Guidelines for good manufacturing practices of food.

In order to fulfill its responsibility of protecting the health of consumers against hazards associated with consumption of food and so as to be in line with recent advancements in the food science and technology, the Rwanda Food and Drugs Authority issued these Guidelines for Good Manufacturing Practices.
These guidelines have the objective of facilitating the compliance by the regulated industry and to enhance the consistency in the application of the regulatory requirements. They complement the various food product safety and quality measures from the beginning to the end of the manufacturing cycle and stipulate the minimum requirements for Good Manufacturing Practice in the food manufacturing industry.
Among the purposes of these guidelines is: to outline the responsibilities of food industry managers in relation to the efficient manufacture and control of food products; to ensure that such products are safe, wholesome and of the nature and quality intended; to be a reference for inspectors while carrying out inspection of local and overseas food manufacturing premises; to form the basis for registration of premises and licensing of food manufacturers in the country as well as overseas food manufacturing premises for the purpose of registration of imported food products.
These guidelines are divided into three chapters. Chapter one highlight on the requirements for location and design of the manufacturing plant. The requirements for manufacture, packaging and quality management have been elaborated in chapters two. Chapter three provides the requirements for personnel hygiene, education and training.
These guidelines have been annexed with inspection checklist in order to systematically guide the Authority inspector during assessment GMP. Adherence to these guidelines by food manufacturers will contribute substantially to the manufacture of consistently uniform batches of good quality and safe food products.