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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.
Below is a guide based on the likely intended topic of , which focuses on the foundational safety measures for food and pharmaceutical production. The Core Pillars of Good Hygiene Practices (GHP) GHp : VhS siB
Use of safe, potable water for all production steps. GHP serves as the minimum requirement for hygiene
Use of clean uniforms, hairnets, and gloves where necessary. GHp : VhS siB
Keeping records of raw materials and distribution lots to allow for recalls if necessary.
Regular training for staff on sanitation protocols and hazard awareness. 2. Facility and Equipment Maintenance