Application of good manufacturing practices in the production of food products for special medical purposes

Abstract

In order to guarantee the proper quality of medical products and medicines, the mandatory application of Good Manufacturing Practices (GMP) norms in almost all countries is provided by law. Given the importance of nutritional provision of human portrebs in emergencies, the use of GMP is also relevant in the production of food products for special medical purposes. The object of research is the methodological base, approaches, and norms of GMP application in the manufacture of this product category. It is determined that the implementation of these practices is ensured mainly through measures for raw materials, equipment, personnel, premises, compliance with hygienic requirements, journaling, internal control, response to complaints, monitoring, traceability, product recall. It is established that the basic principle of GMP application is the production of products that will meet the purpose and provisions of the registration dossier. At the same time, ensuring product quality is a comprehensive concept of ensuring compliance with properties, combining organizational measures at all stages. This activity should be carried out taking into account risk-oriented thinking based on the control of raw materials, packaging, testing in the production and release of goods to the declared characteristics, ensuring high competence of personnel, process and analytical validation. Recommendations on a set of measures aimed at introducing good manufacturing practices at enterprises producing food products for special medical purposes have been compiled and presented. The essence of these recommendations is to identify technological processes, monitor their implementation, provide the necessary resources and measures, establish the process of documenting actions, validation at all stages, including self-inspection

Cost valuation of special food products safety and quality integrated management systems

“…Taking into account the peculiarities of the functional properties of special food products, in particular for special medical purposes, when managing their safety and quality, the practice of using the norms of good manufacturing practices (GMP) is widespread [4,6,18,19]. It has been studied that the use of the prescribed GMP norms is implemented in the process of comprehensive activities aimed at ensuring compliance with safety and quality.…”

Development of Competency Standards for Good Hygienic Practices Facilitators to Enhance Food Safety Assurance

“…Further more K et al, (2021) found the importance of developing effective competency standards for GHP (Good Hygienic Practices) facilitators, especially in the context of food handling and maintaining hygiene in the work environment. In developing competency standards for GHP facilitators, emphasis is placed on the need to draw up clear and structured guidelines covering critical aspects such as knowledge of food contamination, sanitation techniques, and food safety risk management (Prytulska et al, 2023).…”