Book:LIMS Selection Guide for Food Safety and Quality/Standards and regulations affecting food and beverage labs/Other influencing factors

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2.3 Other influencing factors

Several other organized efforts towards better food quality are worth mentioning, often influencing the development of standards and regulations of other entities around the world.

2.3.1 Good manufacturing practice (GMP) and current good manufacturing practice (cGMP)

As a broad concept, good manufacturing practice or GMP is an organized set of standards and guidelines that allow manufacturers of most any product to better ensure their products are consistently produced and packaged to a consistent level of quality. GMP tends to cover most every step of production, from planning recipes and choosing starting materials to training personnel and documenting processes.[1] The concept of GMP is often spoken of in terms of pharmaceutical and medical device manufacturing[1][2], though it is applicable to most any other production industry[3][4], including the food and beverage industry.[5][6]

Closely related is the term "current good manufacturing practice" or cGMP. Both "GMP" and "cGMP" are largely interchangeable, though the latter is preferred in most regulatory language of the United States. A more nuanced take says that cGMP essentially represents the newest, most updated technologies implemented towards the goals of meeting GMP requirements.[7][8] In the United States, cGMP—in the context of food—was first introduced in 1969 as 21 CFR Part 110, though the concept of cGMP was modernized in 2015, in 21 CFR Part 117. This led to not only broad food- and beverage-based cGMPs but also cGMPs specific to a type of ingestible, including dietary supplements, infant formula, low-acid canned food, and bottled water.[9]

2.3.2 Standards and Scientific Advice on Food and Nutrition (SSA)

The WHO's Nutrition and Food Safety (NFS) Department envisions "a world free from all forms of malnutrition and foodborne diseases, within safe and supportive societies and healthy environments."[10] One way they attempt to make that vision a reality is through its SSA Unit, described as "the focal point for WHO’s work on international standard-setting in food safety and nutrition."[11] The SSA consists of a number of committees that develop scientific risk assessments and guidelines, which in turn make their way into the Codex Alimentarius and other national regulations and standards. These assessments and guidelines cover a variety of topics, including microbiological risk management, drug residues, food contaminates and additives, microplastics, and allergens, among others.[11]

References

  1. ↑ 1.0 1.1 "Good Manufacturing Practice (GMP) Resources". International Society for Pharmaceutical Engineering, Inc. https://ispe.org/initiatives/regulatory-resources/gmp. Retrieved 07 December 2022. 
  2. ↑ "Medicines: Good manufacturing practices". World Health Organization. 20 November 2015. https://www.who.int/news-room/questions-and-answers/item/medicines-good-manufacturing-processes. Retrieved 07 December 2022. 
  3. ↑ Control Engineering Staff (14 July 2007). "Regulated or not? Know good manufacturing practices (GMP)". Control Engineering. https://www.controleng.com/articles/regulated-or-not-know-good-manufacturing-practices-gmp/. Retrieved 07 December 2022. 
  4. ↑ "Good Manufacturing Practice (GMP) Guidelines/Inspection Checklist for Cosmetics". U.S. Food and Drug Administration. 25 February 2022. https://www.fda.gov/cosmetics/cosmetics-guidance-documents/good-manufacturing-practice-gmp-guidelinesinspection-checklist-cosmetics. Retrieved 07 December 2022. 
  5. ↑ "Good Manufacturing Practices for the 21st Century for Food Processing (2004 Study) Section 1: Current Food Good Manufacturing Practices". U.S. Food and Drug Administration. 27 December 2017. https://www.who.int/news-room/questions-and-answers/item/medicines-good-manufacturing-processes. 
  6. ↑ Manning (11 January 2013) (in en). Food & Drink - Good Manufacturing Practice: A Guide to its Responsible Management. Oxford, UK: Wiley-Blackwell. doi:10.1002/9781118318225. ISBN 978-1-118-31822-5. http://doi.wiley.com/10.1002/9781118318225. 
  7. ↑ "Difference Between GMP and cGMP". Pharma Specialists. 13 October 2021. https://www.pharmaspecialists.com/2021/10/difference-between-gmp-and-cgmp.html#gsc.tab=0. Retrieved 07 December 2022. 
  8. ↑ "The Differences Between GMP and cGMP". Moravek Blog. Moravek, Inc. January 2021. https://www.moravek.com/the-differences-between-gmp-and-cgmp/. Retrieved 07 December 2022. 
  9. ↑ "Current Good Manufacturing Practices (CGMPs) for Food and Dietary Supplements". U.S. Food and Drug Administration. 31 January 2020. https://www.fda.gov/food/guidance-regulation-food-and-dietary-supplements/current-good-manufacturing-practices-cgmps-food-and-dietary-supplements. Retrieved 07 December 2022. 
  10. ↑ "Nutrition and Food Safety - Vision and Mission". World Health Organization. https://www.who.int/teams/nutrition-and-food-safety/overview. Retrieved 07 December 2022. 
  11. ↑ 11.0 11.1 "Nutrition and Food Safety - Standards and Scientific Advice on Food and Nutrition (SSA)". World Health Organization. https://www.who.int/teams/nutrition-and-food-safety/standards-and-scientific-advice-on-food-and-nutrition. Retrieved 07 December 2022. 


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Citation information for this chapter

Chapter: 2. Standards and regulations affecting food and beverage labs

Title: LIMS Selection Guide for Food Safety and Quality

Edition: First Edition

Author for citation: Shawn E. Douglas

License for content: Creative Commons Attribution-ShareAlike 4.0 International

Publication date: January 2023


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