Good Manufacturing Practice(GMP)
Definition
GMP — a system of processes, procedures, and documentation that ensures food products are consistently produced and controlled according to quality and safety standards.
Regulatory Source
- Standard 3.2.2— Food safety practices — prescribes hygiene, handling, and process controls that constitute GMP in food manufacturing
- Standard 3.2.3— Food premises and equipment — facility and equipment design requirements supporting GMP
Last verified against current standards: April 2026
Regulatory authority: Food Standards Australia New Zealand (FSANZ)
What is Good Manufacturing Practice (GMP)?
Good Manufacturing Practice (GMP) is a system for ensuring that food products are consistently produced and controlled according to quality and safety standards. It covers all aspects of food production including premises, equipment, staff training, hygiene, and documentation.
Key GMP Areas
- Premises: Clean, maintained, and designed to prevent contamination
- Equipment: Properly maintained and calibrated
- Personnel: Trained in food safety and hygiene
- Documentation: SOPs, records, and traceability systems
- Production: Controlled processes with quality checks
- Storage and Distribution: Temperature control and stock rotation
Related Terms
Food Safety Program
A documented system based on HACCP principles that identifies food safety hazards and establishes controls to manage them, required for most food businesses in Australia.
HACCP
Hazard Analysis and Critical Control Points — a systematic preventive approach to food safety that identifies physical, chemical, and biological hazards in production processes and designs measures to reduce them to safe levels.
Quality Assurance
A systematic approach to ensuring food products consistently meet specified quality standards, encompassing raw material checks, in-process monitoring, and finished product testing.