GMP is short for Good Manufacturing Practices which forms an important part and foundation of all major food safety management systems such as HACCP and ISO 22000 for food business.
In Malaysia, MS 1514 GMP is the requirement standards defined by Ministry of Health Section of Food Safety & Quality Division which aim to elevate the level of standards of domestic food manufacturer in ensuring that food is processed under hygienic environment and the quality is suitable for human consumption.
Department of Standards Malaysia (DSM) has recently published the latest version of MS 1514:2022 to replace the MS 1514:2009 edition GMP. MS 1514:2022 was approved by the Senior Minister of International Trade and Industry (MITI) on 1 June 2022.
Why is GMP important for food manufacturers?
GMP assists in the proper design, monitoring, and control of manufacturing processes and facilities, as well as ensuring the identity, strength, and quality of their products. Being certified with GMP can help food businesses to build trust and confidence among their customers so that they know they are buying food products which are manufactured in safe, well-regulated environments, to government standards.
Malaysia Standard 1514:2022 GMP is the requirements standard defined by MOH. This standard generally address:
- Environmental control (premises): appropriate design, construction and layout of the food premises.
- Equipment maintenance: procedures describing adequate preventive maintenance of equipment and utensils used within the food business.
- Cleaning & Sanitation: cleaning and sanitizing procedures in place to ensure cleanliness of the food premises, equipment, utensils, floors, walls and ceilings.
- Waste Management: the identification and storage of waste within and by the food industries.
- Pest control program: an effective pest control program implemented within the food premises and surrounding to prevent pest infestation.
- Personal Hygiene: personal cleanliness, hand washing, proper attire, injuries and wounds, evidence of illness, visitor access control
- Storage and transportation: inspection procedures for transport vehicles; loading, unloading and storage practices; inspection procedures for incoming products; chemical storage;
- Recall and traceability: procedures that ensure final products are coded and labelled properly; incoming materials; in-process and outgoing materials are traceable; recall system is in place and tested for effectiveness (ex: procedures for mock recalls).
- Training: everyone who works within the food premise should be given GMP awareness training.
Conclusion
Establishing and implementing GMP in your food business is an extensive undertaking which requires commitments, efforts and budget. Yet, it is undoubtedly among the most important and rewarding things any food and beverage business can do to ensure safe, consistent products and compliance.
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