ASEAN Cosmetic Documents

Appendix V – ASEAN Guidelines for Cosmetic Good Manufacturing Practice

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APPENDIX VI

ASEAN GUIDELINES FOR COSMETIC GOOD MANUFACTURING PRACTICE

PREAMBLE

The GMP Guidelines have been produced to offer assistance to the cosmetic industry in complia
nce with the provisions of the ASEAN Cosmetic Directive. As this document is particularly intende
d for cosmetic products, clear delineation from drug or pharmaceutical product GMP should be ke
pt in mind.

The Good Manufacturing Practices presented here is only a general guideline for the manufactur
ers to develop its own internal quality management system and procedures. The important object
ive must be met in any case, i.e. the final products must meet the quality standards appropriate t
o their intended use to assure consumer’s health and benefit.

1. INTRODUCTION

The objective of the Cosmetic Good Manufacturing Practice ( GMP ) guidelines is to ens
ure that products are consistently manufactured and controlled to the specified quality. I
t is concerned with all aspects of production and quality control.

1.1 General Consideration

1.1.1 In the manufacture of cosmetic products, overall control and monitoring i

s essential to ensure that the consumer receives products of specified qu
ality.

1.1.2 The quality of a product depends on the starting materials, production an

d quality control processes, building, equipment and personnel involved.

1.1.3 All products shall be manufactured under controlled and monitored condit
ions.
1.2 Quality Management System

1.2.1 A quality system should be developed, established and implemented as

a means by which stated policies and objectives will be achieved. It sho
uld define the organisational structure, functions, responsibilities, proced
ures, instructions, processes and resources for implementing the quality
management.

1.2.2 The quality system should be structured and adapted to the company’s a
ctivities and to the nature of its products and should take into considerati
on appropriate elements stated in this Guidelines.

1.2.3 The quality system operation should ensure that if necessary, samples of

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starting materials, intermediate, and finished products are taken, tested t

o determine their release or rejection on the basis of test results and othe
r available evidence related to quality.

2. PERSONNEL

There should be an adequate number of personnel having knowledge, experience, skill a

nd capabilities relevant to their assigned function. They should be in good health and ca
pable of handling the duties assigned to them.

2.1 Organisation, Qualification and Responsibilities

2.1.1 The organisational structure of the company shall be such that the produ
ction and the quality control sections are headed by different persons, ne
ither of whom shall be responsible to the other.

2.1.2 The head of production should be adequately trained and experienced in

cosmetic manufacturing.

He should have authority and responsibilities to manage production of pr

oducts covering operations, equipment, production personnel, production
areas and records.

2.1.3 The head of quality control should be adequately trained and experience
d in the field of quality control. He should be given full authority and resp
onsibility in all quality control duties such as establishment, verification a
nd implementation of all quality control procedures. He should have the
sole authority to designate/assign when appropriate, personnel, to appro
ve starting materials, intermediates, bulk and finished products that meet
the specification or to reject those which do not conform to the relevant s
pecification or which were not manufactured in accordance with approve
d procedures and under the defined conditions.

2.1.4 The responsibilities and authority of key personnel should be clearly defi
ned.

2.1.5 An adequate number of trained personnel should be appointed to execut

e direct supervision in each section of the production and the quality cont
rol unit.

2.2 Training

2.2.1 All personnel directly involved in the manufacturing activities should be a

ppropriately trained in manufacturing operations in accordance to GMP p
rinciples. Special attention should be given to training of personnel worki

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ng with any hazardous materials

2.2.2 Training in GMP should be conducted on a continuous basis.

2.2.3 Records of training should be maintained and its effectiveness assessed

periodically.

3. PREMISES

The premises for manufacturing should be suitably located, designed, constructed and m
aintained.

3.1 Effective measures should be taken to avoid any contamination from the surroun
ding environment to protect against weather, flood, ground seepage and the acc
ess and harbouring of vermin, rodents, birds, insects or and from pests.

