1.

DISCUSS THE DIFFERENCE  AND SIMILARITY OF  GMP AND HACCP

GMP (Good Manufacturing Practice) is a management standard system to ensure that
products meet food safety, quality, and legal (regulatory) requirements. As a food
manufacturer, you must have GMP in place.
HACCP (Hazard Analysis and Critical Control Point) which is a set of 7 Principles and
guided into a Management Standard for Food Safety- can be part of GMP and is a
systematic program to assure food safety. To implement a HACCP program means to
consist of the following steps:
 Identify the hazards (physical, chemical, biological) that must be prevented,
eliminated or reduced
 Identify the critical control points (CCPs) where control is essential to prevent,
eliminate or reduce a hazard
 Establish and implement effective monitoring procedures at critical control points
(CCPs)
 Identify and Define Critical Limits (CLs) for CCPs.
 Establish corrective actions when monitoring
 Identify Verification and Validation procedures
 Set procedures to verify that the program is working efficiently
 Document your food safety work and maintain records
HACCP is the recommended approach to control the possibility of any kind of allergen
contamination.
Critical points and limits for control of the hazard from allergens that food companies
need to consider include development of processes, employee competence & training and
supervision, product design and formulation, the supply chain of raw materials,
manufacturing premises, equipment, and processes, cleaning, and packaging and
labeling. 
Good Manufacturing Practice (GMP) and Hazard Analysis and Critical Control Points
(HACCP) are the two frameworks planned to guarantee the quality and wellbeing of food,
synthetics, and pharmaceuticals. GMP is amongst the “first steps” to ensuring and
assuring food safety, as a series of principles to be fulfilled to ensure that products
meet legal prerequisites for safety and quality. It can be one of the components of
the HACCP standard/system, which is a systematic approach to the production/processing
of food/products that is designed to prevent hazards from occurring.
GMP implements to pharmaceutical and medical companies, as well as to food
manufacturing. A different set of GMP requirements also applies to dietary supplements.
HACCP applies to any organization involved directly or indirectly in the food chain and
pharmaceuticals (for human consumption) industry, such as farms, fisheries and dairies,
processors of meat, bread manufacturers, food service providers such as restaurants and
hospitals, and manufacturers of prescription and non-prescription  drugs.
  
Seven Principles of HACCP:
 Conduct a hazard analysis
 Identify critical control points
 Establish critical limits for each critical point
 Establish critical control point monitoring requirements
 Establish corrective actions
 Establish procedures for ensuring the HACCP system is working as intended.
 Establish record-keeping procedures.
 
GMP Guidelines
The GMP guidelines follow several basic principles as given below. Manufacturing,
QA/QC, Logistics and overall Manufacturing Management, Packaging, Labelling
processes must be clearly defined and controlled, instructions much be written in
clear language, personnel must be trained to carry out and document procedures, records
must be made, the distribution of products to distributors, customers or consumers must
minimize any risk to their quality, there must be a system for recalling any batch of
products, and complaints must be examined to prevent re-occurrence.
 
The Basic GMP Guidelines- being implemented by Ascent WORLD
 Quality management
 Quality assurance
 Good Manufacturing Practice for Products
 Quality control
 Quality risk management
 Sanitation and hygiene
 Building and facilities/premises
 Equipment
 Raw materials
 Personnel
 Validation and qualification
 Complaints
 Documentation and recordkeeping
 Inspections & quality audits
2. ARE THEY HELPFUL IN MAINTAINING GOOD QUALITY PRODUCTS. JUSTIFY
YOUR ANSWER
Yes they are helpful because these two recognitions analogously aim to improve the
quality of food factories and help ensures that your products are of high-quality,
harmless, and appropriate for consumers. These recognitions guarantee the highest level
of safety in your production, and consumers can confidently consume your products.