Thumbnail Image

Primary production – Section 2











FAO. 2023. Primary production  Section 2. FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety. Rome. 



Also available in:

Related items

Showing items related by metadata.

  • Thumbnail Image
    Booklet
    Introduction to Hazard Analysis Critical Control Point (HACCP) 2023
    Also available in:
    No results found.

    This guidance document introduces the seven principles of Hazard analysis and critical control point (HACCP) according to the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969), and how to apply them using the 12 steps to enhance the control of significant hazards in a food business and ensure food safety. Hazard analysis and critical control point is an important part of food safety management. It is a globally recognized, systematic and science-based approach to food safety that addresses biological, chemical and physical hazards throughout the food chain from primary production to final consumption. The HACCP approach focuses on control measures for significant hazards rather than relying only on end-product inspection and testing. A food business should only implement HACCP once it has established solid prerequisite programmes of food safety management, as described in the sections on Good hygiene practices (GHP). Implementing HACCP may be challenging for some businesses. However, HACCP principles can be applied with flexibility in individual operations, and businesses may use external resources or adapt a generic HACCP plan to their specific circumstances. This publication is part of the FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety series. The toolbox is a central repository of practical guidance and resource materials to strengthen food safety capacities, both public and private, in order to develop and implement food safety management programmes in accordance with the Codex Alimentarius General Principles of Food Hygiene guidelines (CXC 1-1969). Care was taken to consider the challenges faced by small food business operators and primary producers in low- and middle-income countries, and those with an institutional role, such as government officials, academia and capacity building organizations.
  • Thumbnail Image
    Booklet
    Product information and consumer awareness – Section 8 2023
    Also available in:
    No results found.

    This guidance document provides detailed information on how product labelling and consumer education can help reduce incidences of foodborne disease related to food mislabelling 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. This publication is part of the FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety series. The toolbox is a central repository of practical guidance and resource materials to strengthen food safety capacities, both public and private, in order to develop and implement food safety management programmes in accordance with the Codex Alimentarius General Principles of Food Hygiene guidelines (CXC 1-1969). Care was taken to consider the challenges faced by small food business operators and primary producers in low- and middle-income countries, and those with an institutional role, such as government officials, academia and capacity building organizations.
  • Thumbnail Image
    Booklet
    Transportation – Section 9 2023
    Also available in:
    No results found.

    This guidance document provides detailed information on how to protect food from becoming contaminated or damaged during transport. During transportation food can be subjected to contamination, damage and conditions that can compromise its safety. For foods requiring temperature controls, temperature irregularities during transport can cause microorganisms to grow to unsafe levels (or cause toxins to develop). Poor transportation conditions can erase the safety assurances of effective good hygiene practices implemented in previous stages of the food chain. This publication is part of the FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety series. The toolbox is a central repository of practical guidance and resource materials to strengthen food safety capacities, both public and private, in order to develop and implement food safety management programmes in accordance with the Codex Alimentarius General Principles of Food Hygiene guidelines (CXC 1-1969). Care was taken to consider the challenges faced by small food business operators and primary producers in low- and middle-income countries, and those with an institutional role, such as government officials, academia and capacity building organizations.

Users also downloaded

Showing related downloaded files

No results found.