SURYA POLYPET PVT. LTD.

Food Safety Management System Manual

Notes on GMP and GHP

Good Manufacturing Practice (GMP)

Good Manufacturing Practice (GMP) refers to the practices which manufacturers, processors, and packagers
should take as proactive steps to ensure that their products are safe, pure, and effective.

GMP requires a quality and food safety approach to manufacturing, enabling companies to minimize or
eliminate instances of contamination, mix-ups, and errors. This in turn, protects the consumer from purchasing
unsafe and poor quality products. Failure of firms to comply with GMP can result in very serious consequences
including recall, seizure, fines, and imprisonment. It addresses issues including recordkeeping, personnel
qualifications, sanitation, cleanliness, equipment verification, process validation, and complaint handling.

Most GMP requirements are very general and open-ended, allowing each organization to decide individually
how to best implement the necessary controls. This provides much flexibility, but also requires that the
organization interpret the requirements in a manner which makes sense for each individual business.

Good Hygiene Practice (GHP)

The foundation for Food Safety is infrastructure and hygiene. Quality and food safety improvement and
maintenance is a continuous process. It can be achieved if primary production measures, production operations,
storage and packaging are monitored properly with care. Food regulations have substantial influence on the
FSMS.

The food safety inspection is carried out by conducting physical, chemical and microbiological examinations
and monitoring the levels of various toxic contaminants like aflatoxins (a family of toxins produced by certain
fungi that are found on agricultural crops such as corn, peanuts, cottonseed, and tree nuts), heavy metals and
pesticide and drug residues in various foods. Since most of food poisoning cases arise out of microbiological
contamination, therefore, stringent measures are to be taken to control these contaminants during the
manufacture of food products.

DOCUMENT AMENDMENT HISTORY:

Version No. Summary of changes from previous version of the document Changes sought by Remarks of FMR
V-001 First version released for implementation. N/A Nil

Prepared by Reviewed & Approved by Issued by Doc. Control

Doc ID: FMR-F-M-AX-03
Signature Version: 001
Date 10 JULY 10 JULY 2021 10 JULY 2021 Effective date: 10 JULY 2021
2021
Designation FMR MD FMR Page 1 of 1