What Are Good Manufacturing Practices (GMPs)?

Good Manufacturing Practices (GMPs) are the operational prerequisites for safe food production. They cover the baseline activities and conditions necessary to maintain a clean, organized, and compliant processing environment—from employee hygiene and pest control to equipment maintenance and sanitation.

In the Safe Quality Food (SQF) Code, GMPs are referred to as Pre-Requisite Programs (PRPs) and are considered the foundation upon which a facility’s HACCP-based Food Safety System is built. Without effective GMPs, a facility cannot reliably implement its food safety or quality controls—making them a critical area of focus for both SQF certification and day-to-day operations.

Why GMPs Matter in SQF Certification

While the SQF Code emphasizes risk-based controls through HACCP, it places equal weight on the underlying conditions that allow those controls to succeed. GMPs form the backbone of Sections like:

• Personnel hygiene and training
• Facility and equipment maintenance
• Cleaning and sanitation
• Pest prevention
• Chemical control
• Waste management
• Allergen management

Auditors routinely evaluate whether GMPs are not only documented but effectively implemented, monitored, and reviewed. They want to see real-time adherence—not just policies in a binder.

Pro Tip: GMP deficiencies are among the most common causes of SQF non-conformances, especially in areas like sanitation, employee hygiene, and environmental controls.

How SQF Links GMPs to Food Safety Performance

The SQF system treats GMPs as performance-driven—not just procedural. This means facilities must:

• Validate GMP effectiveness (e.g., through microbial swabbing, visual inspections, training assessments)
• Monitor compliance daily and track trends
• Investigate deviations and implement corrective actions
• Train all staff on their GMP responsibilities

GMPs are also central to pre-op inspections, environmental monitoring programs, and internal audits—all of which factor heavily into audit scoring and overall certification success.

Examples of GMP Requirements in SQF

Some commonly audited GMP areas include:

• Handwashing Stations: Proper placement, functionality, and signage
• Employee Attire: Hairnets, smocks, gloves, and restrictions on jewelry
• Traffic Flow: Preventing cross-contamination between raw and RTE areas
• Cleaning Logs: Documentation of sanitation schedules and verification checks
• Pest Control Records: Sightings, corrective actions, and trend analysis

With SQF Edition 10 expected to expand clarity around environmental controls and facility hygiene, GMP execution is likely to face even more scrutiny.

Training and Accountability Across Departments

GMPs don’t live in quality manuals—they live on the production floor. SQF requires that:

• Employees at all levels receive regular GMP training
• Supervisors monitor daily execution and correct lapses in real time
• Sanitation teams follow validated cleaning protocols
• Maintenance, procurement, and even contractors adhere to facility GMP rules

Facilities with high-performing GMP programs embed compliance into shift routines, peer accountability, and visual management systems like color-coded zones and checklists.

How GMPs Impact Audit Outcomes and Brand Reputation

SQF audits often begin with a walkthrough—meaning the state of your GMPs is the first thing auditors see. Poor sanitation, inadequate pest prevention, or inconsistent hygiene practices can trigger major non-conformances before documentation is even reviewed.

Beyond audits, GMP lapses are often the root cause of:

• Product recalls (due to contamination or undeclared allergens)
• Regulatory warnings or shutdowns
• Customer complaints and loss of contracts

Registrar Corp’s SQF and GMP training programs help ensure your staff understands not just the “what” of GMPs—but the “why,” empowering them to execute consistently and take ownership of their role in food safety.

Final Takeaway: GMPs Are the Daily Standard

While HACCP may define your high-level controls, GMPs are what staff live and breathe every day. They are the observable, measurable, and enforceable habits that form the culture of your food safety system.

A strong GMP program sets the tone for audit success, product integrity, and long-term compliance—making it one of the most important areas to reinforce as SQF Edition 10 approaches.