products. By controlling the process, quality can be better guaranteed. To achieve this, GMP often sets concrete for, among other things, regulations and requirements for premises and equipment, regulations for supply, processing, hygiene and hygiene in the production or preparation of foodstuffs and a plan. GMP is mainly used in the food, pharmaceutical and health industry. 

Some principles of GMP are:

  • All raw and materials are recorded and must meet the specification requirements;
  • The quality of and finished products are tested;
  • All are laid down in so-called SOPs (Standard Operating Procedures), also known as work ;
  • All personnel are qualified and trained for the work to be performed. Tasks and responsibilities must be defined;
  • Factory and production conditions are designed and monitored to avoid and mix-ups;
  • in work regulations and possible deviations in the procedures are recorded;
  • It is established who is responsible for the quality of the products.

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