[Practical QA Solutions] Why Use GMPs in a Food Plant Quality System

Author’s Note: The FDA has been in the process of modernizing the food GMPs. Two "go to" web sites that will help you stay current with this update while serving as GMP references are:

1. www.cfsan.fda.gov/~dms/gmp-toc.html = GMPs for 21st Century – Food Processing

2. www.cfsan.fda.gov/~dms/gmp-ape.html = Comparison of GMPs to Quality Systems

Why use GMPs in a food plant quality system? With so many quality systems available, it may be unclear to some. In today’s world of the Internet, one can become information rich and knowledge poor. According to my 0.27-second Google search there are 971,000,000 quality systems. With all these quality systems why should we use GMPs? My short answer is because they work. History indicates GMPs have withstood the test of time (note 2006 was the FDA’s 100th year). The food supply in the USA is considered one of the safest of any in the entire world. This reputation is well earned!

The second part of my short answer is because they are law. According to the Authority of Food Drug and Cosmetic Act, specifically Section 402 (a) – A food* shall be deemed adulterated:

2. if it consists in whole or in part of any filthy, putrid or decomposed substance, or if it is otherwise unfit for food.

4. if it has been prepared, packed or held under unsanitary conditions whereby it may have become contaminated with filth, or whereby it may have been render injurious to health.

* Food is articles used for food or drink for man or other animals.

Stay tuned to the FDA’s modernization effort of the GMPs with emphasis in the following areas:

• Training

• Audits