3.2 Household products containing non-hazardous materials/ingredients and cosmeti

c products can share the same premises and equipment provided that due care s
hould be exercised to prevent cross contamination and risk of mix-up.

3.3 Painted line, plastic curtain and flexible barrier in the form of rope or tape may be
employed to prevent mix-up.
Special attention must be given for processing products that generate dust such
as compact or talc powders. Dust must be contained within the room. A dust e
xtraction system or air handling system will help to achieve the desired differentia
l pressure and nett air flow.
3.4 Appropriate changing rooms and facilities should be provided. Toilets should not
be locatedseparated in fromthe production areas to prevent product contaminati
on/cross contamination.

3.5 Wherever possible and applicable, Ddefined areas should be provided for, where
ver possible and applicable :

3.5.1 Materials receiving.

3.5.2 Material Sampling

3.5.23 Incoming goods and quarantine.

3.5.34 Starting materials storage.

3.5.45 Weighing and dispensing.

3.5.56 Processing.

3.5.67 Storage of bulk products.

3.5.78 Packaging.

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3.5.89 Quarantine storage before final release of products.

3.5.910 Storage of finished products.

3.5.1011 Loading and unloading.

3.5.1112 Laboratories.

3.5.1213 Equipment washing.

3.6 Wall and ceiling, where applicable should be smooth, free of cracks and easy to
maintain. The floor in processing areas should have a surface that is even and i
mpervious surface and easy to clean and sanitise.

3.7 Drains should be of adequate size and should have trapped gullies and proper flo
w. Open channels should be avoided where possible, but if required they should
be able to facilitate cleaning and disinfection.

3.8 Air intakes and exhausts and associated pipework and ducting, when applicable,
should be installed in such a way as to avoid product contamination.

3.9 Buildings should be adequately lit and properly ventilated with air control facilities
(including temperature, humidity and filtration), appropriate both to the operations
. undertaken within and to the external environment.

3.10 Pipework, light fittings, ventilation points and other services in manufacturing are
as should preferably be installed in such a way as to avoid uncleanable recesses
and run outside the processing areas.

3.11 Laboratories should preferably be physically separated from the production areas
.

3.12 Storage areas should be of adequate space provided with suitable lighting, arran
ged and equipped to allow dry, clean and orderly placement of stored materials a
nd products.

3.12.1 Such areas should be suitable for effective separation of quarantined

materials and products. Special and segregated areas should be ava
ilable for storage of flammable and explosive substances, highly toxi
c substances, rejected and recalled materials or returned goods.

3.12.2 Where special storage conditions e.g. temperature, humidity and sec
urity are required, these should be provided.

3.12.3 Storage arrangements should permit separation of different labels an

d other printed materials to avoid mix-up.

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4. EQUIPMENT

Equipment should be designed and located to suit the production of the product.

4.1 Design and Construction

4.1.1 The equipment surfaces coming into contact with any in-process mat
erial should not react with or adsorb the materials being processed.
so as to affect the quality of the product.

4.1.2 Equipment should not adversely affect the product through leaking v
alves, lubricant drips and through inappropriate modifications or adap
tations.

4.1.3 Equipment should be easily cleaned.

4.1.4 Equipment used for flammable substances must should be explosio

n proof.

4.2 Installation and Location

4.2.1 Equipment should be located to avoid congestion and should be prop

erly identified to assure that products do not become admixed or con
fused with one another.

4.2.2 Water, steam and pressure or vacuum lines, where applicable, shou
ld be installed so as to be easily accessible during all phases of oper
ation. They should be clearly identified.

4.2.3 Support systems such as heating, ventilation, air conditioning, water

(such as potable, purified, distilled), steam, compressed air and gas
es (example nitrogen) should function as designed and identifiable.

4.3 Maintenance

4.3.1 Weighing, measuring, testing and recording equipment should be service

d and calibrated regularly. All records should be maintained.

