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Good Hygiene Practices (GHP)

Food Safety

Good Hygiene Practices (GHP) serve as the foundational cornerstone for any effective Food Safety Management System (FSMS), including HACCP and ISO 22000. The primary objective of GHP is to ensure that food is produced in a safe, hygienic, and wholesome manner by controlling biological, chemical, and physical hazards across the food chain from farm to fork

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What you will learn

  • Understanding updated Codex Alimentarius (2020) general principles of food hygiene.
  • Mastering cross-contamination prevention strategies across processing zones.
  • Executing Standard Sanitation Operating Procedures (SSOP) accurately.
  • Adhering to strict personal hygiene and behavioral standards.
  • Implementing robust allergen management and pest control programs

What you will gain

  • -Learn proper hand and body hygiene practices in line with health requirements
  • -Gain the knowledge required to reduce food contamination risks and prevent cross-contamination
  • -Apply hygiene best practices in food-related workplaces
  • -Increase awareness of individual responsibility toward consumer safety and food quality
  • -Understand essential hygiene requirements for staff working in food factories, restaurants, and hotels
  • -Enhance compliance with food safety systems and applicable standards
  • -Improve professional performance and career development opportunities in the food and hospitality sectors

Who should attend

These hygienic principles apply to all food business operators engaged in processing, handling, packaging, storing, transporting, and distributing food products

Course outline

  1. 1 Module 1: Personal Hygiene Principles
  2. 2 Module 2: Hand & Body Hygiene
  3. 3 Module 3: Food Safety and Contamination Prevention
  4. 4 Module 4: Good Hygiene Practices in the Workplace

Delivery

  • Online