GHP: CAC/RCP Kor.3 1997Amended 1999 Good Hygiene Practice Certification

What is GHP?

GHP is a system for effective control of Food Hygiene. GHP is described and defined by the Codex Alimentations Code of Principles of Food Hygiene CAC / RCP Kor.3 (1997), as amended in 1999. GHP regulations address issues related to record-keeping, staff training, public hygiene, and verification (control) equipment and investigate the clamor to describe in more detail how operators can work in accordance with the legal requirements that are set out in general terms in the Regulation. It demonstrates that food business operator aware with the food hygiene guideline of regulators and has effective system to maintain the hygienic environment during the food preparation which is safe and suitable for consumption.

The five key principles of food hygiene (GHP) according to WHO are:

1) Prevent contaminating food with pathogens spreading from people, pets and pests;

2) Separate raw and cooked foods to prevent contaminating the cooked food;

3) Cook food for the appropriate length of time & at the appropriate temperature to kill pathogens;

4) Store food at the proper temperature;

5) ) Use safe water and raw materials

What is GHP Certification?

GHP Certification is an independent third-party confirmation that your organization conforming the requirements of Food Hygiene CAC /RCP Kor.3 (1997), as amended in 1999, the Codex Guideline, however certificate of compliance issued for 3-year validity whereas continual improvement maintain by periodic surveillance audit.

Who is eligible for GHP Certification?

Any Legal entity whether small or big business operator, national or multinational organization who want to mitigate all potential risks to food processing and ensures the final product is safe and that safe quality food is available for consumption and distribution. However very useful for small food vendor who have very limited resource e.g. Restaurants, café, street food business operator, micro, small, medium food manufacturer and supplier.

How can approach to acquire the GHP Certification?

Review the organization prerequisite and requirements with latest updated GHP Codex Guideline. Contact with CB (BISCE Certification) for assessment of fulfillment of GHP requirements. Establish the documented procedure for cleaning and sanitizing, cross contamination, cooking, and suitability of equipment, storage temperature, pest control, personal hygiene, and waste disposal, purchase of material, control on utilities (Water, air, and energy), construction and layout of premises , Process flow of product and GHP Policies.

Why GHP Certification is important for business?

GHP Certification is the useful tool to support food operators to take a decision on the necessity, appropriateness, complementarily or adequacy for a particular application, e.g. which is an adequate number of sinks, and the ways to achieve the objectives that are set out in the Regulation, e.g. what should be the frequency of cleaning and disinfection of equipment. GHP Guidelines also, might be useful including procedures that can ensure proper implementation of the Regulation, as:

  • Procedures to prevent the introduction of risks at the level of primary production.
  • Food business procedures for cleaning and disinfection, pest control procedures.
  • Procedures which provides that the request for the establishment of procedures based on HACCP, is fulfilled.

GHP Certification will help your business to:

  • Ensure that food is safe and suitable for consumption
  • Ensure the traceability of food in place with documented evidences
  • Implement and maintained practice of hygiene
  • Improve competence of staff in food hygiene and food safety
  • Protect your business reputation and builds confidence in food trading.
  • Reduction in consumer complain and increase consumer trust
  • Reduce Food Waste and improve business outcome
  • To ensure that consumers have clear and easily understandable information, through labelling and other appropriate means, to enable them to protect their food from contamination and growth or survival of pathogens to create in food by storage, processing and preparation in an appropriate manner.
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