5. SANITATION AND HYGIENE ( HOUSE-KEEPING )

Sanitation and hygiene should be practised to avoid contamination of the manufacturing

of products. It should cover personnel, premises, equipment/apparatus and production m
aterials and containers.

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5.1 Personnel

5.1.1 Personnel should be healthy to perform their assigned duties. Regul

ar medical examination must be conducted for all production personn
el involved with manufacturing processes.

5.1.2 Personnel must practise good personal hygiene. They should be ins
tructed to wash their hands before entering production areas.

5.1.3 Any personnel shown at any time to have an apparent illness or ope
n lesions that may adversely affect the quality of products should not
be allowed to handle raw materials, packaging materials, in-process
materials, and finished products.

5.1.4 Personnel should be instructed and encouraged to report to their im

mediate supervisor any conditions (plant, equipment or personnel) th
at they consider may adversely affect the products.

5.1.5 Direct physical contact with the product should be avoided to ensure
protection of the product from contamination. Personnel should wear
protective and clean attire appropriate to the duties they perform, incl
uding appropriate hair coverings.

5.1.6 Smoking, eating, drinking and chewing, or keeping of plants, food, dri
nks and smoking materials and other materials that might contaminat
e are not permitted in production, laboratory, storage or other areas
where they might adversely affect product quality.

5.1.7 All authorised personnel entering the production areas should practic
e personal hygiene including proper attire.

5.2 Premises

5.2.1 Adequate employee's washing and well ventilated toilet facilities sho
uld be provided and separated from the production area.

5.2.2 Suitable locker facilities should be provided at appropriate location fo

r the storage of employees' clothing and personal belongings.

5.2.3 Waste material should be regularly collected in suitable receptacles f

or removal to collection points outside the production area.

5.2.4 Rodenticides, insecticides, fumigating agents and sanitising material

s must not contaminate equipment, raw materials, packaging materi
als, in-process materials or finished products.

5.3 Equipment and Apparatus

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5.3.1 Equipment and utensils should be kept clean.

5.3.2 Vacuum or wet cleaning methods are preferred. Compressed air an

d brushes should be used with care and avoided if possible, as they i
ncrease the risk of product contamination.

5.3.3 Standard operating procedures must be followed for cleaning and sa

nitising of major machines.

6. PRODUCTION

6.1 Starting Materials

6.1.1 Water

Special attention should be paid to water, since it is an important raw mat

erial.Water production equipment and water systems should supply qualit
y water. Water systems should be sanitized disinfected according to well
-established procedures.

The chemical and microbiological quality of water used in production sho

uld be monitored regularly, according to written procedures and any ano
maly should be followed by corrective action.

The choice of method for water treatment such as deionisation, distillatio

n or filtration depends on product requirement. The storage as well as d
elivery system should be properly maintained. as water is the major ingre
dient in wet products.

6.1.2 Verification of materials

All deliveries of raw materials materials including loose packings, bulk pr

oducts and packaging materials should be checked and verified for their
conformity to specifications and be traceable to the product.

Samples of raw materials should be physically checked for conformity to

specifications prior to release for use. The raw materials should be clea
rly labelled. All goods must be clean and checked for appropriate protect
ive packing to ensure no leakage, perforation or exposure.

6.1.3 Rejected materials

Deliveries of raw materials that do not comply with specification should b

e segregated and disposed according to standard operating procedures.

6.2 Batch Numbering System

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6.2.1 Every finished product should bear a production identification numbe

r which enables the history of the product to be traced. from its raw
materials.

6.2.2 A batch numbering system should be specific for the product and a p
articular batch number should not be repeated for the same product
in order to avoid confusion.

6.2.3 Whenever possible, the batch number should be printed on the imme
diate and outer container of the product.

6.2.4 Records of batch number should be maintained.

6.3 Weighing and Measurement

6.3.1 Weighing should be carried out in the defined areas using calibrated
equipment.

6.3.2 All weighing and measurement carried out should be counter-check

ed and recorded. recorded and , where applicable, counterchecked.

