“Good manufacturing practice” or “GMP” is part of a qualitysystem covering the manufacture and testing of active pharmaceutical ingredients, diagnostics, foods, pharmaceutical products, and medical devices. These guidelines provide minimum requirements that a pharmaceutical or a food product manufacturer must meet to assure that the products are of high quality and do not pose any risk to the consumer or public.
Hazard Analysis and Critical Control Points (HACCP) is a type of preventive food safety system that involves identifying physical, biological and chemical hazards right during food handling and preparation stage. HACCP system that includes a series of procedures for process control and sensitive points in the food chain, with the ultimate aim that the consumer uses the food in the state and in a manner that will be safe for his health. HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. This standard combines the principles of Hazard Analysis and Critical Control Point (HACCP) developed by the Codex Aliment Arius Commission, and combines the HACCP Prerequisite Programs