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.