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Good Hygiene Practices (GHP): A Practical Guide for the Food Industry

· 10 min read
Israel Munguia
Israel Munguia
Consultant and Instructor

Good Hygiene Practices (GHP) are, arguably, the most underestimated topic in the food industry. Many companies invest time and resources in obtaining certifications, documenting HACCP plans and meeting international standard requirements, yet overlook the most basic element: the hygienic conditions that make everything else work.

This article explains what GHP are, why they form the foundation of any food safety system, what areas they cover, and how to implement them effectively. If you are looking for solid, actionable fundamentals, you will find them here.

1. What Are Good Hygiene Practices?​

GHP are the set of basic conditions and activities necessary to maintain a hygienic environment throughout the food chain. Their purpose is to prevent food contamination from biological, chemical, or physical sources arising from the work environment, personnel, equipment, or raw materials.

In technical terms, GHP are part of the Prerequisite Programs (PRPs) that every food establishment must have in place before applying HACCP or any food safety management system.

GHP vs. GMP: Are They the Same?​

The terms GHP (Good Hygiene Practices) and GMP (Good Manufacturing Practices) are often used interchangeably. The distinction depends on the regulatory framework:

  • Codex Alimentarius uses the term GHP as a broad concept encompassing all hygienic practices across the food chain.
  • FDA (21 CFR Part 117) uses GMP (Good Manufacturing Practices) focused on manufacturing.
  • In practice: GHP is the more inclusive term, as it applies from primary production to the point of sale. GMP is a subset focused on the manufacturing environment.

This article uses GHP as the general term, as it is the one adopted by the Codex Alimentarius and ISO standards.

2. Why Are GHP the Foundation of Food Safety?​

The relationship is direct: without functional GHP, HACCP cannot operate correctly. A HACCP plan identifies specific hazards and establishes controls at critical points, but it assumes that basic hygiene conditions are already guaranteed.

Consider a concrete example. If a plant has a HACCP plan with a CCP at the cooking stage (internal temperature ≥ 74°C / 165°F to eliminate Salmonella), but personnel handle the cooked product with unwashed hands or use contaminated utensils, the cooking step loses all its value. Post-CCP recontamination is a GHP problem, not a HACCP problem.

Food Safety Systems Hierarchy​

┌─────────────────────────────────────┐
│        FSSC 22000 / SQF / BRC       │  ← GFSI Certification
├─────────────────────────────────────┤
│            ISO 22000                │  ← Management System
├─────────────────────────────────────┤
│      HACCP Plan (7 Principles)      │  ← Specific Hazard Control
├─────────────────────────────────────┤
│   Prerequisite Programs (PRPs)      │  ← GHP + Other Basic Controls
└─────────────────────────────────────┘

GHP sit at the base. Everything built on top depends on this foundation being solid.

To understand how HACCP is built upon these practices, see the Complete HACCP Guide.

3. Regulatory Framework for GHP​

GHP are not the invention of any particular company or consultancy. They are supported by international and national regulatory frameworks with decades of scientific development.

Codex Alimentarius (CXC 1-1969, Rev. 2020)​

The General Principles of Food Hygiene from the Codex Alimentarius is the fundamental international reference. The 2020 revision completely reorganized the document structure and strengthened the relationship between GHP and HACCP.

Main structure:

  • Chapter 1: Introduction and scope.
  • Chapter 2: Primary production.
  • Chapter 3: Establishment — design and facilities.
  • Chapter 4: Training and competence.
  • Chapter 5: Maintenance, cleaning, disinfection and pest control.
  • Chapter 6: Personal hygiene.
  • Chapter 7: Control of operations.
  • Chapter 8: Product information and consumer awareness.
  • Chapter 9: Transportation.

FDA — 21 CFR Part 117 (United States)​

The FDA regulation establishes Current Good Manufacturing Practices (cGMP) for food, which are the functional equivalent of GHP. They are mandatory for any company that manufactures, packages, or stores food intended for the U.S. market.

