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BookletEstablishment – Design of facilities and equipment – Section 3 2023
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This guidance document provides detailed information on how to design and construct an establishment to produce food safely and to control potential food safety hazards. Food handling premises provide the first point of protection against hazards as the place where food is separated from the external environment where it was grown or raised. The premises, equipment and other facilities should be located, designed, and constructed to permit maintenance, cleaning and disinfection. The environment should be controlled for temperature and humidity, and there should be a system to prevent pests from entering the premises. Surfaces and materials, particularly those in contact with food, should be intended for use for the processing/handling of foods. Facilities, including washrooms, should be adequately designed for waste management and cleaning and support the hygienic production of food. 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. -
BookletControl of operation – Section 7 2023
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No results found.This guidance document provides detailed information on how to control all operational activities, from food production to consumer use, to ensure that the food is safe and suitable for human consumption. Control of operation is achieved by identifying and managing all stages or activities within a food operation process that could have an effect on food safety. Some stages or processing activities are critical to food safety. If they are not controlled, they could pose a risk to food safety. To ensure the operation is under control, processes should be properly designed and managed. The products being produced and the processes used should be listed and described. This means listing all incoming raw materials and other ingredients, detailing their composition and/or formulation, describing the methods of production, processing, distribution, and describing the end use of the product by the consumer. Such detail will help to identify and control any hazards and prevent contamination. Control systems should be designed, implemented and monitored to be effective. 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. -
BookletIntroduction and control of food hazards – Section 1 2023
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This guidance document introduces the concept of good hygiene practices (GHP) and explains how to apply them to produce safe food. Good hygiene practices form the basis of all food hygiene systems that support the production of safe and suitable food. Food business operators must be aware of hazards that could affect their food and ensure that such hazards are properly managed to protect consumer health. Good hygiene practices are the foundation of any effective food safety management programme and implementing them gives food business operators a system for controlling food safety hazards. In the context of food safety, a hazard can be defined as any agent or substance associated with food that has the potential to cause harm when the food is ingested. Hazards encountered in foods can be categorized as chemical (e.g. pesticides), biological (e.g. pathogens) or physical (e.g. extraneous materials) all of which can contaminate food at points along 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. 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.
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