Food safety management in agriculture 4th edn 2015
This includes the implementation of Good Hygiene Practices (GHP) as part of Good Agricultural Practice, which may be completed by adopting a formal HACCP system. Traceability is also an essential element. It is against this background that this document has been developed.
The focus of this fourth edition has been widened to better reflect the role of GHP, which underpin a HACCP system. It incorporates guidance on the role and application of GHP, HACCP and traceability systems in primary production. Two approaches (GHP- based and HACCP-based) to identifying, evaluating and controlling hazards significant to food safety in primary production are provided, each of which can be operated independently but are also, in parts, complementary