6.4 Procedure and Processing

6.4.1 All starting materials used should be approved according to specifica

tions.

6.4.2 All manufacturing procedures should be carried out according to writt

en procedures as in the Master Formula.

6.4.3 All required in-process controls should be carried out and recorded.

6.4.4 Bulk products should be properly labelled until approved by Quality C

ontrol, where applicable.

6.4.5 Particular attention should be paid to problem of cross-contamination

in all stages of processing.

6.4.6 The actual yield of production must be recorded.

6.5 Dry Products

6.5.1 Handling of dry materials and products should be given special attent
ion. Where possible, dust-containing production system, central vacu
um system or other suitable methods should be employed.

6.5.2 Mixing and blending equipment should be fitted with dust control equi
pment where applicable.

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6.6 Wet Products

6.6.1 Liquids, creams and lotions should be produced in such a way as to

protect the product from microbial and other contamination.

6.6.2 The use of closed systems of production and transfer is recommend

ed.

6.6.3 Where pipe-lines are used for delivery of ingredients or bulk products
, care should be taken to ensure that the systems are easy to clean.

6.7 Labelling and Packaging

6.7.1 Packaging line should be inspected for clearance prior to operation.

Equipment should be clean and functional. All materials and products
from previous packaging operation should have been removed. and t
he area should be free from any previous products.

6.7.2 Samples should be taken and checked at random during labelling an

d packaging operations.

6.7.3 Each labelling and packaging line should be clearly identified to avoid
mix-up.

6.7.4 Excess labels and packaging materials should be returned to store a

nd recorded. Any rejected packaging materials should be recorded
disposed off accordingly..

6.8 Finished Product: Quarantine and Delivery to Finished Stock

6.8.1 All finished products should be approved by Quality Control prior to r

elease.

7. QUALITY CONTROL

7.1 Introduction

Quality control is an essential part of GMP. It provides assurance that cosmetic p

roducts will be of consistent quality appropriate to their intended use.

7.1.1 A quality control system should be established to ensure that product

s contain the correct materials of specified quality and quantity and a
re manufactured under proper conditions according to standard oper
ating procedures.

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7.1.2 Quality control involves sampling, inspecting and testing of starting m

aterials, in process, intermediate, bulk, and finished products. It als
o includes where applicable, environmental monitoring programs, rev
iew of batch documentation, sample retention program, stability studi
es and maintaining correct specifications of materials and products.

7.2 Reprocessing

7.2.1 The methods of reprocessing should be evaluated to ensure that the

y do not affect the quality of the product.

7.2.2 Additional testing of any finished product which has been reprocessed sh
ould be performed.

7.3 Returned Products

7.3.1 Returned products should be identified and stored separately either i

n allocated area or by moveable barrier such as rope or tape.

7.3.2 All returned products should be tested if necessary, in addition to ph

ysical evaluation before being released for distribution.

7.3.3 Returned products which do not comply with the original specification sh
ould be rejected.

7.3.4 Rejected products should be disposed according to appropriate proc

edures.

7.3.5 Records of returned products must be maintained.

7.4 Supplier Rating

7.4.1 All suppliers when necessary should be evaluated by authorized pers

onnel before purchasing.

7.4.2 Evaluation should be made by quality control, production and purcha

sing units.

7.4.3 All established suppliers should be evaluated regularly.

7.4.4 Approved suppliers list should be established and reviewed as neces

sary.
8. DOCUMENTATION

8.1 Introduction

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The documentation system should include the complete history of each batch, fr
om starting materials to finished products. It The system should record execute
d activities for maintenance, storage, quality control, primary distribution and othe
r specific matters related to GMP.