ISO 22002-1:2025​

For companies certified or pursuing certification under ISO 22000 or FSSC 22000, the ISO 22002-1:2025 standard (formerly ISO/TS 22002-1) details the specific PRPs for food manufacturing, including all GHP aspects. It was recently updated to a full international standard. More details in Updates in the ISO 22002 Series.

4. Areas Covered by GHP​

GHP encompass multiple aspects of the production environment. Below we break down the main areas with their key elements.

4.1 Facility Design and Construction​

Plant design is the first line of defense against contamination. Fundamental principles include:

  • Logical process flow: raw materials, work-in-process, and finished product must flow without crossovers that create cross-contamination risk.
  • Zone separation: dirty areas (raw material receiving, waste) physically separated from clean areas (packaging, finished product storage).
  • Surfaces: floors, walls, and ceilings made of smooth, impermeable, washable materials resistant to cleaning agents.
  • Drains: with adequate slope, protected against pests, preventing backflow.
  • Lighting: sufficient for operations and inspection, with breakage protections.
  • Ventilation: preventing moisture, heat, and odor buildup, with filters where necessary.

4.2 Personnel Hygiene​

Personnel are the most variable and difficult-to-control source of contamination. GHP in this area include:

  • Hand washing: defined procedure, established frequency (upon entry, after using the restroom, when changing activities, after touching unsanitized surfaces).
  • Attire: clean uniform, hair net, face mask, footwear exclusive to the plant. No jewelry, makeup, or personal items in production areas.
  • Health status: clear policy on ill personnel (gastrointestinal symptoms, open wounds, skin infections). Workers with conditions that pose a risk must be temporarily reassigned.
  • Conduct: eating, drinking, smoking, and chewing gum prohibited in processing areas. Clear rules on electronic device use.
  • Visitors and contractors: must follow the same hygiene rules as internal personnel.

4.3 Cleaning and Sanitation​

An effective cleaning and sanitation (C&S) program must be:

  • Documented: written procedures for each area, equipment, and surface, specifying the chemical product, concentration, application method, contact time, and frequency.
  • Validated: demonstrating that the procedure effectively eliminates target contaminants.
  • Verified: through visual inspections, surface sampling (ATP, microbiological swabs), and record review.
  • Supervised: assigning responsible persons and ensuring compliance with the established program.

4.4 Pest Control​

Pests (rodents, insects, birds) are vectors of biological contamination. A comprehensive pest control program includes:

  • Exclusion: physical barriers (screens, air curtains, door and pipe seals).
  • Monitoring: bait stations, traps, UV light traps, scheduled inspections.
  • Elimination: when activity is detected, immediate action with appropriate methods.
  • Documentation: records of inspections, findings, actions taken, and trends.

Pest control must be preventive, not reactive. Waiting to see a rodent before acting is too late.

4.5 Water Control​

Water used in processing, cleaning, and as an ingredient must meet potability standards. This involves:

  • Periodic monitoring of physicochemical and microbiological parameters.
  • Appropriate treatment based on the source (chlorination, filtration, reverse osmosis).
  • Protection of the supply against cross-contamination (backflow, cross-connections).

4.6 Supplier and Raw Material Control​

The safety of the finished product begins with the quality of what enters the plant:

  • Supplier evaluation and approval: documented criteria based on ability to meet food safety requirements.
  • Receiving inspection: verification of temperature, packaging integrity, documentation, transport conditions.
  • Storage: controlled conditions (temperature, humidity), FIFO rotation (First In, First Out), separation of incompatible materials.

4.7 Training​

GHP only work if personnel understand and apply them. Training must be:

  • Initial: before the worker begins operations.
  • Periodic: scheduled reinforcements, not only when an audit is approaching.
  • Specific: adapted to the worker's position and activities.
  • Evaluated: verifying that knowledge was acquired (practical assessments, not just attendance signatures).

5. Types of Contamination That GHP Prevent​

GHP are designed to prevent the three types of food contamination:

Biological Contamination​

The most dangerous due to its potential to cause serious illness. It includes:

  • Pathogenic bacteria: Salmonella, Listeria monocytogenes, E. coli O157:H7, Staphylococcus aureus.
  • Viruses: Norovirus, Hepatitis A.
  • Parasites: Trichinella, Anisakis, Toxoplasma.
  • Fungi and yeasts: when producing mycotoxins (aflatoxins, ochratoxin).

