Keeping food at safe temperatures to prevent bacterial growth.
Keeping records of raw materials and distribution lots to allow for recalls if necessary.
Use of safe, potable water for all production steps. GHp : VhS siB
Implementation of systems to prevent, monitor, and eliminate pests like rodents or insects. 3. Operational Controls
Establishing a strict schedule for scrubbing surfaces and equipment using approved chemicals. Keeping food at safe temperatures to prevent bacterial
Regular and hygienic removal of waste products to avoid attracting pests or creating odors. 4. Product Information and Transport
GHP serves as the minimum requirement for hygiene and sanitary standards in the food supply chain, often serving as a prerequisite for HACCP (Hazard Analysis and Critical Control Point) systems. Implementation of systems to prevent, monitor, and eliminate
Ensuring transport vehicles are clean and maintained at the correct temperature for the goods being moved. Quick Implementation Checklist Cleaning Prevent Contamination Use the GHP Toolbox to build a sanitation schedule. Staff Maintain Safety Conduct weekly hygiene checks and annual safety training. Facilities Secure Perimeter Audit entry points for pest risks and seal gaps.