GHP - Section 5: establishment maintenance, cleaning and disinfection and pest control
14/04/2023
This guidance document provides detailed information on how to implement appropriate maintenance, sanitation, pest control and waste management programmes to control potential hazards and prevent food contamination.
To produce safe food, a food establishment requires appropriate maintenance, cleaning and disinfection, pest control and waste management programmes and procedures. These programmes should be effective for controlling food contaminants and pests, which can compromise food safety.
Consult the guidance document on maintenance, cleaning and disinfection, and pest control for guidance on how to develop, implement and monitor:
- an effective maintenance programme for the establishment and equipment so that they function as intended, can be easily cleaned and disinfected and do not compromise food safety;
- an effective cleaning and disinfection programme that meets food processing requirements using the appropriate cleaning procedures and ensure it is carried out on a regular schedule; and
- effective pest control and waste management programmes to control pests and prevent food contamination.
Further Readings
The selected links refer to online sources relevant to the Section on Maintenance, disinfection and pest control of the FAO GHP and HACCP Toolbox for Food Safety. The chosen links provide valuable online information to gain more in-depth topical knowledge.
(If any of the following links are broken, please notify [email protected])
- University of Georgia College of Agricultural and Environmental Sciences Cooperative Extension Service. 1999. Cleaning, Sanitizing, and Pest Control In Food Processing, Storage and Service Areas
- FAO & WHO. 2023. Codex Alimentarius - Pesticides
- US Food and Drug Administration (USDA) & Institute for Food Safety and Health (IFSH). 2017. Cleaning strategies to Remove food allergens and Tools for determining Efficacy
- FAO & WHO. 2020. Code of practice on food allergen management for food business operators (CXC 80-2020)
- FAO & WHO. 2009. Guidelines on the Application of General Principles of Food Hygiene to the Control of Listeria Monocytogenes in Foods (CAC/GL 61-2007)
Contact
[email protected]