GHP/HACCP

Before implementing HACCP, good hygiene practices (GHP) must be in place. These are known as prerequisite programmes and are mostly specified in corresponding legislation. Examples include personnel hygiene and training; cleaning and sanitation; maintenance and services; pest control; plant and equipment; premises and structure; storage, distribution and transport and waste management. More extensive hygiene requirements apply for primary producers (e.g. farmers).

Certified organisations can promote themselves as certificate holders in their promotional materials and can include the URS certification logo free of charge.

• provides comprehensive and efficient control of food health and safety minimizes the occurrence of low-quality and health-risk foods increases food safety in the entire food industry chain provides a food safety audit by an independent third party increases trust by the public, industry and the public sector.