Food and product assurance

Good Manufacturing Practice Certification

Demonstrate controlled manufacturing conditions, hygiene, documentation and product consistency.

Standard reference

GMP

Certification and readiness guide
What it is

A management decision—not only a certificate.

GMP assessment examines whether manufacturing activities are carried out under controlled conditions appropriate to the applicable product and scheme.

Daily production practices are supported by defined hygiene, facility, equipment, personnel and documentation controls.
Business value

What a well-used system can improve

01

More consistent manufacturing controls

02

Clear hygiene and housekeeping expectations

03

Improved batch and record traceability

04

Stronger contamination prevention

05

Better staff discipline and competence

06

Greater customer assurance

Who it suits

Designed around operating context, not company size.

  • Food and ingredient manufacturers
  • Cosmetics businesses
  • Packaging operations
  • Consumer-product manufacturers
  • Warehouses supporting controlled products
  • Organizations subject to buyer GMP requirements
Assessment focus

What the system needs to control.

  1. 01Premises and hygiene
  2. 02Personnel practices
  3. 03Equipment maintenance
  4. 04Material control
  5. 05Production records
  6. 06Storage and distribution
  7. 07Complaints and recalls
Readiness evidence

Before requesting assessment

This is a practical starting list, not a substitute for the applicable standard or scheme rules.

Applicable GMP scheme identified
Facility controls
Cleaning programme
Training records
Batch or production records
Recall arrangements
Certification pathway

From defined scope to maintained certificate

  1. Step 01

    Application and scope

    Confirm the organization, sites, activities and standard to be assessed.

  2. Step 02

    Readiness and assessment

    Review documented arrangements and evidence that the system operates in practice.

  3. Step 03

    Decision and issue

    Close applicable findings before an independent certification decision and issue.

  4. Step 04

    Surveillance and renewal

    Maintain the system, complete surveillance activities and renew within the certification cycle.

Related guides

Standards often work together.

HACCP

Food hazard control

Identify significant food hazards and control them at the points that matter most.

ISO 22000:2018

Food safety management

Control food-safety hazards across the food chain through communication, prerequisite programmes and HACCP principles.

Define your certification record

Tell us what your organization does and what the certificate should cover.

A clear scope helps align the standard, assessment and final certificate record from the beginning.