Good Hygiene Practices (GHP)

Summary

The expansion of international food trade brings both economic benefits and changes in consumer behavior. To mitigate health risks like foodborne illness, proper hygiene and safety practices, including the Codex Alimentarius standards, are essential. The updated guidelines, emphasizing Good Hygiene Practices (GHPs) and the Hazard Analysis and Critical Control Point (HACCP) system, stress that food safety is a collective responsibility across the entire food supply chain. The WHO’s 5 Keys to Safer Food offer simple principles for food safety, while fostering a positive food safety culture within businesses ensures that food remains safe and suitable for consumption.

Takeaways

• 😀 International food trade has positive social and economic impacts, but also presents health risks and economic consequences due to foodborne illness and spoilage.
• 😀 Hygiene procedures, including the General Principles of Food Hygiene, are essential to prevent food harm and ensure food safety.
• 😀 The General Principles of Food Hygiene, part of Codex Alimentarius, have been updated five times since 1969, with the latest revision in 2020.
• 😀 The 2020 revision introduces the concept of 'Good Hygiene Practices' (GHPs) and emphasizes the role of all stakeholders in the food chain, from producers to consumers.
• 😀 The revised food hygiene guidelines include the assessment of unintended cross-contact of food allergens during processing.
• 😀 The food safety responsibility extends beyond production personnel and includes Food Business Operators (FBOs) such as producers, processors, and retailers.
• 😀 Key hazards in food safety, including biological, chemical, and physical hazards, must be addressed through GHPs and Hazard Analysis and Critical Control Points (HACCP).
• 😀 The HACCP system identifies critical control points (CCPs) where hazards must be controlled to ensure food safety.
• 😀 For smaller-scale operations or consumers, simple food safety principles, such as the WHO 5 Keys to Safer Food, can be effectively applied.
• 😀 Successful food hygiene systems require creating a positive food safety culture within food businesses, supported by leadership, effective communication, and resources.
• 😀 Food business operators have a responsibility to understand hazards in food production and ensure that the food produced is safe and suitable for consumption.

Q & A

What is the impact of international food trade on social and economic factors?

The expansion of international food trade has a positive impact on both social and economic benefits, but it also brings changes in human consumption behavior.

What are the key factors to avoid negative effects on consumer health and economic consequences?

To avoid negative effects such as foodborne illness, food harm, and spoilage, it is essential to implement appropriate hygiene procedures.

What is the 'General Principles of Food Hygiene' standard, and where is it from?

The 'General Principles of Food Hygiene' is a standard adopted from the 'Codex Alimentarius,' a joint food standard program by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO).

What is the significance of the 2020 revision of the 'General Principles of Food Hygiene'?

The 2020 revision of the 'General Principles of Food Hygiene' is the fifth edition since its original publication in 1969. It defines Good Hygiene Practices (GHPs) and the Hazard Analysis and Critical Control Point (HACCP) system.

What is the difference between 'Good Manufacturing Practices' (GMP) and 'Good Hygiene Practices' (GHP)?

While 'Good Manufacturing Practices' (GMP) is a common term, the revised standard emphasizes 'Good Hygiene Practices' (GHP) instead, focusing more on hygiene throughout the food production process.

Who are considered 'Food Business Operators' (FBOs) in the food hygiene standard?

Food Business Operators (FBOs) include primary producers, importers, manufacturers, processors, warehouse or logistics operators, food handlers, retailers, and consumers, all of whom play a role in food safety.

What hazards should be assessed during food processing according to the revised guidelines?

In addition to biological, chemical, and physical hazards, the revised guidelines emphasize assessing the unintentional cross-contact of food allergens during food processing.

What are the main areas covered by Good Hygiene Practices (GHPs)?

The main areas covered by Good Hygiene Practices (GHPs) include primary production, establishment design and maintenance, cleaning and disinfection, pest control, personal hygiene, control of operations, consumer awareness, and transportation.

What are the 7 HACCP principles used for in food safety?

The 7 HACCP principles are used to examine and establish critical hazard control systems, focusing on control at Critical Control Points (CCPs) across the food chain.

What is the 'WHO 5 Keys to Safer Food,' and how does it apply to food safety?

The 'WHO 5 Keys to Safer Food' are basic food safety principles that can be easily implemented by Food Business Operators, including: Keep clean, Separate raw and cooked foods, Cook thoroughly, Keep food at safe temperatures, and Use safe water and raw materials.

How can a positive food safety culture be established in food businesses?

A positive food safety culture can be created through leadership commitment, effective communication, and providing adequate resources, ensuring that all personnel are engaged in food safety practices.