GHP and HACCP
Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) systems
All consumers have the right to expect and demand safe, high‑quality food. A lack of food safety assurance can lead not only to the failure of food business, but to the broader failure of national food systems to supply sufficient, safe food for their populations. These systems, which comprise a set of preventive controls, may include Good Agricultural Practices (GAP), Good Practices on Animal Feeding, Good Manufacturing Practices (GMPs), Good Hygiene Practices (GHPs) and Hazard Analysis and Critical Control Point (HACCP) systems. In particular, small scale producers and traders in developing countries need support in planning and implementing food safety management programmes in line with internationally recognized standards.
FAO’s work on GHP and HACCP
FAO promotes the application of preventive food safety management systems by food business operators along the food chain in line with Codex guidelines and recommendations. Drawing upon decades of international experience at all stages of the food chain, FAO supports the capacity development of concerned stakeholders, in particular small scale producers and traders at national and local levels from the public and private sectors by:
- promoting the application of GHP at all stages of the food chain, and the HACCP system (as appropriate), in line with Codex guidelines and recommendations;
- assisting public and private national institutions in capacity building and system development to enable delivery of technical assistance throughout the national food sector;
- developing tools and training materials for use in support of national training programmes with the aim of strengthening important value chains developing national, sector specific codes of practice.
GHP and HACCP toolbox for food safety
This toolbox translates the guidelines and norms of the GHP and the HACCP system into practical, online guidance for the application of the Codex Alimentarius General Principles of Food Hygiene.
Contact
FAOLEX Database
FAO Fisheries
WHO
Good practices guidelines (GCP) on national seafood traceability systems
2018
There is little doubt that IUU fishing has a negative impact on the economic, social and ecological attributes of fisheries and this affects food security....
Implementing the Codex Alimentarius code of practice on good animal feeding
2010
This manual provides updated comprehensive information and practical guidelines to assist producers and all stakeholders along the production and distribution...
FAO/WHO guidance to governments on the application of HACCP in small and/or less-developed food business
2007
This document is designed to assist national food safety authorities in the development of a HACCP strategy for SLDBs within a national food safety...
Manual on the application of the HACCP System in Mycotoxin prevention and control
2003
The manual is meant to provide guidance on the application of the Hazard Analysis Critical Control Point approach to the prevention and control of mycotoxin...
Seafood Safety - Economics of Hazard Analysis and Critical Control Point (HACCP) programmes
1998
Seventy percent of the world's catch of fish and fishery products is consumed as food. Fish and shellfish products represent 15.6 percent of animal...
Implementing the Codex Alimentarius code of practice on good animal feeding
2010
This manual provides updated comprehensive information and practical guidelines to assist producers and all stakeholders along the production and distribution chain to comply with the regulatory framework, which have or will come into force in response to the Codex Alimentarius Code of Practice on Good Animal Feeding.
Manual on the application of the HACCP System in Mycotoxin prevention and control
2003
The manual is meant to provide guidance on the application of the Hazard Analysis Critical Control Point approach to the prevention and control of mycotoxin contamination of foods and feed.
Food quality and safety systems. A training manual on food hygiene and the Hazard Analysis and Critical Control Point (HACCP) system
1998
The manual is structured to provide essential information in a standardized, logical and systematic manner while adhering to effective teaching and learning strategies. It is composed of three sections.