GMP (Good Manufacturing Practice

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PRINCIPLE:
Production operations must follow clearly defined procedures and principles of GMP in order to obtain products of the required quality and be in accordance with the relevant manufacturing and marketing authorizations. OR
GMP is that part of Quality Assurance aimed at ensuring that products are consistently manufactured to a quality appropriate to their intended use Ten Principles of GMP 1. Design and construct the facilities and equipments properly 2. Follow written procedures and Instructions 3. Document work 4. Validate work 5. Monitor facilities and equipment 6. Write step by step operating procedures and work on instructions 7. Design ,develop and demonstrate job competence 8. Protect against contamination 9. Control components and product related processes 10. Conduct planned and periodic audits List of important documents in GMP 1. Policies 2. SOP 3. Specifications 4. MFR (Master Formula Record) 5. BMR 6. Manuals 7. Master plans/ files 8. Validation protocols 9. Forms and Formats 10. Records QC (Quality Control)

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testing and with in the organization. gases. major equipments and where appropriate rooms used should be labelled or identified with an indication of the product or material being processed by its strength and batch number and stage of production.1)QC is that part of GMP which is concerned with sampling. 2) Operational laboratory techniques and activities used to fulfill the requirement of Quality. processing.2) All those planned or systematic actions necessary to provide adequate confidence that a product will satisfy the requirements for quality . This risk of accidental cross-contamination arises from the uncontrolled release of dust. 3)QC is lab based. Cross-contamination should be avoided by:  Production in segregated areas  Providing appropriate air-locks  Minimizing the recirculation or re-entry of untreated air  Keeping protective clothing  Using cleaning procedures of known effectiveness 2 . unambiguous and in the company’s agreed format (use colours to indicate status for quarantined. Checks on yields and reconciliation of quantities. accepted. Operations on different products should not be carried out simultaneously or consecutively in the same room unless there is no risk of mix-up or crosscontamination. storage. bulk containers.   PREVENTION OF CROSS-CONTAMINATION IN PRODUCTION: Contamination of a starting material or product by another material or product must be avoided. Containers should be cleaned and labelled with the prescribed data. sprays or organisms from materials and products in process. All handling of materials and products. GMP. such as dispensing. and release procedures which ensure that the necessary and relevant tests are carried out. all materials. sampling. QA (Quality Assurance) 1)QA is the sum total of organized arrangements made with the object of ensuring that product will be of the Quality required by their intended use. Access to production premises should be restricted to authorized personnel. vapours. All incoming materials should be checked to ensure that the consignment corresponds to the order. rejected. clean). labelling. packaging and distribution should be done in accordance with written procedures or instructions and recorded. equipment or premises should be clear. All materials and products should be stored under the appropriate conditions established by the manufacturer and in an orderly fashion to permit batch segregation and stock rotation. and from operators’ clothing.3) QA is company based. documentation. Labels applied to containers.MANUFACTURING AREA:         Production should be performed and supervised by competent people. specifications. During processing. from residues on equipment. should be carried out to ensure that there are no discrepancies outside acceptable limits.

 PACKAGING OPERATIONS: 3 . Process area should be free from any starting materials. Information on the daily activities in each processing should be documented. there should be recorded checks that the equipment and work station are clear of previous products. Batch Manufacturing Record:           Name of the Product Dates and times of commencement of the different stages of production Name of the person responsible for each stage of production Production details including reference to the main equipment used and product yields obtained at different stages of operation. and that equipment is clean and suitable for use. Before any packaging operation begins. PROCESSING PROCEDURE:       Production area and testing equipment should be cleaned. approved and recorded. product residues or documents not required for the current operation. Testing for residues and use of cleaning status labels on equipment. Any deviation from instructions or procedures should be reported. Processing should be carried out in accordance with the master formula. Processing procedure Processing should be supervised and performed by competent persons. Steps that are critical for the quality of the active pharmaceutical ingredient should be defined and the procedures applied should be validated. documents or materials not required for the current packaging operations. the record should be dated and signed in agreement by the person(s) responsible for the packaging operations. pack size and type. sterilized and maintained in accordance with specific written instructions. Records should be entered at the time each action is taken and. products. after completion. Batch or reference number (or analytical control number) Record of the in-process controls followed and the results obtained Initials of the operators and signature of the person responsible for the production operations and the date of signature All analytical records relating to the batch A decision for the release or rejection of the batch with the date and signature of the person responsible for the decision Production record review PACKAGING:  There should be approved Packaging Instructions for each product.

materials or documents previously used. mix-ups or substitutions. Printed and embossed information on packaging materials should be distinct and resistant to fading or erasing. in helping to avoid mix-ups. If it is not the case. Whether the correct products and packaging materials are used. On-line control of the product during packaging should include at least checking the following: General appearance of the packages. The correct performance of any printing operation (for example code numbers. investigation and approval by authorized personnel. packaging lines. printing machines and other equipment are clean and free from any products. label counters or similar devices are operating correctly. Special care should be taken when using cut-labels and when overprinting is carried out offline. if these are not required for the current operation. All products and packaging materials to be used should be checked on delivery to the packaging department for quantity. expiry dates) to be done separately or in the course of the packaging should be checked and recorded. Roll-feed labels are normally preferable to cut-labels. Different products should not be packaged in close proximity unless there is physical segregation. Any significant or unusual discrepancy observed during reconciliation of the amount of bulk product and printed packaging materials and the number of units produced should be investigated and satisfactorily accounted for before release . identity and conformity with the Packaging Instructions. Filling and sealing should be followed as quickly as possible by labelling. A documented procedure should be followed if uncoded printed materials are returned to stock. Whether the packages are complete. The line clearance should be performed according to an appropriate check-list.       To minimizing the risk of cross-contamination.     a) b) c) d) e)    BATCH PACKAGING RECORDS: 4 . Products which have been involved in an unusual event should be reintroduced into the process only after special inspection. Correct functioning of line monitors. Upon completion of a packaging operation. appropriate procedures should be applied to ensure that no mix-ups or mislabelling can occur. Before packaging operations are begun. any unused batch-coded packaging materials should be destroyed and the destruction recorded. steps should be taken to ensure that the work area. Containers for filling should be clean before filling. Checks should be made to ensure that any electronic code readers. The name and batch number of the product being handled should be displayed at each packaging station or line. Attention should be paid to printing by hand which should be re-checked at regular intervals. Whether any over-printing is correct. Attention should be given to avoiding and removing any contaminants such as glass fragments and metal particles. Detailed record should be kept of this operation.

sizes and types. used. including quantities. It includes: The name of the product The date(s) and times of the packaging operations The name of the responsible person carrying out the packaging operation The initials of the operators of the different significant steps. 5 . The record should carry the batch number and the quantity of bulk product to be packed. with the code or reference number relating to the specifications of each packaging material. with signed authorization for any deviation from the Packaging Instructions The quantities and reference number or identification of all printed packaging materials and bulk product issued. Records of checks for identity Details of the packaging operations carried out. including specimens of the batch coding.  a) b) c) d) e) f) g) h) i)  Batch Packaging Record should be kept for each batch or part batch processed. expiry dating and any additional overprinting Notes on any special problems or unusual events including details. samples of printed packaging materials used. A complete list of all the packaging materials required for a standard batch size. including references to equipment and the packaging lines used. Whenever possible. destroyed or returned to stock and the quantities of obtained product. in order to provide for an adequate reconciliation.