A SEMINAR REPORT ON

GOOD MANUFACTURING
PRACTICE AND
QUALITY CONTROL
BY
FATAI BALIKIS OLUWATOYOSI
19/57MB/01221
 INTRODUCTION
 Good manufacturing practices (GMP) are those conforming to the
guidelines recommended by relevant agencies (Dennis, 2017).
 Those agencies control the authorization and licensing of the
manufacture and sale
of food and beverages, cosmetics, pharmaceutical products, dietary
supplements, and medical devices (Dennis, 2017). 
 These guidelines provide minimum requirements that a
manufacturer must meet to assure that their products are
consistently high in quality, from batch to batch, for their intended
use (Dennis, 2017).
PRINCIPLES OF GOOD MANUFACTURING
PRACTICES
 PRODUCT
 Keep hand contact with ingredients to a minimum.

 Check ingredients for expiration dates to ensure that fresh ingredients are used.
 Cooling product should always be kept covered.
 PERSONNEL
 Do not leave gloves, masks, etc. lying around while on break or at shift end.
 Crates, boxes, containers or buckets must not be placed directly on the floor.
 Store brooms and dust pans at stations provided (Dennis, 2017).
PREMISES
 Keep unscreened doors and windows closed.
 Report any pests or evidence of pests such as flies, insects, mice droppings
(Dennis, 2017).

PERSONAL PRACTICES
 Do not lean, sit or step on product surfaces.
 Do not handle ingredients or products with either cut or infected hands.
 Do not engage in horseplay.
 Keep hand contact with ingredients and product to a minimum (Dennis, 2017).
 SANITATIONS
1. Keep contact surfaces clean and free of contamination from tools, cords,
cleaning utensils, machine parts, lubricants and paper (Stewart et al., 2020). .

2. Clean all spills promptly.

3. Keep everything off the floor and the area clean and floors swept.

4. Work areas should be cleaned regularly throughout the shift.

5. Keep your immediate working area swept or dust mopped. Wipe or mop up
spilled liquids promptly.

6. Scrape the floor around the work area after completing a job.

7. Leave your work area clean at the end of your shift (Stewart et al., 2020).
RECEIVING AND STORAGE
 Ensure that all pallets and materials are kept at
least 18” away from the walls.
 Inspect torn bags and boxes and then repair if
appropriate.
 Brush off bags and boxes before opening them.
 Store ingredients and products at the appropriate
temperature (Stewart et al., 2020).
MAINTENANCE AND REPAIRS

 Ensure area is segregated from production by use of tarps.

 Do not leave maintenance supplies in the product zone.
 Return all tools and attachments to their proper place after use.
 Ensure the production area is clear of all tools and hazards before
production starts (Craig et al., 2018).
RETAIL STORE

 Monitor and maintain proper temperatures

 Check best before dates and the quality of the food before using.
 Refrigerate cold foods immediately upon receipt.
 Sanitize equipment, cutting boards, work surfaces and utensils.

 Always wash hands after handling money (Craig et al., 2018).

QUALITY CONTROL

 Quality Control is concerned with sampling, specifications and

testing as well as the organization, documentation and release
procedures which ensure that the necessary and relevant tests are
carried out, and that materials are not released for use, nor
products released for sale or supply, until their quality has been
judged satisfactory (McDowall, 2020).
 Quality control is not confined to laboratory operations, but must
be involved in all decisions which may concern the quality of the
product (McDowall, 2020).
BASIC REQUIREMENTS FOR QUALITY CONTROL
 

 Adequate facilities, trained personnel and approved

procedures must be available for sampling, inspecting
and testing starting materials, packaging materials and
intermediate, bulk and finished products and for
monitoring environmental conditions for GMP purposes
and access to production areas for sampling and
investigation as appropriate (Tracy and Nash, 2018).
RESPONSIBILITIES OF A QUALITY CONTROL MANAGER
 

1. Sampling of starting materials, packaging materials,

intermediate products, bulk products and finished products by
methods and personnel approved by the QC.
2. Maintaining records to demonstrate that all the required
sampling, inspecting and testing procedures have actually been
carried out and that any deviations have been fully recorded and
investigated (Tracy and Nash, 2018).
3. Ensuring that finished products contain ingredients that comply
with the qualitative and quantitative composition of the product as
described in the marketing authorization. They also ensure that the
ingredients are of the required purity, in their proper container and
correctly labelled (Tracy and Nash, 2018).

4. Assessment of finished products including the review and

evaluation of the relevant production documentation and an
assessment of deviations from specified procedures (Smih, 2019).
 CONCLUSION AND RECOMMENDATION

 GMP regulations and Quality Control address all aspects of

manufacturing, packaging, and labeling including
cleanliness and sanitation, equipment function and use,
recordkeeping, personnel, operations and processes, product
testing, and addressing errors and complaints. Manufacturers
must document clearly procedure and process and have
quality assessment and control measures in place. Testing
and validation of equipment and operations is essential.
Processes must be reliable with minimal variation.
Equipment, techniques, and processes must be up-to-date.
What worked 20, 10, or even a few years ago may not be
adequate today.
REFERENCES

 Craig, M. Becker, M. and A. Glascoff, (2018) "Process measures: a leadership tool for
management", The TQM Journal, 26 (1):50-62.
 Dennis, A. (2017). "What the Call Center Industry Can Learn from Manufacturing: Part
I" (PDF). National Association of Call Centers. 34:43-94
 McDowall, R. D. (2020), 'Effective and practical risk management options for
computerised system validation', The Quality Assurance Journal, 9 (3):196–227.
 Stewart, S. Greg, L., Manges, M. Kirstin, A., Ward, and Marcia M. (2020). "Empowering
Sustained Patient Safety". Journal of Nursing Care Quality. 30 (3): 240–246. 
 Tracy, D. S. and Nash, R. A. (2018). "A Validation Approach for Laboratory Information
Management Systems". Journal of Validation Technology. 9 (1): 6–14.