Dobra Praktyka Produkcyjna oraz Dobra Praktyka Higieniczna w świetle obowiązujących przepisów prawa
Good Manufacturing Practice and Good Hygiene Practice in the light of the applicable law

Author(s): Kamila Wołoska
Subject(s): Law, Constitution, Jurisprudence
Published by: Wydawnictwo Uniwersytetu Śląskiego
Keywords: GMP; GHP; Good Hygienic Practice; Good Manufacturing Practice; food safety;food safety management systems;
Summary/Abstract: A constantly growing awareness of the impact of food quality on human health and life contributes to the increase of importance of systems ensuring food safety. Food manufacturing and trading companies are obliged to apply the Good Manufacturing Practice (GMP), the Good Hygiene Practice (GHP) and the Hazard Analysis and Critical Control Points (HACC P). Their main objective is to ensure a high level of food safety. The rules of the Good Manufacturing Practice define the elements of manufacturing and inspection processes, guaranteeing the manufacturing of products that meet specific quality requirements. The Good Hygiene Practice rules are the basis for hygienic food manufacturing and describe the technical and sanitary conditions of food manufacturing. Even though the requirements of the Good Manufacturing Practice and the Good Hygiene Practice have been obligatory for many years, they are still a challenge for many entities along the food chain. The purpose of this article is to present legal regulations related to the GMP and the GHP. Furthermore, the article presents practical aspects, especially taking into account difficulties in applying good practices in companies manufacturing and processing agri-food products.

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