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CDG Inspection Ltd provides GHP audit services from Gurgaon, Haryana. Certification by GHP (Global Health Professionals). GHP (Good Distribution Practices) is a set of guidelines that specifies the circumstances in which items should be manufactured.
Requirements for a Good Hygiene Hygienic requirements, expressed as GHP, are related to the design and configuration of hygienic food production facilities, cleaning and disinfection methods, food processing in raw foods is microbial quality, hygienic operation of each processing step, and personnel hygiene is a system that includes applications such as. Foodborne illness can be prevented by following proper food hygiene standards, which are required to assure the safety of food from farm to fork.
GHP stands for Good Hygiene Practice, and is a key step in food chain hygiene management within the whole food supply chain and ensuring the food is safe and suitable for consumption. It touches on multiple aspects of the food industry, including the food supply chain, sanitation facilities, workers’ hygiene practices, pest control, and preventing physical and chemical pollutants.
Medical hygiene pertains to the hygiene, practices related to the administration of medicine, and medical care, that prevents or minimizes disease and the spreading of disease.
Body hygiene: Body hygiene pertains to hygiene practices performed by an individual to care for one's bodily health and well-being, through cleanliness.
Culinary hygiene: Culinary hygiene pertains to the practices related to food management and cooking to prevent food contamination, prevent food poisoning and minimize the transmission of disease to other foods, humans, or animals. Culinary hygiene practices specify safe ways to handle, store, prepare, serve and eat food.
Personal service hygiene: Personal service hygiene pertains to the practices related to the care and use of instruments used in the administration of personal care services to people, Personal hygiene practices include: Sterilization of instruments used by service providers including hairdressers, aestheticians, and other service providers. Sterilization by instruments used in body piercing and tattoo marking. Cleaning hands.
Food hygiene: There are some essential principles of food hygiene to achieve the goal of ensuring that food is safe and suitable for human consumption.
Food safety: Assurance that food will not cause harm to the consumer when it is prepared or eaten.
Food suitability: Assurance that food is acceptable for human consumption.
Areas examined under GHP
1. Primary production
2. Establishment: design and facilities (Design 1)
3. Control of operation
4. Establishment: maintenance and sanitation (Design 2)
5. Establishment: personal hygiene (Design 3)
Primary production: Hygienic practices should reduce the likelihood of introducing hazards that may be difficult or impossible to control at later stages of the food chain
Establishment: design (1): Premises, equipment, surfaces, and facilities should be located, designed, and constructed to ensure: minimum contamination proper maintenance, cleaning, and disinfection protection against pests.
Establishment: design (2): Evaluation of the premises takes into account: Location, Equipment Facilities, water, air, lighting, and storage.
Establishment: personal hygiene (Design 3): Good housekeeping” applies to the surroundings and the roof of the establishment Pest control starts at the boundaries of the premises Water management deals with incoming and use water. “Dry zones are designed to remain dry Drains can be cleaned Cable trays carry cables, not dirt or dust Only potable water is in contact with food Air handling systems deliver the required air quality (and not contaminants) Doors are closed when not used.
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