Accra: The Food and Drugs Authority (FDA) has organised a training session on Good Manufacturing Practices (GMP) for food manufacturing industries to promote high-quality food production. The three-day training, in collaboration with the Food and Agriculture Organization (FAO), aims to enhance the industry's capacity to ensure that food produced, distributed, and consumed meets both national and international standards of safety and quality.
According to Ghana News Agency, Ms Maureen Lartey, Director of the Food Safety and Consumer Education Directorate at the FDA, emphasized the importance of food safety as an indispensable component of public health and sustainable development. She highlighted the increasing complexity of food supply chains and the growing consumer demand for safe and high-quality products, which necessitate stronger systems, continuous learning, and effective collaboration among regulators, industry, and development partners.
Ms Lartey stated that the training seeks to strengthen the knowledge base and operational capacity of participants to effectively apply Good Manufacturing Practices (GMP) in their respective facilities. She emphasized that beyond compliance with the Public Health Act, 2012 (Act 851) and related regulatory instruments, the essence of GMP lies in cultivating a culture of safety and responsibility throughout every level of food production.
The training aims not only to enhance technical competence but also to reinforce a mindset of accountability and continuous improvement within Ghana's food manufacturing landscape. Ms Lartey expressed the vision that this initiative would ensure every Ghanaian has access to safe, nutritious, and high-quality food, while also promoting the competitiveness of the food industry globally. She urged participants to actively engage with the training, exchange ideas, and translate the lessons learned into tangible improvements in their facilities.
Ms Priya Gujadhur, FAO Representative for Ghana, addressed the food safety challenges identified by the FDA, including microbial contamination, chemical residue, aflatoxin contamination, and poor sanitation, which contribute significantly to food-related health issues. In response, the FDA and FAO have developed training manuals on updated GMP and Good Hygiene Practices (GHP) to strengthen food safety practices and reduce risks across all food categories.
The training covered core components of current Good Manufacturing Practices (cGMP), including the legal and regulatory framework for food manufacturing, identification and control of food safety hazards, monitoring and verification of control measures, record keeping and documentation, and the development and implementation of Standard Operating Procedures (SOPs).
