GHPs V.5: General Principles of Food Hygiene

The General Principles of Food Hygiene: Good Hygiene Practices (GHPs) and the Hazard Analysis and Critical Control Point (HACCP) System aim to:

 

- provide principles and guidance on the application of GHPs applicable throughout the food chain to

provide food that is safe and suitable for consumption;

- provide guidance on the application of HACCP principles;

- clarify the relationship between GHPs and HACCP; and

- provide the basis on which sector and product-specific codes of practice can be established.

 

USE

General

The document is intended for use by FBOs (including primary producers, importers, manufacturers/processors, food warehouse/logistics operators, food service operators, retailers and traders) and competent authorities, as appropriate. It provides basic information to meet the needs of food businesses, irrespective of the nature of product and size of food business, in the context of food trade. However, it should be noted that it is not possible for the document to provide specific guidance for all situations and specific types of food businesses and the nature and extent of food safety risks associated with individual circumstances.