FAO GHP and HACCP Toolbox for Food Safety

FAO has worked with international experts to develop the guidance materials for the new website: Good Hygiene Practices (GHP) and HACCP Toolbox for Food Safety, which is designed to help all those in the food chain apply both GHP and HACCP more effectively.  GHP – or Good Hygienic Practices – are well-established practices for keeping food safety along the food supply chain. They underpin the Hazard Analysis and Critical Control Point, or HACCP, food safety management system.

The FAO toolbox incorporates learning and feedback from the trainees who conducted more than 800 training events with an outreach to more than 2500 food chain operators in one year. They demonstrated tangible improvements to the hygienic standards of food businesses, which contributed to enhancing food safety and quality, market access, and consumer health.

Guidance here