Good Hygiene Practices Program (GHP) is the cornerstone and one of the fundamental pillars of any food safety system. It is a set of procedures and conditions that must be applied at all stages of the food chain (from farm to table) to ensure the production of safe, healthy, and suitable food for human consumption.
Main Objective
The primary goal is to prevent food contamination by various hazards (chemical, physical, microbiological) in the work environment, rather than discovering them later. It focuses on the conditions and procedures necessary to maintain hygiene in all operations.
Key Components of the Program (Main Pillars):
1. Personal hygiene of workers:
2. Cleaning and disinfection.
3. Pest control
4. Waste management.
5. Maintenance.
7. Transportation and storage.
Importance
- Compliance with laws.
- Foundation for other systems.
- Protection of reputation.
- Consumer protection.
- Reduction of losses.
The Good Hygiene Practices (GHP) program is a requirement that any facility involved in handling, processing, or serving food must adhere to in order to ensure that the final product is safe and fit for consumption.