Chemical Contamination​

Comes from substances that should not be in the food:

  • Cleaning and sanitation product residues.
  • Pesticides and herbicides.
  • Equipment lubricants.
  • Undeclared allergens (from cross-contact).
  • Heavy metals (lead, mercury, cadmium).
  • Migration materials from packaging.

Physical Contamination​

Foreign objects that can cause harm to the consumer:

  • Glass, metal, wood, or plastic fragments.
  • Stones, bones, shells.
  • Personal items (rings, earrings, equipment screws).
  • Pests or pest parts.

For a detailed scientific analysis of these hazards, see Food Safety: Foodborne Illnesses, Microorganisms and Contamination.

6. How to Implement GHP: A Practical Approach​

Implementing GHP is not about creating a mountain of documents. It is about establishing real, verifiable conditions in the operation. Here is a practical approach:

Step 1: Initial Assessment​

Conduct a complete walkthrough of the facility documenting the current situation against applicable GHP requirements (Codex, FDA cGMP, or the regulatory framework applicable to your operation). Identify gaps between what exists and what is required.

Step 2: Prioritize​

Not everything can be fixed at once. Classify gaps by:

  • Food safety risk: what can cause direct harm to the consumer goes first.
  • Regulatory requirement: what is mandatory by law.
  • Feasibility: some infrastructure improvements require investment and time.

Step 3: Document the Essentials​

Create the necessary procedures: cleaning and sanitation, personnel hygiene, pest control, water control, waste management. Each procedure should answer: what, how, when, who, and with what.

Step 4: Train Before You Demand​

Before expecting personnel to follow a procedure, make sure they understand it. Training should be practical, not just theoretical. An operator who understands why they wash their hands a certain way will do it better than one who merely memorizes the steps.

Step 5: Verify and Correct​

Establish a verification program: inspections, sampling, record review. When you find deviations, correct them and analyze the cause. If the same problem recurs, the procedure or training needs adjustment.

7. Common Mistakes in GHP Management​

Treating GHP as an Audit Formality​

GHP are not a checklist that gets filled out before the audit and forgotten afterward. They are daily practices that must be integrated into the operation. If they only exist on paper, they protect no one.

Over-Documenting, Under-Verifying​

Some companies have extensive GHP manuals but rarely verify actual compliance. It is better to have 10 effective procedures than 50 that nobody follows.

Not Adapting GHP to the Company's Context​

Copying generic procedures from the internet or from another company does not work. GHP must reflect the specific conditions of your plant, your process, and your risks. What works in a dairy plant does not necessarily apply in a fruit packing facility.

Underestimating Ongoing Training​

Personnel turnover in the food industry is high. If training is only provided at onboarding and never reinforced, practices deteriorate over time. Organizational culture plays a fundamental role: when leaders follow the processes, the rest of the team follows suit.

8. GHP and Digitalization​

Managing GHP manually — with paper records, printed checklists, and physical folders — works up to a point. But as the operation grows or traceability requirements increase, the limitations become evident:

  • Paper records get lost, damaged, or filled out incorrectly.
  • Compliance verification requires reviewing physical documents one by one.
  • Generating trends or indicators from paper is virtually impossible.
  • During an audit, gathering all the evidence takes hours.

Digitizing GHP enables real-time record capture, automated alerts when deviations occur, and having all information accessible for audits and decision-making.

9. Additional Resources​

To go deeper into topics related to GHP and food safety:

  1. Complete HACCP Guide — How to build the HACCP system on the GHP foundation.
  2. GHP: Detailed Guide in Our Learning Center — Complete technical reference with examples.
  3. Food Safety: Foodborne Illnesses, Microorganisms and Contamination — The scientific basis for why GHP matter.
  4. Differences Between HACCP, ISO 22000 and FSSC 22000 — How GHP fit into each system.
  5. Updates in the ISO 22002 Series — New versions of sector-specific PRPs.
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