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Prerequisites to Haccp (Hans Henrik Huss/John Ryder)

By Food and Agriculture Organization of the United Nations

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Book Id: WPLBN0000127881
Format Type: PDF eBook
File Size: 0.6 MB
Reproduction Date: Available via World Wide Web.
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Title: Prerequisites to Haccp (Hans Henrik Huss/John Ryder)  
Author: Food and Agriculture Organization of the United Nations
Language: English
Subject: United Nations., Food and Agriculture Organization of the United Nations. FAO agriculture series, Agriculture
Collections: United Nations Food and Agriculture Organization Collection
Publication Date:
Publisher: Food and Agriculture Organization of the United Nations; Digitizer: Fao


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Agriculture Organization Of The United Nations, F. A. (n.d.). Prerequisites to Haccp (Hans Henrik Huss/John Ryder). Retrieved from

Nutrition Reference Publication

Electronic reproduction.

Excerpt: Hygiene standards and procedures usually described as Good Hygienic Practices (GHP) or Good Manufacturing Practices (GMP), have been in place for many years and constituted an essential tool in traditional food control. These concepts are still essential in a modern food control system by providing the basic environmental and operating conditions for production of safe food and thus being a requisite or foundation for HACCP in an overall food safety management programme (Figure 7.1). What is new is the concept of formalising the prerequisite programme alongside HACCP and the legal requirement in some countries (USA) of documented monitoring of certain sanitation areas.


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