As FDA regulations spell out in 21 CFR Part 110, good manufacturing practices (GMPs) or current good manufacturing practices (cGMPs) are the basics you need to know and perform to keep the food products you make free of adulteration—whether from bacteria or chemicals. It doesn’t take long after you start reading 21 CFR Part 110 for you to realize these rules and regulations are simply based on common sense. After all, you take the same precautions when you prepare a meal for your family, whether from fresh or processed ingredients.

In fact, cGMPs are a basic part of FSMA and any GFSI scheme, along with HACCP (also found in Codex Alimentarius) and prerequisite programs (PRPs). All GFSI schemes approach food safety differently, but the outcome is the same: A certification from SQF, BRC or FSSC 22000 should be satisfactory for your customer, showing you have a documented HACCP plan(s) and risk-based preventive controls in place (HARPC)—and your staff and plant live and breathe food safety cGMPs.