Good Hygiene Practices, or GHPs, form the basis of all food hygiene systems that support the production of safe and suitable food. The HACCP approach focuses on control measures for significant hazards rather than relying only on end-product inspection and testing. The GHP and HACCP Toolbox for Food Safety, is an FAO website comprising a series of practical guidance documents based on the Codex Alimentarius General Principles of Food Hygiene.

The overarching aim of the tool is to give all food business operators, whether on the farm or further along the value chain, and regardless of size and location, an instrument that enables them to better engage with local food safety authorities to produce, process and distribute safe food. It will also assist policymakers and agrifood businesses ensure that their programmes and policies align with internationally recognized best practices - GHPs and HACCP.