Course description

This training provides foundational and practical guidance on implementing Good Hygiene Practices (GHP) based on the Codex Alimentarius General Principles of Food Hygiene, the internationally recognized framework for food safety. GHP serves as a prerequisite to HACCP and forms the baseline for safe food production, handling, and distribution across all segments of the food chain. Participants will gain the knowledge and tools to implement GHP controls for personnel, premises, equipment, and processes to minimize risks of contamination, ensure consumer health, and meet global and national compliance requirements.

What You’ll Learn

By the end of the course, you will be able to:

• Understand Codex GHP structure, principles, and its role in food safety systems

• Apply personal hygiene practices for food handlers and supervisors

• Design food premises and equipment for hygienic operations

• Implement cleaning, sanitation, and pest control procedures

• Manage safe water, waste, and chemical usage

• Prevent cross-contamination and allergen exposure

• Ensure hygienic handling during receiving, processing, and distribution

• Maintain proper food storage, temperature control, and shelf-life practices

• Prepare for audits by food authorities, ISO, or third-party certification bodies

• Integrate GHP as a foundation for HACCP and ISO 22000 systems

Who Should Attend

• Food Handlers and Production Staff

• Food Safety and Quality Control Officers

• Processors, Manufacturers, and Exporters

• Packaging and Cold Chain Operators

• Supervisors and Sanitation Managers

• School, Hospital, and Institutional Caterers

• Regulatory Inspectors and Auditors

• Trainers and Consultants in Food Safety

Recommended

• No prior certification required

• Suitable for food businesses of all sizes, including MSMEs

• Recommended before or alongside HACCP, GMP, or ISO 22000 training