Good manufacturing practice for the food industry

Regulations COMMISSION REGULATION (EC) No 2023/2006 and REGULATION (EC) No 1935/2004 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 27 October 2004 on materials and articles intended to come into contact with food and repealing will be used as a basis. Directives 80/590 / EEC and 89/109 / EEC of 22 December 2006 on good manufacturing practice for materials and articles intended to come into contact with food using practical knowledge from audits and GMP inspections. During the training, the discussed GMP aspects will be applied directly to the customer's production and quality system.

GMP principles

• Quality system and comparison of GMP and ISO approach
• Quality assurance
• Quality control
• Quality risk management
• Documentation

Documentation

• Document types
• Document creation and management
• Good documentation practice
• Document storage
• Specifications
• Production regulations
• Records

Production

• Production requirements
• Prevention of cross-contamination in production
• Technical and organizational measures
• Validation
• Raw materials

Quality control

• Good practice in the control laboratory
• Documentation
• Sampling
• Testing

Qualification and validation

• Organization and planning of qualification and validation
• Documentation
• Qualification phase for equipment, premises, media and systems.
• Retraining
• Process validation
• Change management

Quality risk management

• Principles of quality risk management
• Quality risk management process
• Risk management methodology
• Integration of QRM into the activities of industry and regulatory authorities