وصفة سهلة

GMP stands for Good Manufacturing Practices. Those are a list of procedures that are followed by food manufacturers to assure the best possible food quality manufacturing practices.
HACCP stands for Hazard Analysis and Critical Control Point. HACCP is more concerned with food safety in terms of microbiological (bad little microbes), chemical (pesticides, hormones, etc) and physical (different physical adulterants such as metals).
GMP belongs to food and non food products, while HACCP is only for food products.
GMP is concerned with overall quality while HACCP is concerned with Safety only.

Below, you will find more information on both topics:
Like FDA, the food industry is most concerned about the microbiological safety of its products. In

addition, many quality control checks are in place that help assure that food are free of extraneous matter such as:
1 glass.
2 machine fillings.
3 insect parts.Interest in these two areas(microbiological and physical hazards) stems from experience that marks them as the hazards most likely to occur during manufacturing. In addition to being regulated by the FDA, large food companies in the United States adhere to a code of manufacturing practice known as Good
Manufacturing Practice(GMP). This code helps to assure that products are manufactured under conditions of proper storage and handling. Haccp

Many also employ a more elaborate system known as HACCP (Hazard Analysis and Critical Control Points)to make sure that there is no chance for contamination or error during
processing.

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