EU Good Manufacturing Practice Guidelines for Food
EU Good Manufacturing Practice requirements for food and feed businesses. Covers facility design, equipment, personnel, raw materials, production processes, quality control, documentation, and distribution. Basis for audit-readiness in EU food manufacturing.
Sectors
Articles (34)
Article 1 — Subject matterArticle 2 — ScopeArticle 3 — DefinitionsArticle 4 — General obligationsArticle 5 — Specific obligationsArticle 6 — Hazard analysis and critical control points (HACCP) systemArticle 7 — Documents concerning the HACCP systemArticle 8 — Financial guaranteesArticle 9 — Official controls, notification and registrationArticle 10 — Approval of feed business establishmentsArticle 11 — RequirementsArticle 12 — Information on national rules on approvalArticle 13 — Approval of establishmentsArticle 14 — Suspension of registration or approvalArticle 15 — Revocation of registration or approvalArticle 16 — Amendments to registration or approval of an establishmentArticle 17 — Exemption from on-site visitsArticle 18 — Transitional measuresArticle 19 — List of registered and approved establishmentsArticle 20 — Development, dissemination and use of guidesArticle 21 — National guidesArticle 22 — Community guidesArticle 23 — ImportsArticle 24 — Interim measuresArticle 25 — ExportsArticle 26 — Implementing measuresArticle 27 — Amendments to Annexes I, II, and IIIArticle 28 — Derogations from Annexes I, II and IIIArticle 29 — Rapid Alert SystemArticle 30 — PenaltiesArticle 31 — Committee ProcedureArticle 32 — Consultation of the European Food Safety AuthorityArticle 33 — RepealArticle 34 — Entry into force