8.1.1 There should be a system for preventing the use of any superseded
document.

8.1.2 If an error is made or detected on a document, it should be corrected

in such a manner that the original entry is not lost and correction is m
ade close to the original entry, initialled and dated.

8.1.3 Where documents bear instructions they should be clearly written ste
p by step.

8.1.4 Documents should be dated and authorised.

8.1.5 Documents should be readily available to relevant parties.

8.2 Specifications

All specifications should be approved by authorised personnel.

8.2.1 Raw and packaging material specifications should include :

(a) Name of material

(b) Description of the material

(c) Testing parameters and acceptance limits

(d) Technical drawings, where applicable.

(f)(e) Special precautions e.g. storage and safety conditions, if neces

sary.

8.2.2 Bulk and finished product specifications should include :

(a) Name of product

(b) Description

(c) Physical properties

(d) Chemical assay and/or microbiological assays and their

acceptance limits ; if necessary

(e) Storage conditions and safety precautions, if necessary

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8.3 Documents for Production

8.3.1 Master Formula

The Master formula should be available upon request. This document sh
ould contain the following information :

(a) Product name and product code/number., strength, author, depa

rtment and name of verifier.

(b) Intended packaging materials, and storage conditions and preca

utions to be followed during processing and packaging.

(c) List of raw materials used, whether they remain unchanged or

become altered.List of packaging materials.
Specifications of packaging materials.

Brief processing and packaging procedures.

(d) List of equipment used.

(e) In-process controls with their limits in processing and packagin

g, where applicable.

8.3.2 Batch Manufacturing Record ( BMR )

(a) Batch Manufacturing Records should be prepared for each batch

of product.

(b) Each BMR should include the following :

i. Name of product
ii. Batch formula
iii. Brief manufacturing process
iv. Batch or code number
v. Date of the start and finish of processing and packaging
vi. Identity of individual major equipment and lines or locatio
n used
vii. Records of cleaning of equipment used for processing a
s appropriate
viii. In-process control and laboratory results, such as pH an
d temperature test records
ix. Packaging line clearance inspection records
x. Any sampling performed during various steps of
processing
ix. Actual yield as well as theoretical yield at completion of p
ackaging

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xi. Any investigation of specific failure or discrepancies

xii. Results of examinations on packed and labelled
products

8.3.3 Records for Quality Control

(a) Records for each testing, assay result and release or rejection of starting
materials, intermediates, bulk and finished product should be maintained.

(b) These records may include :

i. Date of test
ii. Identification of the material
iii. Supplier name
iv. Date of receipt
v. Original batch number if any
vi. Batch number
vii. Quality control number
viii. Quantity received
ix. Date of sampling
x. Quality control results

9. QUALITY INTERNAL AUDITS

An quality internal audit consists of an examination and assessment of all or part of a qua
lity system with the specific purpose of improving it. An quality internal audit may be co
nducted by outside or independent specialists or a team designated by the management f
or this purpose. Such internal audits may also be extended to suppliers and contractors,
if necessary. A report should be made at the completion of each qualityinternal audit.

10. STORAGE

10.1 Storage Areas

10.1.1 Storage areas should be of sufficient capacity to allow orderly storag

e of the various categories of materials and products such as starting
and packaging materials, intermediates, bulk and finished products,
products in quarantine, and released, rejected, returned, or recalled
products.

10.1.2 Storage areas should be designed or adapted to ensure good storag

e conditions. They should be clean, dry and well-maintained. Where
special storage conditions are required ( temperature and humidity )
these should be provided, checked and monitored.

10.1.3 Receiving and dispatch bays should protect materials and products fr
om weather. Reception areas should be designed and equipped to

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allow incoming materials to be cleaned if necessary before storage.

10.1.4 Storage areas for quarantine products should be clearly demarcated.

10.1.5 Wherever possible sampling area for starting materials should be pr

ovided to prevent contamination.

