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GHP

Good Hygienic Practices

الممارسات الاستهلاكية الجيدة

         All practices regarding the conditions and Measures necessary to ensure the safety and suitability of food at all stages of the food chain. (Based on the Codex definition of Food Hygiene) 

What about personal hygiene?

       Food handlers’ personal hygiene practices and cleanliness must minimize the risk of food contamination.

The most important things they need to know are that they must:

1         Do whatever is reasonable to prevent their body, anything from their body or anything they are wearing,

2         coming into contact with food or food contact surfaces;

3         do whatever is reasonable to stop unnecessary contact with ready-to-eat food;

4         wear clean outer clothing, depending on the type of work they do;

5         make sure bandages or dressings on any exposed parts of the body are covered with a waterproof covering;

6         not eat over unprotected food or surfaces likely to come in contact with food;

7         not sneeze, blow or cough over unprotected food or surfaces likely to come into contact with food;

8         not spit, smoke or use tobacco or similar preparations where food is handled; and

 

Food handler

             Any person who directly handles package or unpackaged food, food equipment and utensils, or food contact surfaces and is therefore expected to comply with food hygiene requirements 

Making sure that people on the food premises do not contaminate food, Food businesses must do all they practically can to make sure that people on their premises do not contaminate food. This includes food handlers but it also includes other people who visit the premises, such as trades people and members of the public. In areas where food is exposed, such as the kitchen, practical steps the business can take include:

• restricting people who are not food handlers from food handling areas; and

• Where other people have legitimate reasons for being in these areas, supervising these people to make sure that they do not handle, sneeze, blow, cough or eat over exposed food or surfaces likely to come into contact with food.

A food business must also take practical steps to stop people from smoking or spitting in food preparation areas or in areas where there is unprotected food. Practical steps include:

• putting ‘No Smoking’ signs on the walls and, if spitting is a problem, putting up signs to say that this is also prohibited; and

• making sure that there are no ashtrays in these areas. 

Areas examined under GHP

1. Primary production

2. Establishment: design and facilities

3. Control of operation

4. Establishment: maintenance and sanitation

5. Establishment: personal hygiene

6. Transportation

7. Product information and consumer awareness

8. Training 


Egyptian Food Safety Information Center (EFSIC)
المركز المصرى لمعلومات سلامة الغذاء
     

 

 

 

 

   


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