Good Hygiene Practices (GHP)
GHP represents the fundamental measures applied at any step within the food chain to provide safe and suitable food for consumption.
- Objective:
To prevent the spread of contaminants (biological, chemical, or physical) that cause foodborne illnesses and spoilage.
- Certification requirements and Key Principles:
- Establishment Design: Facilities and equipment must permit adequate maintenance, cleaning, and protection from cross-contamination.
- Personal Hygiene: Strict hand-washing procedures, appropriate protective clothing, and health monitoring for food handlers.
- Control of Operation: Managing hazards through preventive approaches, including temperature control and proper stock rotation (FIFO).
- Sanitation & Pest Control: Regular cleaning, disinfection, and effective protection against pest access.
- Waste Management: Hygienic collection and disposal of waste by trained personnel.
Contact us
For more information about GRS and its certification process please contact us by telephone or email.