10.1.6 Hazardous materials should be safely and securely stored.

10.2 Stock Handling and Control

10.2.1 Receiving Products

10.2.1.1 Upon receipt, each incoming delivery should be checked

against the relevant documentation and physically verifie
d by label description, type and quantity.

10.2.1.2 The consignment should be carefully inspected for defec

ts and damage. Records should be retained for each del
ivery.

10.2.2 Control

10.2.2.1 Records should be maintained showing all receipts and i

ssues of products.

10.2.2.2 Issues should observe the principle of stock rotation (firs

t in - first out).

10.2.2.3 All labels and containers of products should not be altere

d, tampered or changed.

1311. CONTRACT MANUFACTURING AND ANALYSIS

The conditions of contract manufacturing and analysis should be clearly defined, agreed, a
nd controlled so as to avoid misunderstandings, which could result in a product or work of u
nsatisfactory quality. All aspects of contracted work should be specified to obtain a quality
product conforming to the agreed standards.

There should be a written contract between the principal and the contract manufacturer to c
learly establish the duties and responsibilities of each party.
13.6 The Contract / Agreement

A contract/agreement should be drawn up between the contract giver and the cont
ract acceptor that specifies their respective responsibilities relating to the manufa
cture and control of the product. Technical aspects of the contract should be dr
awn up by competent and responsible persons. All arrangements for production

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and analysis must be in accordance with the product manufacturing documents a

nd agreed by both parties.

13.6.1 The contract/agreement should describe the responsible person for purc
hasing, testing, and releasing materials and for undertaking production a
nd quality controls, including in-process controls, and who has responsi
bility for sampling and analysis. In case of contract analysis, the contra
ct should state whether or not the contract manufacturer should take sa
mples at the premises of the manufacturer.
13.6.2 Manufacturing, analytical, and distribution records and reference sample
s should be kept by, or be available to the principal. Any records relevan
t to assessing the quality of a product in the event of complaints or a sus
pected defect must be accessible and specified in the defect/recall procedu
res of the principal.
12. COMPLAINTS

121.1 A person responsible for handling complaints and deciding the measures to b
e taken should be designated. If this person is different from the authorised p
erson, the latter should be made aware of any complaint, investigation or rec
all.

112.2 There should be written procedures describing the action to be taken, includi
ng the need to consider a recall, in the case of a complaint involving a possib
le product defect.

112.3 Complaints involving product defects should be recorded with all the original
details and investigated.

112.4 If a product defect is discovered or suspected in a batch, consideration shoul

d be given to whether other batches should be checked in order to determine
whether they are also affected. In particular, other batches that may contain
reprocessed product from the defective batch should be investigated.

112.5 Where necessary, appropriate follow-up action, possibly including product re

call, should be taken after investigation and evaluation of the complaint.

112.6 All the decisions and measures taken as a result of a complaint should be re
corded and referenced to the corresponding batch records.

112.7 Complaint records should be regularly reviewed for an indication of specific o

r recurring problems that require attention and might justify the recall of mark
eted products.

112.8 The competent authority should be informed if a manufacturer is considering

action following possibly faulty manufacture and product deterioration, or any
other serious quality problems with a product.which may lead to serious safet
y issues.

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123. PRODUCT RECALLS

There should be a system of recall from the market of products known or suspected to be
defective.

123.1 A person responsible for the execution and co-ordination of recalls should be
designated, as well as sufficient personnel, to handle all aspects of recalls wi
th the appropriate degree of urgency.

123.2 Written procedures for recall should be established and regularly reviewed.
Recall operations should be capable of being initiated promptly.

123.3 The primary Ddistribution records should be readily available to the person(s)
responsible for recalls, and they should contain sufficient information of distri
butors.

123.4 The progress of the recall process should be recorded and a final report issu
ed, including a reconciliation between the delivered and recovered quantities
of the products.

123.5 The effectiveness of the arrangements for recalls should be evaluated from ti
me to time.

123.6 A written instruction should be established to ensure recalled products are st

ored securely in a segregated area while awaiting decision..

