A regional guidance on criteria for good manufacturing practices/hazard analysis and critical control point (GMP/HACCP) for Asian countries
To ensure the safety and quality of foods, it is essential to implement preventative approaches that focus on building quality and safety throughout the food chain. Good hygienic practices (GHP) and good manufacturing practices (GMP), together with hazard analysis and critical point (HACCP) systems, have been recognized globally as important for ensuring the safety and quality of food and for preventing foodborne diseases. The purpose of the preventative approach is to build safety into products by identifying hazards and either preventing them from entering the food chain, eliminating them or reducing them to acceptable levels. This document develops/adapts the Codex texts into requirements or criteria which can be included by governments in their legislation to provide a basis for compliance with GMP/HACCP based food safety management systems, either on a mandatory or voluntary basis.
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| Format: | Book (stand-alone) biblioteca |
| Language: | English |
| Published: |
2014
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| Online Access: | https://openknowledge.fao.org/handle/20.500.14283/I4163E http://www.fao.org/3/a-i4163e.pdf |
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