Personnel must be free from infectious diseases or skin conditions that could contaminate products.
Use of clean uniforms, hairnets, and gloves where necessary. GHp : VhS siB
Regular and hygienic removal of waste products to avoid attracting pests or creating odors. 4. Product Information and Transport Personnel must be free from infectious diseases or
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. GHp : VhS siB
Good Hygiene Practices (GHP) and HACCP Toolbox for Food Safety
Use of safe, potable water for all production steps.
Establishing a strict schedule for scrubbing surfaces and equipment using approved chemicals.