Related items
Showing items related by metadata.
-
BookletCorporate general interestEstablishment – Design of facilities and equipment – Section 3 2023This 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.
-
BookletCorporate general interestProduct information and consumer awareness – Section 8 2023
Also available in:
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. -
BookletCorporate general interestEstablishment maintenance, disinfection and pest control – Section 5 2023
Also available in:
This guidance document for food business operations provides information on how to implement appropriate maintenance, sanitation, pest control and waste management programmes to control food hazards and prevent food contamination. To produce safe food, a food establishment requires appropriate maintenance, cleaning and disinfection, pest control and waste management programmes and procedures. These programmes should be effective for controlling food contaminants and pests, which can compromise 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.
Users also downloaded
Showing related downloaded files
-
BookletCorporate general interestIntroduction and control of food hazards – Section 1 2023This 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.
-
BookletCorporate general interestProduct description and intended use – Steps 2 and 3 2023
Also available in:
Hazard analysis and critical control point (HACCP) consists of seven principles and is typically described in 12 successive steps. This guidance document provides information on describing a food product (Step 2) and understanding the intended use and users of the product (Step 3) to develop an effective HACCP system in accordance with the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969). Complete product descriptions are a fundamental requirement for developing a HACCP plan. Product information will include all relevant safety information including the product’s composition, processing, packaging, shelf life and storage requirements. Once the nature and characteristics of the product have been identified clearly, products with similar characteristics and processing steps can be grouped and included within a common HACCP plan. The intended use of the product, along with its description, should be identified and well understood. While the food business might argue that the responsibility for a product that has left the processing facility lies with the next food personnel in the value chain or with the consumer, it still has to ensure that the next business or person has all the information necessary to minimize the risk of foodborne illnesses. 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 standards. 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. -
BookletCorporate general interestPrimary production – Section 2 2023This guidance document provides instructions on how to identify potential food safety hazards in primary production and information on how to control them. The types of activities involved in raising animals, growing crops, farming fish, hunting and fishing can introduce multiple hazards that can enter the food chain at the stage of primary production. Food safety along the value chain can only be assured if primary production activities are managed in a way that reduces the likelihood of introducing a contaminant that could affect the safety of the food, or make it unsuitable for consumption. 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.