Ghp : Vhs Sib May 2026

Implementation of systems to prevent, monitor, and eliminate pests like rodents or insects. 3. Operational Controls

Facilities and equipment should be designed to prevent cross-contamination and allow for easy cleaning. GHp : VhS siB

Good Hygiene Practices (GHP) and HACCP Toolbox for Food Safety Implementation of systems to prevent, monitor, and eliminate

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. Implementation of systems to prevent

Use of safe, potable water for all production steps.

Establishing a strict schedule for scrubbing surfaces and equipment using approved chemicals.

Keeping food at safe temperatures to prevent bacterial growth.