14. GLOSSARY

14.1 Batch

A quantity of any cosmetic product produced in a given cycle of manufacture that

is uniform in character and quality.

14.2 Batch Number

A designation in numbers and/or letters or combination of both that identifies the

complete history of the batch, quality control and distribution.

14.3 Bulk Product

Any processed product which will have to undergo the packaging operation in ord
er to become a finished product.

14.4 Calibration

Combination of checking an instrument and adjusting it to bring it within its

limits for accuracy according to recognized standards.

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14.5 Date of Manufacture

Date of manufacturing of a batch of product.

14.6 Documentation

All written procedures, instructions and records involved in the manufacture and
quality control of products.

14.7 Product

Any substance or preparation intended to be used, or capable or purported or cla

imed to be capable of being used, in or for cleansing, improving, altering or beaut
ifying the complexion, skin, hair or teeth.

14.8 Finished Product

A product which has undergone all stages of manufacturing operations.

14.9 In-Process Control

Checks and tests instituted and carried out in the course of the manufacture of a
product including checks and tests done on environment and equipment in order
to ensure that the end product will comply with its specification.

14.10 Intermediate Product

Any processed substance or mixture of substances which has to undergo one or

more stages of processing to become a bulk product.

14.11 Manufacture or Manufacturing

The complete set of activities to produce a product, comprising of production and

quality control, from acquisition of all raw materials through processing and subs
equent packaging and release for distribution of the finished product.

14.12 Packaging

The part of production cycle applied to a bulk product to obtain the finished produ
ct.

14.13 Packaging Material

Any material used in the packaging of a bulk product to obtain the finished produ
ct.

14.14 Processing

The part of production cycle starting from weighing of raw materials to obtaining

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a bulk product.

14.15 Production

All operations starting from processing to packaging to obtain a finished product.

14.16 Quality Control

All measures taken during manufacturing which are designed to ensure the unifor
m output of product that will conform to established specifications.

14.17 Quarantine

The status of materials or products set apart physically or by system, while awaiti
ng a decision for their rejection or release for processing, packaging or distributio
n.

14.18 Raw Materials

Any ingredient to be used in the formulation of a cosmetic product.

14.19 Rejected

The status of materials or products which are not permitted to be used for proces
sing, packaging or distribution.

14.20 Released

The status of materials or products which are allowed to be used for processing,
packaging or distribution.

14.21 Returned Product

Finished products sent back to the manufacturer.

14.22 Sanitation

Hygienic control on manufacturing premises, personnel, equipment and material

handling.

14.23 Specification of Materials

A description of a starting material or finished product in terms of its chemical, ph

ysical and biological characteristics, if applicable. A specification normally includ
es descriptive and numerical clauses stating standards and tolerated deviations.

14.24 Starting Materials

Raw materials and packaging materials used in the production of products.

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 ASEAN Cosmetic Documents
Appendix V – ASEAN Guidelines for Cosmetic Good Manufacturing Practice
______________________________________________________________

15. REFERENCES

15.1 Good Manufacturing Practices for Pharmaceutical Products, World Health Organi
sation ( WHO ) Technical Report Series No : 823, 1992

15.2 Good Storage Practice, 1st Edition, January 1995, ISBN 983-9870-14-9, National
Pharmaceutical Control Bureau, Malaysia

15.3 Cosmetic Good Manufacturing Practices, COLIPA – The European Cosmetic Toil
etry and Perfumery Association, July 1994

15.4 Australian Code of Good Manufacturing Practice for Therapeutic Goods – Sunscr
een Products, Therapeutic Goods Administration ( TGA ), Australia, February 19
94

15.5 Guidelines on Good Manufacturing Practice ( GMP ) for Traditional Medicines, N

ational Pharmaceutical Control Bureau, Malaysia, 1st Edition, 1999

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