GENERAL PRINCIPLES – Food safety and suitability should be controlled using a science-based preventive approach, for example a food hygiene system. GHPs should ensure that food is produced and handled in an environment that minimizes the presence of contaminants.

Properly applied prerequisite programmes, which include GHPs, should provide the foundation for an effective HACCP system.

Each FBO(Food Business Operator) should be aware of the hazards associated with the raw materials and other ingredients, the production or preparation process, and the environment in which the food is produced and/or handled, as appropriate to the food business.

Depending on the nature of the food, food process, and the potential for adverse health effects, to control hazards it may be sufficient to apply GHPs(Good Hygiene Practices), including, as appropriate, some that require more attention than others, as they have a greater impact on food safety. When the application of GHPs alone is not sufficient, a combination of GHPs and additional control measures at CCPs should be applied.

Control measures that are essential to achieve an acceptable level of food safety, should be scientifically validated.

The application of control measures should be subject to monitoring, corrective actions, verification, and documentation, as appropriate to the nature of the food product and the size of the food business.

Food hygiene systems should be reviewed to determine if modifications are needed. This should be done periodically and whenever there is a significant change that could impact the potential hazards and/or the control measures (e.g. new process, new ingredient, new product, new equipment, new scientific knowledge) associated with the food business.

 Appropriate communication about the food and food process should be maintained among all relevant parties to ensure food safety and suitability across the entire food chain.