"GMP" is the abbreviation of Good Manufacturing Practice, 1969, the World Health Organization recommended the use of GMP to all countries in the world, the Chinese meaning is "Good Manufacturing Practice", or "Good Manufacturing Standards" is a special focus on the implementation of the production process of product quality and health and safety of autonomous management system. Good Manufacturing Practice (GMP), which means "Good Manufacturing Practice" or "Good Manufacturing Standards", is an autonomous management system that pays special attention to product quality and health and safety in the production process. It is a set of mandatory standards applicable to the pharmaceutical, food and other industries, requiring enterprises from raw materials, personnel, facilities and equipment, production processes, packaging and transportation, quality control and other aspects of the relevant national regulations to meet the health and quality requirements, the formation of a set of operational practices to help enterprises improve the health of the business environment, timely detection of problems in the production process, to improve.

Food GMP refers to the food good manufacturing standards. The application of GMP in China's food industry began in the 1980s. 1984, in order to strengthen the supervision and management of China's export food production enterprises, to ensure the safety and hygiene quality of exported food, the former State Commodity Inspection Bureau formulated the "minimum requirements for the export of food factory, warehouse hygiene". This regulation is similar to the GMP health regulations, in 1994, the Ministry of Health revised to "export food factories, warehouses, health requirements". 1994, the Ministry of Health with reference to the FAO / WHO Codex Alimentarius Commission CAC / RCP Rev. 2-1985 "General Principles of Food Hygiene", formulated the "General Hygienic Standard for Food Enterprises" (GB14881) national standards. (GB14881-1994) national standards. Subsequently, 19 national standards such as "Cannery Hygiene Code" and "White Wine Factory Hygiene Code" have been released one after another.

While the above standards are mandatory national standards, but due to the limitations of the standards themselves, the lagging of standardization work in China, the backwardness of the sanitary conditions and facilities of food production enterprises, as well as the government departments concerned to promote and supervise the measures are not strong enough, the standards have not yet been fully promoted and implemented. To this end, the Ministry of Health decided to revise the original health specifications based on the development of some of the food production GMP. 2001, the Ministry of Health, Guangdong, Shanghai, Beijing, Hainan and other parts of the provincial and municipal health departments and a number of enterprises set up a dairy products, cooked food products, preserved foods, beverages, probiotic health food products and other five categories of the GMP production and revision of the Collaborative Group, to determine the principles of the development of the GMP, the basic format, content, etc., not only to enhance the operability and scientific and technological development, but also to improve the quality of food production. It not only enhanced the operability and scientificity, but also increased and specified the content of good operating practice, and put forward requirements for good production equipment, reasonable production process, perfect quality management and strict testing system. For human medicine, it was issued by the Ministry of Health in mainland China in 1988, called the Good Manufacturing Practice for Pharmaceuticals, and has been revised several times since then, with the latest being the 2010 revised edition.

Decades of application have proved that GMP is an effective tool to ensure high product quality. Therefore, the United Nations Codex Alimentarius Commission (CAC) has made GMP one of the required procedures for the implementation of the Hazard Analysis and Critical Control Point (HACCP) principle.