Thumbnail Image

Training and competence – Section 4











FAO. 2023. Training and competence – Section 4. 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
    Personal hygiene – Section 6 2023
    Also available in:
    No results found.

    This guidance document provides detailed information on the importance of personal hygiene for those who work directly or indirectly with food. Personnel who do not maintain the appropriate degree of personal cleanliness, who have certain illnesses or conditions or who behave inappropriately, can contaminate food and transmit illness to consumers. Food businesses should establish policies and procedures for personal hygiene, ensure that all personnel are aware of the importance of good personal hygiene, and that they understand and comply with a set of practices designed to ensure food safety. 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
    Control of operation – Section 7 2023
    Also available in:
    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.
  • 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.

Users also downloaded

Showing related downloaded files

No results found.