A set of basic operating and hygiene practices that ensure food is consistently produced and controlled to safe quality standards.
No. GMP is the set of baseline practices and conditions that keep the production environment safe, while HACCP is the risk-based system that controls specific hazards at critical points. GMP supports HACCP.
GMP is not a single named legal requirement, but its elements are reflected in the Chapter 3 food safety standards on premises, equipment and hygiene that food businesses must meet.
It covers premises and equipment, cleaning and sanitation, personal hygiene, pest control, raw-material handling and record-keeping.
Because it establishes the basic conditions that must exist before a HACCP plan can control hazards effectively.
Yes. Schemes such as SQF and BRCGS assume strong prerequisite programs, including GMP, are in place as a foundation.