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Good Hygiene Practices (GHP) and HACCP Toolbox for Food Safety
Background
How to use
GHP
Introduction to GHP
Primary production
Design of facilities, equipment
Training and competence
Maintenance, cleaning, pest control
Personal hygiene
Control of operation
Product and consumer information
Transportation
HACCP
Introduction to HACCP
Step 1: assembling HACCP team
Steps 2 & 3: product description, use
Steps 4 & 5: flow diagram, confirmation
Step 6: conducting a hazard analysis
Step 7: determining CCPs
Step 8: establishing and validating CLs
Step 9: monitoring CCPs
Step 10: corrective actions
Step 11: validation and verification
Step 12: documentation, record keeping
Glossary
FAQ
How to navigate the GHP and HACCP Toolbox for Food Safety
21/11/2023
