Silly question...what should the final GMP policy look like? I've gotten a TON of info here, thank you BTW, but all of it seems to be direction on putting the policy together. What I mean, is it typically drafted as a document? or an outline? Or does it really matter? Just curious as to what the "norm" is. Thank you! :)
There is no fixed format for "policy" but one interpretation is a statement of the overall objective. Alternatively it can be further expanded into a series of operational dos and don'ts. Taking the 1st option, IMO there is no universal consensus for food although some integral components are mainly agreed on.
Conceptually the wiki article mainly oriented to pharmaceuticals is fairly content representative of the overall genre -
For food here are some examples ( file sources at end of post) –
1. GMP regulations are designed to control the risk of contaminating foods with filth, chemicals, microbes, and other means during their manufacture.
2. Prerequisite programs which will provide the basic environmental and operating conditions that are necessary for the production of safe and wholesome food.
3. Implemented procedures and practices undertaken using best practice principles
4. Good Manufacturing Practices (GMP) and Standard Operating Procedures (SOP) are two tools for a meat processing facility that help for the production of high quality and safe meat products.
5. Good Manufacturing Practices indicate conformance with codes of practice, industry standards, regulations and laws concerning production, processing, handling, labelling and sale of foods decreed by industry, local, state, national and international bodies with the intention of protecting the public from illness, product adulteration and fraud.
Company GMP Programmes cover both the safety and quality aspects of food production. They describe the principles, procedures and means needed to create an environment suitable for the production of safe food.
6. A system to ensure that products meet food safety, quality and legal requirements
7. That combination of manufacturing and quality control procedures aimed at ensuring that products are consistently manufactured to their specifications.
8. Good manufacturing practices (GMPs) are sometimes referred to as ‘control points’ and are defined as the correct processes and procedures to be followed in the preparation of food to prevent microbial, chem-
ical and physical contamination of the finished product. In other words, GMPs define what has to be done
to prevent contamination, when it has to be done and by whom. GMPs do not address specific hazards.
gm1 - ssop,gmp practices meat and poutry processors.pdf 301.13KB
gm2 - Pt2, good manufacturing practices.ppt 261KB
gm3 - fao, Introduction to Food Safety Management and GMP - Download.ppt 704.5KB
gm4 - GMP in food.pdf 1.04MB
gm5 - icd.pdf 127.53KB
Personally, I rather like Nos.2, 5, 6.
Rgds / Charles.C
PS - there are some extended threads here on drafting policy documents if you do a little searching