What all you need to know about Good Hygiene Practices?
The basic of Good Hygiene Practices – from what they are, common types of food contaminants and general recommendations for environment hygiene, food storage and transport, sanitation, maintenance, personal hygiene as well as facility design and operations are detailed on this page. FoodSafetyHelpline 2014 –https://foodsafetyhelpline.com/need-know-good-hygiene-practices/
Information related to foodborne illness including what it is, common causes and symptoms and basic food safety tips to preventing a foodborne illness are covered on this page. Minnesota Department of Health https://www.health.state.mn.us/diseases/foodborne/index.html
Recommendations to prevent cross-contamination which is a key factor in preventing foodborne illnesses are provided on this page. Minesota Department of Health –https://www.health.state.mn.us/people/foodsafety/clean/xcontamination.html
General Principles of Food Hygiene CXC 1 – 1969
Information on the principles for producing safe and suitable food for consumption is provided in this publication. It outlines the necessary hygiene and food safety controls to be implemented in production (including primary production), processing, manufacturing, preparation, packaging, storage, distribution, retail, food service operation and transport of food, and where appropriate, specific food safety control measures at certain steps throughout the food chain. Codex Alimentarius – 2020
CARICOM Regional Code of Practice : General Principles of Food Hygiene
This Code of Practice details the essential principles of food hygiene within the food chain from primary production to the final consumer, stipulating the acceptable hygienic conditions for producing food that is safe and suitable for consumption.
Food Hygiene Practices & Guidelines
Educational materials and guidelines on food hygiene are provided on this page to assist food operators to upkeep their hygiene standards. Singapore Food Agency –https://www.sfa.gov.sg/food-retail/food-hygiene-practices-guidelines/food-hygiene-practices-guidelines
Allergens in food manufacturing: Best practices in facility design.
Information on what allergens are and how an engineering approach to facility and process design can help manage the risk of allergens in food manufacturing through layout, selection of equipment, the flow of materials and personnel, air handling, residues handling, warehousing, cleanability, and procedures are outlined in this publication. Dr Pablo Coronel, CRB Group –https://www.crbgroup.com/insights/food-beverage/allergens-food-manufacturing
A description of the nine (9) most common food allergens are provided in this publication. Food Allergy Research and Education https://www.foodallergy.org/living-food-allergies/food-allergy-essentials/common-allergens
Allergen Management: Best Practices For Food Manufacturers
Best practices for food manufacturers to effectively manage food allergens are provided in this publication. Evan Rosen, Food Safety Tech 21/09/16 –https://foodsafetytech.com/feature_article/allergen-management-best-practices-food-manufacturers/
Managing Food Allergen Risks – A Guide for Manufacturers
Areas where allergen risks occur and can be controlled and managed are detailed in this publication. – https://www.mda.state.mn.us/food-feed/managing-food-allergen-risks-guide-manufacturers
A Sanitation Standard Operating Procedure Model
This is a Sanitation SOP model for establishments to use as a reference when developing Sanitation SOPs. The model was designed to assist establishments in applying the sanitation requirements to their operations and to meet the regulatory requirements of Part 416—Sanitation. The sanitation model is not intended to be used “as is” for industry Sanitation SOPs. United States Department of Agriculture (USDA) Food Safety and Inspection Service – 2020 –https://www.fsis.usda.gov/guidelines/2020-0009
Writing Sanitation Standard Operating Procedures (SSOPs)
Tips for writing SSOPs are provided in this publication. Penn State Extension – 2018 –https://extension.psu.edu/writing-sanitation-standard-operating-procedures-ssops