GMP Audits

ENSURING FOOD SAFETY & COMPLIANCE: FRAMEWORK FOR GMP AUDITS

The CXC RCP 1-1969 Rev. 2022 document provides a framework of general principles for producing safe and suitable food for consumption by outlining necessary hygiene and food safety controls to be implemented in production (including primary production), processing, manufacturing, preparation, packaging, storage, distribution, retail, food service operation and transport of food, and where appropriate, specific food safety control measures at certain steps throughout the food chain.

The document is intended for use by Food Business Operators (FBOs), including primary producers, importers, manufacturers/processors, food warehouse/logistics operators, food service operators, retailers, traders and competent authorities, as appropriate. It provides basic information to meet the needs of food businesses, irrespective of the nature of the product and size of the food business, in the context of the food trade. However, it should be noted that the document cannot provide specific guidance for all situations and specific types of food businesses and the nature and extent of food safety risks associated with individual circumstances. 

There will be situations where some of the specific recommendations contained in this document are not applicable. The fundamental question for each FBO in every case is: “What is necessary and appropriate to ensure the safety and suitability of food for consumption?” 

This approach allows the measures in this document to be flexibly and sensibly applied with regard to the overall objectives of producing safe and suitable food for consumption. In so doing, it considers the wide diversity of food chain operations and practices and varying degrees of risk to public health involved in producing and handling food.

Roles of competent authorities, food business operators, and consumers

Competent authorities are responsible for deciding how these general principles are best applied through legislation, regulation or guidance to:

• Protect consumers from illness, injury, or death caused by consumption of food; 
• Ensure FBOs implement an effective control system so that food is safe and suitable for consumption; 
• Maintain confidence in domestically and internationally traded food; and 
• Provide information that effectively communicates the principles of food hygiene to FBOs and consumers. 

FBOs should apply the hygienic practices and food safety principles set out in this document to:

• Develop, implement, and verify processes that provide food that is safe and suitable for its intended use; 
• Ensure personnel are competent as appropriate to their job activities; 
• Build a positive food safety culture by demonstrating a commitment to providing safe and suitable food and encouraging appropriate food safety practices; 
• Contribute to maintaining confidence in domestically and internationally traded food; and 
• Ensure that consumers have clear and easily understood information to enable them to identify the presence of food allergens, protect their food from contamination, and prevent the growth/survival of foodborne pathogens by storing, handling, and preparing food correctly. 

Consumers should play their role by following relevant guidance and instructions for food handling, preparation, and storage and applying appropriate food hygiene measures.

General Principles

•  Food safety and suitability should be controlled using a science-based preventive approach, such as a food hygiene system. GHPs should ensure that food is produced and handled in an environment that minimizes the presence of contaminants. 
• Properly applied prerequisite programmes, which include GHPs, should provide the foundation for an effective HACCP system. 
• Each FBO should be aware of the hazards associated with the raw materials and other ingredients, the production or preparation process, and the environment in which the food is produced and/or handled, as appropriate to the food business. 
• Depending on the nature of the food, food process, and the potential for adverse health effects, to control hazards it may be sufficient to apply GHPs, including, as appropriate, some that require more attention than others, as they have more significant impact on food safety. When the application of GHPs alone is not sufficient, a combination of GHPs and additional control measures at CCPs should be applied. 
• Control measures that are essential to achieve an acceptable level of food safety should be scientifically validated.
• The application of control measures should be subject to monitoring, corrective actions, verification, and documentation, as appropriate to the nature of the food product and the size of the food business. 
• Food hygiene systems should be reviewed to determine if modifications are needed. This should be done periodically and whenever there is a significant change that could impact the potential hazards and/or the control measures (e.g., new process, new ingredient, new product, new equipment, new scientific knowledge) associated with the food business. 
• Appropriate communication about the food and food process should be maintained among all relevant parties to ensure food safety and suitability across the entire food chain.

HOW CAN WE HELP YOU?

TÜV SÜD can certify companies to Good Manufacturing Practices (GMP) based on CXC RCP 1-1969 Rev. 2022, working closely with clients to ensure that the requirements are met. 

The audit process includes a site inspection and an assessment of HACCP (Hazard Analysis and Critical Control Points) systems, prerequisite programs, and relevant documentation and processes. TÜV SÜD’s auditors will also interview operators and persons responsible for food safety within the company to assess food safety knowledge.

YOUR BUSINESS BENEFITS

• Minimise risk – objective recommendations from an impartial third party deliver ongoing continuous improvement food safety systems and prerequisite programmes. 
• Enjoy expert partnership – our team of highly skilled experts delivers in-depth knowledge of food safety systems to ensure the safety and security of your processes. 
• Compatible with quality management systems implementations – and is the system of choice for Food Safety Management

WHY CHOOSE TÜV SÜD?

TÜV SÜD is globally recognised as a trusted partner for food producers and distributors worldwide. By partnering with us, you benefit from our acclaimed track record in quality and safety. We provide extensive customer service and technical support, ensuring that our clients always come first. Our quality standards are rigorous and tailored to market requirements. Furthermore, our technical professionals are actively involved in international advisory boards and standards, so you can be sure they are abreast of current and changing requirements.