Good manufacturing practice (GMP) 463 views0 applications

Definition: With respect to the addition of substances used as food additives and substances used as processing aids to food, means the practice of: (a) limiting the amount of substance that is added to food to the lowest possible level necessary to accomplish its desired effect; and (b) To the extent reasonably possible, reducing the amount of the substance or its derivatives that: 
(i) remains as a *component of the food as a result of its use in the manufacture, processing or packaging; and 
 (ii) Is not intended to accomplish any physical or other technical effect in the food itself; (c) Preparing and handling the substance in the same way as a food ingredient.

As per: FSANZ

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