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GHP and HACCP
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. 
FAO_24965_00074 (sanitation)
INTRODUCTION TO GHP

This section introduces the concept of Good Hygiene Practices, or GHP. It is the first of a series of nine sections providing guidance on how to apply GHP as set out in the Codex General Principles of Food Hygiene (CXC 1-1969). The sections can be accessed from the menu at the top of this page.​

 

FAO_24779_2203 (processing control, documentation)
INTRODUCTION TO HACCP

What is Hazard Analysis and Critical Control Point, or HACCP? This is the first in a series of sections explaining HACCP, as set out in the Codex General Principles of Food Hygiene (CXC 1-1969), and explaining the role of HACCP in the food sector. Complete instructions on how to apply the 12-step HACCP process, can be found in the menu at the top of this page.​

FAO_25073_0086 (record keeping2)
HOW TO USE

This section explains how to navigate this toolbox and find the content you need.

Fao GHP HACCP Toolbox for food safety
BACKGROUND

This section explains who developed the GHP and HACCP Toolbox for Food Safety, its purpose and who it is intended to serve.​

Videos
How to navigate the GHP and HACCP Toolbox for Food Safety
21/11/2023

Learn how to explore the GHP and HACCP Toolbox for Food Safety and find the materials that interest you the most.

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