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Good Hygiene Practices (GHP) and HACCP Toolbox for Food Safety

GHP - Section 8 - Product information and consumer awareness
GHP - Section 8: product information and consumer awareness
14/04/2023

This guidance document provides detailed information on how product labelling and consumer education can help reduce incidences of foodborne disease related to food mislabeling or mishandling.

Product information, including allergen information, should be available on all food products to help the next operator in the chain of food businesses or the consumer to handle, prepare, display, store and/or use the product safely and correctly.  

 Food safety along the food business chain is ensured when the consumer has enough information to understand the product and to handle the food safely, as instructed. Educating consumers about the types of information on food product labels allows them to make informed choices and makes them aware of the need to follow product instructions to ensure that they prepare the food safely.  

 Consult the guidance document on product information and consumer awareness for guidance on: 

  • using lot or batch identification strategies to help with stock rotation and food recalls; and 
  • using product information and product labels to ensuring proper handling and keep food safe, and how information and labels allow consumers to make informed choices. 

Further Readings

The selected links refer to online sources relevant to the Section on Product information and consumer awareness 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])