The food industry is becoming reactive to the ever-increasing attention to the safety of food, be it from the regulatory agencies or the consumers. The techniques in processing, preparation, and distribution of food items are closely monitored not only in the food sector but also in others where consumer protection is of utmost importance.
GMP Singapore refers to Good Manufacturing Practices, which means a clearly defined set of policies and protocols in the operation of business in the food industry. Business operators are mandated to comply with specific guidelines under the globally accepted HACCP food safety system.
The importance of GMP
Good Manufacturing Practices form an integral part of the overall Hazard Analysis Critical Control Point System (HACCP) in food safety system worldwide. Sound operational requirements are necessary to empower food business operators to produce safe and high-quality food. There is a weighty prominence on compliance with good manufacturing practices in all relevant food safety laws and certification standards.
GMP includes several basic working conditions and procedures that any food company needs to adhere. Here are the basic GMP you should know about: • Overall layout of the food premises and construction of the facility. • The condition of the environment within the vicinity or surrounding area of the food business. • Quality and preventive maintenance of equipment and tools/utensils used within the food business. • Adequate inventory of cleaning materials for the upkeep of the food premises. • The use of applicable and non-toxic chemicals within and around the food facilities including cleaning compounds, pesticides, and equipment or machinery lubricants. • Confined area for waste storage and disposal within the business premises. • Daily cleaning and maintenance of the entire premises to keep them hygienic and sanitized every day. • Implementation of an effective pest control program within the food facilities and surrounding areas. • Prevent contaminants from getting in contact with food products. Sources of contaminants can include wood, glass, metal, plastic, pests, paper, string, tape. • Education and training of personnel on food safety and quality standards.
All food business operators are encouraged to monitor and keep records of GMP inspection results under the set operational procedures. A food business is subject to random inspection by authorities or third-party certification audit. If the audit findings contradict the operator’s internal results, the company runs the risk of losing their safety certification. The GMP Singapore outlines the necessary safeguards in the food industry to protect customers and meet expectations.