Good practices and quality assurance
Quality assurance (QA) systems enable the application and verification of
control measures intended to assure the safety and quality of food. They are
required at each step in the food production chain, both to ensure safe food
and to demonstrate compliance with regulatory requirements.
QA systems are a set of controls implemented and verified by the responsible
actors at each step in the food production chain. These actors may include
producers, farmers, fishermen, food processors, retailers, distributors, storage
and transport personnel. They are ultimately responsible for food safety, and
the adoption of QA systems and associated good practices is essential.
The selection and application of QA systems will vary depending on the point
in the food production chain, the size and capacity of the food business concerned,
and the type of product produced. A QA system may include Good Hygiene Practices
(GHPs), Good Agricultural Practices (GAPs), Good Manufacturing Practices (GMPs),
Hazard Analysis and Critical Control Point (HACCP) systems, as well as HACCP-based
systems. Governments have a vital role in providing policy guidance on the
most appropriate QA systems, as well as verifying their implementation as a
means of regulatory compliance.
The basic rules for the hygienic handling, storage, processing, distribution
and final preparation of all food along the food production chain are set out
in the Codex General Principles of Food Hygiene, which include guidelines on
the application of the Hazard Analysis and Critical Control Point (HACCP) system.
 Hazard Analysis and Critical Control Point (HACCP) system
The Hazard Analysis and Critical Control Point (HACCP) system is an internationally
accepted food safety management system. As part of the FAO programme to support
countries in strengthening production systems and assure the safety of the
food supply, AGNS works with government bodies and the food industry in the
implementation of HACCP and the development and promotion of HACCP-based systems.
AGNS training and capacity-building activities draw upon a number of tools
developed specifically to strengthen national capacity in the application,
development and auditing of HACCP and HACCP-based systems:
See also
Capacity building and training > Tools
Capacity building and training > Training events
Food safety along the food chain |
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Hazard Analysis and Critical Control Point (HACCP) system
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