GHP

GHP, which stands for Good Hygiene Practice, is a set of written rules regarding the fulfilment of sanitary and hygienic requirements at every stage of food production and sales in order to ensure proper safety and high quality of food and food products. Every production facility must strictly comply with all the rules, regulations and provisions regarding sanitary requirements, regardless of production profile and its size.

Good Hygiene Practice covers several areas, closely integrated and aimed at achieving the objective of food safety. These are:

  • sanitary condition of the surroundings of the plant and its infrastructure;
  • sanitary condition of plant buildings, premises and their functional arrangement;
  • sanitary condition of machines and equipment;
  • the effectiveness of cleaning and disinfection;
  • water supply;
  • control of waste and waste water;
  • protection against pests;
  • training of staff;
  • sanitary condition of transport.

Every company operating in the food industry is required by law to develop its own programme, code or – in the case of small companies – guidelines of Good Hygiene Practice. Depending on the size of the company, this covers procedures and instructions of working methods used in the company, as well as recommendations regarding hygiene in connection to the aforementioned requirements, ensuring that the specified activities will be performed in a repeatable and error-free manner.

The procedures and instructions are strictly upheld by all workers. Reporting and documenting all activities regarding the GHP is crucial, because a robust documentation system enables the company to prove that all actions are properly implemented.

The actions in connection with GHP are preventative measures against hazards for food safety used by the HACCP system.

THIS MATERIAL HAS BEEN DESIGNED FOR THE PROGRAM FINANCED
FROM THE EUROPEAN UNION AND THE REPUBLIC OF POLAND FUNDS IN THE YEARS 2013-2016