It seems like you might be referring to GHP, which stands for Good Hygiene Practices.

Good Hygiene
Practices are essential in the food industry to ensure the safety and quality of food products. While
GMP (Good Manufacturing Practices) focus on the broader aspects of food production, GHP
specifically emphasizes hygiene-related measures. Here are some key aspects of GHP in the context
of food:

1. **Personal Hygiene**: Employees involved in food handling must maintain high standards of
personal hygiene to prevent the contamination of food products. This includes practices such as
regular handwashing with soap and water, wearing clean clothing, covering wounds or cuts, and
avoiding behaviors that could potentially introduce contaminants.

2. **Sanitation of Facilities and Equipment**: Food processing facilities and equipment must be
regularly cleaned and sanitized to prevent the buildup of dirt, bacteria, and other contaminants. This
includes cleaning surfaces, utensils, and equipment after each use, using appropriate cleaning agents
and sanitizers, and implementing cleaning schedules to ensure thorough sanitation.

3. **Safe Handling of Ingredients**: Proper handling of ingredients is crucial to prevent

contamination of food products. This involves storing ingredients under appropriate conditions, such
as temperature-controlled environments or separate storage areas for raw and cooked ingredients.
Additionally, employees should be trained to handle ingredients safely to minimize the risk of cross-
contamination.

4. **Prevention of Cross-Contamination**: GHP includes measures to prevent cross-contamination

between raw and cooked foods, as well as between different types of food products. This may
involve using separate cutting boards, utensils, and work surfaces for raw and cooked foods,
implementing color-coded equipment or labels to differentiate between food types, and establishing
procedures to prevent allergen cross-contact.

5. **Pest Control**: Effective pest control measures are essential to prevent contamination of food
products by pests such as rodents, insects, and birds. This includes implementing pest control
programs, sealing entry points to prevent pests from entering the facility, and maintaining a clean
and orderly environment to minimize pest attractants.

6. **Water Quality**: The quality of water used in food processing can impact the safety and quality
of food products. GHP includes measures to ensure the quality and safety of water used for various
purposes, such as cleaning, sanitizing, and food preparation.
7. **Waste Management**: Proper waste management practices help prevent the accumulation of
waste materials that could harbor bacteria or attract pests. This includes disposing of waste
promptly and appropriately, segregating waste streams to prevent contamination, and maintaining
cleanliness in waste storage areas.

8. **Training and Education**: Training and educating employees about good hygiene practices are
essential for ensuring compliance with GHP standards. This may involve providing regular training
sessions on hygiene practices, conducting refresher courses, and promoting a culture of food safety
within the organization.

By implementing Good Hygiene Practices, food businesses can minimize the risk of foodborne illness
outbreaks, maintain compliance with food safety regulations, and uphold the reputation and trust of
their brands.