Food GHP, cosmetics and pharmaceutical GMP

This article concerns good hygiene practices in a food business. GHP establishes hygienic conditions; HACCP examines controls for product and process specific hazards. ISO 22716 for cosmetics and applicable pharmaceutical GMP legislation are separate bases. Food hygiene preparation does not replace those programmes.

Start with product and flow information

Describe raw materials, ingredients, formulation, processing and the consumer’s intended use. Review product flow from receiving to dispatch alongside personnel, waste and equipment movements. Facilities and equipment should allow cleaning and maintenance; a crossing between raw and ready-to-eat food cannot be solved by writing an instruction alone.

Connect daily controls to actual risks

Plan receiving conditions, temperature control where relevant, cleaning and disinfection, pest management and personal hygiene. Review allergenic ingredients, production changeovers and product information together. FAO guidance provides a framework; methods and control frequency follow products, processes and applicable requirements rather than a universal checklist.

Consultancy and statutory establishment procedures

Kayra Patent supports hygiene scope definition, record organisation and preparation gap tracking. Turkish establishment registration or approval follows Ministry of Agriculture and Forestry rules separately. If commercial assessment is requested, identify its basis, body and deliverable. A general “GMP certificate” description does not establish statutory approval.

Official sources

Content checked: 3 October 2026. Scheme rules rely on official sources; record structures and work plans are editorial recommendations. Check the complete requirements and the body’s current scope separately.