Ensures that stability studies meet the regulatory requirements for the product’s target market.

4. Accountability

The Head of Creams Manufacturing is responsible for overseeing the design and execution of stability studies. The QA Manager is responsible for ensuring that stability testing is carried out according to this SOP and that all data is properly documented and reviewed.

5. Procedure

5.1 Stability Study Design

1. Define the objectives of the stability study, which may include determining the shelf life, identifying suitable storage conditions, and assessing the impact of various environmental factors (e.g., temperature, humidity, light) on the product’s stability.
2. Determine the stability parameters to be tested, including:
   • Physical characteristics (appearance, texture, viscosity)
   • Chemical properties (active ingredient concentration, pH)
   • Microbial stability (if applicable)
   • Packaging integrity (leakage, deformation)
3. Select appropriate testing conditions for the stability study, such as:
   • Real-time stability (storage at normal conditions for extended periods)
   • Accelerated stability (elevated temperature and humidity to simulate long-term storage conditions in a shorter period)
4. Choose the sampling frequency (e.g., monthly, quarterly) and the duration of the study, based on the expected shelf life of the product.

5.2 Stability Testing Protocol

1. Develop a detailed stability testing protocol that outlines the materials, equipment, and procedures to be used during the stability study. The protocol should include:
   • Batch number of the cream formulation
   • Testing conditions (temperature, humidity, light exposure)
   • Time points for sampling and analysis
   • Test methods for assessing the stability parameters
2. Ensure that the test samples are stored in the same packaging as the final product and under the same environmental conditions to simulate real-world usage.

5.3 Sample Preparation and Testing

1. Prepare the samples for stability testing by taking representative samples from the initial production batch of the cream formulation.
2. Test the samples at the designated time points using the defined test methods for each parameter. Tests should include:
   • Appearance and texture (visual inspection, rheology tests)
   • pH and active ingredient concentration (e.g., HPLC analysis)
   • Microbial testing (if applicable, to ensure product safety)
3. Record and document all results in a Stability Testing Report, noting any deviations or unexpected results.

5.4 Data Analysis and Interpretation

1. After completing the testing, analyze the data to determine whether the cream formulation meets the required stability criteria at each time point.
2. For accelerated studies, extrapolate data to estimate the product’s shelf life and identify any potential issues related to the product’s stability.
3. Compare the results of the stability study against the initial specifications and determine whether the formulation is suitable for long-term storage and commercialization.

5.5 Reporting and Documentation

1. Prepare a comprehensive Stability Study Report that includes:
   • Test conditions and procedures
   • Test results for all stability parameters
   • Analysis and interpretation of data
   • Any corrective actions taken (if applicable)
2. Ensure the report is reviewed and approved by the QA team to ensure compliance with regulatory requirements and internal quality standards.
3. Store the Stability Study Report in the product development records for future reference and regulatory submissions.

5.6 Review and Approval

1. The final stability study report must be reviewed by the Quality Assurance team to ensure that all regulatory and internal requirements are met.
2. Once approved, the stability data can be used to finalize the product’s shelf life, storage recommendations, and labeling.
3. If the stability study indicates that the formulation is not suitable for commercialization, the formulation development team must make necessary adjustments and repeat the stability testing.

6. Abbreviations

• QC: Quality Control
• QA: Quality Assurance
• GMP: Good Manufacturing Practices
• HPLC: High-Performance Liquid Chromatography
• API: Active Pharmaceutical Ingredient

7. Documents

1. Stability Testing Report (Annexure-1)
2. Stability Study Protocol (Annexure-2)
3. Formulation Development Log (Annexure-3)

8. References

• Good Manufacturing Practices (GMP) Guidelines – 21 CFR Part 211
• International Conference on Harmonisation (ICH) Q7 – Good Manufacturing Practice for Active Pharmaceutical Ingredients
• Stability Testing of Drug Products – ICH Q1A Guidelines

9. SOP Version

Version: 2.0

10. Approval Section

	Prepared By	Checked By	Approved By
Signature
Date
Name
Designation
Department

11. Annexures

Annexure-1: Stability Testing Report

Test Type	Test Result	Test Date	Approval Status
Accelerated Stability	Pass	15/06/2025	Approved

Annexure-2: Stability Study Protocol

Batch Number	Storage Conditions	Testing Frequency	Duration
12345	25°C, 60% RH	Monthly	12 Months

Annexure-3: Formulation Development Log

Formulation Name	Batch Number	Ingredients	Process Details	Stability Study Outcome
Moisturizing Cream	12345	Water, Glycerin, Aloe Vera	Mixing, Homogenization	Pass – No issues

Revision History:

Revision Date	Revision No.	Revision Details	Reason for Revision	Approved By
01/03/2024	1.0	Initial Version	New SOP Creation	QA Head
01/03/2025	2.0	Format Revision and Updates	Standardization of Document	QA Head