Presentation · Quality · Certifications
Food Safety and GMP Certifications: Purpose, Key SOPs and Differences
HACCP, FSSC 22000, WHO-GMP, AYUSH GMP, FSSAI GMP and NSF, compared side by side for probiotic, nutraceutical, herbal and food-supplement manufacturers and exporters.
Probiotic, nutraceutical, herbal and food-supplement manufacturers meet the same six certification names again and again: HACCP, FSSC 22000, WHO-GMP, AYUSH GMP, FSSAI GMP and NSF. They fall into two families. Food-safety standards ask what can make a product unsafe and how to stop it; GMP standards ask whether every batch is made the same validated way, with proof.
This presentation takes each standard in turn: its purpose, how certification works and the SOPs an auditor expects to see, with a worked hazard analysis for a probiotic gummy line. It then covers GFSI, the IFS family and SSCI, the buyer-driven layer above the six, and compares everything side by side: key differences, an SOP coverage heat-map, which certificate suits which market and product, an implementation roadmap, ten common audit findings with their SOP fixes, and a full list of abbreviations and references.
The practical conclusion is that roughly two-thirds of the SOPs are common across the standards. A plant can build one integrated SOP system to the strictest standard its markets need, then certify many times from the same foundation.
A look inside
3 of the 54 slides.
What the presentation covers. 
SOP coverage heat-map across the six standards. 
Which certification for which market and product.
