Good Hygiene Practice (GHP)


Good hygiene is essential to ensure the food we produce and sell are safe to consume and free from contamination. Contamination from micro-organisms,chemicals and foreign matter can cause harm, injury and considerable distress. The food industry prides itself on producing food to the highest standards. It outlines how excellent hygiene standards can be maintained through good manufacturing practice.

Good hygiene means
  • Compliance with Food Law
  • Reduced consumer complaints
  • Consumer confidence
  • Enhanced reputation
  • Good working conditions
Poor hygiene can cause
  • Consumer complaints
  • Injury to our consumers
  • Illnesses, e.g. food poisoning
  • Unwillingness by the consumer to purchase again
  • Bad publicity
  • Loss of reputation and business

Effective systems must be in place to ensure production is operated in a clean and tidy manner.
Waste and rubbish need to be hygienically stored and disposed of. The following actions are essential:

  • Keep your work area clean and tidy
  • Use the correct location for storage
  • Clear away waste before receptacles get full
  • Regularly remove packaging waste
  • Prevent pests from gaining access - keep doors and windows shut
  • Don't eat or drink in production areas
  • Report signs of pests immediately
  • Don't disturb bait boxes
  • Roll up hoses when not in use

Above all take pride in your work area and maintainhigh standards.


Raw materials, food in process, packaging and finished products need to be stored correctly to prevent contamination. There are points in the production process that are critical for quality and food safety. Control of these points is important to preserve food properly so they achieve their stated shelf life and are safe. foods are often preserved in some way to control the growth of micro-organisms. This may include:

  • Pasteurisation
  • Carbonation
  • Acidity Regulation
  • Addition of sugar/preservatives

Cleaning is an essential part of hygiene activities Why clean?

  • To remove matter on which micro-organisms might grow
  • To allow effective disinfection/sterilization to reduce levels of micro-organisms
  • To reduce the risk of contamination of foods
  • To prevent infestation by pests
  • To promote a good image to visitors, including customers
  • To provide a pleasant and safe working environment

Methods range from cleaning by hand or machine, foam cleaning and Clean in Place (CIP). Instructions
and procedures must be followed to achieve good results and to be in line with cleaning schedules
and plans. Never reduce the time allowed.

Personal Hygiene

Production staff must maintain a high standard of personal cleanliness and appearance, be in good
health and adopt hygienic manufacturing principles.

Cleanliness - wash hands thoroughly. Wear protective clothing and head covering, if required
Appearance - e.g. - keep hair clean and, if necessary, tied back
Health - report diarrhoea, vomiting, heavy colds and discharge from eyes and ears. Only return to work when medically clear. Always cover cuts and abrasions with a clean, waterproof dressing
Hygienic manufacturing principles – identify possible sources of contamination, minimize jewellery, do not eat or smoke in production areas, avoid unhygienic habits

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